How to temper chocolate
How to temper chocolate Ah! Chocolate… who doesn’t love it?! Pleasure and pain for those who would like to do … Read More
Mixing Methods for Shortcrust Pastry
Shortcrust pastry is one of the most widely used pastry bases in Italian pastry-making; mixing methods can vary greatly. … Read More
How to balance pastry cream
Pastry cream is a base for both Italian and international pâtisserie; it has a wide variety of uses in … Read More
Balanced combination of semifreddi and parfait
Balanced combination of semifreddi and parfait Ingredients I have already written about semifreddi in a post dedicated to the … Read More
Butter vs. Margarine: what are the pros and cons of using these two popular fats in baking?
Butter vs. Margarine: what are the pros and cons of using these two popular fats in baking? I’ve heard … Read More
Its majesty the egg
Its majesty the egg Eggs are one of the basic ingredients in almost all desserts. The proteins eggs bring … Read More
Some Functions of Salt in Desserts
Some Functions of Salt in Desserts I have recently had the pleasure of listening to a student discussing … Read More
Sugar – The best antifreeze!
I am not suggesting mechanical enthusiasts should use sugar as antifreeze in their engines! Just kidding! What I mean … Read More