I'm completely self-taught on pastry (and baking/cooking in general), so please forgive my ignorance. I'm making pasties (like small savory pies) for Friday evening, and as I don't expect to have the time to do everything in one evening, I decided to make the pastry and the filling tonight, then bake the pasties tomorrow (also with the idea that they'll taste better after only having been refrigerated one day rather than two). I've made the flour/salt/water & splash of lemon juice part of the pastry, which is now in the fridge resting (the recipe calls for 1-2 hours). I've also prepared the filling (which will be fine to sit in the fridge overnight). Should I perform the butter step (rolling out the pastry, adding the butter layer, rolling out & turning several times) tonight or tomorrow? Will that affect the taste/consistency of the pastry? And am I better off doing the whole shebang tonight, or am I right that holding off on baking will result in tastier pastries Friday evening?
posted by pammeke
on Oct 16, 2013 -
For some reason, I have 4 packets of shortcrust pastry in my freezer taking up what little room I have. Can you a) recommend delicious recipes that best make use of this instead of say, puff pastry, and b) also if possible include recipes that freeze well as I'm about to have a newborn and would like to clear this space in my freezer and fill it with meals we can just defrost and cook/eat once the baby comes. Could the recipe say at what point to freeze (before or after cooking). Savoury preferred but dessert ok in a pinch. Extra points if they're toddler friendly. Even if they can't be frozen, anything that uses it up will be appreciated.
posted by Jubey
on Jun 3, 2013 -
So... I'm currently working on a project of making pasties every week, trying different ingredients every week. The base ingredients are: ready-made pastry, meat (diced beef or chicken), potatoes, salt and pepper. The other added ingredients have varied over the last few months. Some of these are: sweet pepper, cheese, onion, courgette, leak etc.
I personally like to be able to eat them as pasties should be eaten (with your hands). Or at least be able to take them off the grease proof paper without leaving the filling and the base of the pasty on the baking tray.
Does anyone have any tips/ways to reduce the moisture content of the pasties or to make it possible to construct them more sturdy like shop made ones?
posted by sockpim
on Jun 3, 2013 -
My wife has recently been given the chance to follow one of her dreams and go to school to learn how to make pastries and cakes via a generous financial situation, so we are seeking the hive minds help to find a good patisserie course that she could take. The only limitations are that I want to go with her and due to my job, she can probably only do a maximum of 2 - 3 months, so a course that's longer than that would be a no-go. However, she is willing to travel (and relishes the idea), so please suggest any school you like, regardless of the location. Related to this, she is currently considering going to Paris (obviously), but is worried about the language barrier, so any comments on that side would also be greatly appreciated. Thanks all!
posted by ranglin
on Feb 27, 2013 -
What font is this?!
Tried what the font and studying it but still can't figure it out. any idea what this
Puff Pastry font is?
I'm sure it's customized and edited but I feel like I could find something similar. Had no luck with google or font ID sites.
posted by anonymous
on Sep 7, 2012 -
Pastry chefs: I'm making pastries with a very sticky cream cheese dough that needs to be rolled out thin. Advice on rolling without flouring too heavily with a granite countertop? [more inside]
posted by SpecialK
on Nov 30, 2011 -
My last day of pastry school, yay! I'm applying for jobs in NYC and several people have asked me to come in and "trail" for an hour or a day. What exactly does that mean/entail? [more inside]
posted by firei
on Sep 28, 2011 -
I went to pastry school five years ago. I was seduced away from the bakery by good money in an office job. Now I've ditched the office and have been working retail -- and just got a retail job in a bakery a month ago. I've been working in the back a little and making inroads there; now I'm baking 2/5 days a week. I feel patisserie calling me, but how do I get my confidence in the kitchen back? [more inside]
posted by fiercecupcake
on Aug 22, 2011 -
Can you identify the incredible conical, chocolate-dipped almond pastry I ate in Cleveland? [more inside]
posted by Scram
on Jul 6, 2011 -
Is an ice creme cone in the category of a pastry: that is, is it like a cookie or is it more like a cracker or is it neither?
posted by Tziv
on Feb 27, 2011 -
My sibling is a baker who works all the local farmer's markets, and is interested in a food truck
- but with the only utility being display and storage, not cooking. [more inside]
posted by arnicae
on Jan 31, 2010 -
I'm thinking of going to culinary school for baking and pastry. Right now Johnson & Wales in RI is the front runner. My question: is JWU worth it, or should I be looking elsewhere? [more inside]
posted by firei
on Oct 18, 2009 -
Occasionally I want to cook something that requires a (savory) pie or pastry-type crust of some sort, and I'm completely at a loss. [more inside]
posted by A Terrible Llama
on Sep 29, 2009 -
Get a PhD by 50, or go to pastry school? I'm having a midlife crisis and am considering returning to school instead of launching another business. (Launching another business is already in the planning stages, but no hard commitments have been made.) I've been accepted to a graduate program for neuroscience that will let me do masters work and doctorate work at the same time. On the other hand...culinary school is calling to me...daring me to become a pastry chef. [more inside]
posted by dejah420
on Aug 8, 2009 -
MeFi Chef Brigade: Anyone out there know anything about cast sugar (sometimes called poured sugar or sugar glass)? I'm experimenting with some historical cast sugar recipes, but could use some advice..... [more inside]
posted by anastasiav
on Feb 22, 2009 -
When in Italy I love to eat brioches
, the typical bar breakfast. Where can I find these tasty sweets in America (Massachusetts or California)? [more inside]
posted by Nickel
on Jul 9, 2008 -
Can you identify this challah-like pastry from my childhood? I've had no luck googling or randomly searching at bakeries. [more inside]
posted by magicbus
on Apr 23, 2008 -
How do I get my pastry for Cornish pasties to have the consistency of a good shop-bought pasty? [more inside]
posted by popkinson
on Apr 11, 2008 -
I am a fan of turnovers, pasties, empanadas and similar instances of the global phenomenon of creating a portable meal by putting something yummy in the middle of pastry. I usually put ground beef in my turnovers, but I'm getting bored of variations on spiced ground beef. Help me find new delicious things to encase in pie crust! I'm looking for recipes, links to recipes, ideas for recipes, and cookbook recommendations. Feel free to recommend things that are sweet, savory, or both.
posted by craichead
on Feb 12, 2008 -
In Pedro Almodovar's Volver... when Raimunda (Penelope Cruz) and Sole visit their aunt Paula, Raimunda eats a pastry from a plateful that is sitting on the table. Can anyone tell me what that pastry is called? [more inside]
posted by BugsPotter
on May 15, 2007 -
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
I just had a last-minute flash of inspiration for an Xmas gift for my fiancée: she is interested in making pastries and candies and has an innate knack for it. I'd like to get her some lessons from a pro. Possible? [more inside]
posted by redshifter
on Dec 18, 2006 -