Want to take your desserts to the next level? There are many tricks that you can employ to make your desserts look and taste better. Below are just 7 hacks that every aspiring patissier needs to know.
Prevent dry sponge by adding milk to the batter
There are a few causes of dry cake such as cooking at too high a temperature and cooking it too long. One easy trick that can help to reduce the risk of dry sponge is to add a little milk to the batter. This will help to moisten it up and give it that melt-in-the-mouth texture. You can also revive an already dry cake by brushing milk over it and reheating at a low heat.
Cut cakes horizontally by using cake-cutting wire
Cutting a cake vertically into slices is easy - but how do you cut a cake horizontally to add a filling and create tiers? The solution is to use cake-cutting wire. This is much simpler (and safer!) than attempting to cut horizontally with a knife.
Avoid soggy crust with egg whites
There are a few things you can do to prevent soggy bottomed pies. Some people bake the crust before adding the filling, while others get around this by making the crust extra thick. However, one of the simplest solutions is to add a layer of egg white before pouring in the filling. The egg white can act as a seal, preventing moisture getting into the crust.
Heat the spoon when scooping out ice cream
This is a simple trick but many people still don’t know it! When scooping ice cream out of a tub, leave the tub out for about five minutes. Then use a heated spoon to scoop out the ice cream. This will help the spoon glide through, resulting in perfect balls of ice cream.
Add precision to your whipped cream with this tool
When it comes to intricate and artistic whipped cream patterns, consider upgrading your cream charger tools. Regular cream chargers often don’t offer much precision, however by opting for one of these professional cream chargers you can have much more control over the speed. It’s a tool that every top-end restaurant should consider investing in!
Practice your sauce drizzling on some wax paper
When it comes to drizzling artistic patterns with sauce, the best thing you can do is practice. A great way to practice is to use wax paper. This is much more practical than having practice on plates and constantly wash them.
Don’t be afraid to use salt and spices
Yes, desserts have to be sweet, but that doesn’t mean that they can’t benefit from seasonings beyond sugar. Just as sugar can help to add new flavor dimensions to savoury dishes, you can use a touch of salt to liven up many desserts - it can bring out the citrusy taste in a lemon tart or tone down the sweetness of caramel. You can also use spices like cinnamon, ginger, cloves, cardamom, and even chili to add new flavors.