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The difference between French Method and the English Method for making Puff hinges mainly on the lamination shape.
Lamination shape? Please explain. Why would you want to laminate the dough in any other...
Bleah on the blitz method. I don't know what you mean by "french" method, but if that's the method where you roll the butter in, fold, fold, fold. then that's the way to go. It's time consuming (not so much if you have a sheeter). As...
I must say that I agree with most everything said here. I didn't go to the Art Institute, CIA, Le Cordon Blah, or any of those schools. I went to a technical school to learn the baking trade. I have a certificate in both pastry arts...
For Heaven's sake, go to law school. You'll have a much better chance of paying off student loans as an attorney. Go to culinary arts school, and all it's good for is getting into a field where you make minimum to lousy wages,...
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thanks for the reply.does it overpower if i put liquor in the filling and also sprinkle the 50/50 alcohol simple syrup on the layers of the cake?
Yes, I think it would be overkill to put liquor into the...
Regarding cakes with liquor, I have always soaked my finished cake layers in alcohol mixed 50/50 with the preferred liquor and simple syrup. I have never baked the liquor in the cake, because you really don't end up tasting it in the...
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Yeah, I used to do that, but now I only use a made-from-scratch hot process pastry cream ( yolks, milk, and cornstarch) that weeps when thawed.
I use a scratch hot process pastry cream myself, except I use...
I don't see you mentioning that you placed a long thin dowel all the way through all tiers of the cake to make sure it did not slide sideways. I've always used bamboo skewers to stabilize my
cakes. They are easy to hammer through the...
