Pastry Thread

Has anyone here ever custard or vanilla slice?

Indv. sized carrot cakes.

Autumn cutout cookies

If your butter isn't layering properly, that means it is to cold. You always want your dough and butter to be cool when working with it, but the butter has this sweet spot where it is smooth and maleable but not runny. Keep at it, they look delicious.

what happened to your fold? Did you do the shitty chefsteps one?

No i adapted the bouchon, dominique ansel, and byron talbot ones. With some techcnique tips from chefsteps.
They were fookin delicious. Should i use pastry flour next time? I used a combo of 60% bakers flour and 40% AP

Does Pate a Choux count? Cus I made some creampuffs literally this morning.

Yus. Pics?

Sorry. I didn't have the foresight of this thread :(

Thats probably the case. That sweet spot is hard to hit for the butter. Should i add a bit of flour to the butter before shaping into block?

Those look good. What kind of frosting?

I've made this a few times before. The custard was delicious and exceptionally moreish. Cutting it was fucked though since the custard squished out the side. I hope someone can give some tips. This is the recipe I used: donnahay.com.au/recipes/vanilla-custard-slice

Maybe try a bread slicer? Or you can fridge it first so the custard can set a little before you cut, so cut it cold?

looks like deep fried anus

In my favorite croissant dough recipe, flour is added to the butter. .07lb flour to 1lb butter and mixed until incorporated.
I don't find it necessary for puff pastry, but I can't see why how it would be bad.

Before locking the butter into the dough, rest it at room temperature until it is 55*F. If it's wrapped in plastic film or paper, try smacking it lightly with a rolling pin to add some flexibility to it.
And make sure the butter is completely uniform before you lock it in to the dough. If the butter isn't in one single mass it will come apart from itself when it's sheeted.

I would not use baker's flour in a puff pastry product. Stick with all-purpose.
And you may want to sheet your dough thinner before final make-up. Your kouign-amann looks dense.

I can't remember for sure, but I believe it was just a basic butter frosting with vanilla.

I mean bread flour. Woops. But would just using pastry flour work too?

Anyone?

I love kouign amann. Here are some I made a few months ago.

I made a vegan chocolate cake loaf

Recipe and tips!

I tried both of those, even an electric carving knife, and nothing really worked. I think I may pre-cut the cooked sheets of pastry then layer them on while still in the tin.

Not vegan myself, but every vegan baked good I've had previously has been flat as fuck - any tips?

just use baking powder bruh

>What makes pasta and pastry different,
A lot.. If you don't understand the differences, just give up backing or cooking desu