Pastry
Choux is cooked twice and the second cooking is steam
· 4 min read
Pastry
Lamination, doughs and the cold-hands rules that are not superstition.
20 articles · page 1 of 2
Lamination fails at the temperature where butter stops being solid
The cold-hands rules of pastry are a description of the narrow range in which butter can be rolled into a sheet without melting into the dough.
By Sanaya Dastur · · 4 min read
Pastry
Shortcrust is a dough built to fail structurally on purpose
· 4 min read
Pastry
Blind baking exists because filling and pastry cook at different rates
· 4 min read
Pastry
Puff, rough puff and flaky are three distributions of one fat
· 4 min read
Pastry
Pastry cream has to boil, and the reason is an enzyme
· 4 min read
Pastry
An enriched dough is a negotiation between fat, sugar and the yeast
· 3 min read
Pastry
A fruit tart sets on pectin, and pectin has conditions
· 3 min read
Pastry
Filo is stretched rather than folded and the gluten decides whether it can be
· 3 min read
Pastry
A soufflé rises on steam and falls because the foam was never set
· 4 min read
Pastry
Chilling a dough does four separate things and only one of them is temperature
· 4 min read
Pastry
Gelatine, agar and starch set a dessert in three incompatible ways
· 4 min read