A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
I've always been hooked on baking.
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.
I lived in Cyprus for six years where I learnt all about flatbreads.
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.
Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.
My dad's an architect and my mom owned a French bakery for twelve years.
Even when I make pizza, I make it from the scratch and prepare the dough.
My cake is dough, but I'll in among the rest, Out of hope of all but my share of the feast.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
Baking is my business, and it will always come first.
