Pastry: a matter of precision

After two intense months of watching weekly TV shows dedicated to cooking and baking, I’ve decided, I’m giving it a go! If all these amateurs can do it, I do not see why I can’t. And besides, my children loooooove my chocolate cake. Let’s start?

You won’t believe me when I give you MY recipe for yogurt cake! But if I had one piece of advice for anyone handling a pastry try, it’s this, a trade secret: have the right tools. Then go for it! Sure when you will have overcooked your macarons 3 times, eventually, you'll find the right timing and the right oven temperature.

Get the tools!

The whisk? OK. The spatula? Yes. The moulds of all sizes: of course! The silicone tray? This is already done! The scale? Uh ... I don’t remember! I must have a look in the top cupboards but I’ll need a stool.

Oh no! It’s impossible! We cannot make pastry without a proper measurement tool! Baking is a science of very high precision. No room for approximately. Amateurs yes, but we all have the same needs!

Did you know, for example, that to make pasta from scratch, you have to measure the eggs? No, not count the number of eggs, I said weighing the volume of eggs. The proportions must be adhered to, to the gram. Without an accurate scale, it’s difficult to measure 15cl of egg!

Design matters too!

Today, kitchen scales are a thing of beauty. Digital display, ergonomic platform, delicious colours. Nowadays, the trend is to choose one with ultra-slim design for easy storage. With that, sure, you go from amateur to professional!

And you, measurement precision, you prefer it raspberry, plum and liquorice?

Discover the Terraillon star product, the Macaron!