Because pâte fermentée is a piece of fully-formed dough, it's the only preferment that contains salt. It can be used in any bread recipe at this ratio: Add 20% to the weight of your flour, and ...

Store the dough in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 3 months. Be sure to ...

Pat the dough into a flat, round disk, wrap it in plastic wrap, and chill until firm. Pâte sucrée can be refrigerated for up to one week or frozen for 1–2 months. Almond Frangipane.

NDT- Cooking with Cash-Wa – Pate Choux Dough Profiteroles. NDT- Cooking with Cash-Wa – Pate Choux Dough Profiteroles. Skip to content. Contests. TJ Mechanic Mondays. Mental Health Moment.

In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the ...

When I think of French pastry — before éclairs, before madeleines, before even the croissant — I think of Paris-Brest. For me, it occupies a special status in the pastry pantheon, simply ...

Make the cranberry tarts . Preheat oven to 400°F with rack in lower third position. Stir together cranberry sauce, apple, pear, sugar, dried pineapple, raisins, orange zest and juice, cinnamon ...

Choux dough, choux paste, or pâte à choux, is a mildly flavored pastry shell made from a few simple ingredients: butter, milk or water, salt, flour, and eggs.