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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1answer
47 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 ...
0
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0answers
44 views
Pepperidge farm pastry shells
I bake them according to the instructions without defrosting. For the most part they come out pretty flat yet once in a while one flat. Can you explain what I could possibly do to correct this problem?...
4
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0answers
106 views
Vegan Croissants 🥐 HELP
Hi lovelies
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?)...
2
votes
0answers
67 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 ...
2
votes
2answers
61 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 ...
1
vote
0answers
88 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 ...
2
votes
1answer
192 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 ...
0
votes
2answers
190 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 ...
4
votes
1answer
101 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 ...
1
vote
1answer
3k 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 ...
1
vote
1answer
326 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 ...
0
votes
2answers
1k 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 ...
1
vote
1answer
442 views
Simple Puff Pastry Dough
So I have a recipe for simple pastry dough that takes four cups of flour, 1/4 cup oil, 1/4 cup vinegar and water little by little - after combining, we open the dough up and spread margarine on every ...
2
votes
2answers
323 views
Dough blender vs dough cutter?
I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out.
I have seen about a dozen videos about creating the perfect pastry dough and I ...
3
votes
0answers
88 views
Creating some flakiness inside a Belgian Liege waffle
I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once the ingredients are combined and the dough ...
6
votes
2answers
559 views
Why not blind bake with two pie plates?
Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two ...
3
votes
1answer
313 views
Is there ever a reason not to use baking beads when blind baking?
Whenever I'm making a recipe that calls for blind baking pastry, they always provide alternatives for ceramic baking beads (such as rice) in case you don't own any. I do own them, so I always use them,...
3
votes
1answer
2k views
How does altering the fat-to-flour ratio affect the pastry?
Typical pastry recipes(pate sucre and pate brisee) follow the 2:1 ratio for flour and butter, other recipes (American pie crust, German shortcrust) can have a lower ratio (1.5, 1.29). How does the ...
5
votes
3answers
590 views
How to line a tart ring for a perfect tart crust
I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and gently roll it on the ring, straighten ...
1
vote
1answer
325 views
Can I freeze (unbaked) pate a choux?
Can I keep it in the freezer without issue for days? Weeks? Months?
0
votes
1answer
328 views
Is this the way to make good pies?
I'm working in a small bakery shop and my boss is new to the business and have no passion in baking at all. He only learned it from his dad few years ago and his dad learned from other people too.
I ...
2
votes
2answers
263 views
Name of this Italian pastry?
Yesterday I bought this pastry filled with pistachio cream at Ponte di Castelvecchio in Verona, Italy. While it was very delicious, I forgot its name. Can somebody help?
1
vote
0answers
350 views
How to keep profiteroles fresh
I am having family over for dinner soon, and would like to make profiteroles for dessert. I will, however, be busy during the daytime and will only have an hour or so before people arrive for dinner, ...
9
votes
1answer
982 views
How much should I beat choux pastry for optimal rising?
I attempted choux pastry eclairs for the first time. The pastry came together after only a few seconds in the saucepan, I allowed it to cool before adding eggs one at a time, and mixture looked at the ...
2
votes
1answer
216 views
Attempt to make praline paste failed — what should I do differently?
I attempted this recipe:
70 g hazelnuts
100 sugar
1 pinch salt
Toast nuts at 400 F for 10 mins.; let cool.
Put sugar in a heavy-bottomed saucepan and render into caramel over medium-low heat.
...
4
votes
2answers
477 views
Shortcrust tart stopped working
I have a tart recipe that has a shortcrust base that I have done several times. On the first attempts, everything was okay with the base - the "dough" was crumbly but could be rolled and kept its ...
3
votes
1answer
170 views
Costa Rican empanada-like food?
So I went to Costa Rica and tried a a savoury pastry that is similar to empanadas but it is not empanadas. The pastry had a yellowy-orange colour, the shape of it was rectangular and it was stuffed ...
2
votes
1answer
272 views
What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?
I have heard that this will create a more tender end product.
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vote
2answers
88 views
Is “krapfens” commonly used to designate donuts?
"Krapfen" is a German word which means "donuts".
I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd.
I have such doubt because it sounds similar ...
5
votes
4answers
2k views
What is “pastry butter”?
I was recently watching a television show where a reference was made to "pastry butter".
This was in the context of making croissants saying that normal butter was incorrect type to use.
After ...
5
votes
1answer
378 views
Pastry not “sticking” to beef Wellington
I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons.
I use a 1kg ...
0
votes
0answers
57 views
Rolling shop-bought pastry without flour [duplicate]
Last night I got a block of frozen shortcrust pastry out of the freezer as I'm planning on making a pie tonight.
It has just occurred to me that to roll it out, I'll need flour, and I don't have any!...
3
votes
8answers
3k views
Non-flaky non-crumble pie crust
For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly.
For me, both are equivalent to "dry and floury, and give me the same shills down my spine as ...
2
votes
3answers
3k views
Butter Alternatives for Baking Pastry
I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pastry dough that called for 13 tablespoons ...
5
votes
2answers
356 views
Cake Projector Alternatives
My wife is making a cake for some kid, and she asked me to come up with something brilliant to project an image of the Paw Patrol dog (like this guy) she needs to draw on the cake, but we don't have a ...
2
votes
2answers
465 views
Glazing bread pre-baking
I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a ...
3
votes
2answers
273 views
Red Bean Cream puffs timing and filling
I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs
I have three concerns.
First, the local Asian grocery store was closed early ...
2
votes
1answer
86 views
Temperature controlled work surface?
I made croissants yesterday, but couldn't be bothered to keep returning the pastry to the fridge in order to keep it cool, so the butter became too soft.
While the end result was still pretty amazing,...
4
votes
2answers
7k views
How can I keep samosa pastry crispy longer?
I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following:
All purpose flour (100 gram)
...
5
votes
1answer
11k views
How do I fix my dough after I did not activate the yeast properly?
This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
0
votes
1answer
115 views
Why Does a Lot of Pastry Have an Orange Flavor?
At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry dough itself) have had a slight orange ...
5
votes
1answer
2k views
Why do my pastries come out flat when I use butter instead of margarine?
I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
4
votes
1answer
2k views
What is the best sugar for sweet short crust pastry?
I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
3
votes
3answers
40k views
How can I prevent pastry becoming soggy when it has a filling and is stored overnight?
I want to make sausage rolls the night before and store them in the fridge before cooking. I am worried that the sausage meat will make the pastry go soggy. How can I prevent this?
12
votes
4answers
322 views
Low Hassle, Knead-Free Doughs
I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
1
vote
3answers
2k views
Where can I find food-grade beeswax to make Canelé?
I am looking for food-grade beeswax to make Canelé. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage.
3
votes
2answers
1k views
Potato and onion used in cheese & onion pasties
In online recipes of cheese & onion pasties, they call for raw potato and onion mixed with grated cheddar cheese. I am wondering if the chopped potatoes and onions cook properly in the oven, don't ...
6
votes
5answers
10k views
What techniques or tricks make soft, flaky pastries instead of leathery ones?
These are my first experiences with the lovely pastry, puff pastry.
I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough ...
1
vote
2answers
10k views
Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend to use that will be as good, along with its jam for the glaze? ...
6
votes
4answers
8k views
Is yogurt plus milk considered buttermilk?
I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe (buttermilk biscuits) calls for buttermilk and I'd like to know if I can use this ...
