pastry

If you've ever thought about freezing pastry dough, here are a few tips you might like to keep in mind. Pastry Dough You can freeze both raw dough and blind-baked pastry dough. Raw pastry dough (wrapped in a disc shape when frozen) can be thawed in the fridge and then baked. This will be a...

Good morning everyone, hope you are all keeping well. Does anyone please have any experience and help they can give me with gluten free pastry, making, storing, freezing etc. Thank you

Hi Angie, please can you give me some hints and tips for pre cooking sweet pastry, or point me to a thread on here. I very often need to pre - bake a sweet pastry case for e.g Bakewell tar. All recipes for bakewell filling say bake at 180, gas 4 my pre- cooked case then burns even if I cover...

I had never used enamel dishes before but have now bought a round and rectangle one. I used shop bought shortcrust pastry in both dishes and blind baked the pastry. When I removed the baking beans and put the dishes back in to brown the pastry in both dishes puffed up to the top of the dish...

Hey there everyone, Im looking for a recipe i seen a friend make, i don t have contact with this friend anymore unfortunately. The recipe was like a pastry dough, cut into triangles and then when it baked it had layers, pastry or dough on the outside and like a custard filling on the inside...

Hi I am making a short crust pastry, I would like to ask can I roll out my pastry and put it in the dish then into the fridge to chill before blind baking, rather than chill before I roll out. I find it rolls out quite well before chilling. After chilling it breaks around the edges quite a bit.

If you are going to use pre-made puff pastry to make vol-au-vents or turnovers etc, then ensure you take the pastry out of the fridge about 20-30 minutes before use. This brings it to room temperature and makes it easier to work with.

Help!!!! I just realized I didn't pre-bake my pie crust.... Will it still turn out ok? :eek:

How to make Choux pastry recipe and guide. Preheat the oven: Fan assisted 210/220°C Regular Oven 230°C – 240°C Gas 7 410F Ingredients: 100g/4oz butter 250ml/ half pint water 125g/5oz plain flour 4 eggs lightly beaten Method: 1. Place butter and water into a pan and bring to the boil. 2...

(Places for this course are to be purchased via Salford College). Wednesday 6:30 pm - 8:30 pm - As part of the Festive Creations and Cake Decoration 10 Week Course This week we will be making mouth-watering Mince Pies using homemade mincemeat: freshly made pastry and a range of homemade...

Circle cutters have multiple uses and can be used for cutting pastry, cake icing or scone shapes. These are a must-have in any baking kitchen.