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Making ice cream demo

To fully understand the theory behind frozen desserts, please visit our frozen desserts theory page. In this lesson we have a demo for you on how to make vanilla ice cream.

 

 

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Electricity cost when baking pastry

What is your electricity cost when baking pastry

When calculating your cost for a recipe the cost of electricity is often overlooked. You know that there is a cost, but, the average individually simply neglects to figure out the exact cost of electricity when baking pastry.

Well, we broke it down for you, so that you will be able to calculate your electricity cost more precisely.

When baking at home you have 2 options. To use a large oven or a more compact oven, as shown below;

using a standard oven to bake pastry at homeStandard oven -4000watts (cost per hour: $.39)

Electricity cost when baking pastry (cont'd)

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Everything you need to know about piping bags and how to work them

All you need to know about pastry bag or piping bag

Question. What is pastry bag or piping bag?
Answer. A pastry bag is a cone shaped bag that has two openings. A small opening on one end, that is where the icing comes out of, and a large opening which is used for filling the bag. Other names for a pasty bag are piping bag or decorating bag. Pastry bags are often used to pipe through buttercream, chocolate, or other appropriate soft mixtures, for the purpose of decorating a cake.


The origins of a pastry bag

These pastry bags came into picture once the cake became a symbolic recipe to celebrate many of the western festivals especially Christmas and Easter. Once the cake became an indispensable part of a birthday celebration, the pastry bag gained widespread recognition all over the world. It became the only tool by which you could decorate the items in a bakery. You can even draw pictures over a cake by using these bags. With time, when culinary art became an integral part of fine dining, bakers around the world not only had to make their products tasty, but they even had to make them look good. Pastry bags came in very handy. The utility of these bags soon expanded beyond bakery products as these bags began to be used for decorating various other products like pizzas and pancakes.

Types of pastry bags

pastry bag types

There are various pasty bags that exist in the market. One of the most popular are listed below;

  • Disposable bags
  • Parchment paper bags
  • Reusable bags
    • Canvas type
    • Polyurethane type
    • Plastic coated
  • Silicone bags

Piping bag training 101 (cont'd)

 

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All you need to know to successfully make Macarons

Introduction to macarons

introduction to macarons

macaron closeup

Making macarons invloves combining a type of meringue into an almond paste mixture. The food color of choice is added to the almond paste mixture.The food color is used to complement the flavor of the filling. For example, a redish color would be used when making macarons with raspberry filling, or a yellow color is used to complement a lemon filling. As for the filling, it can either be jam, a cream or a ganache type of a mixture.

What are 'feet' in macarons and how to achieve this effect...

All you need to know to successfully make Macarons

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Introduction to butter creams

Introduction to butter creams

introduction to butter creams

Buttercream is an indispensable ingredient in pastry. It plays an important role in masking and making borders on cakes, another words finishing a cake.

There are several ways to make butter creams. You can make buttercream using whole eggs, whole eggs and egg yolks, only egg yolks, only egg whites, or only fondant, and of course lots of butter. A cheap version of buttercream is to use shortening instead of butter.

Making buttercream using cooked sugar

One way you can make buttercream is by cooking....

Introduction to buttercreams (cont'd)

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All you need to know about cookies

All you need to know about cookies

clown cookie photo

Introduction to cookies

Cookies have an endless combination of ingredients that can be used to give you the desired finished product. Executing a recipe that is given to you does not really help you understand the dynamics of each ingredient. Each ingredient has its reason for being included in a recipe. Questions that may have asked yourself when making cookies are;

  • What kind of flour do I use? Does it make a difference?
  • Should I add eggs in the recipe?
  • What kind of sugar should I use when making cookies?
  • What temperature should I bake the cookies?

Hopefully all of your questions will be answered after going through this article.....

All you need to know about cookies (cont'd)

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Technique used to make Coconut dacquoise (how to video)

Coconut dacquoise

Question. What is dacquoise?
Answer. Dacquoise is a light airy batter that is used as a cake layer in many modern desserts. It is derived from almond meringue (pâte à succes) and hazelnut meringue (pâte à progres) It is made with egg whites and equal parts (1:1 ratio) of nut powder and icing sugar called tant pour tant. In our case some of the nut mixture is replaced with coconut. The name comes from a town in southwestern France.


dacquoise batter, how to

More info on mixing methods or techniques used in french pastry

Coconut dacquoise (cont'd)

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technique unsed to make gelified strawberry coulis

What is strawberry coulis

Strawberry coulis is simply strawberries sweetened with sugar and the addition of flavoring. In a bowl place the strawberries with the sugar and allow to macerate in the fridge over night. The next day, add flavoring and a hint of lemon juice. Blend all together in a blender for a few seconds in order to create your strawberry coulis.   Refrigerate and use when needed.

What is gelified strawberry coulis

gelified strawberry coulis how to

Gelified strawberry coulis (cont'd)

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How to make sweet pastry for tarts (Pâte sucrée)

How to make sweet pastry for tarts

(Pâte sucrée)

Technique used to make pate sucree


Method or technique used to make pâte sucrée

pate sablee

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Method or technique used to make pate brisee

Method or technique used to make pate brisee

apple pie using pate brisee dough

More info on mixing methods or techniques used in french pastry

NOTE: If you already have the recipe but don't know how to execute it, watch our videos below in order to learn correct procedure or to follow proper technique

 
View VIDEO of technique used to make pate brisee

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Everything you need to know about Tarts and Pies

Everything you need to know about Tarts and Pies

A common task when working in a pastry shop is making pies and tarts. The doughs are easy to prepare as long as you know what you are doing.

Differences between tarts and pies

Tarts

pre-baked tart

  • Tarts can be a used for a sweet or savory dish.
  • Tart doughs are made with lour, butter, sugar and eggs.
  • Tart pans have sides that are straight up but not very high and have a flutted surface. The bottom of the tart pan may be removable.
  • Tart crusts are usually firm and crumbly crust
  • Tarts have a crust only at the bottom and the sides.

Pies

 how to make apple pie dough

Everything you need to know about tarts and pies (cont'd)

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Mixing methods used in pastry

Mixing methods used in pastry

Mixing methods

Making pies and tarts

Emulsion method

  1. Sift four and make a well.
  2. Soften the fat and put it in middle of well.
  3. Add sugar.
  4. Combine sugar properly with the fat.

For further information about techniques used in French pastry to incorporate ingredients please follow the link.

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Learn how to make cream puff pastry (Pâte à choux)

Cream puff pastry (Pâte à choux)

learn how to make cream puff pastry batter 

 Secrets to making cream puff pastry batter

The secret to making cream puff pastry is proper testing for perfect batter consistency.

General procedure to follow when making cream puff pastry batter (Pâte à choux batter)

  • In a medium-size pot, bring the water, butter, sugar and salt to a boil.
  • Turn off the heat, and add flour all at once while continuously stirring vigorously using a wooden spoon.
  • Turn heat back on and continue stirring for about a minute or so, or, until a very thin film of batter begins to coat to the bottom of the pot.
  • Transfer mixture to a mixer bowl. Beat mixture using paddle attachment until the batter cools off a bit.
  • At this point you may start adding the eggs a bit at a time. When the eggs are fully incorporated in the batter, add more egg.
  • When about ¾ of the amount of eggs specified by the recipe has been added, test the batter for correct consistency. Testing the batter for correct consistency is crucial especially if you are a beginner and you are using a mixer.

continued in cream puff pastry article

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when a how to glaze french pastries

when a how to glaze french pastries

Why Do We Need to Glaze the Pastries

Glazing is not necessary but without any glazing, a pastry won't feel like a pastry as a glaze gives the pastry a glossy look, as shown below.

The glaze prepared for a pastry generally contains whole eggs, egg yolks, egg whites, sugar syrup, fruit glaze, milk or water. Sometimes even fruit juices are added along with other ingredients. It is normally applied by dipping the pastry into the syrup or applying it with a brush.

For a beautiful golden radiance to your pastry you must glaze it with an egg before putting it in the oven. Use the yolks for a profound mahogany gloss, or flatten your egg yolks by adding a little milk for a lighter gold finish. For applying glaze over sweet tarts and pies, you can mix the yolk with a little frosting sugar. To make a heavy glaze, brush a very thin sheet of your egg over the pastry by making use of a pastry brush, then you can let it dry in the refrigerator for about 10-15 minutes before applying another coat. You can do it as many times as you like to build up a deep golden coat.

Please follow this link to learn how to glaze french pastries.  Why Do We Need to Glaze the Pastries

 

when and how to glaze apple turnovers

 

when and how to glaze vol-au-vents

 

when and how to glaze palmiers

 

when and how to glaze coussins

 

when and how to glaze bande aux fruits

 

 

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How to make a fruit tart from scratch through our online pastry training videos

How to make a fruit tart from scratch through our online pastry training videos

How to make a fruit tart from scratch

Creating your first tart

This fruit tart is a pleasingly delicious and stylish dessert. Making a fruit tart involves numerous steps;

  • Making the tart dough using 'Fraisage' method.
  • Shaping the dough.
  • Transferring dough into tart pan.
  • Prebaking the tart (if needed).
  • Making the filling of your choice.
  • Washing and cutting the fruits.
  • Garnishing the tart with the fruits.
  • Preparing the apricot glaze.
  • Storing the end product

Continue reading our article on how to make fruit tart from scratch

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How to Make Puff Pastry at Home from scratch

How to Make Puff Pastry at Home from scratch

How to Make Puff Pastry at Home

History and Variants of Puff Pastry

There are many people who are purists and who wish to have home-made recipes. Some of these people may like to have puff pastries also made at home. The fact is that making puff pastries at home is not a difficult task at all. But, you must be ready to spend time and put forth the right efforts. It may take three days for making puff pastries because overnight refrigeration is required for certain steps, especially the first and the last one.

Why home-made puff pastries are preferable

Once you learn how to make puff pastry at home, you may never opt for buying it outside. Further, home made puff pastries will be tastier and better than what you may get in the stores. You can use these pastries for desserts and savory dishes because they are versatile. The most important factor why one wishes to make puff pastry at home, is that you know your ingredients and there are no chemicals added.

If you decide to try making puff pastries at home, it is better you try small quantities. Once you gain confidence, you can increase the ingredients and try larger quantities.

Ingredients

Puff pastry dough ingredients

The ingredients you require are simply all-purpose flour, unsalted butter, water and salt.

Preparation

Making puff pasty dough involves three major steps. First you must make the puff pastry dough. Then you must add the butter to the dough and finally start making the folds. Each of these steps has a equivalent name in french as explained below.

The dough consists of 4 ingredients, flour, butter, water and salt. The butter can be only butter or a combination of butter and shortening. Some if not most professional pastry shops add some SPS shortening along with the butter, because it's much easier to rolll out the dough.

Making the puff pastry dough
how to make puff pastry dough

First of all let's start with making of the dough. You must mix the butter with the flour until the dough mixture has a sand-like texture. This must be done before adding the water and the salt. Once done, you add the water and the salt, and you knead the dough just enough to incorporate all the ingredients together. At this point you must let the dough rest. This dough is called detrempe in french. Wrap the detrempe with plastic wrap and refrigerate for at least 30 minutes or for best results over night.

softening the butter
how to soften butter

The next step involves adding the butter. Before adding the butter to the dough, you must first soften the butter. Place butter in between two sheets of plastic wrap, and begin softening it by using a rolling pin.

adding the butter to the puff pastry dough
beurrage (adding the butter to the puff pastry dough)

Next, you must thin out the dough and add the thin layer of butter onto the dough. The dough and butter should have relatively the same temperature or consistency to ease the rolling out of the dough/butter. Fold the dough over the butter so that it is enclosed completely by the dough, and let rest another 30 minutes in the refrigerator. This is called beurrage in french. Now here is where everybody makes a mistake. The beurrage is NOT considered one turn. It's simply the beurrage part of the procedure.

Make one  turn in puff pastry dough
Tournage (making one turn in puff pastry dough)

Next you will begin making the required number of folds (follow link at the bottom of this article) in order to achieve the proper puff pastry dough. The folding part of this procedure is called tourage in french. Four your work surface area and begin thinning out the dough to proper size. The more you thin out the dough the better the results. Once the dough has been thinned out you will fold it on each side (as shown in video) but don't forget to remove all excess four that is on the dough, using a brush. You must rest the dough 30 minutes after each fold.

apple turnovers with puff pastry dough
apple turnovers with puff pastry dough

Once the puff pastry dough is ready you are able to make anything that involves puff pastry dough, for example, the famous apple turnovers, apple struddel, cornets, mille feuilles, etc.

Puff pastry dough may be frozen. Simply wrap tightly using plastic wrap before freezing. To use frozen puff pastry dough, simply defrost the dough in the refrigerator over night before using.

For more information on the subject, and the exact quantity of ingredients used, see our step by step video instructions on how to make puff pastry dough.

 

 

 

 

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Working with gum paste and rolled fondant on a spring-time wedding cake

Working with gum paste and rolled fondant on a spring-time wedding cake

Making flowers using gum paste

tools for making flowers using rolled fondant or gum paste

Knowing how to work with flower decorations is a must especially if your work involves working on wedding cake, birthday cakes and numerous other occasions.

How to make sugar flowers using gum paste

Sugar flower creations using gum paste

In this lesson we will teach you how to make all the flowers shown above using gum paste. You may also use rolled fondant if you wish. The only difference between rolled fondant and gum paste is that gum paste dries quicker.

Terminologies relating to this lesson

In this lesson you will be introduced to the following terminologies;

  • Gum paste
  • Rolled fondant
  • Color types; gel, liquid, powder
  • Arabic gum
  • Tragacanth Gum

Accessories needed to make sugar flowers

accessories for making flowers using gum pasteaccessories2 for making flowers using gum pasteaccessories3 for making flowers using gum paste

With the accessories shown in the pictures above you can decorate quite a large range of cakes for any occasion.

There is a few accessories you will need to make beautiful sugar flowers.

  • gum paste
  • pasta machine
  • leaf and petal cutters
  • veiner (gives texture to flower pedals)
  • ball tool (to thin out the edge of flower petals)
  • plastic sheet (prevents gum paste from drying out)
  • egg cartons (to give shape to flower petals)
  • Stamens
  • Wires
  • Foam pad (for thinning out the edges of flower petals)
  • Small non-stick rolling pins.
  • Floral tape

 

Why wedding cakes are so expensive

flowers made with gum paste

Did you ever wondered why a wedding cake is so expensive?

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Italian meringue buttercream

Italian meringue buttercream

Italian meringue buttercream

Precautions when working with cooked sugar

 Be extremely careful when working with cooked sugar. Along with your mise-en-place, have a metal bowl of very cold ice water on your work station before starting to cook the sugar mixture. If sugar syrup falls on your skin, do NOT try to rub it off with your hand or using a towel. This will remove the syrup and your skin with it. Instead, immerse your hand into the cold ice water bath, and immediately see your doctor or go to the emergency. The severity of the burn depends on the temperature of the cooked sugar syrup.

dangers of cooking sugar syrups

Note that after about 4 minutes of cooking at medium heat, the temperature of the sugar mixture has reached 107 deg. C.

Terminologies pertaining to Italian meringue buttercream

To continue to this lesson please follow this link; learn how to make Italian meringue buttercream.

 

 

 

 

 

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Chemical reactions explained when making bread

Introduction to making bread

Chemical reactions involved when making bread

basic tools for making bread

Bread making is an art of its own. The wheat grain is where everything begins. Mixing ingredients to make bread involves many chemical reactions that take place in order to give you the final product.

Bread making involves 3 stages;

  • Gluten development.
  • Gluten and starch break down.
  • Yeast by-products.

Introduction to making bread (cont'd)

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Introduction to making ice cream

Introduction to making ice cream

Introduction to making ice cream

vanilla ice cream with sugar cone

 Ice cream consists of a few simple ingredients; cream and/or milk, egg yolks, sugar and flavorings or fruit juices or purees.

 Ice cream texture

chocolate ice cream scoop

The creaminess in an ice cream comes from a balanced between two ingredients in the recipe. Two special ingredients are what control the mouth feel and texture of the final product. Creaminess in an ice cream comes from the even distribution of air bubbles throughout the mixture, and the size of the ice crystals are controlled by one of the special ingredients.

Introduction to making ice cream (cont'd)

 

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Introduction to cake decorating

Introduction to cake decorating

Introduction to pastry bags

There are numerous types of pastry bags available. One of the most popular are pastry bags that are made of;

  • Polyurethane
  • Canvas
  • Plastic coated
  • Disposable
  • Paper cones

Introduction to cake decorating (cont'd)

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How to make the perfect ganache

How to make the perfect ganache

How to make the perfect ganache

History of Ganache

According to experts, Ganache was introduced sometime in the middle of the nineteenth century.  Both the French and the Swiss claim to be responsible for its invention but it is still not known distinctly. In any case, it spread to other parts of...

how to make the perfect ganache (cont'd)

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Meringue types and their uses

Meringue types and their uses

Meringue types and their uses

 Meringues are delicious desserts that mainly comprise of egg whites and sugar. The trick in making them is in beating the egg whites and adding the sugar syrup at the right temperature so that the dish stays in a single semi-solid state when it is served. The difficult part about making a meringue is getting the consistency right. First, you will have to get through the entire process of how to...

meringue types and their uses (cont'd)

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How to Make Puff Pastry at Home

How to Make Puff Pastry at Home

How to Make Puff Pastry at Home

There are many people who are purists and who wish to have home-made recipes. Some of these people may like to have puff pastries also made at home. The fact is that making puff pastries at home is not a difficult task at all. But, you must be ready to spend time and put forth the right efforts. It may take three days for making puff pastries because....

how to make puff pastry at home (cont'd)

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Pound Cake history and variations (intro)

Pound Cake - History and Variations

pound cake image

 Pound cake is a cake which is made by using the four basic ingredients flour, butter, eggs and sugar weighing one pound each. The quantity of ingredients used though is not followed strictly as it may be a little too much for some families to consume. The main idea is to use all four ingredients in equal proportions, or in other words, in the ratio of...

Pound cake history and variations (cont'd)

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Different Ways of Making Chantilly Cream

Different Ways of Making Chantilly Cream

Different Ways of Making Chantilly Cream

You must never be content with just plain whipped cream when you have the option of adding so many other flavors to it. Making a special whipped cream is very easy and doesn't require much effort from your side. In most cases, it is as simple as adding a flavor to the cream. You have the choice of...

Different Ways of Making Chantilly Cream (cont'd)

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Tips for Making Pies and Tarts

Tips for Making Pies and Tarts

Tips for Making Pies and Tarts

Here is some good news for you - Making the perfect pie or tart doesn't need for you to be a culinary genius! A tender, flaky pie oozing with fresh peaches, or a gorgeous golden tart laden with berries, sounds hog-worthy? Well, making.....

Tips for making pies and tarts (cont'd)

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Difference Between Souffles and Mousse

Difference Between Souffles and Mousse

Difference Between Souffles and Mousse

Souffle and mousse are often confused to be the same thing. It's often hard to differentiate between a mousse and a cold souffle, but they're different things. Although, this would probably be one...

Difference Between Souffles and Mousse (cont'd)

 

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Different Kinds of Lining Molds used in a pastry shop

Different Kinds of Lining Molds used in a pastry shop

Different Kinds of Lining Molds

Lining molds (or simply molds) are important in baking because they help increase the aesthetic value of the dessert you are preparing. Without a solid mold, it becomes difficult to retain the shape....

Different kinds of lining molds (cont'd)

 

 

 

 

 

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Croissants Origins and Variations

Croissants Origins and Variations

Croissants - Their Origin and Variants

Croissants have long been French delicacies, probably since before the 13th century. At that point they may not have retained their famous crescent shape. Before the croissant, it was the kipferi that....

 

Croissants -Their origin and variants (continued)

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History and Variants of Puff Pastry

History and Variants of Puff Pastry

History and Variants of Puff Pastry

A tender, flaky pastry which is made up of many layers of fat is known as a Puff pastry. It is like a pie crust which tends to rise even without the presence of any fermenting agent. It rises mainly becaus...

History and Variants of Puff pastry (cont'd)

 

 

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How Do Muffins Differ from Cupcakes

How Do Muffins Differ from Cupcakes

How Do Muffins Differ from Cupcakes

 Cupcakes and muffins, who doesn't love them, but can you tell them apart? Or are you one of those foodies who just happened to stumble across this while gorging on some glorious cupcakes or muffins?  Either way, the reason why....

How Do Muffins Differ from Cupcakes (cont'd)

 

 

 

 

 

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Using food color

Using food color

Using food color

How to color fondant

Fondant can be colored by simply adding very little food coloring into the fondant and then simply knead the fondant until an even color results all throughout. For fondant one should use gel colors not liquid drops, so that the...

 

Using food color (cont'd)

 

 

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How You Can Work with Egg Whites

How You Can Work with Egg Whites

How You Can Work with Egg Whites

Working with egg whites is always a little tricky as it is very difficult to get the right uniformity. Since egg white is a major component for making desserts, you have got to...

 

How You Can Work with Egg Whites (cont'd)

 

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Mini compressor air brushing kits for cake decorating

Mini compressor air brushing kits for cake decorating

Mini compressor air brushing kits for cake decorating

mini compressor air brushing kits for cake decorating

Mini-compressor air brushing kits for cake decorating
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Pastry Bag - Why Do We Need to Use it

Pastry Bag - Why Do We Need to Use it

Pastry Bag - Why Do We Need to Use it

 

A pastry bag is a tiny cone-shaped container made of cloth, paper or plastic which is frequently used to squeeze frosting or icing by pressing it through a small outlet from the top. It is a tool which is largely used in bakeshops for decorating cakes and other items in the bakery.

Pastry Bag - Why do we need to use it (cont'd)

 

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Natural cocoa versus Dutched cocoa powder

Natural cocoa versus Dutched cocoa powder

When working with cocoa, there is one concept that you must understand, especially when making cakes. It's important to know when to use natural cocoa powder versus 'dutched' (Dutch-processed) cocoa powder.

Natural cocoa versus Dutched cocoa powder (cont'd)

 

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