Browse Tutto Pasticceria Magazine articles about “How To”: recipes, techniques and practical pastry ideas collected in this section.
Many recipes ask you to whip egg whites to stiff peaks, but what does that mean? The process incorporates air into the whites until they form a stable foam. Whipped egg whites add lightness to many preparations and form the basis of meringues. For the best result […]
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If a recipe such as tiramisù requires raw eggs and you want greater reassurance, you can pasteurise them. Pasteurisation heats a raw food to a specific temperature to reduce harmful microorganisms without substantially altering the food. Here is how to pasteurise eggs for […]
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Most bakers have experienced a cake sticking to its tin and breaking. A little preparation and some baking paper can prevent the problem. Traditionally, tins were buttered and floured, but even that method did not always produce a perfect result. Here is how to […]
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Recipes often call for only one part of an egg, leaving us unsure what to do with the rest. Here are some useful options. How to Use Leftover Egg Whites One of the most common situations is having spare whites because many recipes require only the yolks […]
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Icing sugar is widely used in pastry making. It can be dusted over finished products as a decoration or used as a principal ingredient in sugar paste and glazes. It can also replace granulated sugar in batters and doughs to create a more delicate texture. You may have started a recipe only to find […]
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Anyone who enjoys baking cakes will eventually face a problem that sounds simple but is not: choosing the tin size. A recipe may specify a particular size or shape that you do not own, or you may want to change the dimensions of the cake […]
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The piping bag is one of the most widely used pastry tools. It is generally a cone-shaped bag through whose tip cream or icing is squeezed. Different nozzles can be fitted to create different shapes, including round, open-star, flower and wave patterns […]
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Cake is the dessert that completes any celebration, whether it is an ice-cream cake, a cream-filled cake, a semifreddo or a ring cake. Then comes the question: who will cut it? Although it seems simple, dividing a cake into evenly sized portions can be difficult […]
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Nuts and dried fruit make an enjoyable snack and are also useful in many savoury and sweet recipes. Toasting nuts makes them even more flavourful, intensifies their aroma and helps them keep longer. You can toast them either in a frying pan or […]
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Vanilla’s unique aroma is used in countless recipes. Many people are hesitant to handle the ingredient, so today we explain how to use a vanilla bean. The bean is the fruit of an orchid native to Mexico and grown in tropical regions. There are 2 main types of bean […]
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