into caramel This recipe will result in a crust that tastes sweeter and is harder, thus sturdier, after baking This is the way pastry chefs operate, as opposed to hot-food chefs, who have to deal with ingredients that are much less stable Hot-food chefs have to think on their feet They don’t have much time to be creative because the products they work with—fish, meat, produce—are alive and moving quickly in the opposite direction once they are delivered; and sometimes the chefs don’t know how long those products have been around before they were delivered So they’re under the gun to come up with something wonderful before their products die Their job is difficult in that sense, compared to ours Pastry chefs don’t have any excuses The only products that we can’t control are fruits We deal with so many things that we can control, like chocolate, nut flours, flour, butter, and sugar Our basic ingredients have long shelf lives and we understand their properties SWEET DOUGH / PÂTE SUCRÉE YIELD | ENOUGH FOR TWO 9-INCH CRUSTS, 684 TO ... around before they were delivered So they’re under the gun to come up with something wonderful before their products die Their job is difficult in that sense, compared to ours Pastry chefs don’t have...much time to be creative because the products they work with—fish, meat, produce—are alive and moving quickly in the opposite direction once they are delivered; and sometimes the chefs don’t know how long those... before their products die Their job is difficult in that sense, compared to ours Pastry chefs don’t have any excuses The only products that we can’t control are fruits We deal with so many things that we can control, like