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Baking Questions Answered

Chocolate for cookies

 
A reader has asked: I used cut-up chocolate instead of chocolate chips for some cookies recently and the chocolate oozed out of the cookies onto the pan and burned. Should I have floured the chocolate or done something to make this work?
 
A: Chocolate chips are especially formulated to hold their shape when baked, so they are better for cookies than cut-up chocolate.


More Questions & Answers

Click here to ask a question

Please click to ask a question about baking methods and issues. We’ll post the answer here and email it to you as well. If you want a recipe, I can direct you to a recipe in one of my books or on this website, but we don’t send out recipes on demand.

PASTRY

Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.

With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.

 

 

Recent News

Hazelnut Linzertorte

Hazelnut Linzertorte

Hazelnut Linzertorte ready to bake

 

This is a favorite recipe for Linzertorte.  The real thing has a cake-like rather then a pastry-like texture.

Makes one 9-inch cake

 

1 cup whole natural (skin on) hazelnuts

3/4 cup sugar

1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

1 teaspoon ground cinnamon

1 teaspoon alkalized (Dutch Process) coco powder, optional

1/4 teaspoon ground cloves

1 teaspoon baking powder

12 tablespoons (1 1/2 sticks) unsalted butter, softened, cut into 12 pieces

1 large egg

1 large egg(read more)

An Easy Focaccia

An Easy Focaccia

Caramelized onion focaccia
FOCACCIA RUSTICA
This rich and satisfying focaccia is thicker than the typical Ligurian type and is baked in a round pan.  See the end of the recipe for topping the focaccia with cooked onions.
Makes a 9-inch round focaccia

 

1 cup/225 grams warm tap water, about 100 degrees
2 teaspoons/5 grams/fine granulated active dry or instant yeast
3 tablespoons olive oil, plus more for greasing the pan
2 1/2 cups/335 grams unbleached bread or all-purpose flour
1 teaspoons/6 grams fine sea(read more)

Lentil Soup for New Year's Day

Lentil Soup for New Year’s Day

The flat, round shape of lentils recalls that of tiny coins so they figure prominently among “good luck” foods for the New Year.  In Italy it’s traditional to serve cotechino sausage or the famous zampone of Modena with lentils for the holiday.

Here’s an entirely more humble but nonetheless delicious lentil soup that incorporates some enticing flavors.

Makes about 2 quarts finished soup

3 tablespoons olive oil

About 4 to 5 ounces each peeled white onion, peeled carrots, celery hear with leaves, and green(read more)

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