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 top is unique for this pastry. Recipes online tell me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does.
Does anybody have a clue what I'm talking about? Do you know what's in it? Or is it just a basic egg white/sugar icing, and is my mind playing tricks on me?
The simplest icing is just water and powdered sugar. The sugar and egg white is called 'royal icing'. I'm guessing that the difference between your result and the store bought result is oven drying; Once you apply the icing on the pastry, you put it in a low heat oven for some time until it's dry (50ºC, 10').
Yes, I recognize it. That type of glaze is made with just water and powdered sugar.
I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion on that? If someone can tell me how I know which oven is a good one, you helped me a lot! Thanks a lot! ... that it is not the case then? Does anyone know the influence of only top heat? Furthermore my research ended in some options. Prices and types vary, but I can not really tell the difference from
I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the juice while beating and add 2 slices of pineapple in small pieces. Let this cool down (25°C). Whip 50 g of cream with 17 g of powdered sugar until soft peaks. Add this to the cooled down mixture. Whip.... The bottom 1/4 reminded me more of a pudding. In the bottom part were also all the pineapple pieces. Bad picture where you can see the airiness and an even worse picture where you can see the separation
It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do this, the icing always runs off the top of the cake. Each time I make icing, I make it even drier than the last time. (Although never as little as 3 tsp per 100g. If you do that, it's just powder. I got 4 tsp to work though.) I've now... point.) But plenty of professional cakes use glacé icing, so it must be possible, and I'm curious to know how. The cake isn't particularly flat on top.
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? Does it act like a filler (since it's cheaper than sugar)? Is it to prevent lumps? Does it help with texture? Does it do something else? If this question is too broad, assume I'm only talking about frosting, since that's a frequent use of this sugar.
My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients together, then pour into pastry shell and top with a lemon and gin glaze.. The mixture sometimes curdles at the whisking stage and looks like scrambled egg, and looks as though the mixture is "cooking" in the lemon juice. Why does this happen and what can I do about it?
I want to bake a chard quiche. Normally, I would use short pastry for the crust, but I want to practice my flaky pastry skills. Still, I plan to bake it in the normal quiche form. It is white glazed ceramic, slow to heat up, slow to release heat, and doesn't get as hot as metal. Will this be OK? Can I expect the flaky crust to turn out nice, or do I risk it to become soggy/non-crispy/whatever?
Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar. So today I used 3 egg whites and as much icing sugar as "felt right". Is this fair enough? If it's taking a long time for stiff peaks to form, is this a sign of too little icing sugar? And if I overdid the icing sugar how would I tell?
, and haven't been aware of any specific shortcomings. What is it that meringue powder does to the icing? I've heard that it will cause the icing to "crust". How is this advantageous, and what am I missing by not using it? Also, given that meringue powder is essentially egg whites, will using it in shortening-based buttercreams that otherwise would not require refrigeration make my icing require...I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan... as a result of roasting it. Does anyone know how that works?