Posts by Zukerig

(Paillete) Feuilletine are crushed wafer flakes, the most common use for which is decorating iced cakes and other pastry items such as dacquoise, marjolaine, chocolate truffles, and iced soufflés. Finely crushed amaretti biscuits can...

The accompaniments are very important – for me, they show that the pastry cook has gone the necessary “extra mile” in conceptualization. Chocolate Caramel Pecan Tart & Kahlúa Whipped Cream. White Chocolate Mousse – That would...

A classic double-layered White Cake is a splendid choice for a birthday celebration: it's not overly elaborate, simply elegant in appearance and delicious. (Freezes well for up to a month, if that's advantageous.) 1 cup milk, room...

Turtlegirl, based upon your accompanying photo of the loaf, I offer the following probable reasons for its sponge-like interior: ►Insufficient amount of flour and/or yeast; ►Dough wasn’t kneaded long enough to build the...

Further to your inquiry re classic puff pastry: Yes, I knead it lightly until fairly smooth, being careful not to overknead lest the dough become rubbery. Actually, it doesn’t have to be very smooth at this point, as it is rolled out...

When making classic puff pastry, I roll all of the butter in the détrempe by hand. Whereas, when I make the “quick” version – well, it’s not all that quick, but there are a couple of shortcuts, so the overall time is about 4 hours – the...

The variations of flourless chocolate tortes in my recipe collection are legion. I have often made this one: 10 large free-range eggs, separated and at room temp. ¾ cup plus 2 Tbsps granulated white sugar 3 ounces bittersweet...

Novotny: The initial consideration is that using pre-cooked rice will produce a creamier pudding than using raw grains. Also, the inclusion of fresh eggs, homogenized milk, and slow baking (i.e., 300°F) in a water bath – to provide...

A hearty "yes!" to using a reasonable abundance of apples. Rose Levy Beranbaum (who, incidentally, isn’t adverse to using cornstarch as a thickener) offers these tips for baking apple pies: “Slice apples thinly for apple...

My opinion of insulated baking sheets is in exact agreement with Sucrechef's remarks. Also, when I'm concerned that the undercrust of an item might cook too rapidly, I'll set it upon an insulated sheet during the baking phase.