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.
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.
13:16Discover the culinary secrets of authentic Italian pizza dough and the commercial pitfalls of tourist traps in this professional editorial review of Guga Foods' Florence expedition. Learn how to optimise your dough programme and maximise margins with regional classics.
21:48Go behind the scenes of a rigorous six-week R&D process to discover the precise mixing mechanics, ingredient ratios, and pastry techniques required to bake the ultimate fudgy brownie with a perfect crinkle crust.
6:52Master the art of the traditional British brandy sauce with this professional guide. Learn how to emulsify dairy, cook out starches, and balance volatile spirits for the perfect festive dessert accompaniment.
3:59Master the art of the perfect classic Italian tiramisù with expert techniques from chef Danilo Cortellini. Learn how to balance textures, handle mascarpone, and ensure pristine layering.
5:49Skip the commercial tinned products and long reduction times. This professional-grade, five-minute blender method for sweetened condensed milk delivers a clean, palm-oil-free alternative that is perfect for pastry work, desserts and coffee prep.
42:29An analytical review of ten leading plant-based butter brands, examining how their distinct fat formulations and moisture contents affect both raw flavour profiles and structural performance in professional pastry applications.
12:01Discover the secrets of Ross il-Forn, a classic Maltese baked rice dish that uses an egg binder to achieve clean, sliceable portions with deep beef and tomato flavours.
9:53Streamline your pizza service with this professional guide to Neapolitan workflow. Learn how to organise your station, stretch dough without damaging the crust, and master wood-fired oven management.
12:49Master the art of the traditional Tuscan double-bake with this authentic recipe for Italian cantuccini, featuring a crisp, almond-studded crumb perfect for coffee or dessert service.
15:14Discover how to recreate a timeless British comfort classic with Chef Rik's corned beef hash pie, featuring a light and flaky traditional suet crust pastry.
26:57Learn how to bake and construct a professional-grade celebration cake with ChefSteps. This editorial guide breaks down the science of hybrid sponge cakes, smooth Swiss meringue buttercream, and the precise techniques needed for sharp, bakery-standard decorating.
8:03Discover how to transform standard puff pastry into shatteringly crisp, bite-sized pizza poppers. Chef John's miniaturisation technique prevents the dreaded soggy bottom, making these a perfect addition to any high-volume party or banquet menu.
6:15Master the science of authentic Neapolitan pizza dough with Jacob Burton's professional guide to hydration, gluten development, and controlled fermentation.
13:49Discover how to revive the classic British bacon and onion roly-poly. Learn the essential ratios of suet pastry, assembly techniques, and modern baking methods for this savoury masterpiece.
12:45Discover how to lift a classic British steamed orange sponge pudding using an ingenious, cost-effective pantry shortcut: concentrated orange cordial. This guide explores both traditional steaming and high-efficiency microwave methods.
Shorts & reels
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3:00The library is just the prep work
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