Vanilla Paillete Feuilletine
Paillete feuilletine are often used in pastry for their crispy, crunchy texture. They are essentially broken pieces of biscuit…
Flavor perception, taste and the X factor of food
The flavor perception of a product = taste + aroma + texture + the X factor Taste is what…
Gluten – what is it?
Years ago as I stepped into the world of pastry I didn’t understand gluten as much as I do…
Salt and Spices
Salt We all know what salt tastes like and how adding it to a recipe influences the taste, but…
Gelatin – What it is and how to use it correctly – Pastry Workshop
Introduction to Pastry – Gelatin: Gelatin is part of a pastry chef’s life as much as sugar, chocolate or…