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Questions Tagged with "pastry" (Page 2)

Explore solved questions tagged with "pastry" or help others by answering their unsolved questions related to "pastry".

How do I best cut florentines from a finished (baked) baking tray?

2 answer

Seasoned Advice Asked 3 years ago by Cerberus

Pie crust too soft to put in pan

1 answer

Seasoned Advice Asked 3 years ago by user91920

can I make tarte tatin without an oven?

2 answer

Seasoned Advice Asked 3 years ago by tartesadness

Why is this croissant dough not behaving as expected?

2 answer

Seasoned Advice Asked 3 years ago

How to lower the melting point of a specific chocolate?

1 answer

Seasoned Advice Asked 3 years ago by Omnomnious

What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)

1 answer

Seasoned Advice Asked 3 years ago by Scott Markwell

What are multi-stage pastry molds called?

1 answer

Seasoned Advice Asked 3 years ago by Slater Victoroff

What would result from not adding fat to pastry dough?

4 answer

Seasoned Advice Asked 3 years ago by queshawn

Why not use cornstarch instead of flour for pastries?

1 answer

Seasoned Advice Asked 3 years ago by Joseph M

Blending pastry cream right after cooking: does it change final consistency?

1 answer

Seasoned Advice Asked 3 years ago by Fimpellizieri

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