I have a tart recipe that has a shortcrust base that I have done several times. On the first attempts, everything was okay with the base - the "dough" was crumb
I attempted this recipe: 70 g hazelnuts 100 sugar 1 pinch salt Toast nuts at 400 F for 10 mins.; let cool. Put sugar in a heavy-bottomed saucepan and render i
I attempted choux pastry eclairs for the first time. The pastry came together after only a few seconds in the saucepan, I allowed it to cool before adding eggs
I am having family over for dinner soon, and would like to make profiteroles for dessert. I will, however, be busy during the daytime and will only have an hour
Yesterday I bought this pastry filled with pistachio cream at Ponte di Castelvecchio in Verona, Italy. While it was very delicious, I forgot its name. Can someb
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
I'm working in a small bakery shop and my boss is new to the business and have no passion in baking at all. He only learned it from his dad few years ago and hi
Can I keep it in the freezer without issue for days? Weeks? Months?
I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and
Typical pastry recipes(pate sucre and pate brisee) follow the 2:1 ratio for flour and butter, other recipes (American pie crust, German shortcrust) can have a l
Whenever I'm making a recipe that calls for blind baking pastry, they always provide alternatives for ceramic baking beads (such as rice) in case you don't own
Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing wh
I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out. I have seen about a dozen videos about cre
I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once th
So I have a recipe for simple pastry dough that takes four cups of flour, 1/4 cup oil, 1/4 cup vinegar and water little by little - after combining, we open th
I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then ref
I'm very proud of how my cream puffs turned out. I followed this recipe although I did NOT use any xanthan gum at all. I also substituted Earth Balance for butt
So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but th
I bought it from a farm shop (meadow fresh) as pictured. I know it goes in the oven. But what temperature or duration. Unfortunately it came with no instructio
I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no