Welcome to Pulled Sugar, a food blog about the world of pastry! I am a full trained and certified French pastry chef. This blog will contain photographs and reblogs of cool pastry or pastry-related things, posts about my experiences in the industry, and recipes. Feel free to ask me questions about my work, my schooling, for help or anything related to pastry. I hope you all have fun and maybe learn a thing or two while you're here.
Note: I am not looking for freelance work. Do not contact me about this. Thank you.
acompletecircle asked: Hi :) Okay, so I'm from Portugal, and here we have a big tradition of conventual confectionery; I was wondering if it is best to follow strictly the recipe or it's more of a instinct sort of thing? Many recipes only include simple ingredients like eggs, sugar and cinnamon, but for example, to make sugared strands of egg yolk, do you need to follow strictly the technique or you can 'cheat' a little?
Hello! :)
As far anything pastry goes, it’s usually best to stick with the recipe and the technique. I learned from the French school of pastry that every step of the technique and recipe is calculated so that your finished product turns out exactly the way it’s supposed to. So unless it’s something you’ve made a ton of times and know very well, I think it’s always best to stick strictly to the techniques.
Thank you so much for the question!
snow-blind asked: Okay Liz... i am a passionate baker and i love love love baking from american recipes. But i have one big problem: here in germany we don't have self raising flour. we have other baking powder and baking soda but it does not seem to work the same way! noooow my question is: what is a good alternative? is there a way to kinda mix my own self raising flour? any advices? thanks in advance <3
What an interesting question! There is a way to make your own self rising flour!
From my research, most every one who has tried a substitution for self rising flour have used this:
For each cup of flour needed, substitute:
1 cup minus 2 tablespoons of all purpose flour
Add 1 1/2 teaspoons baking powder
Add 1/2 teaspoon salt
Hopefully, that will work for you! Thanks for the question!
Trying to come up with the perfect dessert for your holiday table? Need some help getting that pie crust just right? Or just trying to find something for those picky members of your family?
Remember, Pulled Sugar accepts questions!
theboredowl asked: Do you have any tips for making cannoli? I want to make some for Christmas but I've never done it before. Also, do you have to use a cannoli tube?
For making cannoli shells, you can make them from scratch (if you have the time! Cannoli dough has to rest for an hour or more before you can start to form the shapes) or you can find pre-made cannoli shells at the grocery store, when in a fix.
From what I’m finding, most every recipe uses the tube - they help hold the shape while the shells deep fry. If any of my readers have made cannolis differently, please let me know!
I found this link to be extremely helpful: http://www.browneyedbaker.com/2010/01/08/cannoli/
snortsandgiggles asked: Random question, but I figure you'd be a good person to ask: does it make that big of a difference if you use salted butter versus unsalted butter? Like, will it cause things to not bake properly if I use the wrong one? Or will it just affect the flavor?
Yay, my first question!
It will definitely affect your taste because of the added salt, but also because the salt is being used as a preservative. This makes the salted butter last much longer than the unsalted (about two to three months longer), and therefore, it could be less fresh than the unsalted butter.
I hope that helps!
Real life has been pretty busy lately. Sorry that I have been neglecting this blog.
Now that things are settling down, I’ll be back to posting more regularly. Thanks for continuing to follow me!
Chocolate Creme Brulee
