Making the world a little sweeter one pastry tip at at time.
We all know baking something at the proper temperature is a good thing. But how do you convert a temperture in Celsius if it is in Fahrenheit, or in Fahrenheit if it is Celsius? A simple conversion can be done online through the many different …read more
What does a Haiku (you know, the 3 line 5/7/5 syllable poem) and a pastry dessert have in common? They both are the basis for “One Sweet Facebook Contest” presented by Dessert Professional. What is the assignment? Pose a picture of something that you’ve “made, baked, cooked, …read more
I always referred to this method as the ‘marble method’ since I tempered the chocolate on a slab of marble or on a marble table. It’s also referred to as ‘tabling’ since the chocolate is worked on a flat surface, i.e. a marble table.
Here is a demonstration that was filmed in a cooking school (or a pastry/baking school? – the video doesn’t state the source) of an instructor tempering the chocolate on a marble.
Chef Schorner’s tip:
Feel the bottom of the bowl that the chocolate is in. There’s an old saying, if you feel it warmer than your body, it’s usually too warm. If it feels colder than your body, it’s usually too cold.
His method:
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I recently made a savory tomato tart with mozzerella for the family. Big hit, especially with the kids who have suddenly found anything with fresh tomatoes heaven (last year it was barely edible…). The first thing I did was line the pastry mold with pie dough. If you have a tart mold and are unsure of how to line it, here is a refresher course: yes, it’s as simple as it looks.
