Pastry Maestra https://pastry-maestra.local Free Video Tutorials on Baking, Pastry making and Creating Desserts. Have a sweet life! Sun, 13 Feb 2022 12:12:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://pastry-maestra.local/wp-content/uploads/2017/07/favicon.png Pastry Maestra https://pastry-maestra.local 32 32 Hidden Surprise White Chocolate Bark https://pastry-maestra.local/candy-recipes/hidden-surprise-white-chocolate-bark/ Tue, 11 Feb 2020 08:00:33 +0000 https://pastry-maestra.local/?p=10576 Y

ou know the age-old dilemma about what came first - the chicken or the egg? Well - let me tell you - first there was the liquid chocolate! :)

]]> Cake Pops – Cake Balls on High Heels! https://pastry-maestra.local/cakes-and-charlottes/cake-pops-cake-balls-high-heels/ Thu, 11 Aug 2016 10:32:42 +0000 https://pastry-maestra.local/?p=6760 R

emember cake balls? Chocolate coated, ball-shaped, dense mixture of leftover crumbed cake, chocolate, jam or a filling of any kind is always a highly appreciated and popular item in any pastry shop, in spite of the fact they are made of leftovers! Go figure!

]]> How to Make Tempered Chocolate Decorations https://pastry-maestra.local/decorating-techniques/how-to-make-tempered-chocolate-decorations/ Thu, 07 Apr 2016 19:38:54 +0000 https://pastry-maestra.local/?p=6511 D

ecorations made of chocolate are the most beautiful and sophisticated display of pastry chef’s skills when done properly, but they are also fun to make! That’s what I like the most about being a pastry chef – you get to play with chocolate all day long and on top of that – you get paid! It’s a sweet life!

]]> How to Temper Chocolate https://pastry-maestra.local/basic-techniques/how-to-temper-chocolate/ Tue, 23 Feb 2016 09:17:06 +0000 https://pastry-maestra.local/?p=6324 H

ave you ever bought a chocolate bar or a chocolate bonbon, and when you impatiently opened the sweet package, you discovered an unappealing layer of something white on the surface of your supposed-to-be-pleasurable snack? And if you took a bite of that chocolate, it crumbled in your mouth in a kind of sandy way? Well, don’t worry, that chocolate bar wasn’t old or spoiled, and the white thing is not fungus, no – the problem is in a process called the ‘tempering’.

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