Questions tagged [pastry]

Pastry dough is made of fat, flour and a thin liquid. It is typically light and flaky with a tender inside.

Filter by
Sorted by
Tagged with
4 votes
2 answers
84 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 ...
  • 3,651
18 votes
4 answers
3k 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 ...
3 votes
1 answer
181 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 ...
2 votes
2 answers
218 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 ...
  • 33
3 votes
1 answer
117 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) ...
0 votes
0 answers
108 views

What are possible alternatives for parchment paper when baking cream puffs? [duplicate]

I decided to bake cream puffs but we unfortunately ran out of parchment paper, what can I do?
5 votes
2 answers
862 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 ...
5 votes
1 answer
279 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 ...
0 votes
2 answers
266 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 ...
1 vote
1 answer
285 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 ...
  • 11
1 vote
1 answer
155 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'...
  • 11
4 votes
1 answer
626 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 ...
0 votes
1 answer
101 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 ...
  • 101
2 votes
2 answers
211 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'...
  • 908
0 votes
1 answer
457 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 ...
1 vote
1 answer
108 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?
0 votes
1 answer
169 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 ...
1 vote
2 answers
91 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 ...
  • 113
2 votes
1 answer
230 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 ...
  • 23
0 votes
3 answers
330 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 ...
  • 1,514
0 votes
0 answers
29 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 ...
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?
3 votes
1 answer
366 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 ...
1 vote
1 answer
164 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'...
8 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, ...
5 votes
1 answer
207 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 ...
  • 51
9 votes
1 answer
228 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 ...
  • 55k
2 votes
0 answers
767 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 ...
  • 133
1 vote
1 answer
532 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 ...
  • 133
0 votes
1 answer
55 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 ...
  • 101
0 votes
1 answer
49 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 ...
2 votes
2 answers
420 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 ...
0 votes
0 answers
50 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/...
  • 1
2 votes
1 answer
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)?
  • 3,651
2 votes
0 answers
124 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 ...
  • 1,139
1 vote
2 answers
128 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 ...
  • 3,651
4 votes
1 answer
179 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?
1 vote
1 answer
126 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 ...
5 votes
1 answer
194 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 ...
5 votes
2 answers
914 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, ...
  • 51
4 votes
2 answers
2k 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 ...
  • 782
6 votes
3 answers
741 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 ...
26 votes
7 answers
23k 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 ...
  • 10.5k
1 vote
1 answer
217 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?
7 votes
2 answers
246 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....
  • 211
8 votes
1 answer
687 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 ...
2 votes
1 answer
1k 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 ...
user avatar
0 votes
2 answers
116 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 ...
  • 103
2 votes
1 answer
123 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 votes
1 answer
401 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,...