Pastry Dough

What Is the Difference Between Beignets and Zeppoles?

In the world of doughnuts, there are many specific kinds, from Polish paczki to Israeli sufganiyot. But today we're looking at beignets and zeppole, which have a lot in common but are not quite the...

Pate Brisee for Quiche?

by Iluvcooking 3 years 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 4 years 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 7 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 4 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 6 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 6 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...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions