pastry Archives - Food Crumbles

Making Food

The Science of Brick Pastry/Warqa – How to Make Thin Dough

The more you learn about different cuisines, the more similarities you can see between them. So, when recently learning about brick pastry, which is a very thin dough cooked on a flat griddle, I quickly learned that a...

November 18, 2019

4 min read

bowl of choux pastry puffs with craquelin chocolate

Deconstructing Recipes

Craquelin on Choux Pastry – What Is It and How Does It Work

Have you ever seen those profiteroles or cream puffs with a speckled decorated top? The pattern on top almost looks like dried out earth, with a lot of cracks and spaces in between the darker spots of decoration? Note...

November 3, 2019

6 min read

filled profiteroles with creme patissiere

Deconstructing Recipes

The Science of Choux Pastry (In Profiteroles)

Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy hollow ball in the oven! It makes delicious profiteroles, éclairs, cream puffs and...

November 2, 2019

7 min read

Deconstructing Recipes

Making Trini Kurma – Short crust + Ginger sugar science

No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not at all sciency food dish. Same for these Trini kurma, a cookie covered in ginger sugar syrup...

October 26, 2019

6 min read

Understanding Ingredients

The Science of Your Clotted Cream – How It’s Made

There are a lot of different creams out these in the supermarket nowadays. An acidic sour cream to top a baked potato, a heavy whipping cream to top your apple pie and so many more. Clotted cream is yet another one and...

September 13, 2019

5 min read

Food Chemistry Basics

How baking powder & baking soda work – Chemistry of leavening agents

Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial...

June 9, 2019

10 min read

Making Food

Making Perfect Puff Pastry – Science of Flaky Layers

Making puff pastry sounds very daunting to a lot of home bakers. Folding and folding of doughs, butter sticking out, hours and hours of work. You might have seen contestants struggling with it on tv baking shows or...

March 5, 2019

8 min read

Deconstructing Recipes

The Science of Samosas – Crunchy Outside with Tons of Flavour

When we went to India, we had a whole list of foods to eat. Some because we had never had them before, others, because we couldn’t get them anywhere else. Naan, butter chicken, paneer in all varieties we could...

February 5, 2019

6 min read

top view of small pate sucree tart shells

Deconstructing Recipes

‘Fraiser’ a dough – Pastry technique science

There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other possibilities. Since I just love...

August 28, 2018

4 min read

Deconstructing Recipes

How to Prevent Soggy Pie Crust (Moisture Migration)

Water can be a food’s best friend, but also worst enemy. Water keeps a cake moist, strawberries juicy and ice cream solid (thanks ice crystals). But water can also make a cookie soggy, make oil splash and lack of...

July 4, 2018

8 min read

Tag - pastry

The Science of Brick Pastry/Warqa – How to Make Thin Dough

Craquelin on Choux Pastry – What Is It and How Does It Work

The Science of Choux Pastry (In Profiteroles)

Making Trini Kurma – Short crust + Ginger sugar science

The Science of Your Clotted Cream – How It’s Made

How baking powder & baking soda work – Chemistry of leavening agents

Making Perfect Puff Pastry – Science of Flaky Layers

The Science of Samosas – Crunchy Outside with Tons of Flavour

‘Fraiser’ a dough – Pastry technique science

How to Prevent Soggy Pie Crust (Moisture Migration)

Hi!

Become a food science pro!

Looking for something?

Take one of our courses!