New answers tagged pastry
While many bread and pastry products do depend critically on the formation and management of gluten from wheat flours, this is not universally true. Some types of pastry have structure dependent more on the starch networks which is the other major component of wheat flours; the texture and properties of these pastries is often dependent on the gross ...
The dessert discribed is not truley a "Tom Pouce", that is a different pastry. What is discribed in the question is a "Napoleon" dessert pastry. The Mille Feuille or Puff Pastry is topped with an icing called "Fondant". Fondant in it's simplest (shortcut) form is made by mixed powdered sugar and water until the desired thickness is reached. Some time in ...
I had a crème brulee at a restaurant recently to which they set light to brulee it. "When questioned they said there was a culinary gel they used. which they mix with sugar. Once I can find a link to where it can be purchased I will attach a link
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