Pastry club masterclasses
Masterclasses by direction
Chocolate
Chocolate is the least forgiving part of pastry: the result depends less on the recipe than on temperature and on what the cocoa butter is doing at a given minute.
Baking
In baking almost everything is decided before the oven: at mixing, at dough temperature, at proofing.
Cookies
Cookies look simple until they spread across the tray or come out dry.
Cakes
A cake is a structure rather than a recipe: sponge, crunchy layer, confit, crémeux and mousse, each with its own moisture and setting temperature.
Techniques
Techniques are what carries from one recipe to the next.
Ptifur
A petit four is what fits in the palm and sells by the box: filled bonbons, truffles, dragées, rochers, candied fruit in chocolate, marshmallow and pâte de fruit.
Sandy pastry
Shortcrust forgives less than it appears to: it slumps in the oven, softens under the filling and cracks when moved.