I am trying to figure out the best way to shape my cream puff shells into a volcano shape for baking. Any suggestions? Thanks!
My mother used a large cake decorating sleeve for her pastries. She would squirt out a mound, and then cut the middle out after it was finished baking.
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
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html Secondly, how long do I have to freeze that stuff? Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming". So, what is the way to make it soft? Do I have to add warm water and crush it? Or do I have to heat it in an oven?
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
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 the other ingredients. How can I fix rips in puff pastry to best preserve the height expansion of the pastry?
We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and fill some puff pastry. In the over, done! But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance. Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which... the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar... this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie
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 dough during the process. I just can't seem to get them bigger and flakier. I am using 7in / 18cm triangles and I stretch them out and roll them into the classic croissant shape. Then I egg wash them, sprinkle a little sea salt on top, let rise for 40 minutes, bake at 400F/200C for 10 minutes, and then at 350F / 180C until golden brown on top. Any suggestion or any way to get the results?
to rise up and not out, but I am pretty sure that my surface tension on the boule was correct. For the transitional loaves since I've used a loaf pan and a sandwich shape, which may have helped them to rise. I've also done transitional pitas which seemed to puff up just fine during rising, even during proofing as small boules before rolling out. I don't want to try the 100% whole grain recipe again