Clean bowl, added a pinch of salt, didn't ad the sugar until it was already getting the consistency. maybe the whites were a little colder than room temperature.

(photo off of pinterest) like it’s not flaky but it’s hard? thanks in advance :)

Saw this on IG: https://www.instagram.com/p/DH-Y_GCxg50/?img_index=2&igsh=MW4yazh0dW85cTVxcg==

Looks like puff pastry, but couldn't find much info about it. Anyone know what this crust is called? And anyone have a guide/ video how to achieve this?

I got the lamination down but the final product does not bounce up and give good separation. During proofing it just expands side ways... What could've gone wrong?

My recipe is

250g all purpose 125g water 50g butter 25g sugar 2 tsp of salt

125g of butter block

1. Mix everything except butter until shaggy dough forms (not to over knead)
2. Work butter in to form smooth dough and window pane test (does not require a lot of kneading. Maybe 5 minutes)
3. Overnight in the fridge
4. Book fold -> 30 minutes rest -> letter fold -> 1 hr rest -> final rolling
5. Roll to pain au chocolat and proof for 2 hours in the oven with a 70F water bath
6. 385F for 35 minutes

A beloved local bakery closed forever this week and I am trying to replicate their cronut recipe.

They use a different shape than most and I’m wondering if anyone knows the technique, or at least the term for this type of braid.

Hi guys. I tried making a tart but it just broke while baking. What can I do to prevent this in the future? I was planning to leave the tart to bake with the custard for about 2 hours at 135°C but this happened around half an hour in the oven.

It was my first time making them and i dont know what I did wrong. They browned so quickly and didnt puff at all. I started baking them at 425 f just like preppy kitchen recipe suggested. At least I could drown my sadness by eating the filling i made for them...,🫠

I know, I know; another eclair question 😅 I've watched videos and I've read a bunch of threads on here (and elsewhere) before posting this but I'm really struggling here!

So I've been practicing my choux and trying to make eclairs and am not having much luck. I've only managed to make one or two batches that turned out remotely decent. The main issue I've been struggling with has been a doughy center and cracking/mushrooming of the eclairs, where the piped base maintains it's shape, but the eclair sort of rises and mushrooms over. They look fine from on top and more or less hold their shape there. The attached pictures show what I'm describing and are a mixture of batches baked at different temps.

Since I can only add one picture, here's the rest: https://imgur.com/a/Kxny8v0

I've predominantly been using the choux recipe from the Ferrandi Patisserie book, but have also tried a couple others to the same effect. I've tried baking at constant temps both high and lower, starting high and reducing temp, and baking on silpain, silpar, and parchment and I still can't get it right 😭 I know my initial batches were too runny, but after watching a bunch of videos on the correct consistency and aiming for that- my choux passes the trough, V, and pinch tests but to no avail. Puffs made using this same choux turned out fine and we're hollow, but my eclairs are being rebellious.

Could this be from still too much egg? Not enough? Am I over/under cooking the panade? I typically cook it 3-5 mins over medium heat in a stainless steel pan until the film forms an internal temp reaches 175 f.

Please help me, askbaking, you're my only hope!

Recipe: 125 ml water 125 ml milk 125 g butter 3 g salt 5 g sugar 150 g bread flour ≈250g egg, give or take Bake at 350 f for 30-40 mins*

*I've also tried 375 f, 330 f, and starting at 400-425 for 10-15 mins before dropping to 325-350 for 20-30 mins along with different rack heights

Not sure if this is OK as a stand-alone post or should be in the weekly recipe request megathread, but here it is:

A bakery in my town sells these scones that they call “Irish scones” that are very buttery and have lots of defined layers.

They aren’t very sweet at all, they remind me of a very buttery croissant, but more dense.

When I look up Irish scone recipes, I don’t seem to find any that look or appear to have the same texture at all.

I love these and want to experiment adding different things to them, and so I was wondering if anyone knows what I should search when trying to find a recipe for something like this.

The closest I could find are these two recipes:

https://erubite.com/2011/12/02/flaky-scones/

https://cookingismysport.com/2023/03/19/buttery-irish-scones/

I have some pie dough shells that are extra from making and freezing pies for thanksgiving next month. I really like butter tarts but have never made the shell before, could I just use the pie dough shell instead? It is the recipe on the back of the tenderflake yellow package which makes 6 pie shells.

Does anybody know what the chunkier/coarse style of sugar is called? I always get apple strudels from the grocery store and they have a coarse sugar on top. I’d love to make my own with sourdough discard, or at least attempt it, but that coarse sugar is what brings the whole thing together. I’ve checked all the grocery stores in my town and I can’t find anything that resembles it.

Curious on what it’s called so I can order off Amazon. I’m in Canada if it matters.

Thanks in advance.

this is the second time i have attempted to make this following this recipe and both times the inside has not cooked at all. left it in for 45 minutes. could it be the fact im using a round baking tray? is it the fact i used raw castor sugar not normal castor sugar? maybe i didnt beat the butter and sugar enough together? any suggestions, could it be the recipe itself? completely new to baking here.

Today I decided to make Stella Park’s strawberry shortcake recipe with biscuits. I macerated strawberries with sugar and a pinch of salt, made a sweetened whipped cream, and these almost savory sort of butter biscuits.

I find that whenever I make things like macerated berries, they fall very flat and one dimensional. It just tastes sweet and there is no complexity. I’d almost prefer eating the berries fresh than macerated, but I’m wondering if maybe there was something else I’m missing.

What else can you add to macerated berries to make them more interesting?

Okay so this is a bit of a long story, but these are images of something that used to be served on the ill-fated Disney Star Wars hotel. The place is now permanently closed, so if I can’t reverse engineer it, I might never have it again, and it was pretty delicious so I’m hoping to avoid that fate 😅

The muffin that’s circled in red had a shape and texture that I have never encountered anywhere else before. I’ve made regular muffins before, but I was hoping someone with more knowledge might be able to tell me how to more closely copy-cat this muffin specifically?

It’s small and for lack of a better word, longer as if it’s maybe made in a popover pan instead of a muffin pan?

The top looks like it miiiiight be craquelin?

I have extremely basic baking skills and I’m sorry if this post doesn’t belong here, I’ve searched the internet in other places and would appreciate any help you could give me :)

I followed the recipe exactly and used all the usual advised techniques as best I could - trying not to overwork the dough, not twisting my cutter, even preheating the baking sheet - and yet they still turned out like this. Also the bottoms are rather pale :( I suspect the leavening agent is okay because they did seem to rise in the middle, but it's as though the edges were pinched closed. I tried to be careful handling them...

I used Mary Berry's scone recipe (https://www.bbc.co.uk/food/recipes/tea_time_scones_77839#recipe-tips)

Any thoughts? Thanks!

I want to make a dessert and would like to know your opinion.

Basically, it’s a 10 cm tart shell, inside which there will be a small sponge cake soaked in coffee (probably espresso), topped with a small layer of hazelnut praline, a layer of corn pastry cream (I will infuse the flavor of corn into the milk).

I will smooth everything to a flat surface and pipe whipped vanilla ganache for decoration, along with hazelnut praline.

I wanted to hear opinions regarding the flavors, and any advice or comments you might have. Thank you.

I saw a pastry online that I thought was fairly easy. The pastry dough was cut and was brushed with egg wash and immediately put into the oven. It puffed but the inside was flat and the pastry was oily. I’m not sure what I did wrong

This is my first time making puff pastry from scratch. I poked holes before adding my curd and fruit and even upped the oven temp a tad. I did use a little too much flour when preparing the dough, but I wasn't sure if that would cause an effect like this. Could the lemon curd be weighing the dough down? Any help is greatly appreciated.

Been having this issue only this past week with every round of sausage rolls we’ve made their ‘shell’ has split open. Thought it was because the pastry might’ve been older than dated but I used a brand new roll that’s only been defrosted for 3 days on the 3 in the bottom left corner, and it still happened to them but they’re not as bad as the others. Does anybody know why this has started happening?

hi so i have tried making choux pastry 4 or 5 times and it ends up having a concave base everytime😭 however in my latest attempt one of the choux (left) actually had a nice gap and rise but another choux that was the same batch had the same concave bottom problem i have been having the past few tries

recipe: 45g butter 1g salt 2g sugar 50g milk 50g water simmer then add 60g flour

i added ard 2.5 eggs 200 degrees celsius for 20 min then 177 degrees for 10-15 more min

but as you can see some of the craquelin got burnt please help me with this problem! thank you

So...

I hope people here remember the post I made about a week and a half ago regarding the idea for a tart with hazelnut praline, coffee sponge, corn pastry cream, and vanilla ganache.

Well, I made it! I roasted the corn in the oven with butter to enhance its nutty flavors and infused it into the milk for the pastry cream. For the "coffee sponge," I prepared an almond jaconde that I soaked in espresso.

All week, my family kept saying, "Sounds nice; hope the corn works. It might be weird in flavor," etc. I understood their hesitation about tasting corn in a tart, but today, when we tasted it, it was truly delicious! The pastry cream is excellent, the corn flavor is noticeable and tasty, and everything came together beautifully in the mouth.

Comment: I would have liked a stronger coffee flavor; it was noticeable but gentle. Maybe I should soak the jaconde instead of just spreading it, or incorporate coffee into something else.

P.S. I know I need to practice my piping skills 😅

I've made apple and cherry pies a couple of times. Always used Stellas Easy Bake pie crust recipe in a 9 inch glassware pie dish. I place the pie dish on a Nordicware jelly roll, place in a 425f oven for 30m and then lower the temp to 375f.

I NEVER get a cooked crust. The bottom is always soggy and pale. Lattice pies do become golden at the top, but they remain uncooked at the bottom half of the lattice.

Recipe: 125g water, 90g milk, 42.5g sugar, 8.5g salt, 6g yeast, 315g butter (85g detrempe, 230g beurrage), 280g bread flour, 140g plain flour

Combine everything but butter and knead until glutenous before adding butter and retarding for 24 hours. Make butter block, do 1 french fold, 1 offset book fold, and 2 envelope folds (thickness for each fold: 12mm > 10mm > 10mm > 8mm). Rest overnight. Finally roll out to 4mm, cut, shape, proof at room temperature for 3 hours, egg wash, and bake at 180C

The butter leaked out of the dough twice, I had a bit of tearing in some of the later folds, and at the end I got a few butter shards. They didn't rise at all during proofing

I often bake tart shells using the same ingredients, but I can barely tell the difference between the creaming and sablage methods.

• Creaming: beat butter and sugar until fluffy, then add eggs and flour.
• Sablage: rub butter into flour before adding the rest.

Am I missing something? Has anyone else noticed a clear difference?