In online recipes of cheese & onion pasties, they call for raw potato and onion mixed with grated cheddar cheese. I am wondering if the chopped potatoes and
I am looking for food-grade beeswax to make Canelé. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage.
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/kn
I want to make sausage rolls the night before and store them in the fridge before cooking. I am worried that the sausage meat will make the pastry go soggy. How
I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated suga
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
At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry do
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 realize
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 fol
I made croissants yesterday, but couldn't be bothered to keep returning the pastry to the fridge in order to keep it cool, so the butter became too soft. While
I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs I have three concerns. First, the local
I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a
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
I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pas
For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly. For me, both are equivalent to "dry and floury, and g
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 pu
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
"Krapfen" is a German word which means "donuts". I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd. I ha
I have heard that this will create a more tender end product.
So I went to Costa Rica and tried a a savoury pastry that is similar to empanadas but it is not empanadas. The pastry had a yellowy-orange colour, the shape of