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| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dominique Ansel Bakery | 2024-07-26 17:06:08 |  562 Views |
Dominique Ansel X Grands Moulins de Paris pastry flour is now available nationwide
Bakers are hearing the good news: The flour aisle of the grocery store is becoming a wild and wonderfully diverse place. As a former editor-in-chief of a baking magazine and an avid home baker I’m always excited to see new brands and variations sharing the shelf with the quintessential all-purpose flour. No flour has proven more exciting to me than pastry flour — a soft finely milled grain that shares many of the same qualities as cake flour.
What’s the difference between cake flour and pastry flour? In general pastry flour has a higher protein content (around 8% to 9%) and a slightly thicker grind. Because of this pastry flour works best for—you guessed it—pastries like hand pies and croissants while cake flour is preferred for delicate sponge cakes. Even better pastry flour can be used for more than just laminated flaky doughs. However not all pastry flours are created equal. Trust me I’ve tried and tested countless brands of flour and am always amazed at how differently each brand behaves.
With that in mind it’s time to introduce the debut artisanal pastry flour that I’ll be reviewing Dominique Ansel’ Bakery’s Pastry Flour. A collaboration between renowned baker Dominique Ansel and Grands Moulin de Paris a 100-year-old milling company this is the first time that this French flour has been available to home bakers in the United States. And as you might expect this fine product comes with a hefty price tag. So we had to ask: is it worth it?
