This delicate Italian pastry that resembles a lobster claw consists of a complicated multi-step process. It's as hard to make ...

Heavy cream is best used on dough that doesn't expand when it's baked so that the color can set in and the coating doesn't ...

For puffy pastry, however ... its temperature. Read more: 30 Types Of Cake, Explained A chilled dough requires a chilled ...

However it is important not to let the machine overwork the pastry - take it out as soon as it forms a lump. Once the dough is formed, chilling it for 30 minutes or so helps relax the gluten and ...

Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a ...