pastry Archives - Page 2 of 2

profiteroles + creme patissiere, ready to fill

Understanding Recipes

Making creme patissiere (for profiteroles)

You can never have too much creme patissiere. If a recipe calls for it, it’s better to make a little more than too little, it eats great, just by itself. The name already signifies that, both in french as well as...

February 24, 2016

6 min read

Understanding Food Ingredients

Thickening with starch – Pie fillings

If you’ve ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don’t want it to be too runny, nor too thick. One of the most common tricks you might...

February 22, 2016

7 min read

Understanding Recipes

Pie Cookie Crust – The Basics

There are a lot of different pie crusts, too many to count or mention here. One very interesting type is the cookie crust, yes, that’s right, a cookie crust. It’s a pie crust that’s made with cookies...

February 5, 2016

3 min read

Recipe

Making cookies with short crust pastry – Trinidadian Kurma

Since I miserably failed making a short crust pastry and ever since I found out how to fix it, I’ve been making far too many short crust pastries! I’ve made a chocolate tart, with short crust pastry, a...

January 26, 2016

3 min read

Understanding 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 little hollow ball in the oven! It makes delicious profiteroles, éclairs, cream puffs...

December 11, 2015

9 min read

Tag - pastry

Making creme patissiere (for profiteroles)

Thickening with starch – Pie fillings

Pie Cookie Crust – The Basics

Making cookies with short crust pastry – Trinidadian Kurma

The science of choux pastry in profiteroles

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How pressure cooking works – Using an InstantPot

How apple cider (alcoholic) is made

Making Vanillin – Three production routes & Their chemistry

Molecular Gastronomy – Spherification

Almond paste recipe – A seasonal bread: Kerststol

The story (and science) of processed cheese

(Science) guide of English muffins – Homemade vs store bought

Cooking potatoes in the microwave for perfect baked potatoes

Tea Bag Science – Dunking vs. Steeping

How ice cream is made in a factory

Shelf life determination – Scaling up food production

Hydrox vs. Oreo cookies

What are oliebollen? – The ‘Dutch donut’

Bread making process – An overview & Guide to tools for the bread maker

Why cream cheese works great in ice cream

Tag - pastry

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