Quotes About Pastry

French butter makes better pastry than American butter because it contains more fat and less water.

This same gag is used by pastry chefs to swirl chocolate or raspberry sauce through creme anglaise and allows them to charge you another three bucks a plate for two seconds of work that you could easily train a chimp to do. But.

Contrary to its legend, Paris does not offer many distractions; or, those distractions that it offers are like French pastry, vivid and insubstantial, sweet on the tongue and sour in the belly.

A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.

I remember taking a timer into a pastry exam at college, and the examiner had never seen that before, but I was adamant about precision: getting it just right and paying attention to detail.

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

You can't beat a good doughnut. It has to be a jam one with light pastry and caster sugar on the outside. If I'm really tired, I have to hunt one down, because it gives me that sugar rush to keep me going.

If there's any better place to get stoned than a rolling box full of pastry, then they didn't have the keys for it, anyway.

It often runs in families," she remarked: "just as a love for pastry does.

Danish. I'd come to believe there was no food more depressing than Danish, a pastry that seemed stale upon arrival.

Hunter, Lizzie's not even on our team!" Raven shouted after him. "Aw, he's a big sweetie pie," said Maddie. "A big, sugary banana slice of pie, cutie-sweetie Hunter." A wolf ate Maddie's basket in one toothy bite. Maddie giggled. Ashlynn was on her hands and knees, talking to a wolf. He howled back, nodding and rolling his eyes as if complaining about something in wolf language. She took a pastry from her basket and fed it to him on her palm.

the strudel on

The only thing crazier than hallucinating a fictional videogame spaceship would be to blame it on a frosted breakfast pastry.

Scales aren't just for all the would-be pastry wizards out there, either. They're a necessary tool for any serious cook as well, especially for determining ratios or servings.

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

You remember my friend Wendy Petino?" "Fellow model," I said. "Flaky as a Greek pastry." Shauna

No one on the verge of death has the strength to pile one foul word on top of another like a man compiling a layered pastry of obscene language, from the bottom of the step all the way to the top.

In baking, cooks need to understand ingredient ratios.

Back at the stove, she used a spatula to dunk the puffed-up pastries into the hot oil, making sure the edges were a warm golden brown before she scooped them out of the fryer. That was the key to making sure her beignets were crispy on the outside and pillow-soft on the inside. She plated them on one of T&J's Supper Club's signature emerald-green plates and sprinkled just the right amount of powdery confectioners' sugar on the top. Perfect.

There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

I worked from 12 to 17, six years in a bakery. I was a pastry cook.

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.

Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never once regretted. The house filling with the scent of rich, dark chocolate as the cakes rise in the oven. The treat of the moist trimmings as I even up the layers before spreading the thick custard filling between them. The fudgy frosting smoothed perfectly over the whole thing, and then immediately marred with chocolate cookie crumbs.