Making the world a little sweeter one pastry tip at at time.
Ok, I’m in love with oatcakes. At least this recipe. In celebration of national oatmeal month (January) I dove into my collection of recipes to find some outstanding ones using oatmeal. I almost overlooked this one. Oatcakes are savory biscuits (although sweet ones are out …read more
Looking for something a little old fashioned, a little fancy to make for dessert this weekend? Try the Chocolate Marshmallow Roll recipe from a 1950 advertising cookbook from Royal Cream of Tartar Baking Powder.
It’s no secret that I love love love tomatoes from the garden. This year, I planted wild tomatoes, San Marzano plum tomatoes, beefsteak tomatoes, yellow and red cherry tomatoes, and Black Krim tomatoes. I had tomatoes to my heart’s content. And sometimes when I’m slicing …read more
The warm weather is upon us, and with it comes picnics and potlucks. Picnic cakes are the quick and easy solution if you are tasked with bringing a dessert: they are portable, store well at room temperature, and are typically baked in a 9 inch …read more
Puff pastry is any baker’s (and mom’s) best friend. It comes in frozen so it’s easy to always have on hand, and after it is thawed can be used to not only create desserts but can be used to make simple but delicious dinner and …read more
Gorgeous pain au chocolat! I love the design here. Swirls and circles. #bakinglove repost via @laurent13570 . . . #painauchocolate #croissants #pastrysampler A video posted by Renee Shelton (@pastrysampler) on Aug 27, 2016 at 3:32pm PDT +Renee SheltonTwitter: @121degreesCPastrySampler.com
There are a million variations on making cake sequins, namely from cutting out and painting scraps of fondant or gum paste, or painting commercially made sprinkle sequins. But these all look the same, namely like metallic colored sugar paste circles. I sew, and the last …read more
High speed mochi making, mochi-tsuki. Mochi is a Japanese dessert with various fillings. This video shows Mitsuo Nakatani in his restaurant, Nakatanidou, in Nara, Japan. How fast is he? “Three poundings per second.” I’m a mochi fan. And I can’t say which I love more, …read more
Here’s a step by step video on creating a solid multi-colored chocolate lace wrap with a floral design. Julia M. Usher created this video, and in it uses untempered couverture chocolate. The video is below. But first, here are some handy tips if you are …read more
Thomas Schnetzler of Lindt tempers chocolate via the tabling method. The basic process is as follows. Heat the dark chocolate until it melts and reaches 48 degrees C. Cool down to 28 degrees C (by tabling method, below). Then heat it back up to 31 …read more