compare the mixing method for pâte brisée with the mixing method for short dough.
Appears in
By Wayne Gisslen
Published 2008
- About
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- Contents
- Compare the mixing method for pâte brisée with the mixing method for short dough.
- Describe two methods for enclosing the butter when making puff pastry.
- Compare the mixing methods for puff pastry dough and blitz puff dough. Compare blitz puff dough and flaky pie dough.
- What might happen to patty shells during baking if the puff dough is not relaxed before cutting and baking? What might happen to them if they are cut out of soft dough with a dull cutter?
- Why is it important to bake cream puffs and éclairs thoroughly and to cool them slowly?
- What precautions must you take when handling frozen commercial phyllo/strudel dough?
- In order to bake meringue shells until crisp, should you use a hot, moderate, or cool oven? Why?