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
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
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
I made some choux pastry last night, however it didn't come out quite right for what could be various reasons. After making the recipe, I came on here loking f
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'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. T
I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to pr
I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginni
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 u
I've discovered some home made mince pies (frozen after production, un-cooked) which were made by following Delia's Traditional Mince Pie recipe this time last
Italian pastry made at Christmas. Ingredients: Eggs Flour Whiskey Sugar Vanilla Shortening Then deep fried, and covered with powdered sugar are called "CRUST
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 av
I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a
Sometimes my meat pies do not cook properly on the bottom. I usually put the filling in cold rather than hot. Should I cook the bottom pastry blind before addin
A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's h
The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
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 an
This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend to use that will be as
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 encounte
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 c