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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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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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?
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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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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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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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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?
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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 ...
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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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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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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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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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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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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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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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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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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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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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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 ...
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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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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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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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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?
