Pastry chef tips – Flatten the dough with the palm of your hand

More often than not, I always share tips and techniques in my posts. Why clingfilm to the touch, how to fold cream when making a mousse, how to get a neat crack on top of a loaf, how to blindbake tarts, and so on. But since so many of you requested, I thought I’d start a new feature* where I give you not-so-secret tips from ...

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