Baking Tips

macaroons on a plate

Macaron Tip

Let Them Dry

Leave piped macarons to rest for about an hour to let the skin form and create both the perfect ‘foot’ and shell as they cook. You’ll know they are adequately dried when you dab the tops with your finger and nothing sticks.

Using a blowtorch for brulees

Brulee

The Perfect Brulee

Use a blowtorch for brulees – it’s easier to control the heat.

flaky layers in puff pastry and a coffee

Perfect Puff

Laminating Your Layers

The beautiful flaky layers in puff pastry are created by a series of turns, wherein the dough is rolled thin and folded over itself. This process stretches and stacks the butter and dough until there are 729 paper-thin layers. Keep track of the number of turns you give your puff pastry by making a small indentation in the top of the dough each time.

Meringue and coffee

Meringue Tip

Getting The Most Out of Meringue 

Warm egg whites whip better than cold egg whites. Much like in humans, the proteins in eggs huddle up in cold temperatures.

Preparing tart’s for filling

Top Tarts

Enhance Your Pastry With Flavours 

Experiment with sweet pastry by adding different flavours such as cinnamon, lemon zest, vanilla, or poppy seeds to complement your tart’s filling.