Pastry Dough

What Is the Difference Between Beignets and Zeppoles?

Mardi Gras in New Orleans is an experience, but no trip to NOLA can compete with the city’s finest attraction: its beignets. Put the beads away because you have more pressing matters to attend to…like...

Pate Brisee for Quiche?

by Iluvcooking 1 year ago

Do you use Pate Brisee or a different pastry formulation for quiches? There seem to be a lot of differing opinions about what is best. Thanks!

Has anyone here ever worked in a bakery?

by o0MS0o 1 year ago

I would like to know what ingredients lead to that basic bakery flavor in a danish pastry? Bakery as in good old fashioned bakery not the overpriced boutique bakeries popping up everywhere. ...

Copycat Panera Breakfast Soufflé

by velochic 5 years ago

I will start by saying that I am not a baker, not by a long shot. On those very rare occasions that I want one of these decadent items from Panera, they are always out. They make one of each in t...

Choux pastry going soft

by coffeeflan 2 years ago

my chouquettes turned out great, but shortly after became soft - losing its crunchy texture. trying to figure out the reasoning behind this. they were baked at 400F.

Rival Roaster Oven

by judithincalgary 3 years ago

Gentle Readers: I have a Rival Roaster Oven and I have had great success cooking turkey and vegetables in it. I wonder if anyone has tried cooking a pastry-topped seafood pie in one? If so, an...

Need help making sense of this recipe!

by MsMaryMc 3 years ago

I've been saving this recipe and I finally decided to try it for Labor Day. I hadn't paid much attention to the pie crust part of it--mostly just to the filling. But now I have the crust mixed up...

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