The Art of French Pastry

jewelry and heavy rings so they don’t become an unwanted part of your cake. ESSENTIAL INGREDIENTS One of the m ...

my ingredients. Nothing can beat a perfectly ripe peach or a fragrant Tahitian vanilla bean. Just like g ...

will ensure a consistent result. Not only do they taste better, they are also usually free of fillers and che ...

specific about what type of ingredients to use in each recipe. Do not try to make substitutions and expect to ...

ingredients will not interact with each other in the same way. Also, some low-fat or low-sugar products ...

humid places, as they favor bacteria growth. Nuts and nut flours are high in fat and will be more stable ...

expiration date. Some, such as flour, attract bugs after a while, so it is important to rotate your ingredien ...

on its label, you will end up with an imitation cake. SUGAR Here in the United States we find mostly cane ...

(white) sugar, turbinado sugar (also known as “sugar in the raw”), brown sugar, and confectioners’ (powdered) sugar. ...

agave nectar. Powdered sugar, confectioners’ sugar, and 10x sugar are the same; they are all regular granulated sug ...

refers to the fineness of the grinding, which ranges from 4x to 14x. Most grocery stores carry 10x sugar, ...

Sea salt is harvested from the sea with little processing; it has a great flavor that suits pastry very well. ...

pastry because the crystals are larger and do not dissolve in the same way as fine sea salt. Sea salt keeps ve ...

strong sweetening power due to its high glucose and fructose content, which acts as a great natural emulsifi ...

flavor, so taste it before you use it if you are not using clover honey, which is fairly neutral. Acacia and sag ...

microwave it at 50 percent power for about 30 seconds to a minute, and it will turn to liquid again. Honey ...

Corn syrup is an inverted sugar, which means that an acid has been added to it. This prevents it ...

recipes. It absorbs moisture in baked products and helps them to stay moist. Corn syrup comes in diffe ...

Using a good flour from a reputable source is extremely important, as it is one of our staple ingredients a ...

in wheat. The amount of gluten will change from one flour to another. In my “Understanding Ingredients” sectio ...