puff pastry
baked pastry
flaky pastry
sweet pastry
savory pastry
Sorry, it is "pastry dough " not pastry dought.
cut the pastry into rounds.
the pastry is a bit soggy.
fold the pastry in half widthways.
French pastry is the chef's specialty.
The pastry crust was always underdone.
packeted pastry fruit pies.
a shopping cart; a pastry cart.
Spanakopita is a flaky pastry filled with spinach and feta cheese.
Spread some flour on the table and roll the pastry out very thin.
Cut the pastry into small rounds, one for each pie.
baked pastry shells filled with cheese.
"There was pastry on my fingers, on the telephone, and on the door-knobs."
Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.
Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.
Soft choux pastries filled with a superb chantilly cream , all covered with chocolate cream.
I can make French style pastries such as opera, Dacquoise, cream Brule, brioche, Tarts, mousse cake, cookies, chocolate candies, decorations, etc...
puff pastry
baked pastry
flaky pastry
sweet pastry
savory pastry
Sorry, it is "pastry dough " not pastry dought.
cut the pastry into rounds.
the pastry is a bit soggy.
fold the pastry in half widthways.
French pastry is the chef's specialty.
The pastry crust was always underdone.
packeted pastry fruit pies.
a shopping cart; a pastry cart.
Spanakopita is a flaky pastry filled with spinach and feta cheese.
Spread some flour on the table and roll the pastry out very thin.
Cut the pastry into small rounds, one for each pie.
baked pastry shells filled with cheese.
"There was pastry on my fingers, on the telephone, and on the door-knobs."
Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.
Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.
Soft choux pastries filled with a superb chantilly cream , all covered with chocolate cream.
I can make French style pastries such as opera, Dacquoise, cream Brule, brioche, Tarts, mousse cake, cookies, chocolate candies, decorations, etc...
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