10 Insider Tips from the Dessert Manufactory
Real professionals work in our in-house dessert manufactory. Today, our talented pastry chefs are exclusively sharing some insider tips and revealing 10 secret tips about baking and desserts.
How to make perfect desserts
1\. Always add a pinch of salt – it enhances the flavors. For dough with a lot of flour, you can even use two pinches.
2\. Egg whites should always be whipped with sugar, as without the addition of sugar, they quickly become flaky and lose volume when folded in.
3\. Add fruit puree, such as applesauce, when baking brownies or moist cakes. Simply add two tablespoons to the recipe – this will keep the pastry moister and fresher for longer.
4\. Sponge cake should be allowed to cool properly before cutting, otherwise it may break or be compressed.
5\. If you are unsure about the freshness of eggs, there is a test: simply put the egg in a glass of water. If it sinks to the bottom, it is fresh. If it rises to the top, it is no longer good.
6\. Shortcrust pastry bases should be pricked with a fork or similar before baking to prevent bubbles from forming during baking.
7\. Pay attention to the temperature of the ingredients before baking. Room temperature is ideal.
8\. Chocolate should preferably be melted in stages in the microwave. When using a water bath, there is a risk of water getting into the couverture, which leads to lumps.
9\. Scraped-out vanilla pods can still be processed into vanilla extract. To do this, put the pod remnants in 40% alcohol and let it stand for a few days. The aroma is absorbed by the alcohol and can be used as a flavoring in the future.
10\. For quick desserts: Simply prepare crumbles (100g sugar, 100g flour. 100g butter, 100g ground nuts or almonds, vanilla, cinnamon) and freeze them. When you need to whip something up quickly, sprinkle the crumbles over the fruit of your choice and put them in the oven.
We wish you every success in implementing these tips! Come and visit our dessert manufactory and taste how our professionals do it.
