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I need help with this sweet pastry - Page 2

post #31 of 50

ordo, that surely looks like just a bit left for me!

post #32 of 50
Thread Starter 

Sure Chris. But for the sake of science, remember. You see it's a buttery pastry with almost no crust. The idea of adding a % of almond flour is good. Siduri asked why did i added pecan nuts powder. Well, simple: a big mistake! I wonder if this recipe could work:

 

180 grams of butter
120 grams of sugar
1 egg
Zest of 1 lemon
1/2 tea spoon of salt

 

Mix the butter (room temperature, pomade texture) and the sugar thoroughly until "letter point" (it should look almost white). Add the egg, the salt and the lemon zest. Mix well and reserve.

 

370 grams of flour (00)
2 tea spoons of baking soda
1/2 tea spoon salt

 

Mix all dry ingredients. Form a crown with the flour. Put the butter custard in the center and with the hands, slowly form a sandy pastry. Do not over work. Put that pastry in a buttered pan and fill and follow the form with the hands. Bake at low temp. Put an aluminum foil on top to avoid it getting dark.

 

BTW: my obsession with this pastry moved me to buy a hand held mixer. Oh my...

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #33 of 50
Thread Starter 

A buttery pio nono could work. Published by Foodnetwork, recommended by Freshkid, from Realbakingwithrose. 

 

5 eggs
2/3 cup sugar
1/2 cup sifted cake flour
1/4 teaspoon coarse salt
3 tablespoons unsalted butter, melted
1 teaspoon vanilla

Powdered sugar to coat waxed paper.

 

Line a jellyroll pan with parchment paper and set aside. Preheat an oven to 350 degrees F.

 

Whisk together eggs and sugar and place in the top of a double boiler set over medium-high heat. Beat until mixture is hot (about 140 degrees F). Remove from the heat and continue beating until mixture holds a limp peak. Sift together flour and salt and fold into egg mixture. Fold in butter a tablespoon at a time. Gently stir in vanilla.

 

Pour batter into prepared pan, spreading out as necessary to create an even surface. Bake for 13-15 minutes..

 

Meanwhile, prepare a rectangle of waxed or parchment paper that is the same size as the pan, and cover the paper with powdered sugar.

 

Remove pan from oven and immediately invert cake onto prepared paper. Remove parchment paper and trim cake to smooth sides. Let cake cool completely, then spread with Manjar Blanco. Roll cake and sprinkle the outside with powdered sugar  8I will not roll the pastry of course).

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #34 of 50
Thread Starter 

Also found this web site for measures, conversions, etc. 

 

Pastryscoop

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #35 of 50
Quote:
  You first need to get the feel of it.  Make someone's recipe, julia child's pate brisee, or her puff pastry, or some other reliable source, see how it comes out, get a feel for the proportion of the ingredients, and then you can fiddle around with it, substitute some nuts for some of the flour, or whatever. 

Unless you want to wade through dozens of flat dense or dry cakes, pastry that becomes a greasy mess, etc, because you enjoy the experimentation (for me it's too frustrating) then ok.  But you might want to get a professional baker's book that will give you some proportions of fat to flour to liquid, etc, and will explain the chemistry behind it all. 

I can make a reasonable brisee without measuring, because i have a visual sense of how much butter and flour i usually use, without measuring.  But without having made hundreds of pies and tartes and quiches, i wouldn;t  be able to do it, and if it's for something important, i always measure and follow a recipe.

 

Hello Siduri,

 

Could you recomend me some professional baking books?

 

Thanks.

post #36 of 50
Thread Starter 

Ok. First try with this recipe. Close, but not still there. Remember the video turns everything strong yellow which is not. So i attached a pick.

 

 

I skipped the vanilla and used almond essence. Amazing and tasting pio nono! The best of my life. But not the buttery pastry I'm looking for. I guess I need. 


1. More butter %.
2. More thickness.
3. Less time in the oven.

 

Also, i used a cake flour that i suspect had some small proportion of yeast. Bad. I will buy plain cake flour next time. Here's the video. Just a try without filling.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #37 of 50
Quote:
Originally Posted by ordo View Post
 

Ok. First try with this recipe. Close, but not still there. Remember the video turns everything strong yellow which is not. So i attached a pick.

...

 

If your video turns everything a strong yellow, then what needs to be adjusted in camera is the WHITE BALANCE.  It can be adjusted to neutralize the yellow, or give the scene a red, white, blue, or even green cast.  You need to checkout the WHITE BALANCE adjustment of your camera.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #38 of 50
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post
 

 

If your video turns everything a strong yellow, then what needs to be adjusted in camera is the WHITE BALANCE.  It can be adjusted to neutralize the yellow, or give the scene a red, white, blue, or even green cast.  You need to checkout the WHITE BALANCE adjustment of your camera.

 

Sure. I know about white balance. Not so easy with a P&S. Any idea about the pastry?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #39 of 50
Quote:
Originally Posted by SonecaC View Post
 

Hello Siduri,

 

Could you recomend me some professional baking books?

 

Thanks.


Sorry, SonecaC, I don't have any and don;t use any.  I just use regular cookbooks with recipes.  I would have a hard time doing the math to figure out the proportions that professional chefs use:) - i was just saying that if you want to invent your own recipes in baking, you probably should refer to the professionals who can give proportions and reasons for these proportions of fat:flour:liquid:egg

 

I rely on a few go-to books for pastry and cake:  Beranbaum's Cake Bible, Time-Life The good cook pastries and the good cook cakes; Barbara Maher: Cakes, Julia Child: mastering the art of french cooking;  and my old favorite, Betty crocker's 1950 cookbook. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #40 of 50

Ahhhh Siduri...

I have my mom's old Betty Crocker!

I find the best recipes by looking for the pages with the most pencil corrections and stains!

When I am missing her the most that cookbook gets pulled out and a dish is prepared.

Good to remember her in the kitchen.

 

mimi

post #41 of 50
Thread Starter 

Almost there.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #42 of 50
Ordo... looks amazing.

mimi
post #43 of 50
Thread Starter 

Thanks mimi. I can't say i mastered the pastry, but it's now a repeatable one. There're some tricks about the oven tho. Half way the baking i put a cold aluminum diffuser under the baking tray to prevent the pastry to get dry and brown. This tart is much better and moist if kept in the fridge for 24-36 hours.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #44 of 50
What looked amazing to me before has now been elevated.
Tell me if you will the difference between the top coats or "finishes" when comparing your last two pastries..

mimi
post #45 of 50
Thread Starter 

You're welcome mimi.

The first tart has some plain sieved icing sugar after i got the tart out from the fridge, Hence the powdered texture.

The last one, has tapped icing sugar before i put the tart in the fridge.

Also, i straightened the borders, and corrected the light to show the pastry.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #46 of 50

Very nice ordo!  So what did you use for the pastry in the end?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #47 of 50

This has been an interesting thread to follow.

Now our ordo (who always shopped for his sweets at the bakery) can make a great looking plated dessert!

Congrats ordo...what will you make next?

I am not a big fan of ricotta and you have me looking for this sweet in my area...gotta have just one bite!

 

mimi

post #48 of 50
Thread Starter 

@Siduri: basically a pio nono pastry with the addition of melted butter. The difference is i do not foam the first eggs&sugar mix to letter point. Then the baking is different, as stated.

 

@mimi: ti chiamano mimi? Next may be a cheescake? I need 10 desserts. Until today i have:

 

1.Tarte tatin.

 

 

2. Gateau au chocolat.

 

 

3. Crepes

 

 

4. Figs in syrup (oops... ricotta again...)

 

 

5. Ricotta tart

 

 

Open to suggestions. Yours: Ordo.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #49 of 50

I never heard of pio nono pastry (that would be the pastry of pope pius the ninth?) - but looking up in the thread that seemed to be the recipe for a genoise. 

and was that the texture of the one you had eaten? 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #50 of 50
Thread Starter 

http://www.wisegeek.com/what-is-a-pionono.htm

 

Genoise. May be. A dense, not so spongy, buttered genoise.

A pro baker here told me he makes that pastry as a kind of a pâte sucrée. But i tasted his pastry and it wasn't so good, go figure.

Resting the tart in the fridge is important to get a moist pastry. I mean, the moist from the ricotta filling (which changes if it's going to be baked or not) goes to the pastry.

Also, i tried making a thicker pastry (using small amounts of yeast) and then cutting that in halves. This one is 1 cm. thick. I can get two 0.5 cm. halves from it.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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