Pastries

Yes, Pop-Tarts boxes are recyclable. Drop them in your paper recycling bin, along with cereal boxes, tissue boxes, and pretty much all other kitchen and food products with paper and cardboard boxes like Pop-Tarts.

Hello, I have a delicious Cannoli filling from an Italian family that used to make Cannoli's as a family event. I was unable to get the shell recipe from them and used store bought shells last year. Although they were delicious, I decided that I would like to try to make the shells myself and as a result I have been doing some research. I found one gal who's grandfather took a wooden broom stick and cut it to Cannoli tube size. The family has been using these broom stick Cannoli tubes for 30 years. I have also found people who have cut wooden dowels to size. Most of the Cannoli tubes sold are stainless steel. My idea is to go to the hardware store and purchase some stainless steel tubes/dowels and have them cut to size. One fellow uses Aluminum and it has worked well for him. Hope this helps.

1. The dough can be too sticky, making it difficult to work with.
2. The dough can be too tough, making it difficult to roll out.
3. The dough can be too crumbly, making it difficult to work with.
4. The dough can be too oily, making it difficult to work with.
5. The dough can be too dry, making it difficult to work with.
6. The dough can be too floury, making it difficult to work with.
7. The dough can be too sweet, making it difficult to work with.
8. The dough can be too savory, making it difficult to work with.
9. The dough can be too hard to work with.

I think the answer is, you don't! I understand the 'ice cream' in profiteroles is not actually ice cream, but just frozen, or very chilled, cream mixed with icing sugar (which of course is different). Ice cream requires the mixture to be constantly stirred whilst freezing to prevent large ice crystals forming. So the simple answer to the question....you don't!

They are both types of pastry.

Laminated doughs, such as those used for Croissants and Danish pastries contain yeast to aid leavening. Puff pastry does not contain yeast.

It is time saving

labour saving

and easily available

A large star tip (nozzle) is used for piping eclairs.

The 4 techniques use for partially or completely decorating a cake without using a pastry bag or paper cone are piping bag fitted with a fine writing tip, botanical dyes, sturdy plastic baggie with one tiny corner snipped off, or a syringe.

when cooked choux pastry will be light golden brown and doubled in size! once removed from the oven pierce to let out the steam! if making eclairs or choux buns and to stop them going soggy after filling with cream or a custard split and return to oven for a few minutes.

It should be 300gm.

Reason is, for human body can not dies-est more fat and it may be directly effect on heart !!

YES

No, they are part of a word that you could find in a dictionary and if you do italianbread it's not capitalized so putting a space apart really doesn't do anything since it could be considered part of that word.

one site says 350 the other says 204

Yes, the Romans had various types of pastry, some stuffed with meat or fruit.