Glazes And Fillings

Cut about 25% of the sugar in most glazes and nothing changes that you would notice. Push past that and the glaze needs something … Read more

Hot chocolate for dipping fried dough is not the same thing as drinking cocoa. You heat milk or cream, melt chopped chocolate into it, … Read more

Candied bacon is thick-cut bacon coated in brown sugar, cracked pepper, and usually cinnamon or cayenne, then baked until the sugar melts into a … Read more

Jam for a pastry shell is not the jam on the pantry shelf. A filling batch gets cooked about ten minutes less than a … Read more

You can make custard filling without eggs by thickening milk with cornstarch. Heat 3 cups (710 ml) milk with 1/4 cup (32 g) cornstarch, … Read more

To make Swiss meringue buttercream for doughnuts, heat egg whites and sugar over a bain-marie to 160°F (71°C), whip the mixture to stiff peaks, … Read more

How to make apple butter for doughnut filling is mostly about the last fifteen minutes of cooking. Toast-grade apple butter is too sweet and … Read more

Good news: curdled pastry cream is almost never ruined. You can fix it by cooling the pan for a minute, then aggressively blending or … Read more

How to stabilize whipped cream for filled pastries comes down to one ingredient: a gelling agent, almost always unflavored gelatin, beaten into heavy cream … Read more

You can make pastry cream without cornstarch by using sifted all-purpose flour as the thickener, in a straight 1.5-for-1 swap, then cooking it 1 … Read more