Crispness
A dry, brittle texture that snaps or shatters when bitten, prized in cookies, pastry, meringues and crusts.
- Food science and baking chemistry
Crispness comes from removing moisture. Thin doughs, longer baking at moderate heat, white sugar and plenty of butter or shortening all help cookies and crusts dry out and turn crisp. In laminated pastry, steam from the butter puffs thin layers that then bake dry.
Crisp foods soften when they absorb moisture from the air or from soft fillings. Storing them airtight, filling pastries just before serving, and briefly rewarming in a low oven all help keep or restore the crunch.
Bake it at VanillaGoods
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RecipeMille-Feuille (Napoleon)2 hr 15 min · Makes 10 pastries -
RecipeApple Roses1 hr 15 min · Makes 10 pastries -
RecipeVanilla Cannoli2 hr 30 min · Makes 12 cannoli
