Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is prefera
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 want to make puff pastry, can i use natralite butter for making the same?
If you take the three main types of fats used for puff pastry. Lard, butter and margarine, can they be used interchangeable or is there caveats between the thr
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,
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