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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Pastry dough no firmness
I made a rough puff pastry dough but after the first sit in the fridge it's very soft it's not wet or moist but it's soft and fully I can stretch it real easily and there's no firmness to it at all ...
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"Vanilla cream" from Fibaek's Raw Cakes
I have a copy of Caroline Fibaek's "Raw Cakes" book. There's a recipe for "vanilla cream" that I wanted to make. Here is what it says:
Ingredients:
100 ml water
2 tbsp agave syrup
...
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What is a curate in English scone culture?
I encountered this word while reading about English tea etiquette. It seems to mean a set of desserts but I didn't find any sources that'd corroborate my hunch.
With its notoriously elegant decorum, ...
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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 ...
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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!
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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?
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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Chocolate choux pastry
I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate:
80g all purpose flour
18g cocoa powder
65g butter
28g sugar
135g liquid (70g milk; 60g water)
...
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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 ...
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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 ...
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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 ...
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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 ...
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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'...
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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 ...
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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 ...
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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'...
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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 ...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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