5 frequent mistakes in pastry
From the very first article on my blog to this day many years have passed, and in all these years I have learnt an enormous amount of techniques and continue to learn new things related to pastry and desserts every day. In fact, one of the aspects I appreciate most about being a pastry chef and pastry trainer is the possibility of continuous learning and progress. But there is something that exceeds any other learning method I might think of… and that is the mistake. Nothing works as best when it comes to providing you with tools for future recipes and desserts. So I thought it would be a good idea to present in this article 5 frequent mistakes in pastry that I made or we all make at some point. It’s important to be aware of them and to discipline ourselves not to make them again, thus leading to an improvement in our working methods.
Not measuring ingredients properly
A fundamental element of pastry is to be constant in the products you make, both in terms of shape, but most of all in terms of taste and texture. And this cannot be achieved by using a spoon or cup as measuring or weighing ingredients. The kitchen scale is crucial for this purpose!! Of course, the success of a recipe depends on multiple factors, and weighing the ingredients properly being one of them. But if we always use the same ingredients and work in the same conditions (the same oven, for example), measuring becomes the only element that can be a surprise. During my pastry classes, I go one step further and use jewelry scales for ingredients that come in tiny amounts usually (gelatin, pectin, salt, baking soda, etc.). 2 grams of flour more or less in a bread recipe are not often a problem (especially when we’re talking about large quantities), but 2 grams of gelatin more or less certainly change the texture of a mousse recipe for instance. So, pay attention to measuring the ingredients and following the quantities written in the recipe!
Wanting to use everything you know in one recipe
Oh, what a great challenge learning pastry is ! The more you learn, the more you want to combine all the techniques into one dessert, trying to show off your skills or impress others with how much you’ve progressed or how many things you know and can do. It’s like you want to make a genoise cake, but also a chocolate cake, and maybe some citrus creams, some quince jam, and a crunchy topping, and perhaps even a mirror glaze… all in the same cake! These flavors or techniques usually don’t work together, but the need to validate yourself is high so you give in. Happily, it’s only a phase, because soon you realize that this strategy doesn’t work most of the time. You soon see that fewer elements, but with an emphasis on the quality of ingredients and the correctness of the techniques produce a much better taste and texture. So, try to limit the number of layers and techniques used and focus on how the dessert taste, what impression it leaves on tasters, how clean it looks. Dessert is actually a simple thing in the memory of most people, we just make it more complicated than we should most of the times. So here are 5 frequent mistakes in pastry – let’s explain each one and see how we can avoid making it.
Not understanding what each ingredient does and what are the basic techniques
Understanding pastry starts from the smallest grain of sugar and it actually never ends. There’s always something to learn! And I think that’s the wonderful part of pastry making! But I recommend to anyone who starts out that they study a little bit the basic techniques and understand their particularities before taking on more complex products or semi-preparations. First, you make the foundation on which you can then build, isn’t that right? I have to admit I kinda started making desserts the other way around – I knew nothing of techniques and I wanted to make an entremet. Sure, something edible turned out in the end, but I had so many problems to solve along the way. I was determined then to find answers and learn more about the techniques before taking on projects like that first entremet.
Not cleaning your working space as you go
As tempting as is to leave the dishes pile up in the sink, I guarantee you it is better to wash them as you go. As for cleaning the table or work area, it’s ideal to always have paper towels or cloth towels at your disposal, which will help you keep your workspace clean and organized. You’ll see your ingredients much better and you’ll be able to gather your thoughts much easier when your work surface is clean and tidy. At least that’s how I function. Plus, it’s also much more hygienic to do it this way! Try to develop this discipline and it will become easier over time! There is nothing more annoying than a pastry chef who leaves a mess behind them.
Not scaling all the ingredients before starting the recipe
Here’s a very common mistake that I see too often – trying to make a recipe without reading it all the way to the end or without reading it completely beforehand. And not weighing the ingredients before actually making the recipe. For example, you start whipping the egg whites without measuring the flour or sugar. What happens is that the egg whites will probably whip up too much until you’ve measured out the other ingredients and the product will turn out with a denatured texture. My recommendation is always to read the recipe first and then the preparation steps and only after that start measuring out each ingredient separately (or together if, for example, sugar is measured with flour in a bowl). Only then start making the recipe! In this way, the risk of making a mistake is much lower, and the chances of forgetting an ingredient are almost non-existent. Let’s not forget that most of the time spent in pastry is dedicated to measuring and weighing ingredients, and that’s exactly why I think this step needs to be done correctly. Additionally, if you’re making multiple portions from a recipe, write down the new quantities separately! Don’t rely on being able to mentally multiply – you’ll probably forget to multiply one ingredient and risk messing up large quantities of ingredients! Been there, done that, never again!
But above all, enjoy the process! Don’t forget that often times pastry is about trial and error and don’t forget that errors are part of the learning curve that dessert making is.