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 ...

The better the crust, the better the pie, but which one is meant for the job? Let’s go over the best types of pie crust for ...

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 ...

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.

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.