Pastry is an exact science. “One cup” of flour can weigh anywhere from 120g to 150g depending on how it’s packed. This difference critically alters the dough structure. For consistent results, please use a digital kitchen scale.

Yes. If you cannot find fresh (compressed) yeast, you can substitute it with dry active yeast. The ratio is 3:1. So, instead of 30g of fresh yeast, you will need 10g of dry yeast.

It depends. Sugar isn’t just for sweetness—it provides structure, moisture, and extends shelf life. Minor adjustments are okay, but significantly reducing sugar can ruin the texture and stability of desserts (like meringue or sponge cakes).

Most of my recipes are designed for convection ovens (fan-assisted). If you use a standard setting (top and bottom heat), increase the temperature by 10-15°C or extend the baking time. Always monitor the process visually.

In professional recipes, I often use sheet gelatin (usually 200 Bloom). If substituting with powder, the weight remains the same (1g sheet = 1g powder), but powder must be hydrated in cold water with a 1:6 ratio (1g gelatin to 6g water).

No. I strictly use 82% fat butter in my recipes. The flavor and melting point of real butter are crucial for the quality of creams and laminated doughs. Other fats will not yield the same flavor profile or texture.

Check the protein content on the package.

• For cakes and sponges: Use low-protein flour (9-10%).
• For breads and brioche: Use “Strong Flour” or “Bread Flour” with high protein content (11-14%).

In most cases-yes.

• Yeast doughs: Best frozen after shaping, but before the final proof.
• Mousses and Entremets: Freeze perfectly.
• Baked sponges: Can be frozen (well-wrapped) for up to 1 month.

This is often due to drastic temperature changes or overbaking. Cheesecakes should be baked at lower temperatures and left to cool in the turned-off oven. For tarts, ensure the dough wasn’t overworked.

Don’t rely solely on time, as room temperatures vary. Use the “poke test”: gently press the dough with your finger. If the indentation springs back slowly-it’s ready. If it springs back immediately-it needs more time. If it stays indented-it’s over-proofed.

When a recipe calls for “room temperature,” it implies approx. 21-23°C. This is crucial for creating emulsions (e.g., for pound cakes or buttercream). If ingredients are at drastically different temperatures, the batter will split or curdle.