Pastry
The percentage on a carton of cream decides what it can be asked to do
· 4 min read
Pastry
Lamination, doughs and the cold-hands rules that are not superstition.
20 articles · page 2 of 2
Pastry
Zest and juice come from the same fruit and belong in different parts of a recipe
· 3 min read
Pastry
Nuts go rancid quietly and a frangipane is where you notice
· 3 min read
Pastry
A doughnut is cooked by oil and the pale ring proves it
· 4 min read
Pastry
A water bath exists because an oven is too fierce for a custard
· 4 min read
Pastry
A macaron shell is a foam that has been deliberately deflated
· 4 min read
Pastry
An assembled dessert changes because water moves between its layers
· 4 min read
Pastry
Freezing raw dough asks a different question of every dough
· 4 min read