Journal
Start with what you are making or the problem in front of you. I have grouped my recipes and notes by subject so you can find the ingredients, method and texture cues you need.
Explore my cake recipes and learning catalogue to connect this free knowledge to finished cake compositions. Video classes are not yet published.
Work from a formula
Start with a frequently used formula, or open the complete collection organized by pastry type.
Recipes, ingredients and technique
10 articles
Understand couverture, cocoa butter, tempering, ganache and chocolate structure before choosing or changing a product.
22 articles
Build fruit layers through purée selection, pectin, gelatin, acidity, Brix and controlled freeze–thaw behaviour.
29 articles
Control aeration, emulsion, dairy structure, gelatin set and the textures that connect an entremet.
19 articles
Plan the full journey from ring and insert to freezing, glazing, thawing and service.
40 articles
Diagnose visible pastry failures by separating formula, process, temperature, geometry and storage causes.
40 articles
Read product and ingredient behaviour before making substitutions or transferring a formula between suppliers.
98 articles
Choose a complete recipe, then open the ingredient, method and troubleshooting notes you need.
Start with a finished cake
Choose a finished cake, then move into its formula, ingredients, techniques and the problems you may need to solve.
Component recipes, ingredient choices, assembly and help with texture.
Cake layers and assembly, with component guides and help when a layer goes wrong.
Recipe, mascarpone cream, coffee soaking and stability.
Formula, surface colour, centre doneness, cooling and service.
Assembly, laminated dough and pastry cream.