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Corrections: The Pie and Pastry Bible
The following is the partial list of errors and corrections from The Pie and Pastry Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.
Clarification of when to add the cranberry purée (people have asked when does the purée get added)
In the Custard Filling for the CRANBERRY CHIFFON PIEthe cranberry purée is strained into the bowl with the sieve set over it to receive the custard. They are then stirred together.
In the Fruit Turnovers on page 135, the unsalted butter is 1 tablespoon but the weight is 0.5 ounce/28 grams
In the Custard Filling for the GINGERY PEAR CHIFFON TART on page 164, To ensure that all of the gelatin dissolves and offers a firm texture to the filling, it is best to soften it in 2 to 3 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
In the LEMON MERINGUE PIE on page 178 under “make the filling,” do not use a double boiler and be sure to bring the egg mixture to full boil to ensure that it will thicken properly.
In the CHOCOLATE CREAM PIE on page 204 under "make the filling," it should read remaining 2 3/4 cups of milk.
In the FIG TART WITH MASCARPONE CREAM on page 211, the Marsala should be 1 to 2 tablespoons/0.5 to 1 ounce/14 to 28 grams.
In the CHOCOLATE OBLIVION TARTLETS on page 308, the amount for the eggs should be only 3 eggs/5.2 ounces/150 grams.
In the Hungarian Poppyseed Strudel on page 403, proof the yeast with 1/2 teaspoons of sugar not 1 teaspoon of sugar.
In the CRÈME BRULÉE CUSTARD on page 440 , the filling is 2 3/4 cups.
In the BRANDIED RAISINS on page 514, the cognac is 1/2 liquid cup.
In the PASTRY CREAM on page 560,the 2 cups of half and half weigh 17ounces/484 grams.
The following changes are in current printing (3). The printing number is on the copyright page. It is a row of numbers and the lowest one is the printing of the book. For those who have earlier printings ADD:
Note: I have found that it is best to apply the foil ring to the protect the edges of the pie crust from the beginning of baking.
p 321 on the chart for peanut butter mousse pie tiered, filling should be 1/3 cup, 2/3 cup, 1 3/4 cups, 2 1/2 cups, 3 1/4 cups, 4 1/4 cups, 4 3/4 cups
page 84 flaky cream cheese pie crust for a two-crust pie
p 594 in the chart: 2 12-ounce bags
p 131 The liquid will be about 1/3 cup….Cool the pie…(Brush the exposed cranberries with golden syrup to keep them moist and shiny.)
p 140 …spread rounded 1/2 teaspoons(not tablespoons) of Apricot Lekvar…
p 19 4th line from the top: …bake for 20 minutes (15 minutes for a 4 1/4 inch pielet)…Return the shell to the oven for 5 to 10 minute more (3 to 5 minutes for a 4 1/4 inch pielet)…
p 89 and 592 for the streusel (crumb) topping, for a crisper topping melt the butter before adding it.
p 260 …very thin lemon slices that have been simmered, covered, for 20 minutes in 1/3 cup sugar dissolved in 1/3 cup water,…
p 262 under Pointers…If a 3 inch pear is available, poach it along with the other pears, slice it and place it in the center. During baking, the pears will shrink making space e for it.
p 287 roll the pastry to a circle roughly 16 inches in diameter. Using a pizza wheel or cardboard template and a sharp knife trim it so that the edges are even. It should be 15 to 15 1/2 inches….Scatter the cranberry mixture evenly over the dough, covering a 12-inch area…
p.294 Gâteau Basque: Add about 1 tablespoon of cream to the yolk and vanilla. After mixing the dough pinch it together and it if still crumbly and won't hold together add a tiny bit more cream. Change baking temperature to 325˚F.
p.421 just before store…1 day before completing the last 2 turns for a total of 6 turns.
p412 There have been some questions about the weight of 75 grams for the coarsley chopped slivered or whole almonds in the Almond Fig Bread. It is correct. The volume, however is a little under 1 cup. It will not hurt, however to use 1 cup.
p 442 …caramelize the topping or protect the edges of the pastry with foil rings…
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Comments
Bill, I think having a wide variety is key, which sounds like what you are doing. There is a crustless apple pie in the pie bible you could probably work with. Being a rude/demanding guest (or host) knows no dietary bounds, and it sounds like your relatives don't fall into that category anyway. The pendulum swings both ways though, and I think the Atkins/South Beach protein-heavy crowd are harder to deal with/please than vegans!
Reply to this Posted by: Matthew | November 4, 2009 12:59 PM #
sweet!
Reply to this Posted by: rose Levy Beranbaum | November 4, 2009 12:51 PM #
Trust me, no one will take any offense. You go ahead and say what every you want...it is all of the postings that aren't about baking that let us get to know a little more about WHO you are, and that can be really fascinating. I will be baking three desserts for this get together, and one will be some sort of fruity, vegan-ish dessert that the albany people will eat, the rest of us will eat the carrot cake from the new book and the chocolate fudge cake with white chocolate mousseline.
thanks for your help, and for that little personal touch.
Reply to this Posted by: Bill | November 4, 2009 12:47 PM #
i'm so glad no one has taken offense yet by my indiscreet remarks! maybe i should stick to baking advice and keep away from philosophical issues!
i hope your albany relatives don't read this blog. i'm pretty sure my crisco loving relatives don't. this is one way to find out anyway. i do love them despite our extreme difference in opinion about the butter issue.
i must say it pleased me no end--i'm sorry but i AM only human--when after years of ppl chosing margarine over butter for what they perceived to be health benefits it was discovered that margarine was the worst culprit for heart disease. seriously, i deeply believe in moderation--smaller portions of what taste good and to trust your instincts on that front.
Reply to this Posted by: rose Levy Beranbaum | November 4, 2009 12:20 PM #
I will say, that these Vegan relatives from Albany are really considerate about it. They really don't want anyone to go to any trouble, and are willing to eat what ever the part of the meal they can eat. They are eating vegan because they believe that it is healthier for them, not because of animal or enviornmental issues. I refuse to enter into the discussion of the healt benefits of being a vegan. If I didn't prepare a vegan dessert, they would just sip some coffee and eat some fruit if it were available, if not, just coffee would do.
I don't know these relatives very well. because of a misunderstanding that happened when I was a baby, my Grandmother stopped talking to that part of the family...so I only met them a couple of years ago after my Aunt mended the fence. After the big reunion, at my mother's request, I entertained them in my apartment. At that time, there was a problem with the lock on the bathroom door...we had a system to prevent any embarrassment, but the Albany relatives didn't follow directions, which lead to some horrifyingly embarrassing moments- the details of which are better left unsaid. If a vegan pie can make up for the embarrassment that my broken bathroom lock caused...I'm all for buying Margarine.
Oh, and Rose...you have relatives that bake pies with Crisco? On purpose? and they are related to you? AHHHHHHHH!
Reply to this Posted by: Bill | November 4, 2009 12:14 PM #
i also admire them but i must say i admire ppl less who impose their personal dietary choices on other people when they come to visit. it's one thing if they are allergic but it takes a lot of time to make a dinner for people, especially these days, so when i invite people who have special needs or requirements i make the entire dinner around this, for example vegetarian.
Reply to this Posted by: rose Levy Beranbaum | November 4, 2009 11:33 AM #
I have to say that I personally admire vegans because they have the discipline to modify their diet based on their awareness of the source of our food, whereas most of us have to pretend that we don't know what horrible things are happening to animals in the name of food--acts we would never dream of doing ourselves. That said, there are plenty of wonderful sorbets that are vegan as well as many breads. Pie crust from crisco is not bad at all--there is even a recipe in the P&PB. I would give it a shot and see what you think.
Reply to this Posted by: Anonymous | November 4, 2009 11:17 AM #
Bill - I don't know if this helps but you can also make baklava. I believe Rose has Pistachio Baklava recipe in her book. I don't have the cookbook with me but my limited knowledge of baklava tells me that it uses oil (olive oil) and not butter.
Reply to this Posted by: Jenn | November 4, 2009 10:57 AM #
it's not made with butter but clarified butter or oil is brushed between the sheets. you could even spray them with cooking spray instead. i still say get rid of those relatives or maybe more kindly make a separate dessert for them. last time i did that for relatives who said they didn't eat garlic, i.e. i made two coleslaws one with and one without and NO ONE touched the one without the garlic though they were clearly marked.
Reply to this Posted by: rose Levy Beranbaum | November 4, 2009 10:56 AM #
Great Idea...thanks Rose, I always assumed Filo was made with butter. I will check the recipe!
Reply to this Posted by: Bill | November 4, 2009 10:53 AM #
bill, i would say get adopted into my family but here's why that won't work: my second cousin who always makes the thanksgiving apple pies, uses crisco and--get this: her last name is butterfass which means butter churn!
of course margarine will not give you the wonderful flavor of butter but it is formulated to perform in a similar way so texture-wise it should be fine. what about making the gascogne apple pie which uses fillo and would suffer less from lack of butter? precooking the apples til tender crisp will give you the best texture.
Reply to this Posted by: rose Levy Beranbaum | November 4, 2009 10:23 AM #
Good Morning Rose:
I can't believe I'm about to ask this question. I'll be doing some baking for a family get together at my Mother's house and I have been informed that the Albany relatives are now- GASP- Vegans!. AHHHHHHHHHH! Relatives of mine? Vegans? How can this be?
OK...here's the question. Am I courting disaster if I make a pie crust with ..... Margarine....?(I can't believe I just typed that)
Reply to this Posted by: Bill | November 4, 2009 10:17 AM #
Amanda - I have freeze Rose's croissant dough after the 4th turns (before shaping and proofing) and it turned out fine. I have never freeze them after shaping so I can't speak from experience, but I would think you can do that. Make sure that you increase the amount of yeast (I think Rose specify by how much) - since some would die when you freeze them.
Reply to this Posted by: Jenn | November 3, 2009 4:07 PM #
Hi- I'm in the process of making croissants for the first time from the Pie and Pastry Bible (which I love btw!)I was wondering if when freezing the unbaked croissants should i freeze them before or after proofing. Also should I shape them first or freeze the dough before shaping? Thanks
Reply to this Posted by: Amanda | November 3, 2009 4:00 PM #
Thanks for pointing this out. The correct amount is 1 T 14 grams
Reply to this Posted by: Rose Levy Beranbaum | October 5, 2009 12:51 PM #
Hi Rose,
For your fruit turnovers on pg. 135, it says unsalted butter is 1 tablespoon, but in grams it's listed as 28g which would equal 2 tablespoons. Is it 1 or 2 tablespoons?
Thanks,
Monica
Reply to this Posted by: Monica | October 4, 2009 8:28 PM #
marble and granite flooring stores, it is a floor tile.
Reply to this Posted by: hector | September 16, 2009 2:44 PM #
Hector, where do you get the marble tile from?
Reply to this Posted by: Jen | September 16, 2009 2:28 PM #
i have a 18" marble tile, and refrigerate it overnight (takes that long to cool because it is a dense surface). it is often too cold to use, so i place a large silicone mat on top, and it becomes perfect! like rolling pastry in a pastry room where temperature is controlled just around the melting point of butter.
Reply to this Posted by: hector | September 11, 2009 4:41 PM #
Thank you, Rose and Hector. I do have a marble board, and I'll use a Plugra-type butter. I am pretty comfortable making cakes and breads, but pastries totally intimidate me. But I know I'll never get better at it until I practice it more, and I think my family will forgive my failures as long as lots of butter is involved!
Reply to this Posted by: Rebecca | September 11, 2009 4:30 PM #
also be sure to use high fat butter.
Reply to this Posted by: Rose Levy Beranbaum | September 8, 2009 8:53 AM #
If you have air conditioning you will be fine, or a chilled marble tile works wonders too for butter pastry layering. Also, working the dough in the evenings rather than in midday helps.
Reply to this Posted by: hector | September 8, 2009 2:24 AM #
I wasn't quite sure where to post this, but it is a pastry question and here goes: I am considering making croissant dough for the very first time. However, I live in Florida, and I am worried that my kitchen will never be cool enough to achieve any type of layering of the butter! Just as high altitude folks have to adjust, I feel that down here in the capital of heat and humidity, certain recipes just don't want to work. Does anybody have experience making puff pastry or croissant dough in warm climates and are there any special tricks besides patience to get these doughs to work? Thanks!
Reply to this Posted by: Rebecca | September 7, 2009 1:51 PM #
Linda, so glad you share this, it a great book and very technical. I don't think Rose will make a pastry bible second edition, however if you own her many other books, plus all the info and updates on this blog, you truly have the whole world.
Pastry bible is currently on its 4th or 5th reprint? and the errata or updates are the ones posted on this blog.
happy baking.
Reply to this Posted by: hector | August 27, 2009 6:37 PM #
Hi Rose!
I saw a copy of "The Pie and Pastry Bible" sitting in the home of my sister's boyfriend and since I absolutely LOVE baking, I immediately picked up the book and looked through it for what seemed like hours. I absolutely love your work and have always wanted to know about the science behind baking, especially about pastry.
I want to get my own copy of the book now, but I was wondering, will there be a second edition of the book? I wanted to know what recipes there are for each section (such as a list of recipes and their page numbers) and didn't find any. I thought perhaps, if there is going to be a second edition, that may be a suggestion you might like to know!
Reply to this Posted by: Linda | August 27, 2009 5:26 PM #
Small typo on page 98 (rhubarb pie). In the instructions for the lattice, change "over the cherries" to "over the rhubarb."
Reply to this Posted by: Matthew | June 26, 2009 12:14 PM #
Thanks so much for your quick response, Rose! I am hoping that now it is completely cool it will just be soft and not runny. I just didn't know if this was normal. I usually do a test run first, but didn't have time...
Reply to this Posted by: Theresa | June 23, 2009 8:49 AM #
it has never been runny but even if it were i think it would still be delicious!
Reply to this Posted by: Rose Levy Beranbaum | June 23, 2009 8:41 AM #
Hello, folks. I have a question for anyone who has made the Brownie Puddle Tart. I baked it for the recommended time (in fact, a minute longer) at the correct temperature. It tested done one inch from the edge as specified in the book. However, when I poked the holes for the ganache, the tart was looser and looser the closer I got to the center. In the precise center itself, the hole filled up a third to a half of the way with liquid batter. Well, at that point I had a tart already full of holes, so I hoped for the best and filled them with ganache. I cooled the tart completely and then put it in the freezer. Based on the fact that the test for doneness is performed one inch from the edge, I would assume it is supposed to be softer in the middle. My question is whether it is supposed to be runny. I am hoping that the cooling process firmed it up some, but would appreciate any input from someone who has made it or the supreme authority herself! Is it okay to serve my guests or will there be an unwelcome surprise? Thanks so much for your input.
Reply to this Posted by: Theresa | June 23, 2009 8:28 AM #
thank you wanghwa--i will add it to the corrections asap. it should be 1/2 cup.
best,
rose
Reply to this Posted by: Rose Levy Beranbaum | May 19, 2009 10:19 PM #
Rose,
I have been a big fan of your books. I checked your site and did not see any one pointed out on p.514, brandied raisins, the cognac 1 cup is not equal to 4oz or 112 grams. When I made the recipe, I just use 1/2 cup of cognac. Is it 1cup or 1/2 cup?
Thanks again for the excellent work you've done!
Reply to this Posted by: Wanghwa | May 19, 2009 5:13 PM #
Dear Rose
I purchased the pie plate a couple of months ago. I tried baking the apple pie!It was perfect!
My problem here is, how should I slice or unmold the pie without any diffcilty.
Kindly assist.
Thanks and Regards
Ragini D
Reply to this Posted by: Ragini D | March 22, 2009 10:23 PM #
Ugh - I can't tell you how often I've tried to look something up in TCB index, but don't find what I'm looking for listed where I think it should be (even though I know very well it's in there somewhere). Then I spend the next few minutes trying to figure how/where to find what I'm looking for - grrr! I've been tempted to rewrite the whole darn thing on several occasions, but that would be a monumental undertaking.
Reply to this Posted by: Patrincia | August 20, 2008 6:40 PM #
Me too! Indexing is one of those under-appreciated jobs. I have an old college friend who is an indexer (she has a degree in biology so tends to index books in that area). The trick is do the job really well, yet quickly enough to meet the publisher's deadlines and not end up making $1.00 an hour!
Reply to this Posted by: Barbara | August 20, 2008 4:43 PM #
I'm so happy to hear that!
Reply to this Posted by: Patrincia | August 19, 2008 2:43 PM #
yes--thank you! you'll be happy to know that the indexer for the upcoming book is an old friend and long time journalist so we should have a really useful index!
Reply to this Posted by: Rose Levy Beranbaum | August 19, 2008 2:29 PM #
Great catch Matthew!
Reply to this Posted by: Patrincia | August 19, 2008 2:22 PM #
Very minor correction--in the index, the listing for vanilla should be 652-53, not 52-53.
Reply to this Posted by: Matthew | August 19, 2008 11:32 AM #
sarah i just love hearing this. my secret which is to be a pie missionary going around the world showing people how easy it is to make a terrific pie crust!
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 2:36 PM #
Thank you all, for your repsonse to my query, I shall now consider purchasing the P&PB, another to add to my vast collection!
Reply to this Posted by: Jeannette | July 15, 2008 2:59 AM #
well said
for foam cakes (genoise, biscuit, chiffon, angel food) where you fold-in the flour instead of beating it (to develop structure in the batter which is characteristic of butter cakes), the flour type is not as critical. it is on a butter cakes that kate reported.
cake flour does taste better and readilly absorbs water and fats (best emulsifcation/tenderness), but again is more for the butter batters!
for pastry, as long as you don't overknead or knead at all, you can do by with various kinds of flour.
Reply to this Posted by: hector | July 14, 2008 11:36 AM #
Jeanette, I'm in the UK too (as you know) and use the P&PB ALL the time. Just use good old plain flour in place of the pastry flour in the recipes. I haven't had a failure yet since moving back from the US. As Hector says, cakes are more tempremental but I use plain flour for all Rose's cakes too. I just made Chocolate Genoise yesterday and it's exactly the height Rose specifies - the crumb is just not quite as fine. I would definitely advise the P&P Bible!
Annie
Reply to this Posted by: Annie | July 14, 2008 10:22 AM #
valid concern, but I would worry the least than cake bible or more than bread bible!
you shouldn't have an issue finding flour suittable for pastries as you are in the uk which is closer to france and italy and the many other european countries. it is in europe when most all pastries were invented!
ppb is extensive on all the european classics!
Reply to this Posted by: hector | July 13, 2008 11:55 PM #
Just reading the remarks and the corrections to the P&PB makes it seem an attractive book to me. However, I'm reluctant to order it as I am in the UK and have difficulties sourcing the flour used in the Cake Bible , can i ask what flour is used predominantly in the Pie Book?
Reply to this Posted by: Jeannette | July 13, 2008 3:35 PM #
Hi Rose...I used the P&PB for the first time and made the Quiche Lorraine with the Basic Flaky Crust. Pie dough has always been my downfall and I've tried umpteen recipes and never had any success...until now.
The dough was a dream to roll out, fitted into the tart pan without any tearing, and was crisp, flaky, and delicious. I even managed to unmold it without mishap. It was picture-perfect beautiful.
The whole thing, from crust to custard, was wonderful and received rave reviews from my guests. Thank you for teaching me how to make pie dough!
Reply to this Posted by: Sarah | July 13, 2008 9:46 AM #
I think the directions specify 6" diameter rounds of dough for regular turnovers (1.75 ounce/50grams), listed in the middle of the page; and 4" diameter rounds of dough for mini-turnovers (.75 ounce/21 grams), listed at the bottom of the page.
Reply to this Posted by: Patrincia | July 12, 2008 3:03 PM #
Marcia--it says cut 4 inch circles in the next sentence.
Reply to this Posted by: Matthew | July 12, 2008 1:44 PM #
Hi Rose, I'm about to make turnovers for someone who loves pie crust. I noticed that on p. 137 the regular turnovers call for a 6" circle, as do the mini-turnovers. What should the correct dimensions be?
I know I'll be able to roughly estimate the size using the weight of each section, but I thought I'd ask.
Reply to this Posted by: Marcia | July 12, 2008 1:03 PM #
So did I, but my fingers didn't. Lol!
Reply to this Posted by: Patrincia | June 20, 2008 7:14 PM #
Patrincia- I knew what you meant.
Reply to this Posted by: Kim L | June 20, 2008 6:58 PM #
Kim - Oops, I meant to type 1 liquid ounce equals 2 tablespoon below.... sorry about that (brain arthritis).
Reply to this Posted by: Patrincia | June 20, 2008 5:19 PM #
Great... updating my copy now. Thanks!
Reply to this Posted by: Patrincia | June 20, 2008 5:13 PM #
yes but i would start with 1 tablespoon as i'm not sure if i used 1 or 2. either will be fine depending on how much marsala flavor you want.
Reply to this Posted by: Rose Levy Beranbaum | June 20, 2008 5:12 PM #
So the correction should be
2 tablespoons, or 1 ounce, or 28 grams?
Reply to this Posted by: Patrincia | June 20, 2008 5:10 PM #
i'm so glad i was there. but if ever i'm not and you need to make an immediate decision, know that many things especially that have to do with flavor can be adjusted to taste (within reasonable amounts before affecting the texture).
Reply to this Posted by: Rose Levy Beranbaum | June 20, 2008 5:04 PM #
Thanks Rose! I appreciate the quick response. I'm just about to start now that my ingredients are at room temperature.
Reply to this Posted by: Kim L | June 20, 2008 5:00 PM #
this is indeed a mistake. look at the marsala on page 213 for the correct volume to weight. It's been a long time since i've made it so what i recommend is that you use 1 tablespoon and if you want more of the flavor of the msrsala add it to the finished cream.
Reply to this Posted by: Rose Levy Beranbaum | June 20, 2008 4:55 PM #
Hi Kim. 1 tablespoon equals 2 liquid ounces.
Reply to this Posted by: Patrincia | June 20, 2008 4:33 PM #
On p. 211 of the Fig Tart with Mascarpone Cream, it lists sweet marsala at 1 Tbs, 2 ounces, or 56 grams. I don't know if I should use the 1 Tbs. or the 2 ounces.
Reply to this Posted by: Kim L | June 20, 2008 4:28 PM #
Thank you Hector for pointing out this. I probably will make tarts more frequent with this method.
Reply to this Posted by: cindy chiu | April 7, 2008 9:02 PM #
Cindy, most likely yes, will get soggy.
Best not to freeze baked crust or baked pies or tarts in general. Best to freeze the crust unbaked, an even with the fruit on you can freeze.
In fact, for apply pies, and fruit pies in general, when frozen (unbaked and with the fruit on), the crust comes out crispy since it bakes first and faster than the fruit the remains still frozen. Explained in length on the PBB.
Reply to this Posted by: Hector | April 7, 2008 3:02 AM #
I love tarts but do not make them often at home.This is the first time I tried this tartlets based on the recipe from Rose's PPB. The crust is the cream cheese flaky crust which is good.
Rose apple tartlets before baking
Rose apple tartlet
I made the crust a week ago and frozen it and Itook it out yesterdy and bake them , Let them cool and assemble the apple slices and bake again.Will the crust be soggy if I freeze the baked crust and use later?Kindly advise.
Thank you in advance.
Reply to this Posted by: cindy chiu | April 6, 2008 9:13 PM #
Maybe the white chocolate had both: vegetable oil and chocolate butter?
Reply to this Posted by: Hector | April 1, 2008 1:32 PM #
The chocolate had cocoa butter, it was Ghiridelli...not one of the more luxurious brands...but has always worked fine. Perhaps the temp was too high...Thanks for your input Hector...you are amazing as always! In the end, everything worked out fine...it was just odd, and had never happened before.
Bill
Reply to this Posted by: Bill | April 1, 2008 12:05 PM #
Bill, oil/butter separating from chocolates is normally due to too much heat. Once I "cooked" chocolate and noticed this. Also can be due that the chocolate has vegetable oil instead of cocoa butter?
Reply to this Posted by: Hector | March 30, 2008 1:12 PM #
You would think by now I would have a better handle on how and where to post a question...but anyway..here goes. My move is essentially over...still stuff to do...but I'm working in the new office...and I engaged in a little late night celebratory baking yesterday. I made eclairs...first time using your recipe for cream puff paste. (cordon rose)...
I had two little problems. 1) some of the eclairs were perfect...and amazingly light, some collapsed (just a few)...I'm guessing they were underbaked...not sure...but the ones that worked...were amazing!!!!
The pastry cream (which I've used before) is just perfection...thanks so much for that recipe. But something happened, that never happened before, when I made the chocolate glaze...which I've made hundreds and hundreds of times. As I stirred the cream into the chocolate, it seemed as if an oil was separating out. Not sure what that was about. I tried to mix it back in, wouldn't combine. I spooned it off the top, added some more hot cream, and everything worked great. Question: Was this oil from the chocolate? from the cream? has anyone had this happen before? I haven't changed technique, or brand of chocolate or cream.
In the end the eclairs were a big hit...and the shells are amazingly light.
Rose you are the Best!
Bill
Reply to this Posted by: Bill | March 30, 2008 9:33 AM #
Charlene, I also prefer to freeze crust unbaked. If baked, I have found that if you keep them vacuum sealed, it will keep long at room temperature, refrigerated, or frozen; but be sure to allow to reach room temperature before opening the seal, otherwise you risk humidity to rush in and soften the crusts. I keep store bough cookies the same way and perhaps helps me diet by making difficult reaching for them!
Reply to this Posted by: Hector | March 11, 2008 1:31 PM #
i wouldn't change anything but i also have to tell you that i freeze crust unbaked so i really can't advise you except to say try a smaller batch to see exactly what your personal preference is.
Reply to this Posted by: Rose Levy Beranbaum | March 11, 2008 12:02 PM #
Dear Rose:
I want to blind bake some tart shells and then freeze them for latter use. Do I need to change baking times or anything else to ensure that the crusts do not dry out? I have taken to use your idea of the cream instead of water and regular flour. Also, if I make a large batch, do I scale up the baking powder accordingly? I would like to make 20 to 30 shells and freeze them.
Appreciate any help that can be given.
Reply to this Posted by: Charlene Koppel | March 11, 2008 11:53 AM #
Gail, this question comes up often, also for bread baking.
"Directly on the floor of the oven" applies for ovens that has a covered heating element. Most common electric ovens do-not have a covered heating element; the coil is exposed. You can't place anything on the coils.
For floor exposed element ovens, I would recommend placing a rack on the bottom setting, plus a well preheated cast iron pizza pan or pancake grill (large enough to accommodate flatly your pie/tart pan). I found this option the closest to 'directly on the floor of the oven' although it is still many few degrees cooler.
I've read of some people placing a baking sheet directly on the exposed coils, but this is very risky.
Reply to this Posted by: Hector | January 25, 2008 12:01 PM #
I'm not sure what you mean by "directly on the floor of the oven". Do you mean you don't use a rack at all and put it it on the floor which would be, say in my electric oven, down there with the element? Or do you put the rack on the lowest setting and bake on the rack?
Reply to this Posted by: gail | January 25, 2008 11:53 AM #
i do exactly what i say in the book but i chose the option to bake it directly on the floor of the oven for the first 20 minutes to ensure a browned bottom!
Reply to this Posted by: Rose Levy Beranbaum | December 4, 2007 9:17 PM #
I've made the Great Pumpkin Pie several times, and it always is raved about, but I'm never quite happy with the bottom crust. After the first time, I wrote "parbake crust?" in the margin to remind myself to do so. After the second time, I thought, "Ah, that's what I meant--I really need to parbake the crust." Finally, after the third time (last week), I wrote "parbake crust 20 minutes" so at least there's no question anymore that it needs to happen--I just hope the 20 minute guess is a good one.
Do you parbake the crust? For how long?
(I do use a well-preheated pizza stone on the bottom of the oven, so that's not the problem.)
Thanks!
Reply to this Posted by: onehsancare | December 4, 2007 9:09 PM #
i posted it in book errata but actually on further examination it's not a mistake! the cranberry purée is strained into a bowl. the sieve is set on top and then the custard is poured through the sieve onto the purée. the two are then mixed together. it took me a while to realize this so i can see why it would be confusing unless you just do the recipe and one step leads to another!
Reply to this Posted by: Rose Levy Beranbaum | October 31, 2007 8:16 PM #
Gwen, I had the same question! I have planned to make the cranberry chiffon pie with my leftover cran raspberry sauce.
Reply to this Posted by: Hector | October 31, 2007 2:03 PM #
yikes! i'll add that to the errata page. see where it says stir until uniform in color and add the optional chambord? you add the purée to the strained custard and stir til uniform in color! you can have it sitting in the bowl under the strainer. thanks. you're going to love this recipe (now)!
Reply to this Posted by: Rose Levy Beranbaum | October 31, 2007 10:13 AM #
I'd like to make the cranberry chiffon pie for TG but looking at the directions I'm unsure where to add the cranberries. Does that mixture get added when you mix the custard, whipped cream and merangue- or is it part of the custard?
Reply to this Posted by: Gwen | October 31, 2007 9:30 AM #
Hi mimi - how much milk, butter, flour, sugar? What are the directions for your recipe?
Reply to this Posted by: Patrincia | October 30, 2007 5:37 PM #
hi. i am trying to bake a sugar cream pie using my grandma's recipe and they will not set up. the recipoe calls for 1.5 cups milk, butter, flour, sugar and nutmeg. what am i doing wrong?
Reply to this Posted by: mimi | October 30, 2007 4:54 PM #
that is an incredible challenge! i bet you are worshipped there for you pie baking and cooking skills.
my best peanut butter pie is the one that i do as a tart in the pastry bible. it has a layer of chocolate as well.
Reply to this Posted by: Rose Levy Beranbaum | August 5, 2007 8:30 AM #
Dear Rose, After living in California for many years and working at "Let's Get Cooking" in Westlake Village, I find myself smack in the heart of So.Korea! My husband retired from the animation business and is teaching here. The worst thing about living here is the food. It's awful! Thank goodness for my catering experience, as I'm keeping us alive, making the best of what we can buy. Your Pie and Pastry book is my very favorite, but has been packed in storage for two years, so I do miss the wonderful recipes. I am becoming popular for my pie baking here among the "westerners", and the koreans love it too. I came over here with over 100 aluminum pie tins, but cannot advertise to sell the pies, as I risk being deported. So now I just bake for fun, not profit, though it's so expensive to live here I could profit from a little profit! I was wondering if you have a recipe for a good "peanut butter pie" which someone has requested. The best one I ever tasted was at a cafe in Dunedin Florida, but never got the recipe. I am so glad I found your website! Pat Wilson
Reply to this Posted by: Pat Wilson | August 4, 2007 8:09 PM #
Rose, page 606, Vanilla Custard Sauce (Creme Anglaise), after "rub the seeds into the sugar." I think "Remove and reserve the pods" was omitted. I've just made a big batcht, and it was a bit odd to return the now cooked pods from the remnants of the strained mess!
Reply to this Posted by: Hector | August 4, 2007 3:55 AM #
Arrrrrgh! I just made the lemon meringue pie from the Pie and Pastry Bible for the first time today and was wondering if it was ever going to set up. I definitely didn't bring the egg mixture up to a boil. I'm glad you put this up, though. If I try again, at least I know what to look for.
Reply to this Posted by: Penney | July 8, 2007 2:49 AM #
Rose, this is so very helpful. Thank you!
Reply to this Posted by: Theresa | June 18, 2007 7:46 AM #
i wish i had done it long ago--thanks for all your encouragement.
Reply to this Posted by: Rose Levy Beranbaum | June 16, 2007 9:47 AM #
How kind of you to share these corrections!
It's a standard thing to post errata for computer books -- I wish it were the standard in other books, as well.
Reply to this Posted by: Jasper | June 15, 2007 11:18 PM #
Thank you Rose.
Reply to this Posted by: Patrincia | June 15, 2007 6:16 PM #