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Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
Sweet breakfast pastry. Beaver Tail: Canada: A fried dough pastry, individually hand stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear". Bedfordshire clanger
Pâte brisée is a type of shortcrust pastry. It is an unsweetened pastry used for raised pies with meat fillings and savory custard filled quiches like Quiche Lorraine. [1] [2] The name "pâte brisée" translates to "broken pastry" [3] in English, which refers to the crumbly or mealy texture of the dough.
Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. [3] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques. [4] Keller tested many of the recipes with gluten-free flour. [4] Bouchon Bakery emphasizes "clean cooking". [5]
A fried dough side dish or dessert popular among Mexican-Americans in the Southwest. Sopaipillas puff with air when fried, the finished product resembling a pillow. They are often served with honey, but may also be sprinkled with a cinnamon and sugar mixture. Sopaipillas are characteristic of Tex-Mex or New Mexican cuisine. Struffoli: Italy
No-Nonsense Air Fryer Chicken. If you're looking for a basic chicken thighs recipe, this is it. It's not fancy, but it's easy and tasty. Get the recipe for No-Nonsense Air Fryer Chicken.
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...