I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the
Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a
Apologies if this is a bit of a newbie question! I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to p
I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience wit
I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I
I've been practicing puff pastry turnovers from scratch (doing the whole chill and turn method with 6 turns) and have had some issues. The first time I did it
Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
Is a flan classified as pastry or does it just contain pastry? I've searched online without fruition.
I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wa
Jachnun is prepared from dough which is rolled out thinly, brushed with clarified butter, rolled up and baked overnight. The preparation calls for a Jachnun pot
I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes bu
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the choco
What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissa
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with
I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios
Georges Lefebvre's "The French Revolution" has this lovely pastry on its cover (see below).Does anyone know what this is and how to make it?
I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Directi