Pastry Dough Quotes

You don't have to do everything from scratch. Nobody wants to make puff pastry!

Since I was a kid, baking has been part of my life.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.

When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.

Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.

I am an indifferent cook, but I can make pie.

Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

When my career in hotels was taking off in the Nineties, I went to work as a head baker in Cyprus, where I was making Danish pastries every day. I can remember that the head chef was always on my back to put more seasonal fruits in with the creme patissiere. I'd even make them with rhubarb.