What’s the se­cret to beau­ti­ful baked goods?

Western Living - - DUE WEST THE GOODS -

To be a great pastry chef, you have to be ver­sa­tile and you have to be cre­ative. I love work­ing with pastry; it brings a smile to people’s faces. You’ve got to avoid over-mix­ing—the less you han­dle things, the bet­ter—and make sure to im­merse fresh eggs in warm wa­ter for five min­utes be­fore you in­cor­po­rate them into your bat­ter. This raises the in­ter­nal tem­per­a­ture, which helps the white and yolk com­bine more eas­ily so you get a lighter, fluffier fi­nal prod­uct.

Catch the fi­nale of Top Chef Canada Mon­day, May 12, at 10 p.m PDT on the Food Net­work.

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