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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10
votes
4answers
37k views

Choux pastry (Chocolate eclairs) doesn't rise

Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I couldn't hollow out the shells. Any ...
47
votes
5answers
16k views

Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
14
votes
9answers
34k views

How can I make macarons with “feet” in my oven at home?

I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...
6
votes
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 ...
4
votes
4answers
2k views

Adjusting whipped cream to hold its shape longer?

How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings ...
15
votes
9answers
16k views

Can I make Crème Brûlée using a flambé?

I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them. ...
3
votes
6answers
19k views

Impastata Ricotta for Cannoli

I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food ...
8
votes
2answers
24k views

Which kind of cream do I use for creme brulee?

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
7
votes
5answers
176k views

How to get puff pastry to cook right through

I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the pastry remains almost raw. How can I ...
5
votes
1answer
3k views

How does fat affect gluten development in strudel/phyllo dough?

I'd like to prepare a strudel/phyllo dough from scratch, and I have noticed that the recipe calls for about 10%-12% of olive oil mixed into the strudel dough. I have learnt that oil and/or fat ...
4
votes
4answers
6k views

Why is my pastry blistering in the microwave?

I am trying to make my own shortcrust pastry, but don't have a blender or food mixer. I also don't have a gas or electric oven and am using the convection bake function of a microwave. I mix 1 1/4 ...
4
votes
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 ...
3
votes
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 ...
3
votes
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,...
2
votes
1answer
103 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,...