Basic pâtisserie creams: la crème pâtissière

patisserie creams-6

The process. Crème pâtissière is the starting point for many other creams, which we’re going to discuss over the next few articles. It’s pretty straight-forward to make. 1. Bring milk and vanilla to the boil; allow to infuse for at least half-an-hour, then pass through a fine-mesh sieve. 2. Whisk the egg yolks and sugar […]

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Les élastiques


[Rubber bands] I’ve been having a bit of a rubber band moment. You see I’ve always used them in the kitchen, in one way or another, but these past few weeks, I’ve found myself reaching for the bundle we keep in – what used to be – an ice-cream tub more and more often. So […]

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A few notes on blind-baking tarts

blind baking tarts

Butter the rings I like to butter my rings before lining with dough. It will slide down the ring more easily and won’t ever ever stick to it once baked. How to roll and cut the dough These days I always roll my dough in betwen two sheets of feuille guitare, a thin acetate. If […]

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How to become a pastry chef? – The checklist


Being a pastry chef is most possibly the best decision I’ve ever taken. Everyday, I have no words to describe the bliss I feel when I’m busy making things. Yes, making. With my hands dirty, and more often than never, with my apron too. So yes, many say you can judge how good a pastry […]

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La vanille


It’s hard to play favourite with vanilla. Tahitian vanilla (or for the geeks out there, and that includes me, Vanilla tahitensis) is a bit of a outsider – considered its the only vanilla to contain heliotropin – with its floral burst and nutty undertones. Due to very volatile components, the flavour can be strong at […]

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