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 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
61 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
97 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 ...
4
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1answer
113 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
87 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
168 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
231 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
7k 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
192 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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0answers
79 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
214 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
185 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
68 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
104 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
76 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
332 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
218 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
162 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
2k 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 ...
8
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2answers
332 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 ...
3
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0answers
741 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
194 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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0answers
506 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
703 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
565 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
164 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
18k 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
606 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
7k 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 ...
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1answer
1k 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 ...
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votes
2answers
615 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 ...
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0answers
118 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 ...
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2answers
2k 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 ...
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1answer
674 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,...
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1answer
4k 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 ...
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3answers
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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 ...
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1answer
523 views
Can I freeze (unbaked) pate a choux?
Can I keep it in the freezer without issue for days? Weeks? Months?
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1answer
444 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 ...
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2answers
305 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?
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0answers
455 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, ...
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1answer
2k 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 ...
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1answer
464 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
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2answers
481 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 ...
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1answer
242 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 ...
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1answer
336 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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2answers
107 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 ...
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4answers
3k 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 ...
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1answer
807 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 ...
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0answers
59 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!...
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8answers
4k 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 ...
