What are the best tips that pastry chefs have?

The noted time for whatever you are baking is not a recommendation—it's more like gospel. "People really like to overthink it, especially things like mixing," says Patti Jackson, executive chef at iTrulli in New York City. read more

Despite the emphasis on precise measurements and exact timing, there are substitutes that the pros swear by in a pinch. Jai Kendall, corporate pastry chef for Rosa Mexicano, New York City, uses this trick to make cake flour: Take 2 cups all-purpose flour minus 2 Tbsp, add 2 tsp of baking powder and 2 Tbsp of cornstarch, and sift together. read more

Working with pastry requires patience and careful handling and each of the three main types – puff, shortcrust and filo – have their own quirks to consider. Observing a few basic rules for each type and for pastry in general will ensure the best possible results for your pies, tarts and parcels. read more

Infuse a flavor in hot cream and you run the risk of extracting some undesirable bitter flavors. So, if you have the time, cold infusion is better. Cold infusion takes longer but results in purer flavor. --Pro Tip Click To Tweet. When making caramel, like for a flan, have a cup of ice ready nearby. read more