Across
- 3. Must contain 30-35%milk fat.
- 5. This is the ideal flour for pie dough.
- 7. The base for ice cream.
- 8. This is an optional ingredient in pie dough.
- 11. Rub the fat in flaky dough into___lumps.
- 12. Another name for long flaky dough.
- 13. toasting the sugar on top.
Down
- 1. Classic baked custard.
- 2. Rub fat in long flaky dough into___lumps.
- 4. A main thickening agent of custards.
- 6. This fat creates the flakiest pastry.
- 9. This ingredient is dissolved in water to make dough.
- 10. What happens to pastry cream over 85C.