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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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Making shortcrust pastry ahead of time

I'll be making a quantity of savoury shortcrust pastry, using the classic 2:1 flour to butter ratio which will be used to make Cornish pasties. This will be for a total of 900g of pastry. The recipe ...
Rob's user avatar
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1 answer
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What does "CELLO" mean in "350G/750G CELLO"

what does "CELLO" mean in "KUCHENMEISTER STOLLEN 350G/750G CELLO" in the attached image? Thank you!
Maurice's user avatar
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4 votes
2 answers
2k views

What do the numbers mean on a pack of ciabatta buns?

I saw this photo of buns on a Costco Canada fan blog and want to know what does “36'S” mean in "ITALIAN CIABATTA BUNS 36’S 1.400 kg"? Is it a kind of measurement?
Maurice's user avatar
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1 vote
3 answers
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What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

When making pies, breads, and other baked goods in which the pumpkin is pureed, or fashioned into a thick paste, then what is a reasonable culinary substitute for Cucurbita maxima of similar flavor?
Samuel Muldoon's user avatar
2 votes
1 answer
248 views

Veganizing a Kringle recipe

I am attempting to veganize a Kringle for an upcoming event. Below is the original recipe I am referencing, and I am stumped as to how to replace the egg in the dough portion. I have never seen a ...
annag's user avatar
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2 votes
1 answer
563 views

Does "pastry" mean something different in cooking than in baking?

I was watching Iron Chef: Quest for an Iron Legend today. In the third episode, the theme of the competition was pastry, and the key ingredient they had to use was milk. This site's pastry tag says ...
T Hummus's user avatar
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0 answers
42 views

What can you use in cookie dough as a binding agent other than eggs or sugar? [duplicate]

Most recipes for cookies (oatmeal or chocolate chip) contain eggs or somthing sweet. By "somthing sweet" I mean corn syrup, maple syrup, honey, agave necter, and/or sugar. Suppose you had to ...
Samuel Muldoon's user avatar
1 vote
0 answers
79 views

Do you need to boil the liquid used to make the perfect hot water pastry?

Scalding flour is the process where the flour starch is gelatinised by the addition of very hot water (See https://en.wikipedia.org/wiki/Starch_gelatinization). I'm assuming here that a very similar ...
Greybeard's user avatar
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0 votes
1 answer
186 views

Cooking in oil VS brushing on oil before cooking for

I'm trying to reduce the amount of oil used to cook products such as flatbread or Pierogi where oil is used to produce a crisp texture on the surface of the foodstuff rather than purely to cook it. My ...
Aaargh Zombies's user avatar
0 votes
4 answers
179 views

How do I achieve an even color on my pastry – without fats?

How do I achieve an even color of my pastry without using fats (oil or eggs)? Is it even possible? This patchy look kind of puts me off these otherwise decent pirozhki. I baked them in a convection ...
Sergey Zolotarev's user avatar
4 votes
1 answer
4k views

How can I fix a liquidy choux pastry (Gougères) dough for piping?

Last week, I attempted to bake Gougères for the first time. It was my first attempt at baking with Pate a Choux. The recipe I followed called for six large eggs, but I knew adding the last egg would ...
Chris Nace's user avatar
5 votes
1 answer
133 views

What is the best way to set hot water pastry?

Some hot water pie recipes require the pastry to be moulded into shape and left to dry out and set overnight or up to 24 hours before filling and baking (e.g. Scotch pies). Is it best to leave the ...
Greybeard's user avatar
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1 vote
1 answer
576 views

How do you secure a nozzle on your pastry bag?

Ok, so I remade my eclair filling with a 1:1 butter to condensed milk ratio. It was a pain, but it seems I did it! The thing is I don't want my cooking to be a pain, I want it to be enjoyable. The ...
Sergey Zolotarev's user avatar
1 vote
2 answers
822 views

My eclair filling is very runny. How do I make it thick enough?

I tried this eclair recipe. I bought a pastry bag with a set of nozzles (never used it) and embarked on it. My nozzles were a bit tiny, it turned out, but the real problem was the filling. Boy, was it ...
Sergey Zolotarev's user avatar
4 votes
2 answers
686 views

Can you successfully use a wet filling with hot water pastry?

Having recently discovered the delights of home-baked hot water pastry (it is easy to make and absolutely delicious), I'm looking to use this with a chicken and white sauce filling. Traditionally this ...
Greybeard's user avatar
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19 votes
4 answers
4k views

How to adequately secure a liquid filling in a piece of pastry?

I mixed peanut butter, chocolate, heavy cream, honey and froze it in an ice cube mold. Then I put those cubes into dough and baked at 180°C for 15 minutes. The dough is great, the filling is good, but ...
Sergey Zolotarev's user avatar
3 votes
1 answer
489 views

What is the difference between Pate Sucree and Pate Sablee?

What is the difference between Pate Sucree and Pate Sablee? I'm specifically interested in the difference from the bakers perspective, as I understand the final product for sucree to be a bit more ...
Toakwakal's user avatar
2 votes
2 answers
563 views

What is the proper way to make a fruit purée?

When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this? Should the berries be cooked? Should the cooking ...
mboss's user avatar
  • 33
3 votes
1 answer
141 views

Chocolate choux pastry

I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate: 80​g​ all purpose flour 18g cocoa powder 65g butter 28g sugar 135g liquid (70g milk; 60g water) ...
user817708's user avatar
5 votes
2 answers
2k views

How are you supposed to eat mille feuille?

https://en.wikipedia.org/wiki/Mille-feuille It doesn't cut nicely for fork and knife. When I tried eating it with my hands like a sandwich, the fillings of cream sploosh and the layers of wafer ...
user1821961's user avatar
5 votes
2 answers
655 views

Hot Water Crust Pastry: effects of different ratio of ingredients?

Based on a comment made here Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing - Seasoned Advice (which I thankfully read before it was deleted by a moderator), I have ...
Mark Johnson's user avatar
0 votes
2 answers
684 views

Effect of adding whole egg or yolk to filo pastry?

I had some success making filo pastry for apple strudel with a mixture consisting of flour, olive oil, lemon juice and white vinegar. The result was actually quite nice except the pastry was very ...
user8369515's user avatar
1 vote
1 answer
1k views

What effect would replacing the egg in a pie crust with egg whites have?

Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crust. So would adding only egg whites make ...
G M's user avatar
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2 votes
1 answer
180 views

What kind of dish/pastry consists of white bread with ice-cream or some sort of mousse inside?

I found this randomly: To me, it distinctively looks like non-sugary bread. It looks like the kind of bun you normally use for making sandwiches, for example put butter and/or cheese inside. It doesn'...
D C's user avatar
  • 21
4 votes
1 answer
2k views

Pie crust too soft to put in pan

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it ...
user91920's user avatar
0 votes
1 answer
114 views

Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts

I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of chocolate, usually 50% cocoa cocoa ...
jokoon's user avatar
  • 101
2 votes
2 answers
353 views

How do I best cut florentines from a finished (baked) baking tray?

I have baked a tray of florentine pastry, and I have spread chocolate on it (dark and milk). It's about 35 x 35 cm. Now I'd like to make cookies out of it. I know recipes say to cut the pastry when it'...
Cerberus's user avatar
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0 votes
1 answer
770 views

How to lower the melting point of a specific chocolate?

I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use them to make chocolatines ...
Omnomnious's user avatar
1 vote
1 answer
229 views

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?
John E Mohl III's user avatar
0 votes
2 answers
367 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 ...
Slater Victoroff's user avatar
1 vote
2 answers
107 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 ...
xounamoun's user avatar
  • 113
2 votes
1 answer
297 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 ...
Joe's user avatar
  • 23
1 vote
4 answers
1k 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 ...
crmdgn's user avatar
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0 votes
0 answers
31 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 ...
Ramon Medeiros's user avatar
9 votes
4 answers
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?
queshawn's user avatar
3 votes
1 answer
658 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 ...
Fimpellizzeri's user avatar
1 vote
1 answer
194 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'...
Vincent Tschanz's user avatar
7 votes
3 answers
3k 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, ...
Piko Monde's user avatar
5 votes
1 answer
358 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 ...
Devin's user avatar
  • 51
9 votes
1 answer
487 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 ...
Stephie's user avatar
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2 votes
0 answers
1k 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 ...
Greg's user avatar
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1 vote
1 answer
751 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 ...
Greg's user avatar
  • 133
0 votes
1 answer
61 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 ...
Raffi's user avatar
  • 101
0 votes
1 answer
131 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 ...
EphraimRuttenberg's user avatar
2 votes
2 answers
697 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 ...
tartesadness's user avatar
0 votes
0 answers
55 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/...
Malwer's user avatar
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2 votes
1 answer
3k 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)?
Greybeard's user avatar
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2 votes
0 answers
196 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 ...
Dugan 's user avatar
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1 vote
2 answers
149 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 ...
Greybeard's user avatar
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4 votes
1 answer
200 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?
Michael Ben David's user avatar