Pastries

You cut up the fat and rub it in with the tips of your fingers

Bouchon bakery holds one of the top names in the industry. And for good reason.

Little tube is the English equivalent of 'cannoli'. It's a masculine gender noun that's used in the plural. It actually is a Sicilian word that comes from the original Latin word 'canna' for 'reed'. It refers to a fried, tube shaped pastry that's filled with cheese and flavorings. It's pronounced 'kahn-NOH-lee'.

Partially hydrogenated oils are very bad for you and are banned in some European countries; they contribute more than saturated fats to heart disease.

Coconut oil has some health properties; the lauric acid contributes to heart health.

Pick fresh unsaturated fats instead of animal fat or partially hydrogenated oils. Coconut oils and avocado oils are two vegetable based saturated fats that are good for you.

There is a lot of evidence that excessive saturated fat contributes to heart disease and cancer.

Yes, you may use short crust pastry as a base for pizza. In fact, it is much healthier and convenient to use short crust pastry than finding a pizza dough. Using of short crust pastry do not need to blind bake it, however you have to brush it with egg to give the crust a glazing . You may also consider to roll up the edge to make it like a pizza dough puffing up, similarly brush the edge of the short crust pastry to give the extra crunch and glaze.

This pastry originated in Ottawa, at the By Market. It started as a Beaver's tail and when people wanted a bigger one, they came up with the Elephant's Ear.

It depends on the flavor: Frosted Cherry: 17 grams of sugar per tart Frosted Brown Sugar Cinnamon: 16 grams of sugar per tart Frosted Wild Berry: 20 grams of sugar per tart Double Berry: 18 grams of sugar per tart Frosted Strawberry Milk Shake: 16 grams per tart In general, a Pop-Tarts® pastry contains between 15 to 22 grams of sugar.

Small individual open pastries baked with a sweet or savoury topping or filling are called tarts, or tartlets. A larger, pie-sized, open pastry case cooked with sweet or savoury topping or filling is also called a tart.

Pastry for tarts may be pre-baked and filled with pre-cooked or pre-prepared fillings, to be eaten cold. Some fruit tarts are made with pre-baked pastry cases which are then filled with prepared (not necessarily cooked) fruits and then glazed with warmed jam or jelly for an attractive glossy finish.

Fillings which are baked in the tart are often topped with decorative pastry, such as criss-cross or lattice effects, before baking.

Of course a measuring cup. And other things like a pastry bag and a whisk.

The French crescent-shaped pastry you are referring to is known as a croissant (pronounced Kre-sahnt or kre-sawnt in English and closer to Kre-swa- in French).

Phyllo is the pastry used in baclava (If that is what you were asking, I'm thinking you misspelled it)

In 1533, Catherine deMedici left Florence to marry the Duke of Orleans; who later became Henry 11, King of France. She brought her head chef, Panterelli, to court with her- who later is credited with inventing gateaux which gave rise to Choux { pronounced shoo] pastry. Source: Classic Patisserie: An A-Z Handbook.

des éclairs au chocolat

All pastries except filo/phyllo and strudel are primarily flour and butter, in a ratio between 1:1 (puff, danish, croissant) to 3:1 (choux). Shortcrust is normally a 2:1 ratio.

Sweet pastries will also normally contain eggs and sugar.

A tart is more what it is rather than what it is made in. A tart is a thin baked good either sweet or savory. That said, you could roll out the dough, put it on a cookie sheet and roll the edge in to form the lip around the edge. Like a pizza but slightly higher. It wouldn't be a neat or even as one in a tin, but would serve the purpose.

White flour is wheat flour. The asker may intend to ask whether whole wheat flour can be substituted for white flour. The answer is yes, but the final product will be more dense and heavy than when made with white flour. Home bakers often compromise by replacing 1/3 to 1/2 of the flour in a recipe with whole wheat flour, then use white flour for the remaining amount.

A a sweet round pastry with a hole in it is a doughnut.

Yes, they will expire eventually.

M&Ms

mousse

mango ice cream

There are numerous technologies used in a bakery. You have the oven,dough mixer, timers, etc. Everything you could possibly use in a bakery is technology because everything that is man made is technology.

To train as any sort of chef it would be advisable to first take some form of cookery course at college. It would then be possible to take a position in a kitchen and receive further training in the area of interst.

If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.

Baking and most other forms of cooking are essentially highly abstracted chemistry.

Maintaining the ratio of various ingredients allows consistent results. Failing do to so can cause the various reactions, processes, etc. to occur in an undesirable manner.

I need to know the price for coconut macaroons. thanks

They are basically choux pastry filled with cream and covered with chocolate sauce. They have a French origin but it is not known exactly where they came from