Browse Tutto Pasticceria Magazine articles about “How To”: recipes, techniques and practical pastry ideas collected in this section.
If you plan to make chocolate eggs or individual chocolates, you will need to temper the chocolate. Tempering allows the cocoa butter to crystallise correctly, producing chocolate that does not break too easily yet still melts pleasantly in the mouth […]
Read the recipe
Cooking cream, whipping cream and butter are widely used in both savoury cooking and pastry making. Not everyone knows that these products can also be made at home quite simply. Let us see how, beginning with homemade cream […]
Read the recipe
If you want to bake shortcrust-pastry cases for tarts as neat as those in a pastry shop, the secret is blind baking. The technique can be used with both shortcrust and pâte brisée, which contain plenty of butter and can change shape while baking […]
Read the recipe
Sponge cake is the base of countless cakes, yet many people worry about slicing it even though the process is fairly simple. Whether you divide it into 2 or three layers depends on its height. Always wait until the sponge cake has cooled completely before cutting it; we recommend […]
Read the recipe
Caramel is the sauce that can transform a dessert: poured over panna cotta, ice cream or a ring cake, it adds an indulgent finish. Many people think it is difficult to prepare at home, but the method is actually very simple. With a little care, you can quickly make […]
Read the recipe
How Can You Colour Easter Eggs Quickly? Here are our tips for decorating and colouring both chocolate eggs and classic hard-boiled eggs. Colouring Hard-Boiled Eggs for Easter We advise against using poster paint or felt-tip pens. If the boiled egg is still inside the shell […]
Read the recipe
How Do You Use a Vanilla Bean? Vanilla comes from a type of orchid and is widely used in pastry making; its tiny seeds have a delicate yet intense aroma. Have you tried using a vanilla bean in your desserts? If you are unsure how to use or open one, read our complete guide […]
Read the recipe
How to Make Caramel: An Easy Recipe for Freestanding Decorations Temperature control is important in this recipe, but otherwise it is suitable even for those with limited pastry experience. For homemade caramel you will need 350 g granulated sugar, 150 g water and a heavy-bottomed saucepan […]
Read the recipeAlways active: they allow the site to work properly.
