Cakes, cookies and spoon desserts recipes
Sablée pastry is of French origin, in France Sablée pastry is widely instead of shortcrust pastry, which is called pâte sucrée. Originally it did not contain liquids (eggs, milk or water), but there are several types of it that include liquids. “Sablée” means the process by which the dough is …
Shortcrust pastry is a dough made of flour, fat, sugar and liquids (usually eggs, but not necessarily). It is called shortbread because it is a dough without structure and strength. The choice of ingredients affects the quality of taste, while the balance of them gives it structural quality. There many …
The pastry cream is a cream prepared with egg yolk, sugar, milk and flour. It is one of the most used creams in pastry, it can be served as a spoon dessert or used as a filling for cakes, sponge cake, puffs and many other pastry products. A good custard …
Caramel is the result of cooking sucrose until it melts, which takes place at over 320°F (160°C). Blond caramel is obtained by reaching 320-338°F-(160-170°C), at 329-350°F (165-177°C) you have dark caramel. Beyond these temperatures the sugar burns becoming bitter and useless. Blond caramel has a similar colour to acacia honey …
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