I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream
i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the deco
So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fr
Why does pâte à choux puff up so perfectly? What are the ingredients or the science behind it that can make that happen?
I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes
The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing
What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold
So I'm an expatriate at a totally new place, and all bread sold in here got 2~4 days expiry and I usually don't finish it in that short period
This is killing me! Buying an oven and getting it installed isn't really an option at this time. What I'm thinking is cooking the apples in the caramel on the
I've made some pastry cream in preparation to make eclairs tomorrow. However, when I was ready to strain it I realized that I did not have a strainer as I thoug
I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient.
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making mino
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not
Blind baking is done by lining a pastry shell first with parchment paper and then with some kind of weights to ensure that the bottom stays flat and the sides u
First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never m
I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water,
Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in t
I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped wh
I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?
I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that ha