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Lady locks: Please Help

post #1 of 4
Thread Starter 

Hello. I have a few questions about lady locks. I have been trying to learn more about how to make bakery-quality lady locks but I cannot figure out what the dough is. Is it puff pastry? When I do an internet search all I come up with are recipes for either cream horns or clothes pin cookies-both are very small pastries. The ones in the bakery are much bigger. I have made several cream horn recipes/clothes pin cookies using recipes that I found on the Internet and none of that dough is even close to the ones at the bakeries. They were good but not what I was looking for. I have also tried frozen puff pastry and it was not similar to the bakery ones at all--much too buttery. The big ones in the bakery are light, airy and very flakey. Can anyone assist with this? Are there books that I could buy to read more about this? What kind of dough is it exactly? i even looked for premade molds that might be sold online--I only see mold for pastries for canolis, etc. Any help would be great appreciated.

post #2 of 4

I tried a slightly different tact online and discovered these, at least one of which I hope will fill the bill:

 

http://www.grouprecipes.com/61333/patts-miniature-lady-locks.html

 

http://allrecipes.com/Recipe/lady-locks/detail.aspx

 

http://www.copykatchat.com/recipe-requests/15705.htm

 

http://www.pastrywiz.com/archive/recipes/025.htm

 

Any of these what you were after?

post #3 of 4
Thread Starter 

thanks for posting. I will check this out and give them a try.

post #4 of 4

Here and in NY we called them cream horns and they were made from puff paste wrapped around a baking tube. Either made large or mini.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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