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Learning how to bake like a pro is about
understanding the techniques, MEP, and learning
the industry secret tips & tricks. Not just knowing
how to follow a recipe.
Chef Mel who trained with chefs like Pierre Herme, and Francois Payard shares the best hacks for
baking with confidence and guaranteed instaworthy results.
You’ll also find the tools, utensils and
goodies she recommends and uses daily.
Learning how to bake like a pro is about
understanding the techniques, MEP, and learning
the industry secret tips & tricks. Not just knowing
how to follow a recipe.
Chef Mel who trained with chefs like Pierre Herme, and Francois Payard shares the best hacks for
baking with confidence and guaranteed instaworthy results.
You’ll also find the tools, utensils and
goodies she recommends and uses daily.
This will facilitate the mixing
of the ingredients and allow
the mixture to be much smoother.
It also affects the texture of
your baked goods creating a nicer crumb.
If you forget to take your eggs out
early – place them in a bowl of warm
water for about 10 minutes and
they ll get to room temp quickly.
If you forget to take your butter
out in advance – Slice it into very
thin squares for easy mixing
and combining. DO NOT MELT
Having a reliable mold that you can take with you no matter where you are going is key.
This mold can be used for so many recipes including cake layers of course but also brownies, genoise, cinnamon rolls, bread rolls, puff pastry. It is so useful to have instead of having 10 different ones. Select 3 that you can use as a versatile mold for almost anything.
Check out this one Chef Mel loves it.
Every baker should have a great 9 inch cake pan it comes in handy for A LOT of recipes. It’s very reliable and works for just about any batter, bread, or loaf. Check out some of Chef Mel’s faves.
These make the cutest crumb cakes, marble loafs, pound cakes and even mini bread loaves. They freeze well too. Chef Mel highly recommends these little babies. Check them out now and start baking like a pro.
These are a really great mold to have on hand. Often times loaves start to dry out before you’ve even reached half way through. These make it easier to keep fresh, they are great to freeze and thaw quickly. They are also great to give out to friends being smaller. The mini loafs can also be used for so many different cakes from pound cake, coffee cakes, banana breads, mini bread loaves, chocolate cakes.
These come highly recommended to have on hand.
High quality baking starts with high quality ingredients. It starts with the butter. Using real vanilla rather then extract will add depth, flavor, color, and uniqueness to your dessert. Chef Mel swears by vanilla powder.
Opting for European style butter when baking really contributes to the flavors and textures of your desserts. The higher fat content will give you a flakier crust, and a more golden color.
Imagine scraping the inside of a vanilla bean and delicately letting
it dry. You are left with the best part of the bean and the best flavor.
The French Culinary term which means “putting in place”. It refers to the process of prepping, weighing, and chopping of all your ingredients.
Assembling all of your needed utensils, tools, and setting your oven to pre heat (if needed).
The French Culinary term which means, create a water bath. Simply place a bowl in a small sauce pot with a small amount of water at the bottom. Bring water to a boil, and reduce heat to keep the steam. This technique is often used for things like melting chocolate.
Butter that is placed in a bowl in the microwave and GENTLY heated to slightly melt and allow to become very creamy.
Whisk in between heating to never MELT the butter we want a texture similar to hand lotion. Soft, creamy and still un melted.
Top 10 tools any pastry Chef should have!
