Pastries

Les petits fours is French for small desserts or pastries.

if you over handle your pastry it tends to get tougher or hard after you bake the mixture.

There are many reasons that the puff pastry is not rising. Some of them are....

*Not fresh puff pastry, gone stale, too old

*Improper heat / temperature

*Not cooked for long enough

*Cooked for too long

*Too thick to rise

*Rolled to thin to notice any significant rising

*Too cold, not heated through enough, frozen

You can make it tasty. Salt is a preservative too.

it makes it rise, and makes it more fluffy. that's why you don't pats down the flour when measuring it

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This can very well depend on the type of pastry, however, the basics on this is a little logical. Pastry dough can contain a small amount of leavening agents (usually very small amounts), however when heated this produces carbon dioxide which is released, which in turn causes the pastry to "rise". What happens when the oven is set at to high a temperature the release of the gas can not match the speed in which the crust of the pastry is hardening. Instead the crust hardens and becomes less porous and eventually traps the gas inside and the pastry then "blisters" as a result of the gas being trapped.

Think of a balloon, if you blow up a regular balloon the air is trapped inside correct. Now before blowing up the balloon poke a very small hole in the opposite end, as you blow into the balloon some air will escape, however the balloon itself will still expand and eventually lose all the air, in baking the "blister" doesn't "go down" because it is hardened into this shape. Now take the same balloon with no air and poke a huge hole in it. When you try to blow this balloon up the air will escape with equal speed and the balloon will not change it's shape.

A typical breakfast at their home consists of coffee and pastries.

My baker makes the most delicious pastries.

I enjoy Danish pastries, particularly apple ones.

A croissant, named for its crescent shape.

The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. It should be cold so that the fat in the dough doesn't begin to melt until the pastry is baked. As it bakes, the fat melts and creates the layers in the pastry. If it melts before baking it blends with the dough and won't form flaky layers.

1 - Make sure you kitchen work-surfaces are clean and tidy.

2- Take the butter out of the fridge and cut into cubes about 30minutes to an hour before you wish to use it. (Depends on what the room temperature is like - you want the butter soft but not warm).

3- Wash you hands thoroughly. Then run them under cold water, to prevent the pastry from overheating.

4. When the recipes calls for butter to be rubbed into the flour, make sure it is done so that the resulting texture is very fine. (I.e no visible lumps of butter). Unless you're making rough-puff pastry, in which case you want to leave lumps.

5. When adding the liquid to combine the flour/butter mixture, don't overwork the dough. This will develop the gluten strands and make the resulting pastry hard.

6. Chill the pastry for at least an hour before use.

7. Always, always, always use actual butter (or lard, where the recipe states). Margarine/spreads will not give the correct result.

8. Lining the tin correctly and blind-baking are (in most cases) just as important as getting the actual pastry correct. There's nothing worse than making a perfect dough but ruining it on the bake.

9. Shortcrust and sweet pastry will always shrink a little during cooking, not matter how much you chill the dough. Allow for this by lining the tin with the pastry protruding slightly above the upper edge of the tin.

10. (A tip, not a rule) Supposedly, clean coins (spare change) are better for blind-baking than ceramic baking beans/dried beans/rice etc.., because they head up quicker so there's no soggy bases. I have yet to try this, but I do intend to do so.

Pastry defects and their causes

1.tough pastry

2.crumbly mealy pastry

3.deformal shrunken crust

4.blister in crust

5.fail crust

6.soggy crust

7.poor

i hope this is very useful to you!!!! ;d ;p

No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry.

A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.

The cannolo (singular) cannoli (plural) was invented in Piana dei Greci now known as Piana degli Albanesi, Sicily. There, they are at least twice the size of the ones made in the United States.

The character was Peter Clemenza, played by Richard S. Castellano.

There is fat in all pastry, it is an essential ingredient.

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The fat (butter) is folded into the dough time and time again until there are many, many layers of fat and dough. When baked, the fat melts and produces steam which expands and puffs up the dough which bakes into the flaky shape caused by the steaming butter.

Yes, male goldfinches do puff up their chests, especially during the breeding season. This behavior is part of their courtship display to attract females and establish territory. Puffing up their feathers makes them appear larger and more vibrant, showcasing their bright yellow plumage. This display is often accompanied by singing and other behaviors to impress potential mates.

It is a tart-like pastry, hence the word Tart in its name. The "Pop" does not refer to popping out of the toatser - It was named Pop-Tart as a play on the "Pop-Art" craze at the time of its creation.

un macaron

short pastry (the most popular and can be sweet or savoury)

rough-puff pastry

suet pastry

flaky pastry

hot water crust pastry

choux pastry

"Fluff and puff" typically refers to the act of making something appear more appealing or exaggerated than it truly is, often associated with embellishment or superficial enhancement. It can also describe a light, playful, or carefree attitude towards a situation. In some contexts, it might relate to the idea of presenting something in a way that emphasizes its charm or attractiveness, sometimes at the expense of substance.

A macaroon is actually classed as a cake, because when cakes go stale they harden, but biscuit soften when they go stale!