Zitat des Tages über Gebäck / Pastry:
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
You can't beat a good doughnut. It has to be a jam one with light pastry and caster sugar on the outside. If I'm really tired, I have to hunt one down, because it gives me that sugar rush to keep me going.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
I remember debating the finer points of flaky pastry with my chicken-pot-pie-obsessed American dad. I remember the divine mix of Thai food, TV dinners, and hearty, homemade goodness that have shaped this palate of mine to this day. I remember all this, but I still Google my husband's birthday. Thank God he's famous.
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
You don't have to do everything from scratch. Nobody wants to make puff pastry!
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
I was living in Paris for, like, a year and a half, and I couldn't speak French, so it was just hard to get a baguette or a pastry or whatever. All the stores close at 6 o'clock, and they're not very into hospitality, so it's not a convenient city. It's so pretty, though, but I was raised in Tokyo, so it was hard to understand.
If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you resist too much whipped cream and French pastry to keep your figure in shape, you can say no to those yearned-for but unneeded purchases that lead to a wardrobe that is shapeless and without form.
I make no bones about it. I have no understanding of pastry.
I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.
I admire my fellow judge Paul Hollywood enormously, though we often argue. He believes presentation and uniformity are paramount; I'm more interested in taste. I don't mind if one bun is smaller than the others, or if there's a little pastry cracking, though I don't want a soggy bottom.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
At one point, in one of the kitchens where I worked, I was the only American pastry cook. They treated me poorly. 'You're stupid. You're American. You don't get it.' They'd speak French all day. At one point, my boss said to me, 'You learn French or get out right away.'
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
