Tips from the pastry chef
To add a unique, unforgettable touch to your creations, here's a brief collection of "tricks of the trade" and technical tips, straight from our pastry chef.
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Chocolate-covered fruit
Place the fruit on a toothpick and chill it in the fridge for a few minutes; this will prevent the chocolate from dripping down the stick once the fruit has been dipped into it, and the chocolate covering will turn dry and crisp right away.
You'll find this tip in the following recipes:
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Spicy fondue
Fondue can be spiced or flavoured with anise - chilli pepper, mixed spice, nutmeg, etc.
You'll find this tip in the following recipes:
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Smooth, velvety cream
For a smoother, more velvety cream, use a hand-held blender before pouring the cream into the glasses.
You'll find this tip in the following recipes:
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Stable, even surface for cupcakes
Before baking, keep in the fridge for an hour to make the cupcake more stable, with a more even surface.
You'll find this tip in the following recipes:
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Soft whipped cream
The cream should never be whipped completely, especially when making a mousse; it should remain soft and glossy, so it can be mixed more smoothly and evenly.
You'll find this tip in the following recipes:
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Use the microwave to optimise times.
The microwave is very useful even for home pastry baking, both to speed the processes up (more than one cream can be cooked at the same time) and to avoid burning chocolate or other ingredients.
You'll find this tip in the following recipes:
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The best eggs
Eggs should not be used cold from the fridge, as it will make them difficult to mix with the butter and the whole mix will cool down.
You'll find this tip in the following recipes:
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To spread powdered ingredients more effectively through the mix
The flour and cocoa should be sieved 2 or 3 times together with the baking powder, so it will spread more evenly through the mix when it melts.
You'll find this tip in the following recipes:
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Coffee biscuit
The biscuit should be soaked in the coffee the day before and then frozen, so as to form a "plate" that will be easier to place in the fillings.
You'll find this tip in the following recipes:
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Filled Pavesini biscuits
Half the biscuit should be dipped into milk chocolate melted at 30°C, to bring out the full flavour and crunchy texture.
You'll find this tip in the following recipes:
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Cooking in the microwave
Take care when cooking in the microwave. Use it on half power and heat for 20 seconds. Remove from the microwave and mix. Repeat until fully cooked.
You'll find this tip in the following recipes:
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Leave the mix to rest
Flatten the mix and leave to rest for 30 minutes before baking.
You'll find this tip in the following recipes:
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How to emulsify more easily
It is important to mix very well, using a blender to emulsify perfectly.
You'll find this tip in the following recipes:
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Using egg whites
When you roll the mix into balls and realise it's too dry, add a tiny amount of egg white to bind the ingredients together.
You'll find this tip in the following recipes:
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Rice and fruit soup
Cool the rice well and make sure the grains do not stick. Make sure you dry the cubed fruit well.
You'll find this tip in the following recipes:
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Rochées
The mix for the rochées must remain soft so it can be divided up into little heaps easily, so the container with the mix must be kept warm. The best way to do this is to wrap the container in a dishtowel soaked in boiling water, replacing it when it cools down.
Another way is to place the container with the mix in a bowl of hot water, taking care to replace the water when it cools down.
You'll find this tip in the following recipes:
- - Rochées
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Cream for profiteroles
Before dipping the cream puffs into the cream, check it is fluid enough, adding a little water if necessary for a fluid cream that covers well.
You'll find this tip in the following recipes: