Pastry & Desserts Calculators
Calculators for pastry ratios, tart tin sizes, custard proportions, and dessert scaling.
Shortcrust Pastry Calculator
Calculate flour, fat, and water for shortcrust pastry based on tin size.
Puff Pastry Layers Calculator
Calculate the number of pastry layers from folds and turns.
Rough Puff Pastry Calculator
Calculate ingredient quantities for rough puff pastry based on total weight needed.
Choux Pastry Calculator
Calculate butter, water, flour, and egg quantities for choux pastry by yield.
Tart Tin Pastry Calculator
Calculate how much pastry you need to line a tart tin based on diameter and depth.
Custard Ratio Calculator
Calculate egg, milk, and sugar quantities for custard based on volume and desired richness.
Creme Patissiere Calculator
Calculate ingredient quantities for pastry cream based on required volume.
Meringue Calculator
Calculate egg white and sugar quantities for French, Swiss, or Italian meringue.
Ganache Ratio Calculator
Calculate chocolate and cream quantities for ganache based on use: glaze, filling, or truffle.
Caramel Calculator
Calculate sugar, cream, and butter quantities for caramel sauce based on volume.
Panna Cotta Gelatine Calculator
Calculate gelatine leaf or powder needed for panna cotta based on liquid volume.
Frangipane Calculator
Calculate almond, butter, sugar, and egg ratios for frangipane filling.
Royal Icing Calculator
Calculate icing sugar and egg white quantities for royal icing by weight.
13 free calculators in Pastry & Desserts
Mastering Pastry and Desserts with Precision
Pastry is one of the most technically demanding areas of baking. The difference between a beautifully flaky puff pastry and a tough, chewy disaster often comes down to precise ratios and accurate measurements. Our pastry and desserts calculators take the guesswork out of these classic preparations, giving you exact quantities for shortcrust, puff, rough puff, and choux pastry based on your specific tin size or yield requirements.
For desserts, getting the ratio right is everything. A ganache that is too thin will not set for truffles; too thick and it will not pour as a glaze. Our ganache ratio calculator adjusts cream-to-chocolate proportions for your intended use. The meringue calculator handles French, Swiss, and Italian styles, each with different sugar ratios and techniques. The custard and creme patissiere calculators scale perfectly to any volume, maintaining the delicate balance of eggs, milk, and thickening agents.
Whether you are lining a tart tin, tempering caramel, setting panna cotta with the right amount of gelatine, or piping royal icing onto biscuits, these calculators ensure your quantities are spot on. Every calculation uses established professional ratios trusted by pastry chefs, adapted for the home baker working in metric measurements.