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How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
I stopped my ad-blocker for this site, and you might want to know that the ads appearing at the bottom of the page are of the worst kind one can find... right now, one is showing some wax stuff being removed from an ear and tonsil stones. Not the most appetizing thing to find on a cooking site ;/.

Comment #20677 posted on may 31th 2020 at 04:27 by hmijail.
Crackers
Crackers
I like it . taste good


Comment #20667 posted on may 26th 2020 at 17:57 by killan.
French croissants
French croissants
No, unfortunately in that case syrup does not work (at all), you should use beaten eggs.

Comment #20647 posted on may 17th 2020 at 14:40 by yes.
How to cook caramelized puff pastry well
How to cook caramelized puff pastry well
You can use sugar syrup, but in that case don't add paper on top.
Actually this not really a good option, with syrup you add some water, which is the enemy of golden crust.
Dusting sugar is the better option for me.


Comment #20646 posted on may 17th 2020 at 14:39 by jh.
The Holy Grail of French bakers
The Holy Grail of French bakers
Congratulations and good luck!

Comment #20643 posted on may 17th 2020 at 06:31 by hmijail.
French croissants
French croissants
Sometimes croissants have a caramelized layer. Would you get that layer by "glazing" with sugar syrup instead of yolk?

Comment #20642 posted on may 17th 2020 at 06:01 by hmijail.
How to cook caramelized puff pastry well
How to cook caramelized puff pastry well
Love this, and the whole site. How didn't I find it earlier?
A question: at stage 3, would it work to brush the pastry with sugar syrup (or even just sugar in water) instead of dusting it?


Comment #20641 posted on may 17th 2020 at 05:45 by hmijail.
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
You're right, there was a mistake in the recipe, but now fixed.
Thank you.


Comment #20631 posted on may 14th 2020 at 11:27 by jh.
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Step 1, you wrote "Mix 500 g flour" but the photo shows 1 or 8 (I don't know the unit) water, and, on step 2, it seems that the water, rather than the flour had been used in step 1...

Comment #20629 posted on may 14th 2020 at 08:36 by Henri.
Caramelized pear custard tart
Caramelized pear custard tart
You can use all-purpose flour instead of cornflour, that was what chefs and pastry use in the past, you may need to cook a bit longer, just check carefully the consistency.

Comment #20618 posted on may 10th 2020 at 11:07 by jh.

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