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Method Firstresultin the short crust pastry
a delicious milk - based custard ( with a hint of cinnamonsetin a short - crust pastry
as cold as possibleto resultin a short , crispy pastry
the French and the Middle Eastern flavors(passive) influenced bygood pastry
Overmixingcan leadto tough , hard pastry
everything to be as cold as possibleto resultin a short , crispy pastry
any extra flour ... the doughcan resultin tough , chewy pastry
a tangy filling , made from with French butter , sugar , eggssetin a sweet shortcrust pastry
a large amount of pie doughresultsin tough , chewy pastry
Overmixing the doughresultsin tough , overworked pastry
the pastry ... too much glutencausesa tough pastry
On the other hand , if you under process the butter into the flour enough , too much water is needed to bind the ingredients togetherresultsin a tough pastry
the dough ... onewill resultin tough pastry
overworking the dough ( which I did on my first few triesresultingin tough pastry
the dough ( which Sarah did on her first few triesresultingin tough pastry
too much glutencausesa tough pastry
your doughresultsin a tough pastry
the doughcan resultin a tough pastry
stretching the doughwould resultin a tough pastry
Too much handlingalso causesa tough pastry
Too much handlingwill resultin tough pastry
will melt the butterresultingin tough pastry
The glutencan leadto a tough pastry
over mixingwill resultin a tough pastry
A runny fillingwill only resultin a soggy pastry
gluten formationcan leadto a tough pastry
overworkingwill resultin a tough pastry
to bind the ingredients togetherresultsin a tough pastry
most likely(passive) was inventeda thin pastry
a sweetto discoversome weird meaty pastry
Stop immediately once that happenswill resultin a tough pastry
try not to make the dough too wetresultsin a crumbly pastry
the name of the Italian pastry chefinventedchoux pastry
silicone pastry cooking baking scrapersetspastry
cooking brush silicone basting brush and pastry brush set of 4 for kitchen bbq pcs diy silicone pastry cooking baking scrapersetspastry
The French really nailed itinventedchoux pastry
by New York City chef Dominique Ansel of Bakery(passive) invented bypastry
any timedesignedchoux pastry
by Chef Dominique Ansel(passive) invented bya pastry
by Chef Dominique Ansel and trademarked by Dominique Ansel Bakery in New York City(passive) invented bypastry
from Greeceoriginatesfrom Greece
to 3 additionalDid ... leadto 3 additional
in the USA , which is usually eaten at breakfastdiscoveredin the USA , which is usually eaten at breakfast
quite a stir among Londoners's been causingquite a stir among Londoners
evenseteven
The base(passive) is composedThe base
in the 1800s in Brittany , Franceoriginatedin the 1800s in Brittany , France
in Portugaloriginatingin Portugal
from Bordeauxoriginatingfrom Bordeaux
in Brittanyoriginatedin Brittany
in Franceoriginatesin France
from Denmark by Austrian bakersoriginatingfrom Denmark by Austrian bakers
in the Gurkhadiscoveredin the Gurkha
in Transylvaniaoriginatedin Transylvania
in the Netherlandsoriginatedin the Netherlands
many moons agodiscoveredmany moons ago
many moons ago while flipping throughdiscoveredmany moons ago while flipping through
in crispy puffswill resultin crispy puffs
in eastern Europeoriginatingin eastern Europe
This egg(passive) was ... inventedThis egg
in Jewish communities in Eastern Europeoriginatedin Jewish communities in Eastern Europe
in Spainoriginatingin Spain
because it 's undercookedis ... causedbecause it 's undercooked
in Cornwalloriginatedin Cornwall
need composedneed
BeautifullypaintedBeautifully
in franceoriginatedin france
in Cornwall , Englandoriginatingin Cornwall , England
in Mallorca , Spain and is made with flour , water , sugar , eggs , and lardoriginatedin Mallorca , Spain and is made with flour , water , sugar , eggs , and lard
in Armenian cuisineoriginatein Armenian cuisine
of eggs , flour , butter and watercomposedof eggs , flour , butter and water
Each delicious cake(passive) is designed byEach delicious cake
What pastry ... in ViennaoriginatedWhat pastry ... in Vienna
with fruit or other dessert fillings's ... designedwith fruit or other dessert fillings
These egg(passive) were inventedThese egg
by over mixing flour and fatcausedby over mixing flour and fat
in pie platesetin pie plate
it to shrink when bakedcan causeit to shrink when baked
in it to shrink when bakedcan resultin it to shrink when baked
in Franceoriginatedin France