Jun 4, 2020 | Pâtisserie Basics |
Craquelin is a simple dough of 3 ingredients that gets rolled out, frozen, cut out and placed onto the Choux Pastry (Pâte à choux) before baking, and Voilà! An impressive result with very little effort! Craquelin adds another layer of texture. It gives a nice crunchy...
Mar 28, 2020 | Pâtisserie Basics |
Ladyfinger Sponge (Biscuit Cuillère) is mostly known for the preparation of a Charlotte Cake. It has a very nice consistency and compared to other sponge recipes, it is, because of the additional egg yolks, less dry and still very airly and light. The general secret...
Jan 20, 2020 | Pâtisserie Basics |
This feeling, when 4 hours before a wedding the fondant slips off your tiered wedding cake and you know you do not really have enough time to do cover it again. This is only one reason to be better prepared. It allows you better Time Management. You can ideally...
