Skip to main content
24 votes
Accepted

How to adequately secure a liquid filling in a piece of pastry?

Liquid fillings are typically piped into pastries after baking, like with donuts, eclairs, and cream puffs. The method you used relies on crimping and sealing the dough with a long seam in contrast to ...
borkymcfood's user avatar
  • 5,361
10 votes
Accepted

Can I bake Nutella?

I have no experience with cookies, but I DID bake Nutella as a filling in bread-dough, and a friend of mine made nutella-cupcakes. In neither case was there any issue, and both versions extend the 10-...
Layna's user avatar
  • 1,377
9 votes

How to adequately secure a liquid filling in a piece of pastry?

You didn't specify what pastry you are making. If you are using a dough which is suitable for filling, such as choux pastry, then indeed piping is the best way to go. There are however recipes which ...
rumtscho's user avatar
  • 139k
8 votes

How to adequately secure a liquid filling in a piece of pastry?

I would add another strategy inspired by Chinese soup dumplings. The idea is very simple. Your filling leaked through the seams and liquid only flows downwards. Hence you need to ensure that all the ...
quarague's user avatar
  • 1,257
8 votes
Accepted

How to fill a burnt basque cheesecake

ChatGPT is a computer program, that not only doesn't know how to cook, it also doesn't even know that cooking is. Why would you even ask? The solution to this is to make the sauce on the stovetop, and ...
FuzzyChef's user avatar
  • 65.4k
7 votes

How to adequately secure a liquid filling in a piece of pastry?

Czech baking is full of filled dough buns. I have found out the hard way the same problem as you have. Traditional Czech filled buns called buchty https://en.wikipedia.org/wiki/Buchteln are filled ...
Colombo's user avatar
  • 171
6 votes
Accepted

How to stitch up filled fish?

I would not expect chicken wire to be food-safe. According to the FDA, to be considered food-safe, a material must meet several conditions: It must not allow the migration of “deleterious substances ...
Jolenealaska's user avatar
  • 58.6k
6 votes
Accepted

What going to happen to Dulche De Leche during baking?

It will taste like dulce de leche. It's already caramelized, so it's not going to change in most recipes. If you cook it on high heat for long enough in a baking recipe, it will become a darker ...
FuzzyChef's user avatar
  • 65.4k
5 votes

Two Different Pie Fillings

Anything is possible. But baking a layered pie and keeping the layers from sinking into each other as they bake is not generally a beginner technique. You would probably need to practice a lot to ...
Kate Gregory's user avatar
  • 11.4k
5 votes
Accepted

How do I make a cookie with a cream filling (similar to an Oreo filling)?

A filling made with butter will melt at baking temperatures, and probably spill out of your cookies, or at the very least stop the cookie dough from baking properly (it will either soak the dough with ...
dbmag9's user avatar
  • 12.1k
4 votes

How do I make this no bake tart filling less runny?

Welcome to the site Elle! This tart filling is a custard as the thickening agent is egg yolks. If it isn't thickening up enough then one of two things is happening: The mix isn't being brought up to ...
GdD's user avatar
  • 76.7k
4 votes

Hungarian name for jam-walnut filling

The combination is usually just named by its parts: diós-lekváros X "X with walnuts-and-jam" or lekváros-diós X "X with jam-and-walnuts". The jam is often apricot (baracklekvár), but prune butter (...
JPmiaou's user avatar
  • 339
4 votes
Accepted

Non-melting fruity filling for cookies

This question dates from the end of 2015 but perhaps my answer might prove useful to other readers. I imagine any homogenized jam would be suitable after drying out sufficiently. Reducing a jam on ...
Jude's user avatar
  • 3,953
3 votes
Accepted

My eclair filling is very runny. How do I make it thick enough?

This seems to be a mistake in the recipe. I have made a condensed-milk-buttercream a couple of times, and my recipe uses a 3:4 ratio, not 2:3, and I don't even think it was a good pipeable consistency,...
rumtscho's user avatar
  • 139k
3 votes

How to prevent butter-based filling to spread out from rolled/knotted pastries?

The butter may not be coming out of just the filling, it could be coming out of the pastry itself as well (this is more common with laminated pastry like puff pastry). Either way your best solution is ...
GdD's user avatar
  • 76.7k
3 votes
Accepted

Making a cremeaux lighter with whipped cream. Is there a name for this?

The name for this is still 'cremeaux', nothing changes. In English pastry jargon, "cremeaux" is a (somewhat rarely used) umbrella cream for any sweet filling with a creamy consistency. It is ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

Chinese dumplings vegetarian style - mushrooms raw or cooked?

Is this always necessary and if not what are the pros and cons of cooked vs raw mushroom? If you don't fry the mushrooms first, they will turn out rather watery and bland. So yes, you could say it's ...
Anastasia Zendaya's user avatar
3 votes

How to thicken a sour cream-based pastry cream?

I'm wondering if mixing in some cream cheese in addition to, or in place of a portion of the sour cream, might help thicken things without altering the taste profile too much. Sour cream is roughly ...
NSGod's user avatar
  • 1,149
3 votes
Accepted

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

There is no reason not to do it in the sense of the food police arresting you or your oven exploding. But still, many people prefer not to do it (and some of them may feel that this gives them the ...
rumtscho's user avatar
  • 139k
3 votes

Hungarian name for jam-walnut filling

Dió lekvár (walnut jam). Usually made with green walnuts (Zöld dió lekvár). https://gasztroangyal.hu/receptek/zold-dio-lekvar/
roetnig's user avatar
  • 1,013
2 votes
Accepted

Any strategies or tips on how to make juice into creams for filling cakes?

There are many thickeners that can make fruit juices into thick fillings. You can make a traditional egg custard, as bob1's reply to your answer mentions. You can make a non-egg filling using other ...
JQTaylor's user avatar
2 votes

How to thicken a sour cream-based pastry cream?

I think I would go with double cream. It's really thick once whipped (careful not to split it by overwhipping it). Then fold gently your sour cream and condensed milk mixed together into it, ...
Clepsyd's user avatar
  • 434
2 votes

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

Sure...why not? There is not a scientific reason to not include them. They may not be traditional fillings, but there is no reason they could not work. Kimchi ravioli could be interesting, for ...
moscafj's user avatar
  • 76.2k
2 votes

Refrigerate Cookie Filling with heavy whipping cream?

Your ingredients imply that you are working with some version of ganache (or truffle filling). The lighter kinds, with a lower chocolate and higher milk or cream content will need refrigeration. Very ...
Stephie's user avatar
  • 60.2k
2 votes

My eclair filling is very runny. How do I make it thick enough?

The filling as described in the recipe video requires a combination of solid butterfat and high viscosity in the condensed milk to achieve the desired texture. There may be 2 scenarios causing the ...
borkymcfood's user avatar
  • 5,361
1 vote
Accepted

Baking muffins filled with cream cheese frosting instead of cream cheese filling

It took me some time. I did a baking experiment and decided to bake Cream Cheese filled Carrot Cake Muffins. Half of the muffins filled with cream cheese filling and the other half with cream cheese ...
M.K's user avatar
  • 1,421
1 vote

Baking muffins filled with cream cheese frosting instead of cream cheese filling

The filling-frosting language conundrum First, you seem to be confused about the meaning of the terms "filling" and "frosting". They are both structural terms - just like the name &...
rumtscho's user avatar
  • 139k
1 vote

Baking muffins filled with cream cheese frosting instead of cream cheese filling

Anything meant to be applied cold or slightly warm to a cooled cake will melt in baking without special precautions, especially if it contains butter. But baked Alaska works so it's certainly possible ...
Chris H's user avatar
  • 44.8k
1 vote
Accepted

Freezing sandwiches for toasting at work

Freezing them will cause the cells to break down slightly, leading to a mushier vegetable. However, since you're planning on heating them anyway, I wouldn't worry about that. Heating will also make ...
user141592's user avatar
  • 10.6k
1 vote
Accepted

How do I fix crystallized butter cream filling made with ghee?

One problem is, making a larger batch just may not work - especially since this recipe needs a lot of precision in timing. Specifically, the need for it to be mixed while hot makes larger batches ...
Megha's user avatar
  • 11.8k

Only top scored, non community-wiki answers of a minimum length are eligible