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- |title=Pâte sucrée: Cooking Wiki [[Image:Pâte sucrée.jpg|300px|thumb|right|A sweet potato tart using pâte sucrée shell]]1 KB (141 words) - 18:26, 19 November 2011
- |title=Pâte brisée, Vegetarian recipe ...tion=Pate brisee is a richer, more delicate form of shortcrust pastry than Pâte à foncer2 KB (334 words) - 17:51, 9 February 2022
File:Pâte sucrée.jpg (800 × 600 (136 KB)) - 15:48, 24 December 2013File:Pâte sucree.jpg (800 × 600 (136 KB)) - 06:11, 19 December 2013- 39 bytes (4 words) - 11:12, 7 March 2011
- 26 bytes (5 words) - 12:37, 19 March 2012
- 26 bytes (5 words) - 13:00, 19 March 2012
File:Pâte brisée recipe.jpg (806 × 768 (170 KB)) - 19:25, 16 December 2013
Page text matches
- |title=Pâte sucrée: Cooking Wiki [[Image:Pâte sucrée.jpg|300px|thumb|right|A sweet potato tart using pâte sucrée shell]]1 KB (141 words) - 18:26, 19 November 2011
- **''Les Fromages à Pâte Molle et à Croûte Fleurie'' **''Les Fromages à Pâte molle et à Croûte Lavée''627 members (22 subcategories, 0 files) - 17:13, 17 December 2023
- |title=Pâte brisée, Vegetarian recipe ...tion=Pate brisee is a richer, more delicate form of shortcrust pastry than Pâte à foncer2 KB (334 words) - 17:51, 9 February 2022
- * [[Homemade shortcrust pastry]] ''aka'' Pâte à foncer * [[Pâte brisée]]1 KB (192 words) - 16:09, 11 April 2020
- ...ust be a little careful when making the crème pâtissière. It is made using pâte sucrée (with ...ds|ground almonds]]), but you can also make with pâte sablée (trickier) or pâte à foncer (easier).5 KB (818 words) - 15:49, 24 December 2021
- ...] that uses an old Yorkshire recipe for the [[mincemeat|mincemeat]], but [[pâte sucrée]] is used for the pastry720 bytes (102 words) - 15:11, 3 January 2015
- ...foncer]]) or [[pâte brisée]] for savoury recipes and [[pâte brisée]] or [[pâte sucrée]] for sweet ones. [[Flaky pastry]], [[puff pastry]] and [[hot wate ...foncer]]) or [[pâte brisée]] for savoury recipes and [[pâte brisée]] or [[pâte sucrée]] for sweet ones. [[Flaky pastry]] is also possible.93 members (0 subcategories, 0 files) - 16:58, 16 December 2023
- A mother dough, also called '''pre-ferment (pâte fermentée)''', '''masa madre''', '''sponge''' or '''starter''', is a ferme * Old dough ('''pâte fermentée''') sponges can be made with any sort of [[yeast]], and essentia3 KB (500 words) - 09:33, 18 March 2014
- ...several months to a year, the [[cheese]] becomes stronger in flavour, the pâte drier and darker, and the rind also darker and crumbly, and is called Brie2 KB (219 words) - 15:51, 9 December 2016
- The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and t2 KB (273 words) - 15:45, 15 April 2015
- ...0 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in [[chestnut]] leaves and tied with raffia prior to shippi2 KB (354 words) - 10:34, 2 March 2016
- [[Pâte brisée]]'''4 KB (595 words) - 17:23, 21 January 2022
- | 340g pâte brisée4 KB (550 words) - 14:42, 21 January 2023