Author Archives: hfletcher

Numbers and Sizes of Disher/Scoopers

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

 Whether you call them dishers, scoopers or cookie scoops, they are all designed for portion control. From scooping mash potatoes or cookies, they yield a set amount.

The interesting thing is the higher the number the smaller the disher/scooper.  Below is a chart that gives the number, the amount in tablespoons, teaspoons or cups and the fluid ounces.

Numbers and Sizes of Disher/Scoopers
Number of disher/scooper Approx. Tablespoon or Teaspoons or cups Fluid Ounce
100 2 teaspoons 0.25
70 2 3/4 teaspoons 0.375
60 1 tablespoon 0 .5
50 4 teaspoons 0.625
40 1 1/2 tablespoons 0.75
30 2 1/4 tablespoons 0.1.125
24 3 tablespoons 1.5
20 3 1/2 tablespoons 1.875
16 1/4 cup 2
14 1/3 cup 2.375
12 1/3 + cups 2.875
10 3/8 cup 3.25
8 1/2 cup 3.75
6 5/8 cup 4.75
5 3/4 cup 6.0
4 1 cup 8.0

Sunny Side Up Apricot Pastries

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Sunny Side Up Apricot PastriesYou might recognize Sunny Side Up Apricot Pastries if you own “Baking with Julia” by Julia Child. Michel Richard, the consummate baker contributed the recipe.  These are a playfull French pastry featuring puff pastry, pastry cream and apricots.  The finished pastries look just like sunny side up eggs.  I told you he is the consummate baker! Continue reading

Pastry Cream Technique

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Orange Blossom TartThis post is about the technique of making pastry cream.  See All About Pastry Cream for an in depth discussion of this French pastry essential.  This photograph features swirls of lightened pastry cream on top. Continue reading

Sarah Bernhardts – A Macaroon Like No Other

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Sarah BernhardtsWhile originally referred to as a petit four, Sarah Bernhardts can be a cookie or a dessert depending upon the size.  I have seen the various things used as fillings from buttercream to ganache.  I have used the truffle filling I made at the bakery.  Every fall, we would make these melt in your mouth Chocolate Chocolate Truffles with their rich, velvety filling, only to take them off as the weather warmed. Continue reading

Reine de Saba Cake with Candied Cranberries

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Reine de Saba CakeI found a version of this Reine de Saba Cake going through my very old files, ostensively to clean them out. It’s funny how many never make it to the waste can.  It was called an ice cream cake, but the filling isn’t really ice cream.  By whatever name, it’s very, very good….and easy! Continue reading