Valrhona was created by a Pastry Chef for a Pastry Chef, so every product, service and solution is created keeping this in mind. Our Chocolate and Pastry Experts from L'École Valrhona are happy to share with you some of their tips to perfect your baking.
It is often said that a pastry chef never goes anywhere without their scale and thermometer. Pastry and guessing just do not go together, so follow the indications for weights and temperatures as given in the recipes. Measure all of your ingredients carefully, and weigh them all, even liquids. When making the recipes on this site, use either imperial or metric measurements (rather than a combination of the two) for best results.
A kitchen thermometer (or even better, an instant-read thermometer), an immersion blender, a flexible rubber or silicone spatula, a baking sheet, a piping or pastry bag with tips, and a rolling pin are all essential utensils. You will even use your freezer in unexpected ways to facilitate assembling and unmolding.