Pastry
Advice, Questions, and Discussions about Pastry
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Sweetened condensed milk quantity
Recipe Question For: Pastel De Nata -
Pastry dough for sufganiyot won't roll out - not sure if it's reparable. Perhaps I kneaded too much last night? Or it just needs to warm up still/
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Need help: is there another name for this?
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I took some eggs out of the fridge to bring them to room temperature, how long till they go bad?
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I made pear mincemeat last summer, mostly pears and raisins. Made the pie for Xmas. It is good but lacks a unifying base. Ideas? Thickener & molasses?
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roulé or escargot (the pastry kind!)
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What is the best way to transport a small three-tiered cake on the subway?
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How can I defrost puff pastry in a blockquickly
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in step 1 she says standing mixed & in step 3. she says remove dough from processor. Also, how much vanilla. It is not listed but she says it ne...
Recipe Question For: Currant-Caraway Shortbread -
Croissants leaking butter
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Croissant Dough
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Lemon bars as a tart? Help!
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So how long can I refrigerate freshly made pie dough before it needs to go in the freezer?
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Non-Dairy Sub for Galette Crust
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caramel
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What is the difference between puff pastry and FILO pastry?
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Why does short crust pastry dough turn out flaky and not roll properly?
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Does anyone know how to create whipped cream that stays fluffy for hours?
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I baked some mini quiches but the pastry didn't brown very well. Should I reheat them in or out of their pans to increase the browning?
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Freezing chicken pot pie
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