Questions tagged [pastry]
Pastry dough is made of fat, flour and a thin liquid. It is typically light and flaky with a tender inside.
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Can a pre made jam be thickened into pate de fruit?
I have a wonderful locally made jam and want to turn it into fruit de pate to sell alongside the jam in my market. Can I add more pectin to the jam after heating it to thicken it into a jelly?
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37 views
Which cling film/food wrap for blind baking? [closed]
I've tried many alternatives to cling film for blind baking but only plastic will let you have the perfect smooth finish compared to aluminium foil or baking paper for example.
Other discussions (here ...
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1answer
53 views
What are multi-stage pastry molds called?
Like many amateur pastry chefs I love watching Amaury Guichon.
There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous ...
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2answers
47 views
Matcha tea chocolate ganache
I have this nice recipe of chocolate-matcha pie in which the ganache is made in the following way.
boil 1dl milk with 2dl cream
add 50g sugar and let it melt
cut the fire and add 200g dark chocolate
...
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1answer
184 views
Why not use cornstarch instead of flour for pastries?
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour?
What would happen if I tried to make a cake or pastry ...
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2answers
84 views
Why is this croissant dough not behaving as expected?
I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that has not risen appreciably after 90 min. I ...
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0answers
22 views
How to make a very fluffy croissant? [duplicate]
I've been trying to master the croissant for the last 3 months, and right now I really want to have the honeycomb view inside of it. Unfortunately, this was the maximum that I have reached:
How to ...
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4answers
2k views
What would result from not adding fat to pastry dough?
I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?
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1answer
186 views
Blending pastry cream right after cooking: does it change final consistency?
I prepared some pastry cream to use as pie filling.
Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped white chocolate.
As I tried to fold the ...
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1answer
136 views
How to make a good pie dough like the industrial one?
Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in the supermarket.
And when it's cooked, it'...
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3answers
2k views
Is there any substitute for butter (or oil) on puff pastry?
I tried to create puff pastry.
For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil).
Unfortunately, ...
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1answer
145 views
How Does a Hot Water Whipped Pie Crust Work?
First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the ...
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1answer
141 views
Blind baking: Does the choice of weights matter?
Blind baking is done by lining a pastry shell first with parchment paper and then with some kind of weights to ensure that the bottom stays flat and the sides upright.
I have seen recipes that use ...
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0answers
185 views
Why are my croissants heavy?
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not open with vast pockets of air.
I have ...
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1answer
230 views
Why is my dough sweaty?
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to ...
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1answer
47 views
What can I do with whole wheat pastry dough? [closed]
I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient. However, it's crumbling apart when I try to roll it thin ...
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1answer
32 views
What are the consequences of failing to strain my pastry cream?
I've made some pastry cream in preparation to make eclairs tomorrow. However, when I was ready to strain it I realized that I did not have a strainer as I thought. I stirred it around and did not see ...
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0answers
167 views
can I make tarte tatin without an oven?
This is killing me! Buying an oven and getting it installed isn't really an option at this time.
What I'm thinking is cooking the apples in the caramel on the stovetop for longer, making a smaller ...
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0answers
46 views
Freezed Expired Bread [duplicate]
So I'm an expatriate at a totally new place, and all bread sold in here got 2~4 days expiry and I usually don't finish it in that short period of time, I always store all kinds of breads and pastry/...
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1answer
2k views
What is the difference between using hot water and cold water when making regular pastry?
What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold water)?
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0answers
77 views
Can you add rice flour to pastries to make them flakier?
The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to ...
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2answers
73 views
What is the most effective method to prevent a soggy shortcrust quiche base?
I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes, then giving an additional 5 minutes ...
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1answer
168 views
Why does pâte à choux puff up?
Why does pâte à choux puff up so perfectly?
What are the ingredients or the science behind it that can make that happen?
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1answer
104 views
Any strategies or tips on how to make juice into creams for filling cakes?
So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries.
Currently, what I do is use Fresh Milk, melted butter and some ...
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1answer
153 views
What are the Purposes of the Types of Meringue that are used for Pastry?
i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used ...
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2answers
538 views
How to thicken a sour cream-based pastry cream?
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, ...
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2answers
984 views
creme patissiere too solid
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla ...
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3answers
497 views
How to achieve a super leavened cake as the Pierre Herme ones?
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
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7answers
17k views
What to use instead of cling film to wrap pastry
I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the ...
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1answer
200 views
French (?) pastry on the cover of a book
Georges Lefebvre's "The French Revolution" has this lovely pastry on its cover (see below).Does anyone know what this is and how to make it?
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2answers
196 views
Choux pastry, general questions with gluten free flour
I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one
https://www....
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1answer
410 views
Can you make croissants with compound butter?
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter ...
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1answer
760 views
Why are croissants brushed twice with egg glaze?
What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
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2answers
82 views
Is boiling or pouring better for emulsifying chocolate ganache
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier ...
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1answer
114 views
How can I bake Cannelés more evenely with a big silicon pan?
I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once.
I have tried it multiple times, with multiple recipes but no matter what I try, I have this result:
The outer ...
4
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1answer
215 views
Can I make Jachnun in a Dutch oven?
Jachnun is prepared from dough which is rolled out thinly, brushed with clarified butter, rolled up and baked overnight. The preparation calls for a Jachnun pot.
Trouble is, I don't own a Jachnun pot,...
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1answer
807 views
Can I make a sweet hot water crust pastry?
I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wanting to attempt is a Christmassy Hand raised mince pie.
My ...
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2answers
375 views
Is a flan a pastry?
Is a flan classified as pastry or does it just contain pastry? I've searched online without fruition.
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2answers
171 views
Which sugar is used in pastry more often, white or brown? [closed]
Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
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1answer
7k views
Puff Pastry wet / gummy on the inside
I've been practicing puff pastry turnovers from scratch (doing the whole chill and turn method with 6 turns) and have had some issues.
The first time I did it -- it turned out well. Was able to fill ...
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2answers
552 views
Why did my vegan croissants come out flat?
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic ...
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0answers
1k views
Eggless choux pastry recipe yields paper-thin top, gooey bottom
I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés).
I have experience with choux pastry, but I've never made an eggless ...
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2answers
796 views
How do I pick up and move shortcrust pastry dough without breaking it?
Apologies if this is a bit of a newbie question!
I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to pick up my pastry without it breaking ...
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1answer
2k views
Why are my beignets hollow?
Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As ...
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1answer
2k views
How to proof croissants in the hot weather?
I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I ...
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2answers
952 views
Oil substitution for butter in pastry recipe
I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk ...
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1answer
863 views
How do I cook frozen pastry
I bought it from a farm shop (meadow fresh) as pictured. I know it goes in the oven.
But what temperature or duration.
Unfortunately it came with no instructions and I forgot to look for some when I ...
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1answer
55k views
Can I use icing sugar instead of caster sugar? Are they the same thing?
So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but the recipe asked for caster sugar. Are ...
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1answer
866 views
How can I fix hollow cream puffs?
I'm very proud of how my cream puffs turned out. I followed this recipe although I did NOT use any xanthan gum at all. I also substituted Earth Balance for butter.
They rise beautifully and they're ...
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3answers
14k views
Can I “fill” a chicken pot pie 24 hours before cooking it?
I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then refrigerate the raw pir in the fridge for a ...
