Search results

From Cookipedia

Results 1 – 21 of 21
Advanced search

Search in namespaces:

  
  
  
  
  
  
  
  

Page title matches

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 foncer
    2 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 pastry
    720 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 essentia
    3 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 Brie
    2 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 t
    2 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 shippi
    2 KB (354 words) - 10:34, 2 March 2016
  • [[Pâte brisée]]'''
    4 KB (595 words) - 17:23, 21 January 2022
  • | 340g pâte brisée
    4 KB (550 words) - 14:42, 21 January 2023

View (PREVIOUS 20 | NEXT 20) (20 | 50 | 100 | 250 | 500)