Cream Puff Day is the 2nd of January. Yes, we’ve just finished the Christmas food bingeing season, but cream puffs are light — well, in name, anyway!
Egg Wash © Randal Oulton An egg wash in cooking is a liquid mixture based on raw egg used to brown pies, etc. You vary the mixture easily to achieve exactly the effect you want. How to make an egg wash First, a summary of the principles. Sometimes you may use the whole egg, just…
This is the Italian version of shortcrust pastry, or the French Pâte Sucrée.
A pastry bag (aka “piping bag”) is a bag shaped like a cone, with a small opening at the tip of the cone, and a wide opening at the other end. They can be used to fill eclairs, doughnuts, and cream puffs, to pipe out anything from cookie dough to icing to mashed potato.
The 9th of December is Pastry Day. It’s okay if you don’t have a sweet tooth, even quiche counts as a pastry! And remember, Italians actually have pastry for breakfast!
A gluten free pastry recipe.
A pastry frame is a device in the form of an assembled frame whose purpose is to hold a “pastry cloth” in place while you are rolling out pastry on it.
The term “pastry frame” has several different meanings. This is a disambiguation page.
A pastry jigger (aka pastry crimper, aka jagging wheel) is designed to put a decorative edge on pastries. The edge is usually “jiggedy”, but can also be used to create square or circular marks.
The 9th of March marks the end of the Pastry War between Mexico and France. Treat yourself to a pastry to celebrate the end of the war! #PastryWar See also: Mexican Food, Cinco de Mayo, Tequila Day, Mexican Independence Day, Pastries, Pastry Day History The war started over pastry. A French pastry chef, Monsieur Remontel,…
A pastry wheel is a device to cut out rolled pastry. It consists of a cutting wheel attached to a handle. The wheel will have a straight, sharp edge. Some are small for fine work, some are large enough to slice cooked pizza.
A French term for pastry ready and waiting to be used. The pastry can be any pastry: pie pastry, pâte brisée, or puff pastry. In the French sense, “ready and waiting” also implies that the pastry has had an hour or so resting period in the fridge. Or, as the New Larousse Gastronomique advises, 12…
Use as a topping for meat or fruit pies, sausage rolls, etc, where you want a flaky crust but don’t need the rise. Don’t use this in recipes where the pastry needs to really rise, such as vol-au-vents, etc.
A rolling pin cover is a long tube of stretchable cloth, like a sock open at both ends, made of cotton. You put it onto and over a rolling pin to cover the roller part completely.