Download Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets by Heather Bertinetti PDF

By Heather Bertinetti

Trying to provoke your pals and relatives with decadent truffles yet afraid you lack the talents to tug it off? Are you attaining for that packaged cake combine and will of frosting rather than whipping anything up from scratch? worry now not— we’ve acquired the repair for you. Heather Bertinetti, a skilled pastry chef with years of expertise in Manhattan’s best eateries, is sharing her insider information for a way to make restaurant-worthy cakes correct on your personal kitchen.
Bake It, Dont pretend It! is stuffed with recipes ideal for the house prepare dinner, equivalent to Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri tarts, crimson Velvet Macarons, and PB&J Whoopie Pies. when you study the whys and why nots of baking, you’ll be capable to get artistic and provides your whole favourite treats a unique contact. As an additional bonus, you’ll locate Heather’s “Chef It Up!” counsel through the ebook, the place Heather finds her tips for giving do-it-yourself muffins the wow presentation issue. the entire gear you’ll desire is perhaps already on your kitchen and the entire components are available on your neighborhood grocery store, so it’s time to get baking!

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Extra info for Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive

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MEASURING In a professional pastry kitchen, all ingredients are measured by weighing them on a scale—even water! It’s the only sure way to guarantee the ratios of fat to flour or liquid to dry that will give you the results you want. However, the recipes in this book have been written with volume measurements instead, because they are more user friendly for the home cook. There is one key technique that is absolutely critical to the success of your baked goods when you’re not using a scale. And that is how you measure ingredients, especially dry ingredients like flour and sugar.

Using your hands or a rubber spatula, toss the fruit together to mix. Gently stir in the salt, cinnamon, lemon juice, and vanilla. Divide the fruit mixture evenly among six small 6-inch gratin dishes or spread it all into a shallow 21/2-quart baking dish. Dot the top of the fruit evenly with the butter and sprinkle with the streusel to cover. Bake until the juices start to bubble and leak out, 15 to 25 minutes for the individuals or 20 to 30 minutes for the baking dish. Serve warm with a dusting of confectioners’ sugar and a scoop of ice cream, if desired.

However, the recipes in this book have been written with volume measurements instead, because they are more user friendly for the home cook. There is one key technique that is absolutely critical to the success of your baked goods when you’re not using a scale. And that is how you measure ingredients, especially dry ingredients like flour and sugar. TO MEASURE LIQUID INGREDIENTS, use a glass or other see-through measuring cup. Put the cup on a level surface and crouch down until your eye is level with the markings on the cup.

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