The art of french pastry phần 39

refers to the fineness of the grinding, which ranges from 4x to 14x Most grocery stores carry 10x sugar, and this is fine for baking Sugar keeps very well in an airtight container at room temperature and does not spoil, as it does not contain any water SEA SALT Sea salt is harvested from the sea with little processing; it has a great flavor that suits pastry very well Use only fine sea salt Table salt is mined underground and is more processed than sea salt While it is great for cooking, it is saltier than sea salt, too much so for pastry making Kosher salt is also unsuitable for pastry because the crystals are larger and do not dissolve in the same way as fine sea salt Sea salt keeps very well at room temperature in its original container HONEY I use a small amount of honey in quite a few recipes for its flavor profile and also because of its very strong sweetening power due to its high glucose and fructose content, which acts as a great natural emulsifier by breaking large droplets of fat into tiny ones I usually use a good clover honey for my recipes, but you can be adventurous and follow your sense of smell and taste buds Know that honey can have a strong flavor, so taste it before you use it if you are not using clover honey, which is fairly neutral Acacia and sage honeys are also very versatile I usually do not use chestnut honey for pastry making because it is very bitter and will definitely change the taste of your finished product Should your honey crystallize in the jar, ... cooking, it is saltier than sea salt, too much so for pastry making Kosher salt is also unsuitable for pastry because the crystals are larger and do not dissolve in the same way as fine sea salt Sea salt keeps... I usually do not use chestnut honey for pastry making because it is very bitter and will definitely change the taste of your finished product Should your honey crystallize in the jar, ... temperature in its original container HONEY I use a small amount of honey in quite a few recipes for its flavor profile and also because of its very strong sweetening power due to its high glucose and