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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
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| i live in oregon and i went to a famous book store around here with the one of the biggest selections in new and used books in the entire country and they had an espresso stand with some baked goods and i ordered a cherry almond tart and this tart was one of the best i've ever had... it had a wet almost paste like center that tasted strongly of almond inside a pastry shell and cherries on top with sliced toasted almonds... anyway, what i want to know is... does anyone know how to make that wet, paste like center? i tried to do it myself making a flour butter mixture on the stove almost like a rue and added eggs to it, but it wasn't the same... please help! .<3 Stephanie
__________________ Check out my cooking/baking Blog! Love is of all passions the strongest, for it attacks simultaneously the head, the heart, and the senses.... |
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#2
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| look for frangipane recipes. |
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#3
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| Quote:
Here's my frangipane recipe. This makes a lot so you can scale it down if need be Almond Paste - 8oz Sugar - 8oz Butter (or shortening) 4oz Pastry flour 2oz Eggs 2oz use a paddle on your mixer and mix almond paste with sugar until well mixed. Mix in your fat and flour until smooth. Beat in the eggs a little at a time until smooth. Easy-Peasy. JohnBaker |
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#4
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| Quote:
![]() .<3 Stephanie
__________________ Check out my cooking/baking Blog! Love is of all passions the strongest, for it attacks simultaneously the head, the heart, and the senses.... |
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#5
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| Here's an article about protein content of various flours. Flour - Joyofbaking.com Apparently cake flour is similar to pastry flour, but not completely interchangeable. I know you can send to King Arthur for the flour, but maybe someone who's more knowledgeable can give you hints on how to substitute or mix various flours. I know you can get cake flour (Softasilk, Swan's Down) in boxes in many grocery stores.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#6
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| I ate so much delicious frangipane in France (especially in those almond croissants) I could throw it up right now. |
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#7
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| If you can't find pastry flour, you can use cake flour, which as less gluten (just marginally), or you could use all purpose flour (which has more gluten). Either will work fine and you'll have a great product. Enjoy JB |
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#8
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| John Baker? Long hair, J&W's a million yrs. ago? |
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#9
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| Hi Stephanie, sounds like you went to a Borders book store? If so, you're probably not here in Bend. We don't have one yet :^( Last edited by AndyG : 09-08-2007 at 05:23 PM. |
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#10
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| Stephanie, If you go to Fred Meyers, in their natural/bulk bins they will not only have pastry flour, but you'll probably have to choose if you want whole wheat or white. If you have a WinCo nearby, you can do the same thing in their bulk sections. Also, alot of grocery stores in our area (if not elseware) are carrying small bags of Bob's Red Mill flours, if not other brands of pastry flour as well. Erik (formerly of Oregon)
__________________ Erik "Health nuts are going to feel stupid one day, lying in the hospital dying of nothing" -Redd Foxx |
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#11
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#12
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| Quote:
__________________ Check out my cooking/baking Blog! Love is of all passions the strongest, for it attacks simultaneously the head, the heart, and the senses.... Last edited by joujoudoll : 09-10-2007 at 08:42 PM. |
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#13
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| Quote:
-Stephanie
__________________ Check out my cooking/baking Blog! Love is of all passions the strongest, for it attacks simultaneously the head, the heart, and the senses.... |
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#14
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| Yes, Freddies has become my best friend for that reason. Especially with ingredients I hardly ever use. I can buy exactly as much as I need for a project. Their 'Rewards' program is pretty cool too.
__________________ Erik "Health nuts are going to feel stupid one day, lying in the hospital dying of nothing" -Redd Foxx |
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#15
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| Here in Bend, the only "rewards" program goes towards buying gas and I don't drive my own car much. Will be driving to Corvallis this weekend tho. Oh, pastry is the subject. Sorry. |
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