Technique
Laminated doughs, naturally leavened breads, entremets, and plated desserts.
Pastry and baking demand a level of precision that sets them apart from the rest of the kitchen. While a pinch of salt can adjust a sauce, a gram off on your yeast or stabilizer can ruin an entire service. This section focuses on the strict mechanics of pastry work, from baker’s percentages and flour hydration to chocolate tempering temperatures and modern gelling agents.
Here, we cover the exact methods needed for consistent results on the line. You will find technical breakdowns of laminated doughs, naturally leavened breads, and structural entremets. We address common kitchen pitfalls like over-working gluten, fat leakage in puff pastry, and humidity control in the sugar room.
Our guides focus on the 'why' behind the chemistry, giving you the practical tools to troubleshoot under pressure. Whether you are running a high-volume bread program or designing a fine-dining plated dessert menu, these resources offer clear, chef-led guidance to keep your pastry section sharp and consistent.
11:52Discover how to balance a rich cream cheese filling with a thickened blueberry compote and a spiced crumble topping in this professional analysis of Laura Vitale's hybrid dessert.
13:34Master the art of the seasonal galette with Helen Rennie’s professional pastry techniques, featuring a vodka-infused pie dough and precise starch ratios for perfect berry fillings.
13:34A professional-grade, large-format take on the British classic: a giant cheesy sausage roll slice combining homemade seasoned pork mince, molten cheese, and crisp puff pastry.
4:30A professional look at Cakes by MK's pumpkin coffee cake, focusing on achieving a moist crumb using an oil base, balancing autumn spices, and finishing with a classic cinnamon streusel.
8:03Discover how to design and execute a balanced five-course dessert tasting menu using classic French pastry techniques, savoury infusions, and smart palate cleansers.
19:07Discover how to transform retro childhood classics like toaster strudels, pizza rolls, and cinnamon toast into high-margin, crowd-pleasing bar snacks and desserts using professional kitchen techniques.
14:30Learn how to manipulate flour, fat, and sugar ratios to bake the perfect chocolate chip cookie, comparing thin and crispy textures against soft and chewy bakes with pastry chef Danielle Sepsy.
6:15Master a production-friendly stacking technique to create a crispy, flaky Greek cheese pie (Tiropita) from scratch without rolling paper-thin phyllo.
23:15Discover the culinary science behind ancient Chinese dumplings as professional chef James Makinson breaks down the dough hydration, filling prep, and steaming techniques highlighted in Uncle Roger's latest reaction.
19:18Ditch the traditional cinnamon roll for these bakery-style blueberry cheesecake buns. Built on an enriched yeast dough, they feature a luscious cream cheese filling, dual-textured blueberry compote, and a buttery streusel topping.
18:32A professional guide to integrating cottage cheese into high-protein breakfast menus, focusing on moisture control, texture, and structural applications in the professional kitchen.
5:58Master the art of the perfect Sicilian cannoli with Jamie Oliver and Gennaro Contaldo, focusing on blistered pastry shells and smooth ricotta fillings.
7:52Master the classic American snickerdoodle with Ree Drummond's straightforward baking method, focusing on the chemistry of cream of tartar and exact portioning.
15:13Learn how to master classic French toast with chef Alexia Duchêne, featuring techniques for custard soaking, sugar caramelisation, and stable plating accompaniments.
11:31Ditch the soggy bases. By applying a rich garlic-Parmesan butter to your baguette and pre-toasting it, you create a waterproof fat barrier that guarantees a crispy, flavourful French bread pizza every time.
3:45Discover how Chef Kenny Friederichs of Michelin-starred Restaurant Latour balances seasonal Dutch cherries with fig leaf, shiso, and timut pepper, complete with sommelier pairing insights.
8:04Go behind the scenes at three-Michelin-starred Restaurant Bareiss as Pâtissier of the Year Stefan Leitner demonstrates the meticulous assembly of his Citrus Trilogy dessert.
9:59Learn the precise techniques required for tableside Crêpe Suzette preparation, focusing on sugar caramelisation, emulsion control, and safe flambéing.
7:51Discover the precise pastry techniques behind Chef Pâtissière Bettina Ramsauer’s two Michelin-starred chocolate soufflé. Learn how the kitchen at Ösch Noir balances rich cocoa profiles with structured banana and passion fruit elements.
15:13An elegant, stable Baileys Irish Cream mousse designed for busy professional kitchens, featuring a light custard base fortified with gelatin and folded whipped cream.
10:09Master the art of chocolate tempering using the reliable seeding method. Perfect for pastry chefs looking for a clean, efficient technique without the need for a marble slab.
8:59Master the essential ratios and culinary science behind chocolate ganache. Learn how to adapt your formulations for dark, milk, and white chocolate to create flawless glazes, pipeable borders, and whipped fillings.
16:45Master the delicate art of the French chocolate soufflé with Chef Jean-Pierre's guide to perfect rise, flawless aeration, and classic table-side presentation.
19:52Master the art of the perfect fruit mousse with Chef Jean-Pierre's guide to achieving flawless structure, vibrant strawberry flavour, and a light, airy texture.
11:59Discover how to master the classic British Christmas pudding. This professional guide covers the structural role of beef suet, the science of brandy-soaked fruit hydration, and the tableside theatre of the perfect flambé.
13:37Master artisan-style sourdough without a stand mixer. Brian Lagerstrom demonstrates a streamlined hand-mixed sourdough boule utilizing smart temperature control and a lower hydration ratio for easy handling and perfect results.
16:32Master the art of premium hot chocolate with this editorial guide inspired by Joshua Weissman. Learn the science of viscosity, the role of starch emulsification, and the differences between thick Italian and spiced Mexican traditions.
9:49Mastering choux pastry requires precision, control, and an eye for consistency. We break down the key technical stages to ensure a perfect, hollow bake every time.
8:10Discover how Chef John embeds par-cooked chicken directly into a spiced, Southwest-style cornbread batter for a rustic, flavour-packed one-pan masterclass.
15:57Discover the traditional art of crafting Korean pat-sirutteok. Learn key techniques for hydrating rice flour, texturing red beans, and layering for a perfect steamed finish.
Shorts & reels
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2:29Questions from the pass
Butter leaks when the dough has under-proved or the oven temperature is too low. Ensure croissants prove at 26-28°C; any hotter melts the butter layers before the yeast structures set. Bake in a deck or convection oven at 175-180°C. If using a standard T55 flour, ensure a 25% fat-to-dough ratio for optimal lamination.
Achieve an open crumb by increasing hydration to 75-80% using a strong flour with at least 13% protein. Extend the bulk fermentation at 24°C, performing gentle stretch-and-folds rather than heavy degassing. Bake in a cast-iron Dutch oven or steam-injected deck oven at 240°C for 20 minutes before venting.
Mirror glaze runs if it is poured too hot or if the entremet is not fully frozen. The glaze should be cooled to exactly 32-35°C before pouring. Ensure the mousse has been blasted to at least -20°C. Check your gelatine ratio; standard recipes require 1% gold-grade leaf gelatine to total liquid mass.
Prevent collapse by brushing ramekins vertically with softened butter and coating with caster sugar. Use a stable French meringue whipped to medium peaks, folded into a pastry cream base at a 1:1 ratio by weight. Bake at 190°C for exactly 11 minutes. Never open the oven door during the first 8 minutes.
Blooming occurs when chocolate is poorly tempered or stored in humid conditions. For dark chocolate, melt to 50-55°C, cool rapidly to 27-28°C to form beta crystals, then reheat gently to a working temperature of 31-32°C. Keep your pastry kitchen at 18-20°C with humidity below 50% to prevent sugar bloom.
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