Baking French-styled cakes is an art and a science and not something that can be mastered very easily. But once you have practiced and honed the skill, you will find that it’s a fairly simple proposition. The success of French-style baking lies in acquiring the best possible ingredients- the freshest eggs and very high-quality flours & sugar and ensuring that you are using the purest butter – As a matter of fact, that is the starting point of any good cake.
What is Ganache:Ganache is a chocolate and cream concoction that can be found in different avatars in baked products. It’s essentially a French word and is used to describe a pastry icing, liquid coating or a filling.
The Ganache HistoryA large percentage of cooks believe that the Ganache is of Swiss origin and that it was their chocolate-making skills that brought it into existence. The first recorded mention of this liquid filling or coating was made in 1850;
Following the Trail of Pastries in a French PatisserieFrench pastries are all the rage across Australia and there really are just too many to cover on this one page. They come in a variety of delicate delicious creations which are great with a nice cup of coffee, as a snack to tie you over before lunch or dinner or as a treat as you catch up with friends and family. With so many to choose from, let’s take a look at some of the more popular pastries that you are sure to find in a French Patisserie:
When you are cooking with chocolate, one of the first decisions you have to make is to decide what kind of chocolate you will use. For cakes, a larger percentage of people use baking chocolate or semi-chocolate chips. The former will need an addition of sugar and it has a very dense texture and is easy to work with. If chocolate is the only ingredient; dark chocolate will be favoured over other varieties. But there are a number of other types of chocolate to choose from such as: