Our in-house dessert workshop is staffed by true professionals. Today, our talented pastry chefs are giving you an exclusive behind-the-scenes look and sharing 10 insider tips on baking and desserts.
How to Make Perfect Desserts
1. Always add a pinch of salt—it brings out the flavors. For doughs with a lot of flour, you can even use two pinches.
2. Egg whites should ideally always be beaten with sugar, since without added sugar they quickly become flaky and lose volume when folded in.
3. Add fruit puree, such as applesauce, when baking brownies or moist cakes. Just add two tablespoons to the recipe—this will keep the pastries moister and fresher for longer.
4. The sponge cake should be allowed to cool completely before cutting it; otherwise, it may break or become compressed.
5. If you’re unsure about the freshness of the eggs, there’s a test you can do: just place the egg in a glass of water. If it falls to the floor, it’s fresh. If it goes up, it’s no longer good.
6. Prick the shortcrust pastry crust with a fork or similar utensil before baking to prevent bubbles from forming during baking.
7. Before baking, check the temperature of the ingredients. Room temperature is ideal.
8. Chocolate should be melted in the microwave in stages, if possible. When using a double boiler, there is an increased risk of water getting into the chocolate coating, which can cause it to clump.
9. Scraped vanilla beans can still be used to make vanilla extract. To do this, place the leftover grist in 40% alcohol and let it sit for a few days. The aroma is absorbed by the alcohol, which can then be used as a seasoning.
10. For quick desserts: Simply prepare the crumble topping (100 g sugar, 100 g flour, 100 g butter, 100 g ground nuts or almonds, vanilla, cinnamon) and freeze it. If you’re in a hurry, sprinkle the crumble topping over the fruit of your choice and put it in the oven.
We wish you every success in implementing this! Why not stop by our dessert shop and see for yourself how delicious our professionals’ creations taste?
