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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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 ...
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26 votes
7 answers
26k 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 ...
user141592's user avatar
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19 votes
4 answers
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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 ...
Sergey Zolotarev's user avatar
16 votes
9 answers
43k 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 ...
Adam A's user avatar
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15 votes
9 answers
21k 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. ...
Aaronut's user avatar
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12 votes
4 answers
371 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 ...
Skyler's user avatar
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11 votes
9 answers
47k views

Troubleshooting a soggy baklava with torn sheets

I've attempted to make Baklava just once in my life and the results were pretty disasterous. Some issues I have questions about when making the Baklava: How to handle the Phyllos dough sheets? ...
Jay's user avatar
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10 votes
4 answers
1k views

Is it possible to make transparent / translucent pastry?

I'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. The idea is to use for topping savoury ...
user56reinstatemonica8's user avatar
10 votes
5 answers
37k views

How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
Richard Skaggs's user avatar
10 votes
4 answers
46k 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 ...
David Gardiner's user avatar
10 votes
1 answer
12k views

What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)

What are the differences between Sfogliatelle and a Lobster Tail (Pastry). There is conflicting information about them being either different or the same pastry. Additionally, I'm curious of other ...
Scott Markwell's user avatar
10 votes
3 answers
62k views

What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to ...
CarrKnight's user avatar
9 votes
4 answers
2k views

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?
queshawn's user avatar
9 votes
4 answers
34k views

What is the glaze on a bakery-style fruit tart?

I am looking to re-create a bakery-style fruit tartlette. I was wondering what the glaze on top of the fruit tarts you find in US bakeries is and how you can create it at home. I have heard that it's ...
Chandra's user avatar
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9 votes
1 answer
3k 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 ...
andy 's user avatar
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9 votes
2 answers
32k 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 ...
ForeverDebugging's user avatar
9 votes
1 answer
452 views

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 ...
Stephie's user avatar
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8 votes
3 answers
3k views

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, ...
Piko Monde's user avatar
8 votes
4 answers
13k views

Is Dextrose the same as Atomized Glucose Powder?

I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is ...
drewk's user avatar
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8 votes
2 answers
791 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 ...
LisaWard's user avatar
8 votes
1 answer
1k 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 ...
Isaac Wasserman's user avatar
7 votes
5 answers
216k 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 ...
user17214's user avatar
7 votes
2 answers
33k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
Mien's user avatar
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7 votes
3 answers
3k 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 ...
Keren Ruben's user avatar
7 votes
1 answer
2k 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 ...
StartPlayer's user avatar
7 votes
2 answers
315 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....
Zibelas's user avatar
  • 241
6 votes
4 answers
19k 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 ...
Gigili's user avatar
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6 votes
4 answers
9k views

What is the point of heating milk/cream for making Creme Brulée?

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
user avatar
6 votes
3 answers
4k views

How do I make macarons de Paris in a neat shape and make them rise with the lip?

I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the lip comes up because the goo inside ...
Jason's user avatar
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6 votes
5 answers
2k views

How can you achieve the glazed top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed ...
Mien's user avatar
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6 votes
3 answers
1k views

What ingredient adds the sweetness on Croissants in Europe?

I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a bit of sweetness to them - my intuition ...
Yamikuronue's user avatar
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6 votes
3 answers
879 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 ...
NArgento's user avatar
6 votes
4 answers
6k 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 ...
404 User not found's user avatar
6 votes
2 answers
4k views

How can I fix rips in a puff pastry sheet?

Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around ...
KatieK's user avatar
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6 votes
5 answers
14k 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 ...
Gigili's user avatar
  • 1,773
5 votes
2 answers
509 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 ...
Eli Iser's user avatar
  • 153
5 votes
2 answers
7k views

How do I make a flaky croissant?

I found this nice vegan croissant recipe: http://www.sabjimatablog.com/2011/05/17/recipe-vegan-croissants/ I am quite happy with the end result, but I wish I can bake a flakier pastry. I have a ...
zfranciscus's user avatar
5 votes
2 answers
555 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 ...
Mathieu Guindon's user avatar
5 votes
3 answers
5k 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 ...
FuzzyChef's user avatar
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5 votes
2 answers
1k views

What is the maximal thickness for choux pastry?

I recently made puff balls. I made pâte a choux, but instead of baking it as small spheres (profiteroles-like) or piping it for eclaires, I shaped it into 3 cm big balls and baked it. They puffed ...
rumtscho's user avatar
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5 votes
2 answers
2k views

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 ...
user1821961's user avatar
5 votes
2 answers
611 views

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 ...
Mark Johnson's user avatar
5 votes
3 answers
369 views

Savoury equivalent of choco-cornflake cakes

I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the best equivalent of chocolate (in terms of ...
Free Wildebeest's user avatar
5 votes
2 answers
1k 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, ...
ChrisN's user avatar
  • 51
5 votes
1 answer
6k 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 ...
marilee's user avatar
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5 votes
1 answer
125 views

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 ...
Greybeard's user avatar
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5 votes
1 answer
256 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 ...
Michael Ben David's user avatar
5 votes
1 answer
2k 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 ...
user43377's user avatar
5 votes
2 answers
15k 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) ...
user3787163's user avatar
5 votes
1 answer
4k 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 ...
user19828's user avatar