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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47
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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 ...
26
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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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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. ...
14
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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 ...
12
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4answers
330 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 ...
11
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9answers
32k 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? ...
10
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4answers
894 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 ...
10
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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 ...
9
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5answers
23k 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 ...
9
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4answers
33k 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 ...
9
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1answer
1k 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 ...
9
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3answers
42k 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 ...
8
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3answers
9k 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 ...
8
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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 ...
8
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2answers
331 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 ...
8
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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 ...
7
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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 ...
6
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4answers
11k 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 ...
6
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3answers
3k 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 ...
6
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3answers
787 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 ...
6
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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 ...
6
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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 ...
6
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2answers
28k 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), ...
6
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2answers
2k 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 ...
6
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3answers
1k 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 ...
6
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5answers
11k 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 ...
5
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2answers
6k 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 ...
5
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2answers
382 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 ...
5
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5answers
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 ...
5
votes
2answers
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 ...
5
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1answer
6k 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 ...
5
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3answers
5k views

Creme brulée heating milk

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 ...
5
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3answers
322 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 ...
5
votes
2answers
86 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, ...
5
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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 ...
5
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1answer
803 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 ...
5
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2answers
10k 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) ...
5
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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 ...
5
votes
1answer
330 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 ...
5
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1answer
3k 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 ...
5
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1answer
15k views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
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 ...
4
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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 ...
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
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4answers
11k views

How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I ...
4
votes
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 ...
4
votes
1answer
498 views

What is the name of this Venetian pastry?

I was recently in Venice and relaxed my vegan lifestyle to enjoy a local pastry. It was green, pistachio flavored and filled with almonds. It looked something like this (mine did not have chocolate): ...
4
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2answers
404 views

How do I get the filling inside pâte à choux?

How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form? Also, is there a way to get the filling inside without a pastry bag? Using a pastry ...
4
votes
2answers
263 views

Should you freeze pastry lukewarm? If so, why?

I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons): Pastry should be frozen as fresh as ...
4
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3answers
10k views

How do I stop my pastry shrinking?

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling. But after 20 mins baking blind, I ...