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The Art And Science of Baking

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Essential Recipes

temper chocolate for perfect candies

How to Temper Chocolate

A view of all the layers in classic puff pastry

Baking School – How to Make Classic Puff Pastry

Tips for Angel Food Cake success: Use fresh whites, not pasteurized. Frozen fresh whites are fine. Don't whip on high speed. dont add sugar until soft peak clean bowl and whisk, no grease Fold with a spatula just until combined. Don't overfold Use a tube pan Don't grease the pan Cool upside down Don't over bake. The cake should not pull away from the sides of the pan.

Angel Food Cake – An Essential Recipe

Pate a choux cream puffs

Pate a Choux – An Essential Recipe

Cream puff filled with pastry cream

Pastry Cream – An Essential Recipe

how to make rolled fondant

How to Make Rolled Fondant – A Recipe for Homemade Fondant

velvety soft white cake

Velvety Soft White Cake

how to make perfect pie crust

Perfect Pie Crust – An Essential Recipe

Perfect Pound Cake

Pound Cake Perfection

chocolate truffles

Dark Chocolate Ganache – An Essential Recipe

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Welcome!! Baking is an art and a science, but it’s not rocket science. Anyone can bake if they have a good recipe and the helping hand of a seasoned baker. I’m a pastry chef and lifelong baker. I enjoy sharing my well-tested recipes with bakers of every skill level. Read more….

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