Pastry Methods and Techniques

In Progress–give me a minute, will ya?!

Ingredient Discussions
Flour
Fat Part 1, Part 2
Sugar
Salt
Eggs
Liquids
Leaveners

Mixing Methods
The Biscuit Method
The Creaming Method
Dead-Easy PMAT Method
The Egg Foam Method
The Muffin Method
The Two-Stage Mixing Method

Techniques
Tempering Chocolate
How to Torte, Fill and Frost a Cake (with video)

Components
Pastry Dough, Part 1
Pastry Dough, Part 2

Tips and Tricks

http://FifteenSpatulas.com Joanne

YES! This page is awesome. I love that you discuss things by method. It’s the best way to understand baking! Happy eating =)

http://www.pastrychefonline.com onlinepastrychef

I’m glad you stopped by! I knew we’d get along famously. Plus, you reminded me that I need to keep adding links to this page!

jasmine bolden

i am looking for a mentor for my graduation project would you be interested??

http://www.pastrychefonline.com onlinepastrychef

That depends. I’m flattered that you asked, but I am pretty busy. What is required of the mentor? What’s the time frame? Please email information about this, and I’ll get back to you quickly so if I am unable to do it, you’ll still have time to find someone else. Email me at onlinepastrychef at yahoo dot com

Thanks again, Jasmine.

jasmine bolden

i have just emailed you all of the answers to your questions. thanks so much for responding so quickly.

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Kymmie73

Hi Jenni,
I go to a store where they sell food in bulk and they have unbleached flour and white flour…(no allpurpose in bulk). Which one is closest to allpurpose?

http://www.pastrychefonline.com/ onlinepastrychef

Hey, Kymmie:) I’d go w/the unbleached unless it specifically says that it is cake, pastry or bread flour. Plain unbleached should work as all-purpose:)