Pastry chef tips – Tour double

Single fold? Double fold? When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour double – otherwise known as double fold. I’m planning on making a post describing both types, along with some notes; but today’s pastry chef tip ...

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On pâte sucrée (and my favourite lemon meringue tart)

I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developed for a nut-free pâte sucrée. And that what it is, in essence. With a few notes around it. In France – or at least at the pâtisseries where I worked, and in books and magazines – pâte sucrée will always call for ...

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A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on doing over the next experiments, as the kneading time of a half-recipe takes longer when done in a stand-mixer; more on that to come in ...

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A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do you know brioche dough is an emulsion? Do you treat ...

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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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