READING RECIPES

It is really important to read the recipe through .....
Forget what wiz bang machinery you are using ...... you must know what to look for when combining ingredients .
It`s about timing , measurements , temperature  and weights.
So in class today , I asked as normal for the recipe to be read through , I also made everyone aware that there were rules to be adhered to.
1. Measurements must be exact
2.Follow the recipe to the word
3. Do not open the oven , not even to peep , choux pastry relies on the steam in the oven to make the pastry.
4. Ovens must be a solid heat before use.
5. Pastries must be cooled on the oven tray before moving .

RESULTS
1. lot of pastry had to be remade .
2 lots of éclair shells collapsed because they were removed from the baking trays as soon as they came out of the oven .
These were a result of not listening to my instruction to follow the recipe .....

This was a fun class and though piping skills are poor we did learn to improvise and made profiteroles .
For the groups first attempt it was a really good effort , but had they taken time to read the recipe it may have been without failure.