The art of french pastry phần 300

them in the freezer), so that you develop a strong “hand memory” of how each one should feel and the most efficient way to roll them out and line pastry rings or tart pans This is one of the most important basic skills in pastry, one that every apprentice must master if he wants to go on to practice the craft WE PASTRY CHEFS ARE GEEKS Pastry is a science; everything that happens can be explained chemically If you wanted to, you could dissect and chart the ingredients in most recipes and compare their properties Then if you were more courageous and math inclined, you could do what we professional pastry chefs do and break down the fat, sugar, solids, and water content of each ingredient We do that when we are comparing recipes for the same type of product, to control the outcome but also to cost out each ingredient and the entire recipe For example, you can break down the ingredients in the two sweet dough recipes that follow, pâte sucrée and pâte sablée, and make a chart where the amounts of butter, sugar, egg, and flour are placed side by side Then you can compare their differences You would see that one recipe has more butter than the other and therefore will taste more buttery but will be softer to roll out; it will also become flakier and more delicate when you bake it Another might contain comparatively more sugar, which will make it brown faster in the oven due to the sugar turning ... pâte sablée, and make a chart where the amounts of butter, sugar, egg, and flour are placed side by side Then you can compare their differences You would see that one recipe has more butter than the other and therefore will taste more... comparing recipes for the same type of product, to control the outcome but also to cost out each ingredient and the entire recipe For example, you can break down the ingredients in the two sweet dough recipes that...WE PASTRY CHEFS ARE GEEKS Pastry is a science; everything that happens can be explained chemically If you wanted to, you could dissect and chart the ingredients in most recipes and compare their properties