If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happe
I have this nice recipe of chocolate-matcha pie in which the ganache is made in the following way. boil 1dl milk with 2dl cream add 50g sugar and let it melt cu
Like many amateur pastry chefs I love watching Amaury Guichon. There is a tool that he and other pastry chefs use very frequently that I'm completely unable to
I have a wonderful locally made jam and want to turn it into fruit de pate to sell alongside the jam in my market. Can I add more pectin to the jam after heatin
I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I att
I have baked a tray of florentine pastry, and I have spread chocolate on it (dark and milk). It's about 35 x 35 cm. Now I'd like to make cookies out of it. I kn
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of c
My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrig
I found this randomly: To me, it distinctively looks like non-sugary bread. It looks like the kind of bun you normally use for making sandwiches, for example p
Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crus
I had some success making filo pastry for apple strudel with a mixture consisting of flour, olive oil, lemon juice and white vinegar. The result was actually qu
Based on a comment made here Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing - Seasoned Advice (which I thankfully read before it
https://en.wikipedia.org/wiki/Mille-feuille It doesn't cut nicely for fork and knife. When I tried eating it with my hands like a sandwich, the fillings of crea
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
I decided to bake cream puffs but we unfortunately ran out of parchment paper, what can I do?
I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate: 80g all purpose flour 18g cocoa powder 65g bu
When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this? Should