Preventing a failed short crust pastry pie crust – American vs. European flour

By now I’ve managed to make perfectly crunchy, airy short crust pastry pie crust, ideal for making both savory as well as sweet (chocolate) pies. However, before I found a good recipe I’ve had quite a bit of failures, especially when following recipes made by bloggers from the US. Sometimes they …

Macademia white chocolate cookie – Impact of leavening agent, sugar & flour

Cookies and science are a great combination, as we found out when collecting more than 10 sciency cookie posts. It is so easy to vary little aspects within cookie recipes to test out the impact of all these different changes. Having analyzed the impact of flour, sugar and butter on shortbread …

Profiteroles with creme patisiere!

Profiteroles are one of those things that I really prefer eating freshly made. The older they become, the more soggy and moist the nice outer dough layer gets. So I decided to give them a try and make them myself! I ended up making profiteroles with a sweet crème patissiere filling …