The One Technique That Breaks Your Spirit? · Blade & Whisk

The One Technique That Breaks Your Spirit?

Welcome to the kitchen, everyone.

I’m about to open our first Free Classroom module! To kick things off, I will upload a video I originally made for the Crust & Crumb Academy.

But I want to build the next one specifically for you.

In the spirit of "Raw Talk," let’s get honest: What is the one pastry technique that consistently ruins your day? Whether it's a split ganache, a collapsed souffle, or temperamental choux that won't behave - drop your biggest headache in the comments. Otherwise, I have a poll to get us started.

I will film the "fix" for the most common struggle and add it to the Classroom. I’m learning the tech side of this as we go, so bear with me, but the craft stays precise.

Here are some "poll" options to get the ball rolling, but feel free to add another in the comments...

Let’s sharpen the edge. What are we fixing first?

Un-tempered chocolate

Split mousse

Poor lamination

Shrinking pastry

2 votes

16 comments