Pastries

It is better to be safe than sorry, throw it out.

If it was stored all that time in the freezer, it would not be a food safety issue. But the dough might have dried out or any fats may have become rancid. Since the end result might not be what you expect, you'll have to decide whether or not it is worthwhile using.

Saint Honoré is the name of a street in Paris. A pastry maker called Chiboust who had his shop in the Palais Royal, very near la rue Saint-Honoré, created this dessert. It was later modified by the two pastry makers - les Frères Julien who made an important commercial success with it. Voir: www.750g.com/article.26.934.2919.htm - 'l'Origine du 'Saint Honoré'

At first margarine came in a plastic pouch with a "pill" of coloring. You would pop the button through the bag and proceed to mix the color into the margarine so it could be yellow like butter. This must have been in the late 40's or early 50's.

it helps the ingredients to stick together

Found a recipe for Dampfnudeln in the Joy of Cooking that uses a yeast dough rolled into balls and put into a Dutch oven with butter and milk in the bottom and baked at 275 for 1 1/2 hours. You serve it with a meat course with lots of gravy. The dessert version uses syrup, fruit juice or preserves instead of the milk and butter. A friend of mine remembered his mom making these when he was a kid. Took us awhile to find this recipe since we did not know how to spell it.

Could this be what you are looking for??

Because you roll it out spread butter all over it fold it in half spread more butter, keep folding & adding butter & rolling back out. The more you do this, the flakier it is.

pasteleria ( with an accent on the i')

pasteles

pastas

The term rugelach is a type of cookie made with a cream cheese or sour cream dough. The dough gets a filling of either nuts, poppy seed paste, fruit preserves, chocolate, cinnamon or raisins.

Martin Short sings it. He has so much talent!

Traditional Rugelach is from the southern part of Jamaica

what is the answer

filo pastry

It is a croquembouche.

You could try making the regular dough, and instead on actual eggs, put in an egg substitue. Otherwise, look up a recipe on line or in a cook book for people who have severe allergies. Often, these recipes will contian something for people who have egg allergies and other options that you can use in place of it.

As an addendum to what someone else wrote above, be aware that "egg substitute" such as that sold in cartons in the supermarket are made of real eggs, usually marketed as a replacement for whole eggs for lower cholesterol diets. These egg replacers are NOT free of egg protein and are not safe for egg allergy.

Ground flaxseed can be used in place of egg in many baking recipes such as quick breads like pumkpin or banana bread or muffins, at a ratio of 1 tsp of ground flaxseed to 3 tsp of water per egg replaced.

However I have not tried that with pastries that require egg for the texture, such as choux paste and Scandinavian pastry.

At this time I haven't discovered a way to make an eggless flaky Scandinavian pastry or Danish, but if someone does know, please share.

$35,00-$75,00 and sometimes $100,000

Hot soapy water --- or lemon juice with salt in it --- or baking soda & water.

Wooden cutting boards can bare many germs as it is a porous surface, and should be bleached directly after use especially if used for meat, poultry etc. Bleaching can be done by adding 1/4 cup of bleach to a sink full of wash water, then rinsed thoroughly. It can also be done by using a spray bottle of 1 part bleach, 3 parts water, to spray the surface of the board, then wash.

A pastry store owner can do everything from go bankrupt, to breaking even, to bringing in a modest profit that would be comparable to $35,000 to $55,000 a year, to in the case of some extreme examples, be moving several millions of dollars of pastry per year.

A baker on the other hand is a wage or salary employee. It varies per region, but $45,000 could be taken as an average.

The best pastry chef schools can be found online at www.allculinaryschools.com. This is a list of the accredited schools.

Yes

yes is a pastry, the beignet is not

Jacques Genin invented it.

Because she was caught bumping donuts.

Brown Sugar Cinamon