There are several ways to create your own pastries. Some are simple, and some are more complicated. So, go now and learn how to make Filo, St. Honore, Cannoli, and Cream horn. Pastry products aren’t just for the rich and famous. They can be made for the whole family. Whether you have two or ten kids, you can make them with the help of a few tips. You can also create a variety of desserts and use them as a unique gift.
Cannoli
Cannoli are delicious little pastries made with pastry dough. The process is simple, but there are some steps you should do before you can make your own. First, prepare your filling. You should be sure to use a firm filling like chocolate chips or candied pumpkin cubes. Then, prepare the shell dough. This is usually one to two mm in thickness, and you should cut it into 24 circles using pastry cutters. Then, roll it around cannoli molds, which are usually metal cylinders.
The filling may be chocolate, candied fruit, or other treats. You can also use mascarpone cheese, whipped cream, or nuts. You can add different flavors, too, and experiment with different combinations. For instance, you can use a mix of chocolate chips and chopped pistachios instead of chocolate chips. You can also add a few slices of orange or maraschino cherries to the filling. Homemade cannoli cream is simple to prepare and is perfect for holidays like Christmas or Easter.
Cream horn
The cream horn is a cylindrical mold used to fill and decorate pastry products. You can fill the pastry horn with many different kinds of cream. A good option is a creme Chantilly, which is lightly sweetened whipped cream. Other options include creme diplomate and creme mousseline. You can also spice up your cream horn with raspberry jam. Once filled, these pastries are ready for serving.
Cream horns are typically made with dairy ingredients and can be refrigerated for a week. They are best served chilled and can be stored in an airtight container. They are easy to make and taste great. They also freeze well and are very convenient to eat. You can find cream horn molds online or in good kitchenware stores. If you’re looking for a fun new way to use your cream horn molds, you can purchase them on Amazon. You can purchase half a dozen molds for under $10.
Once you’ve purchased your pastry horns, it’s time to fill them with cream. Use a piping bag, ziplock, or a butter knife to apply the filling. Once the pastry horns have filled, chill them for at least 30 minutes before serving. You can also serve them with fruit preserves or ice cream. Alternatively, you can use frosting instead of cream to make them extra special.
St. Honore
The classic, French-inspired bakery is a neighborhood favorite. Offering playful special occasion cakes, pastries, croissants, and other treats, St. Honore is a great place to celebrate any occasion. Located at 77 St. Honore Avenue, this popular bakery has three locations. You’ll find something to delight your taste buds in each location. The staff is friendly and knowledgeable about the products they sell. While the service may not be fast, the baked goods are fresh and delicious.
If you’re looking for a unique cake for a special event, try a St. Honore Cake. These layered cakes feature a buttery puff pastry bottom, a rich gold cake with rum custard, and a chocolate-dipped choux puff on top. The choux puffs are topped with whipped cream and buttercream roses. For an additional fee, you can even have your picture printed on the cake.
Filo
If you want to learn how to make filo pastries, this article is for you. Learn how to fold the filo sheets and how to cut them. Once the fillo sheets have been cut, brush the sheets with butter or oil to prevent them from drying out too quickly. You can also use a sharp knife to cut the sheets. Once you have cut them, shape them quickly and place them on a baking sheet.
The filo dough is best mixed with strong white bread flour, which has a high gluten content. This gluten content helps create thin and crisp phyllo. Cake flour has a lower gluten content and will result in a dough that is soft and crumbly. Using a stand mixer is recommended to mix the filo dough. You will need plenty of flour to roll out the dough. Make sure to use a large bowl to mix the dough thoroughly.
Phyllo
Phyllo is a type of thin, crisp pastry that encloses fillings and can be assembled into many shapes and sizes. It can be used to create pizza crusts, nests, and strudels. It is also used to separate layers of mascarpone cheese for pies and other sweet treats. Phyllo can also be used for baking but should be defrosted in the refrigerator at least 12 hours before use.
Phyllo dough is often available frozen in packages of one pound. A good brand to try is the one from the grocery store. However, these sheets may need to be trimmed to fit a pan. You can also find fresh phyllo dough in Greek, Middle Eastern, and upscale markets. This is easier to work with and pliable than frozen pastry. You can also buy phyllo shells pre-baked and ready to use.
You can also use the dough to make baked brie bites. Simply slice phyllo dough into two long strips. Spread with butter, and bake for 10 to 12 minutes. Serve with grapes and apples. It is a tasty snack, and a fun way to serve your guests. You can serve them warm or cold. To serve a sweet snack, dip a small piece of goat cheese in jam. Bake for 10 to 12 minutes, and serve with honey and fresh thyme.
Strudel
Learn how to make Strudel Pastry Products. Strudels are a favorite of many people. They are filled with fruit, like apples, and have a nutty crust. These pastries can be served hot or at room temperature. If you’re baking them in advance, you can keep them in the fridge for two to three days. Just remember to store them on the bottom shelf, as they can get soggy if they sit out for a while.
To make strudels, first prepare the dough. It should feel slightly tacky, but not sticky. Next, sprinkle the dough with bread crumbs. Spread the filling over the dough, and then roll it tightly into a spiral. Use a tablecloth to prevent dough from sticking to the table. Make sure that you don’t overwork the dough, or you could end up with a crooked strudel.
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Pate sucree
One of the classic French desserts is the Pate Sucree. This sweet, buttery pastry dough is the basis of a variety of desserts, including pies and tarts. It is easy to make, and it has all the characteristics of a shortbread cookie. Typically, pate is made with 100% flour, 40-50% butter, and 20 to 25% eggs. Once chilled, it retains its flavor and character.
To make the base of this delicious pastry, you will need flour, sugar, salt, butter, and eggs. Spices and extracts can be added to spice it up. Cinnamon is a great choice for winter tarts, while ground ginger or coconut will bring a holiday flair to a plain pate. Lemon extract is also a great addition to a pate sucree. This method involves no fraisage, which makes it healthier than many other types of pastry.
Generally, pate sucree is made using the creaming method. When using the creaming method, the butter and icing sugar are whisked until they resemble cream. Make sure to warm up the butter first before you start whisking. This will ensure a flaky texture and the perfect crumb. Alternatively, you can use a food processor to mix the ingredients. But whatever method you use, make sure to chill the ingredients before starting.
Mille-Feuille
In order to make this delicious pastry, you must have the right ingredients and follow the right recipe. The basic recipe calls for puff pastry that is square or rectangular in shape. It is made with butter or vegetable shortening. It is also possible to make homemade puff pastry. If you want to make this pastry at home, you will need 3 cups of powdered sugar, 1/2 teaspoon vanilla, and a couple of tablespoons of milk.
To make the dough, first, chill the dough. It should be at least two days before using it. After chilling, roll it out to the size of the sheet pan. Then, flip the sheet pan over and place the pastry on the back side. Bake for about 9 minutes, or until golden brown. Once baked, serve. Makes four mille-feuille. You can freeze them until they are needed.
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