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35 posts tagged with pastry.
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"The" tarte au citron of my dreams...

There's heaps of tarte au citron recipes out there in the world, and I've tried a couple, but I wonder, Metafilter - what's your canonical recipe? While delicious, the texture of my filling is rarely the same as that I get in really good patisserie places, and sometimes the flavours seem a bit askew and imbalanced. Please hope me.
posted by nicolas léonard sadi carnot on Sep 13, 2014 - 10 answers

Puff pastry over two evenings - perform butter step tonight or wait?

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 - 5 answers

Freezable shortcrust pastry recipes?

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 - 3 answers

How can I stop making my pasties have soggy bottoms?

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 - 18 answers

Help my wife choose a Patisserie School

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 - 7 answers

Does this pie crust require pre-baking?

Should I pre-bake this Cooks Illustrated Pie Dough for use with this Pumpkin Pie Recipe? [more inside]
posted by macrowave on Nov 21, 2012 - 9 answers

Lonely ganache, seeks pastry for Thanksgiving sweet adventure

Pastry chefs; powers of ganache, unite! (Help!) [more inside]
posted by dejah420 on Nov 21, 2012 - 8 answers

Help me ID the "Puff Pastry" Typeface!

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. Thanks!
posted by anonymous on Sep 7, 2012 - 4 answers

Pastry Chef Gifts

Gift ideas for pastry chef that recently turned pro. [more inside]
posted by Winnemac on Jun 4, 2012 - 2 answers

Name this pastry!

What is the proper name and original recipe for this traditional family pastry? [more inside]
posted by Peter Petridish on Jan 15, 2012 - 7 answers

What savory fillings can I put in choux (puff) pastry?

What savory fillings can I put in choux pastry? [more inside]
posted by dogmom on Jan 14, 2012 - 13 answers

Pastry dough is sticking to my countertop when I roll it out -- help!

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 - 19 answers

Hopefully it won't be a trail of tears.

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 - 7 answers

How do you come back to a profession you barely started?

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 - 4 answers

In search of Cleveland's mystery almond cone.

Can you identify the incredible conical, chocolate-dipped almond pastry I ate in Cleveland? [more inside]
posted by Scram on Jul 6, 2011 - 11 answers

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?

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 - 11 answers

A donut divided against itself cannot stand

Why is there a split along the top of an old-fashioned donut. [more inside]
posted by bamassippi on Feb 22, 2011 - 4 answers

In search of the perfect pastry

I'm trying to find the perfect pastry for my pasties. [more inside]
posted by missmagenta on Oct 5, 2010 - 18 answers

Little Jack Horner is waiting for his lunch...

Help me fill a pastry: non-meat, non-fruit, pie fillings. [more inside]
posted by anastasiav on Sep 11, 2010 - 29 answers

Where can my sibling find a food truck without a kitchen?

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 - 10 answers

Is Johnson & Wales worth it?

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 - 4 answers

I think there could be added deliciousness in my life.

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 - 36 answers

PhD Pi or Blueberry Pie?

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 - 45 answers

Turn my plain-jane banana bread into a bombshell dessert thingy.

Turn my plain-jane banana bread into a bombshell dessert thingy. [more inside]
posted by wowbobwow on Jul 27, 2009 - 21 answers

Sugar Casting Tips and Resources Sought

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 - 10 answers

Where can I buy brioches in America?

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 - 11 answers

Can you identify this challah-like pastry?

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 - 7 answers

WARNING: my croissants are the cooking equivalent of "Weapons of Mass Destruction"

So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
posted by Mutant on Apr 13, 2008 - 17 answers

Ask PastyFilter

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 - 6 answers

Help me make delicious turnovers

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 - 33 answers

What is that tasty pastry in Volver?

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 - 16 answers

Best mail-order food?

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 - 33 answers

Lrn2Pastry

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 - 10 answers

Recipe for a French vanilla custard tart?

I'd like a recipe for French vanilla custard tarts. [more inside]
posted by obiwanwasabi on Aug 17, 2006 - 3 answers

Cream horns: food for good living

PastryFilter: Anyone know where the cream horn originated? [more inside]
posted by Pocahontas on Aug 6, 2006 - 6 answers

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