3 tips to make desserts like a pro
Today Chef Daniele Paralovo will give us a few tips to turn your desserts in high pastry creations, like real pros!
A perfect custard
Use maize starch instead of flour to thicken your custard. Mix it well in a pan on the flame and let it reach 84°: food thermometers are easy to find and are quite cheap. Once the temperature is reached, lay the custard on a pan to let it cool.
Color the dough
Coloured cakes might be scenic and fun! Coloured cakes might be scenic and fun! To colour the dough just use a spoon of cocoa to regulate the tone given by the food coloring (it darkens it a little bit) and just a few drops of vinegar to keep colors vivid and bright.
Golden Cookies outside and soft inside
Secret is in the steam: put a drippin-pan at the bottom of the oven and pour on it a half glass of water. The steam will maintain the dough moist inside, while outside your cookies will be golden and crispy.
See you with next tips!
Daniele Paralovo
