The Art of French Pastry

measurements vary, you will never be certain that a cake will work out the same way twice. But if yo ...

in a cup is a function of many things, including the humidity of the flour, whether or not it is packed int ...

cup at exactly the same point on the line in the cup. And when it comes to measuring spoons, there is a t ...

scale would represent 1½ cups plus 1 tablespoon plus 1¼ teaspoons? You will see that in each recipe ...

that the weight represents, since you may have never worked with scaling before. I cannot vouch for the recipe ...

you use a scale. So I am proposing that you use one piece of equipment, a scale (well, okay, two pieces, bec ...

are liquids, solids, eggs, apples, nuts, flour, or spices. It’s very efficient to put a bowl on a scale, ...

students to be won over by this system. NOTES ON BAKING Many pastry recipes require multiple steps, includ ...

at home is different from baking in a professional pastry kitchen, where we use commercial convection ovens ...

Though my preference has always been for gas ovens, both of these ovens yielded similar and successful results. H ...

will get as close as possible to the same heat and performance as a commercial oven. Unless specified otherwi ...

the rack closer to the top. So if you are baking a pizza, it makes sense to lower the rack, as you want ...

be convection ovens or conventional ones. Convection ovens have a fan that blows the heat around so that ...

rotate your product top to bottom and front to back midway or two- thirds through the baking, and when you do, ...

heats the interior. For conventional ovens I recommend that you bake only one sheet pan at a time, be ...

critical. It is important to check the actual temperature of your oven once in a while by inserting a pr ...

calibrate it for you. It’s not uncommon for home ovens to need to be recalibrated from time to time. • ...

door multiple times during the baking process to see how their pastries are coming along. I always tell my stu ...

heat when you open the door. This drop in temperature will interrupt and affect the baking process in a ...

seventeen years and I see the same problem session after session: people do not bake things for long enough. Cons ...