Technical pastry notions

 

For many people the recipe is everything.
If you really want to improve your skills, however, you should not limit yourself to following a recipe: as much as it can help you achieve good results, a recipe is something of an end in itself, a tool that allows you to be a perfect maker.
What makes you go beyond recipes is the knowldge of raw materials and ingredients, of methods and techniques, of chemical and physical reactions.
Trusting it will save you time and you will not have to “roam around” the website, I have collected here all my posts about raw materials, ingredients, methods and techniques.
Have a nice dessert…without recipe!

Raw Materials & Main Ingredients

Gelatin leaves
Isinglass: the animal – derived gelatine
The Importance of Flour: Basic Concepts to Avoid Buying Mistakes
The Importance of Flour: Basic Concepts to Avoid Buying Mistakes
Sugar – The best antifreeze!
Sugar – The best antifreeze!
Some Fuctions of Salt in Desserts
Some Fuctions of Salt in Desserts
Its Majesty the Egg
Its Majesty the Egg

 

Balanced combinations of ingredients

Balance for shortcrust pastry
Balance for shortcrust pastry

 

How to balance choux pastry
How to balance choux pastry

 

How to balance pastry cream
How to balance pastry cream

 

Shortcrust pastry

 

Puff pastry

Sponge cake

Meringues

Glazes

Chocolate

Other processing techniques

Storage

Baking