FabSwingers.com forum: Pastries...

By *mily36C OP Woman
over a year ago

Bracknell (or anywhere beginning with B..!?)

... who has a weakness for them? Who swerves them?

Croissant or pain au chocolat?

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By (user no longer on site)
over a year ago

Pain au chocolat

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By *eyond PurityCouple
over a year ago

Lincolnshire

Almond croissants

Pain au chocolat

Apple danish

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By (user no longer on site)
over a year ago

Pain au raisin

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By (user no longer on site)
over a year ago

They repeat on me bacon sarnie now there’s a weakness

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By *olarbear73Man
over a year ago

Glasgow

Plain croissant with Nutella is my preference

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By (user no longer on site)
over a year ago

Anything pastry based is like crack to me

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By *eliWoman
over a year ago

I love freshly baked croissants. Filled with cheese (yes please to gruyere) and extra butter. I have a weakness for pastries but luckily my allergy means I can't eat them as often as I'd like.

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By *ulieAndBeefCouple
over a year ago

Manchester-ish

All the pastries. And a pecan plait in particular!

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By (user no longer on site)
over a year ago

"... who has a weakness for them? Who swerves them?

Croissant or pain au chocolat?

A warm Croissant with a brie and ham please and lashings of butter or one of those cinnamon whirl type things or another whirl with raisens and like a custard type thing?!?

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By *dward_TeagueMan
over a year ago

wolverhampton

I love pastries, it’s difficult to pick a favourite but pain au raisin make me go weak at the knees!

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By *esafinadOHolyNightMan
over a year ago

Belfast

Choux pastry filled with cream and chocolate

Or the bakery in town does a great Eton Mess éclair

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By *aysOfOurLivesCouple
over a year ago

Essex

[Removed by poster at 09/11/23 07:54:29]

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By *aysOfOurLivesCouple
over a year ago

Essex

"... who has a weakness for them? Who swerves them?

Croissant or pain au chocolat?

Croisants au Chocolat pour Elle,

Swerve pour lui

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By *ecky and justCouple
over a year ago

Godalming

Mmmm. Cinnamon swirls…

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By *inky Biscuit DunkerMan
over a year ago

Gloucestershire

Apple Turnover

I like my pastries like my ladies - a little fruity

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By (user no longer on site)
over a year ago

Cinnamon swirls, and toffee yumyums

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By *otsossieMan
over a year ago

Chesterfield

Proper cinnamon bun, pain au chocolat, chocolate twists.

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By *otsossieMan
over a year ago

Chesterfield

Croissant with Nutella also acceptable

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By *eading beddingMan
over a year ago

Berks

I like both, but PauC feels like the naughtier of your two options OP

My favourite Danish though would be Vanilla Crème Crown

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By (user no longer on site)
over a year ago

I do love a good chocolate croissant or a pan au choc

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By *layfullsamMan
over a year ago

Solihull

I do like making Cruffins with strawberries and cream filling

It’s a cross between a croissant and a muffin

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By (user no longer on site)
over a year ago

Apple danish

Vanilla crown

Pain au chocolate

Cinnamon whirl

A bakery is my favourite place.

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By (user no longer on site)
over a year ago

"I do like making Cruffins with strawberries and cream filling

It’s a cross between a croissant and a muffin "

You're making my mouth water.

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By (user no longer on site)
over a year ago

Love a pastel de nata and a fresh coffee

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By (user no longer on site)
over a year ago

Chocolate hazelnut croissant from Lidl, amazing I get one whenever I go.

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By *eliciousDiva69Woman
over a year ago

Schitts Creek

"Pain au raisin "

Yes! And if they’re warm, we may have to fight for them

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By *edeWoman
over a year ago

the abyss

All the pastry glitter

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By *ilsaGeorgeCouple
over a year ago

kent

Lurve pastries but I’m not supposed to eat them anymore

Luckily Ailsa is a great baker and she’s always making something that is allergen free

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By *ickyxxx99Man
over a year ago

Lewisham . Se London

Love a nata with coffee

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By *layfullsamMan
over a year ago

Solihull

"I do like making Cruffins with strawberries and cream filling

It’s a cross between a croissant and a muffin

You're making my mouth water. "

Oops sorry

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By *ickyxxx99Man
over a year ago

Lewisham . Se London

Who doesn't love a crumpet with blackberry jam

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By *ora the explorerWoman
over a year ago

Paradise, Herts

I don’t like them

. Wish I did. I don’t like cake either. I really shouldn’t be as fat as I am

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By (user no longer on site)
over a year ago

Looooooovvvvvvveeeeee the cake

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By *obilebottomMan
over a year ago

All over

Almond croisant, cinnamon swirl, pastéis de nata

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By (user no longer on site)
over a year ago

Crossaint filled with cheese and ham please

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By *atnip make me purrWoman
over a year ago

Reading

Almond croissant.

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By *hunky ChefMan
over a year ago

Norwich

"... who has a weakness for them? Who swerves them?

Croissant or pain au chocolat?

Both are boring.

Berry strudels or apricot crown.

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By *affron40Woman
over a year ago

manchester

Omg I bloody love a proper cinnamon roll

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

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By *hunky ChefMan
over a year ago

Norwich

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK "

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By *inger_SnapWoman
over a year ago

Hampshire/Dorset

Give me all the pastries...

Croissant, pain au chocolate, maple and pecan plait I could go on... And not forgetting the savoury sausage roll!!

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By *inger_SnapWoman
over a year ago

Hampshire/Dorset

"I do like making Cruffins with strawberries and cream filling

It’s a cross between a croissant and a muffin "

I've made duffins before donut/muffin. They were pretty good.

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By *mily36C OP Woman
over a year ago

Bracknell (or anywhere beginning with B..!?)

"Apple danish

Vanilla crown

Pain au chocolate

Cinnamon whirl

A bakery is my favourite place."

Oh crumbs, but in which order of preference for those yummies

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By *xfordjohnMan
over a year ago

Oxford

"Pain au chocolat

My Saturday morning treat.

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

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By *TG3Man
over a year ago

Dorchester

"... who has a weakness for them? Who swerves them?

Croissant or pain au chocolat?

"
not a cake person so i guess i swerve them

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By *otSoPoshWoman
over a year ago

In a ball gown because that's how we roll in N. Devon

If heaven were a baked good, it would be the cheese Danish. Sadly I've never found them in the UK.

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By *hunky ChefMan
over a year ago

Norwich

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

My grandma used to do that kind of pastries.

Filled with jam or fruit pieces.

Some had similar to cottage cheese filling, but sweet with raisins.

Some with poppy seeds or ground walnut.

She's done even scones that way.

You could separate the layers.

Not really healthy stuff, but I love it.

What do you use?

We used to slaughter pigs a couple of times a year, so we had everything pork.

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

My grandma used to do that kind of pastries.

Filled with jam or fruit pieces.

Some had similar to cottage cheese filling, but sweet with raisins.

Some with poppy seeds or ground walnut.

She's done even scones that way.

You could separate the layers.

Not really healthy stuff, but I love it.

What do you use?

We used to slaughter pigs a couple of times a year, so we had everything pork.

Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

*pork fat

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By *hunky ChefMan
over a year ago

Norwich

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

My grandma used to do that kind of pastries.

Filled with jam or fruit pieces.

Some had similar to cottage cheese filling, but sweet with raisins.

Some with poppy seeds or ground walnut.

She's done even scones that way.

You could separate the layers.

Not really healthy stuff, but I love it.

What do you use?

We used to slaughter pigs a couple of times a year, so we had everything pork.

Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat

Did you try lard instead of the butter or 50/50?

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

My grandma used to do that kind of pastries.

Filled with jam or fruit pieces.

Some had similar to cottage cheese filling, but sweet with raisins.

Some with poppy seeds or ground walnut.

She's done even scones that way.

You could separate the layers.

Not really healthy stuff, but I love it.

What do you use?

We used to slaughter pigs a couple of times a year, so we had everything pork.

Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat

Did you try lard instead of the butter or 50/50?"

I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

My grandma used to do that kind of pastries.

Filled with jam or fruit pieces.

Some had similar to cottage cheese filling, but sweet with raisins.

Some with poppy seeds or ground walnut.

She's done even scones that way.

You could separate the layers.

Not really healthy stuff, but I love it.

What do you use?

We used to slaughter pigs a couple of times a year, so we had everything pork.

Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat

Did you try lard instead of the butter or 50/50?"

Your grandmother's pastries sound delicious

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By *unflirtycoupleCouple
over a year ago

Leeds

"... who has a weakness for them? Who swerves them?

Croissant or pain au chocolat?

I'm all for the buttery croissants

Gf is all for the pain au chocolate

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By *hunky ChefMan
over a year ago

Norwich

I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50? "

If I remember right, it was the excess uneven fat from the belly/streaky bacon part. Unlikely you can buy that anywhere. Start adding little by little when you work it together with the flour and the eggs

I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.

Puff pastry is the closest to it, but it's different.

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By *hunky ChefMan
over a year ago

Norwich

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK

It's not too difficult but it is time consuming. Worth every single minute though

My grandma used to do that kind of pastries.

Filled with jam or fruit pieces.

Some had similar to cottage cheese filling, but sweet with raisins.

Some with poppy seeds or ground walnut.

She's done even scones that way.

You could separate the layers.

Not really healthy stuff, but I love it.

What do you use?

We used to slaughter pigs a couple of times a year, so we had everything pork.

Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat

Did you try lard instead of the butter or 50/50?

Your grandmother's pastries sound delicious

I asked her about cooking, because my mum was a bad cook.

Unfortunately I haven't done much baking and somebody else has her recipes.

I'll ask my mum who has it.

Not really close though, so...

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?

I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.

Puff pastry is the closest to it, but it's different.

Ok thanks that's useful.

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By *hunky ChefMan
over a year ago

Norwich

I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?

I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.

Puff pastry is the closest to it, but it's different.

Ok thanks that's useful.

We hijacked the thread!

The moderator will be pissed off probably.

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?

I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.

Puff pastry is the closest to it, but it's different.

Ok thanks that's useful.

We hijacked the thread!

The moderator will be pissed off probably.

That's ok I'll calm her down

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By *hunky ChefMan
over a year ago

Norwich

We hijacked the thread!

The moderator will be pissed off probably.

That's ok I'll calm her down

That's good.

I don't want to play with fire.

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By *ou only live onceMan
over a year ago

London

There aren't many sweet pastries I don't like, but almond croissants are top of the tree.

But all the ensaimada talk is reminding me how much I liked those too. Best get back to Mallorca pretty soon...

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

"There aren't many sweet pastries I don't like, but almond croissants are top of the tree.

But all the ensaimada talk is reminding me how much I liked those too. Best get back to Mallorca pretty soon..."

I eat two with my breakfast every day when we're there

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By *loss aka Miss JonesWoman
over a year ago

south coast IOW

Any and all please. Love them. Xx

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By (user no longer on site)
over a year ago

"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK "

Sometimes Fab surprises.

Sounds odd but try slicing just out the oven ones to make ham and cheese toastiest. Had them like that in Mallorca once. I’ve never been the same.

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By (user no longer on site)
over a year ago

Swerve

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By *coobyBoobyDooWoman
over a year ago

Markfield

"Love a nata with coffee"

Drooling

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By *ena AmourTV/TS
over a year ago

Chard

Croissant personally, but love a bacon and cheese turnover! In more ways than one (

)

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By *echnosonic_BrummieMan
over a year ago

Willenhall

What's with all the yucky sweet crap?

Sausage meat wrapped in pastry (no, not that sausage meat).

Bacon and cheese wrapped in pastry.

Stewed beef, potato, onion and swede encased in pastry.

Lamb keema folded in pastry...

That's how you use pastry!

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By *echnosonic_BrummieMan
over a year ago

Willenhall

I've never understood croissants, either. They're bland tasting and somehow manage to leave more mess than they actually weigh.

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By *riar BelisseWoman
over a year ago

Delightful Bliss

Plateful of warmed deliciousness pastries please Em's, you can keep the custard ones though

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