Pastries Like a Pro

Discover the art of pastry and baking

Discover the Art of Pastry and Baking

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Category Archives: Technique

Numbers and Sizes of Disher/Scoopers

Pastry Cream Technique

Candied Cranberries

Softened Butter

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Welcome to This Blog

The goal of this blog is to share not only recipes but the tips and tricks we used in my wholesale bakery of 23 years selling to hotels, restaurants, and caterers. Many of the recipes come directly from the bakery ...

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Recent Posts

Pave d’Amour – The Quintessential Celebration Cake
Effortless Tiramasu Inspired Panna Cotta
Strawberry Cake – A Little Slice of Heaven
Easy Eggs Benedict for Mother’s Day
Revisiting Yeast as it Relates to Bread

Favorite Posts

Cake Pan Prep or How to Get a Flat Cake Layer
American Pie Crust Tutorial

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