As wonderful as it would be to go into a five star restaurant and land the job as head pastry chef, it actually takes a lot of dedication in order to get anywhere near that position.  Potential pastry chefs have to be willing to start small and perform a lot of menial tasks in order to get their foot in the door.  It’s so important to start at the right place and this extends to looking up recipes, experimenting with different ingredients, and learning how to work the right appliances.  A food processor can be a great tool for the aspiring pastry chef and here are some reasons why.

Food processors knead bread quickly

When you’re starting out it’s generally okay to take a few short cuts when it comes to baking.  Sure, learning the basics is important but doing everything by hand can be overwhelming for the new chef.  A food processor is great because it can actually knead and mix dough.  This takes away the most tedious part of the baking process and it allows for more experimentation when it comes to new flavors and ingredients.  It also gives the aspiring chef a general idea of how long it should take to mix and prepare dough.

Processors are great at making fillings

Any respectable pastry chef knows that fresh fillings have to be used when making pies and cakes.  Pre-packaged and canned ingredients just don’t cut it in the professional culinary world.  Because the process of pureeing and mashing is really annoying to do by hand, it’s a great idea to use a food processor to carry out these tasks.  It’s also a great opportunity to mmix different ingredients to find new and exciting flavor combinations.

Food processors are good at grinding small ingredients

Smaller items like walnuts and pistachios are often put into pastries like cakes and tarts.  Chopping up nuts with a knife takes a lot of time and it’s not exactly the most efficient way to do it.  Furthermore, sometimes these ingredients can be unevenly and unusually cut when done by hand.  A food processor can chop up nuts evenly and all it takes is the simple push of a button.

Processors are great for savory dishes as well

Most pastry chefs will at some time want to experiment with “regular” cooking.  In fact, many culinary schools make it mandatory for all of their students to learn the basics.  A food processor is still terrific for savory dishes because it can chop and mash ingredients and it’s great for making soups and sauces.  It’s also important to know how to work a food processor since most professional kitchens will have them.

It’s pretty obvious that food processors are really important to the development of aspiring pastry chefs.  They take out all of the leg work so experimentation and play can take place.  For those who need suggestions for quality food processors, check out this site for great recommendations and reviews.  Aspiring chefs should never be afraid to get a little help when it comes to chasing their dreams.

Most pastries are filled with a fruit or cream filling which is meant to tempt the palate with sugary or sweet taste. But why not try something different, and add beef pastries to your next menu! This unique delicacy is served warm, and offers a twist on tradition. So why not surprise your guests with a truly delightful dessert, with a bit of spice to add some flair?

Beef and Vegetable Pastry
If you are searching for a pastry that offers a twist on traditional beef and potatoes, this is the perfect solution. These bite-sized desserts are easy for an amateur pastry chef to make, and are the perfect appetizer or can tempt your guests taste-buds at the end of the meal.

Ingredients
1 tablespoon vegetable oil
1 brown onion, chopped
1 teaspoon salt
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon chili powder
1 garlic clove, crushed
300g lean beef mince
400g Sebago potatoes, peeled, diced, washed
1 tablespoon lemon juice
1/3 cup coriander leaves, chopped
3 sheets frozen ready-rolled puff pastry (substitute with a homemade puff pastry if desired)
1 egg, lightly beaten

Directions

• Add oil to a large frying pan, and heat over medium heat. Add onions and salt, and for 5 minutes or until the onions are cooked through (soft).
• Increase pan heat to high, add cumin seeds, turmeric, chili powder and garlic. Cook for 1 minute, or until an aroma is released.
• Add beef mince, and cook until browned (approximately 5 minutes.)
• In a separate large dish, microwave potatoes on high for 5 minutes on 100% power. Remove and check for tenderness. If not cooked, heat for 30 second intervals. Mash potatoes when done.
• Combine mince mixture with the potatoes, blend well.
• Allow blended mixture to cool completely. Add lemon juice and coriander.
• Preheat oven at 400 F.
• Get a large baking tray and line with parchment paper.
• Open the puff pastry sheets and cut into 4 equal squares.
• Place a spoonful of mince filling in the center.
• Fold pastry in half on the diagonal (to form a triangle), seal the edges by using a fork to press closed.
• Brush the pastry with egg (will create a warm golden brown when baked.)
• Cook for 16 to 20 minutes, watching the exterior to ensure it turns a golden brown – and is not undercooked or burnt.

Curry Beef Puff Pastry
Are you searching for a way to add a bit of spice to your desserts at your next casual get together or formal party? The addition of curry is sure to spice things up, for your palette and dinner service.

Ingredients
1 chopped onion
2 tbsps curry powder (optional, measure to taste)
1 lb lean ground beef
soy sauce
2 puff pastry sheets, frozen or made from scratch
1 egg, beaten

Directions

• Heat oil in a pan over medium heat, and sauté onion until soft.
• Add curry powder and ground beef. Cook lean beef completely, adding soy sauce and salt to taste before the meat is cooked all the way through. Check the beef for doneness before moving onto the next step.
• Remove pan from heat and place to the side, allowing the mixture to cool slightly.
• Preheat oven to 400 F
• Cut puff pastry sheets into 9 squares total.
• Place a spoonful of beef into the square and fold into a triangle. Press edges closed with a fork.
• Place finished pastries on a cookie sheet, and brush top with egg.
• Bake approximately 20 to 30 minutes, or until the tops are medium golden brown.
• Serve this pastry hot.

Few aromas can fill your home with a sense of warmth and trigger memories of childhood. Baking cinnamon rolls can do just this, and this dessert is considered a favorite comfort food for many. One of the easiest recipes to learn as an amateur pastry chef, there is one embellishment that can not be forgotten. Making cinnamon roll icing and drizzling glaze across the top of these golden brown pastries adds the perfect finishing touch. Considered ideal dessert or snack items, this confectionery delicacy can be enjoyed alone or with the company of friends, family and guests with a cup of tea or coffee. But what is the best part about making this dessert topping? It can be mixed and perfected in about 10 minutes, and only consists of 3 ingredients!

Ingredients for Cinnamon Roll Icing
3 cups Confectioners sugar
3 tbsp. milk or cream
1/2 tsp. vanilla

Steps for Making Icing for Cinnamon Rolls

• Place the confectioner’s sugar in a large mixing bowl, making sure any lumps or clumps are broken apart.
• In a separate medium sized dish, combine the milk/cream and vanilla. Blend completely.
• Slowly add the milk/cream and vanilla mix to the confectioner’s sugar. Watch the consistency change as you blend ingredients with a whisk. (Hint: for a thinner glaze, add more milk/cream. To create a thicker icing, increase the amount of confectioner’s sugar.)
• Put the mixture in a pastry bag (make sure to seal the end temporarily) or pour the cinnamon roll icing into a plastic bag. Open the end or snip the corner (for the latter option), which will allow you to spread the glaze across your golden brown cinnamon rolls.
• Apply the icing evenly, or use a swirl motion for a decorative effect.

Cinnamon rolls are never complete without the icing, and this easy to follow recipe that will give you perfect results every time. So what are you waiting for? Express your creativity and love for desserts by making a batch or two and then share them with family and friends!

One of the most versatile ingredients in any pastry chef’s pantry of ingredients, nuts – or more specifically almonds can add a unique flavor and texture to any dessert dish. Individuals who are new to using this food item should start with smaller, easier recipes (such as a pastry crust). By working with a recipe you have probably already mastered, your will achieve success faster, and gain more confidence in the kitchen. Have you already conquered this dessert essential, and are ready to work on more complicated confectionery delights? Then why not try the Cherry Almond Crisp! Both of these ideas are sure to be a challenge that will eventually tickle your nose and palette soon after they leave the oven.

Almond Pastry Dough
If you want to create pastry dough for pie crusts, tarts and other dessert items, why not add a bit of flair and creativity by adding almonds? This unique confectionery treat will be sure to delight the taste buds of your friends and family at any social event or casual get-together.

Ingredients
1/4 cup slivered, blanched almonds, lightly toasted and cooled
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk
1/4 teaspoon almond extract
3 tablespoons ice water

Directions

• In a food processor, add the flour, sugar, almonds and salt. On the pulse setting, blend the ingredients carefully – making sure not to over mix. Add the butter and egg, and choose the pulse setting again.
• Blend until the ingredients form a ball, adding ice water as needed. Be careful not to blend the ingredients for too long, otherwise your almond pastry crust will be flat, instead of light, airy and flaky.
• Place dough in a large glass bowl. Cover with plastic wrap and allow too chill in the freezer for at least 45 minutes.
• Allow dough to return to room temperature before use. Freeze and store unused portions of the almond pastry dough for future use.

Cherry Almond Crisp
An amazingly simple recipe, this dessert is sure to tempt everyone’s taste-buds. A confectionery delight that only appears complicated, this creation is easy enough for an amateur pastry chef to bake, and end up looking like a professional.

Ingredients
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Dash nutmeg
1 1/2 sticks cold butter
1/2 cup slivered almonds
Four 12-ounce bags frozen tart cherries
1/4 cup cornstarch
2 teaspoons almond extract
Vanilla ice cream (optional)
Whipped cream (optional)

Directions
Preheat oven to 350 degrees F.

To Make the Almond Crisp Topping

• Combine flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg in a large glass mixing bowl.
• Cut the butter into 1 inch pieces, which will be small enough to be broken down with a pastry cutter or specialized pastry blender.
• Add the butter to the mixture, and blend until small crumbs form using one of the above pastry chef tools.
• Add the almonds, and blend completely.

Create the Almond Crisp Filling

• In a medium glass mixing bowl, place the frozen cherries and other 1/2 cup granulated sugar, cornstarch and almond extract. Combine gently, without breaking the cherries.
• Place 8 ramekins (miniature dessert dishes available at locations such as Amazon and Target) on the counter-top and divide the cherry mixture evenly into each dish.
• Top with the crumb mixture. Place ramekins on a large baking pan.

Baking Directions
Bake for 45 minutes or until the top is golden brown in color. Do not remove if the topping appears undercooked.

Are you searching for a chocolate dessert creation that is not only visually stunning – but amazingly delectable? A recipe easy enough for a beginner pastry chef to create, cinnamon roll bread pudding is easy mix and bake. Ideal for any situation, from personal dinner to social event, these confectionery goodies are sure to delight everyone’s taste buds from start to finish!

Ingredients for Cinnamon Roll Bread Pudding
2 Small boxes Instant Vanilla Pudding Mix
2 (12 ounce) cans of condensed or evaporated mild
1/2 teaspoon vanilla extract (almond extract can be used as a substitution)
1/4 cup sugar
1 egg
1/2 teaspoon pumpkin pie spice
1 lb cinnamon rolls (store bought or homemade, use sugar coated for an even sweeter taste)
1 1/2 cups chopped dates or raisins (optional)
1/4 cup chopped almonds or pecans (optional)
4 tablespoons butter

Mixing and Baking Directions

• Cut the cinnamon rolls into one quarter sized pieces. Cut butter into slender 1 inch pieces. Set aside.
• Preheat oven to 350 degrees for 10 to 15 minutes.
• Lightly spray a 3 quart casserole pan with cooking spray, and set aside (away from the heat.)
• Whisk together both boxes of pudding mix, milk, extract and pumpkin pie spice. Once completely blended, add roll pieces, and raisins and pecans. Stir until the bread is well saturated with the mixture – but not soggy.
• Pour mixed ingredients into the casserole dish, place butter pieces on the top.
• Bake for 1 hour or until completely cooked (can take up to 1 hour 10 minutes or slightly more or less.) Test for done-ness by placing a knife in the center. If the blade is clean when removed, the cinnamon roll bread pudding is completely done.
• Serve warm on a plate, personalized dish setting or decorative glass (ideal for guests, celebratory and holiday events.)

Learning how to make cinnamon roll bread pudding is easy, even for a novice who is just discovering pastry chef cooking skills and techniques. And more advanced individuals can easily modify this dessert to achieve the perfect level of sweetness and mixed textures. The really adventurous individual can even add their own cinnamon rolls from scratch to create a signature pastry chef dish for their friends, family and guests to enjoy.

Creating puff pastries can be intimidating, especially if you are new to the pastry arts and are beginning to experiment in dessert creation. However, this component is key to many dessert designs – and forms a shell that contains confectionery blends (such as sugar and cinnamon, cream fillings, cheeses, fruit pieces and fruit fillings. If you are an amateur who is not bold enough to make your own puff pastry sheets from scratch, you can buy them in the freezer section, which are ready to thaw and use. However if you are brave enough to try your hand at this delicate blend of ingredients, follow the recipe below and learn how to make puff pastry sheets with only 5 ingredients.

Puff Pastry Sheet Ingredients
4 ounces of butter
8 ounces of flour
½ teaspoon of salt
3 drops of lemon juice
cold water

Quick Tip #1
You may notice the ingredients are given in weights and not cup measurements. The use of a scale allows you to measure the exact amount of ingredients needed each time – making the recipe more precise (like the recipe’s professional pastry chefs follow) and allow you to duplicate results exactly, each and every time.

Directions for Mixing and Rolling Puff Pastry Sheets

• Sift the flour into a large bowl. (The process of sifting separates the grains into a fine powder and eliminate clumps, which can impact the final taste and texture of your dessert.)
• Cut the butter into small 1 inch pieces. Add the butter and lemon juice into the flour.
• Slowly add cold water and mix the ingredients until they start to bind together and form dough. Do not add too much water and do not over-mix.
• Place the dough on a floured board or counter-top and rub flour onto your rolling pin. Working from the center and moving outward, roll the pastry into a long strip.
• Fold the strip into three parts (like a tri-fold letter) and press the edges together. Doing this is called creating a turn.
• Rotate the dough strip 180 degrees and flatten into a strip. Fold into three parts like you did the step before. Repeat this process 4 more times. (The process of creating turns allows air and butter to get trapped in the folds. This is how the puff pastry becomes flaky and airy during the baking process.)
• Roll into the desire size and shape for the puff pastries you are creating. Because there are so many different shapes and fillings, you are now only limited by your imagination and creativity!

Quick Tip #2
Brush an egg wash over the top of your puff pastries prior to baking. This will help enhance the golden brown color you wish to create when they are finished baking.

Quick Tip #3
Use a sharp knife or assorted pastry chef tools to cut the dough. Doing so will make your puff pastries appear professional when designed, filled and baked.

Learning how to make puff pastry sheets is easy, and they only take 30 to prepare. By understanding the ingredients, proper creation of turns and baking to perfection, you are on you way to learning the basic techniques and methods of professional pastry chefs.

Just because you stick to a vegan diet does not mean you should miss out on the sweetness of desserts – especially puff pastry. Compared to traditional puff pastry recipes, making a vegan styled version can be ingredient, time and labor intensive. However, all of your hard work will be rewarded when you take a bite into a mouth-watering, flakey pastry filled with fruit, creams and confectionery delights (such as cinnamon and sugar.)

Easy Tip #1: What if I Don’t Have Access to Vegan Butter?
Because this is a vegan recipe, vegan butter is the preferred option to use. However, this ingredient can be difficult to find, especially if you do not have the same resources as a professional pastry chef. One option is to make your own version of vegan butter, while the other (easier) option is to substitute this ingredient with Non-Hydrogenated Stick Margarine.

Dough Ingredients
1 ½ cups bread flour
1 ¼ cups all-purpose flour
1 ½ teaspoons salt
1/2 cup Vegan Butter
1 cup ice water
1 1/2 teaspoons lemon juice

Butter Square Ingredients
1 1/4 cup Vegan Butter
1/4 cup Vegan Shortening (substitute with regular shortening if desired)
1/4 cup all-purpose flour

Easy Tip #2
Before blending the butter or shortening, cut into 1 inch squares. This will prevent you from over-mixing the ingredients, which can impact the final texture of the puff pastry.

Directions for Mixing the Dough Ingredients

• Sift both types of flour into a large mixing bowl, and add salt. Combine with a whisk to form an even mixture.
• Add the cut pieces of Vegan Butter, and blend using a pastry cutter. (This use of pastry chef tools will teach proper blending techniques to novice and amateur hobbyists.) Mix until the texture changes to form pea-sized pieces.
• Add small amounts of ice water and lemon juice and blend with a mixing spoon until the butter pieces “disappear.”
• Place the mixture on your counter or cutting board and knead for approximately 30 seconds.
• Roll the dough into a ball and cut an X-shape into the top. Place in a large glass bowl and cover tightly with plastic wrap. Refrigerate for a minimum of two hours.
• At this stage you can begin preparation of the butter square or wait an hour before beginning.

Preparation of the Vegan Butter Square

• In a large mixing bowl, add 1 1/4 cups Vegan Butter pieces, the half stick of shortening pieces, ¼ cup all-purpose flour and mix until completely blended.
• Transfer the mixture to a sheet of plastic wrap and shape the ingredients into a 6 inch square.
• Wrap the plastic around the Vegan Butter Square and refrigerate for at leas one hour.

Directions for Combining the Dough and Butter Square

• On a lightly floured surface, place the dough and roll from the center and move outward. (Also, make sure to flour the rolling pin as well before beginning.)
• Continue this process, lifting the dough occasionally to prevent sticking, until a 12 inch square is formed.
• Place the Vegan Butter Square on the center of the dough square in a diagonal direction.
• Fold the dough over the Vegan butter and pinch the ends together to form a seal.
• Roll the “block” in an outward direction until it is formed into a 14 inch square. Flour your working surface and rolling pin as needed.
• Start creating “turns” by folding the dough as if it were a tri-fold letter. Completing this step is considered one turn.
• Rotate the dough 180 degrees and repeat the three fold process.
• Wrap the dough in plastic wrap and refrigerate for at least one hour, which will allow the dough to become more pliable. The dough can sit in the refrigerator for one day if desired – but should not sit for more than 2 days total.
• Remove from the refrigerator and place on a floured surface, rolling the dough to form another 14 inch square. Repeat the process of creating two steps of turns as mentioned above. Refrigerate for at least one hour and repeat this step once more.
• The dough is now ready to use in any puff pastry recipe (which includes such delights as tarts, buns, twists and pie crusts – to name only a few) and can be filled with anything from confectionery mixes to fruit.

Perfecting this recipe and mixing techniques can take time, but once these skills are mastered you will be able to create a vegan puff pastry that consists of layers that are flaky – and simply melt in your mouth!

Learning how to make pastry dough is one of the first steps an amateur pastry chef can take at home to learn basic skills and techniques used in this occupation. This type of dough is not only used for pies, but is also a key component for tarts, puff pastries and other desserts that use a “shell” to contain their ingredients. Mastering this easy recipe can help you progress to other, more complex pastry dough recipes that are used by master pastry chefs.

The key to perfecting this easy pastry dough recipe is to not only follow the mixing and baking steps, but to learn the tips and tricks that can prevent you from overcooking, under-baking and uneven baking – which ultimately allows you to create a perfectly flaky, mouthwatering dessert crust for you, your family, friends and guests to enjoy.

Ingredients
5 c. sifted flour
4 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 c. shortening
2 egg yolks

Mixing of Ingredients

• Sift the flour into a large bowl. This will remove clumps and ensure the flour is in a finely powdered state. This will also ensure the pastry dough is flakey and airy in texture when properly baked.
• Add sugar, salt and baking powder. Combine ingredients well before progressing to the next step
• Cut the shortening into the flour. (Don’t know what it means to “cut” in the shortening? This technique uses a pastry blender to combine the shortening and flour mixture. Or use two knives to make parallel cuts in the shortening that has been added to the previous mixture. Continue this process until the shortening is completely blended into the flour, salt and baking powder. Also, make sure not to over-do this step, otherwise the dough will come out flat in texture.)
• Place the egg yolks in a separate measuring cup, and mix well with a fork. Add water to make 1 scant cup. (What is the definition of a scant cup? It means to add enough water to make “no more than” 1 cup.)
• Add eggs to the flour mixture, and combine with a fork until a soft ball of dough is formed.

Easy Tip #1
Refrigerate the dough (covered) for at least 45 minutes. This will make spreading the pastry dough easier in the next step.

Flattening and Finishing

• After the pastry dough is chilled, rub flour on a flat surface (such as the countertop or cutting board) and on the rolling pin.
• Place the ball of dough in the center, and start rolling the mixture from the center and move outward. Do this motion in all directions to create an even thickness and consistency. Also, occasionally lift the dough to prevent it from sticking to your workspace surface.
• Add flour as needed, to prevent sticking – but do not over-flour.
• Gently lift the finished piece into the pie plate, or cut shapes as required for other dessert recipes.

Easy Tip #2: Dealing with Pale Baked Crusts
A pale crust is one of the most common problems an amateur pastry chef will encounter. This often indicates the pie, tart or other dessert item was undercooked – and simply need more time in the oven. Also this issue can arise if you are using a traditional shiny non-stick metal pan instead of a traditional aluminum or glass pan used by professional pastry chefs.

Easy Tip #3: Pie Crust is Tough, Not Flaky
The ingredients used in pastry dough can be easily over-blended. This can cause the dough to become “tough” and “flat” when baked. To avoid this issue, observe the changes in the mixture carefully, and stop mixing when the ingredients are mixed. Do not continue blending to “make sure” all the ingredients are combined. Also, adding too much flour or water can cause this common issue to arise.

Learning how to make an easy pastry dough for pies and tarts is one of the beginning recipes any amateur pastry chef should master before progressing to tougher projects. And by learning these basic skills and techniques, it will be easier to move on to other recipes (such as puff pastries) which require advanced methods to create the perfect dessert.

One of the most essential components of desserts, pastries and other confectionery delights is the cream filling that is sweet to taste, and will dazzle the taste-buds. When mixed and added correctly, this type of custard filling will add to the “sweet” perfection of the recipe. However, this addition can also lead to a baking disaster if an amateur or professional pastry chef does not use the right ingredients or technique.

But this component is not only found in cream puffs, éclairs and other similar types of dessert pastries, but can also be an ingredient or “base” for other recipes. Some ice creams and soufflés use this ingredient to add to the taste and texture to main dishes or other confectionery delicacies.

Utensils and Tools
Making pastry cream filling relies not only on the ingredients, but on the proper pastry chef tools, utensils and blending techniques. Before you begin, make sure to have the following components on hand, including:

• Whisk
• Two Saucepans
• Mixing Bowl
• Large dish or deep cake pan for a water bath (Used to cool the pastry cream filling, prevent curdling of the eggs, and avoid overcooking)
• Ice

Pastry Cream Filling Ingredients

• 2 Cups of Whole Milk
• 1/4 Cup Cornstarch
• 1/2 Cup Sugar
• 1 Large Eggs
• 3 Egg Yolks
• 4 Tablespoons Unsalted Butter
• 2 Teaspoons Vanilla
• Salt (Pinch)

Making Pastry Cream Filling

• Prepare an ice bath in the large pan and set aside.
• Combine 1/2 cup whole milk with the cornstarch, and stir until the ingredients completely dissolved. Whisk the 1 whole egg and 3 yolks together and add to the previously created mixture.
• Add remaining 1 1/2 cups of whole milk, sugar and salt in a separate saucepan and bring to a boil over medium heat. Make sure not to overheat the mixture or heat the ingredients, causing the milk to boil over – this will ultimately change the final taste and texture. This will also prevent the mixture from accidentally burning to the bottom of the pan.
• Once the mixture has reached a gentle boil, remove from the heat and transfer it to the second saucepan. This will prevent the pastry cream filling from overcooking. (This technique is essential to anyone who dreams of becoming a pastry chef to learn.)
• Allow the mixture to cool for 5 minutes away from the heat of the stovetop.
• Add the egg mixture created in Step 2 to the hot milk in the saucepan. Make sure to whisk constantly to prevent the eggs from curdling. Apply medium heat and continue mixing until the combined ingredients reach a boiling point.
• Continue to mix until a trail appears in the whisks path. (Approximately 4 to 7 minutes.)
• Remove from the heat and add butter, vanilla extract and/or other flavoring ingredients.
• Place the saucepan in the pre-made ice bath.
• Occasionally stir the pastry cream until cool, which can take up to 30 minutes or slightly more.

Tips and Tricks to Improve Your Pastry Chef Techniques

• Letting the eggs curdle is one of the biggest mistakes beginning pastry chefs make! Whisking the mixture constantly can prevent this from occurring while you are preparing this tempting recipe component.
• Always add flavors such as vanilla extracts, flavored liqueurs, fruits flavoring and chocolate last – otherwise the flavor may be reduced during the creation process or the final texture of the pastry cream mixture may be altered.

Learning how to make pastry cream filling can take time, and often the first few batches are far from perfection. However, this recipe can be easily mastered – and is one of the foundation recipes and uses basic techniques essential for the success for any amateur and professional pastry chefs.

One of the most common types of flour used in professional pastry chef recipes is called cake flour. However, while you are working in an established kitchen or perfecting your amateur techniques, you make encounter a recipe that calls for pastry flour instead. This ingredient is similar to cake flour in a number of ways, but is not the same thing – even though the terms can be used interchangeably. Substituting all purpose or cake flour is one alternative you can use if you find yourself without this essential ingredient. But be prepared for unexpected or unreliable results, because this seemingly minor change can taste the taste, texture and consistency of the recipe.  Learning how to make pastry flour can be a useful technique in a professional setting or at home trying a new dessert item, and you find yourself in a bit of a pinch.

What is Pastry Flour?
There are three types of flour used by professional pastry chefs – cake flour, all purpose flour and bread flour. All of these types have a different texture, consistency and protein content – which ultimately impact the taste and texture of the final dessert creation. While amateur pastry chefs may use these three types interchangeably, regardless of what the recipe calls for, doing this will not improve your baking skills and creation techniques.

Individuals who are starting to become a pastry chef (either as an occupation or a home hobby) may use cake flour, with the assumption it is the same as pastry flour. This theory is extremely common, but is also incorrect. Pastry flour is not routinely called for, which is why substitutions or mixing your own batch of flour is common practice. True pastry flours are high-starch and low (average of 8%) in protein. This combination of elements will produce a dessert that is delicate in texture and tends to “melt in your mouth” when compared to other pastries and confectionery creations.

How to Make Pastry Flour
If you find yourself creating a new recipe that calls for this ingredient, where is a pastry chef going to find an appropriate alternative? The easiest solution is to create your own pastry flour mixture with the existing ingredients that are on hand!

There are two possible ways to make a pastry flour mixture:

• Create a batch using half cake flour and half all purpose flour. Do not substitute other types of flour if you do not have these ingredients on hand – otherwise you will change the taste, texture and consistency of the final dessert product. Be sure to mix these two ingredients completely before adding it to the recipe.
• Combine two tablespoons of cornstarch with slightly less than 1 cup of all purpose flour. Keep in mind when measuring any of these ingredients, make sure they are not packed (but are loosely grained) when being measured from the package. Also, always spoon the flour into the cup to maintain the loose texture – and never pack any type of flour into a pastry chef measuring utensil or spoon.

With this easy recipe, a pastry chef will never have to worry about being without this essential ingredient. The end result will be a dessert mixed and baked to perfection – and your guests and customers will never know that you were caught in a confectionery dilemma before their arrival!