The basic preparations that every aspiring pastry chef must know, the quick guides on the use of the instruments for the pastry.
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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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What Is Hyfoama? Hyfoama is an ingredient produced by hydrolysing milk proteins. It is a yellow powder that dissolves readily in water. Thanks to its whipping properties, it adds lightness and volume to preparations such as meringues, pastillage and […]
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What Is Isomalt? Isomalt is an alternative to conventional sugar, produced from beet sugar through chemical processing. It causes a smaller rise in blood glucose than ordinary sugar and was once regarded as a sugar for people with diabetes. Its best-known use, however, is in pastry making […]
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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 […]
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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 […]
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