Download Course Dates
New Weekend Workshop Dates: View
German Breads: (10/13-10/17)
Baking with Ancient Grains: (11/3-11/7)
Exploring the Ingredients and Techniques (09/29-10/3)
Foundation of the Pastry Line (10/06-10/10)
Cake Bases, Creams, and Composition (10/13-10/17)
Wedding Cakes (10/22-10/24)
Modern Cake Methods and Design (10/27-10/31)
Chocolate and Confections (11/3-11/7)
Formula of the Month
Pastry cream is staple in many pastry kitchens. It is often used to fill cakes, tarts, and pastries like pate a choux, napoleons, croissants and Danish. It is a cooked, stirred custard, which is defined as a custard cooked on the stove top with constant agitation. The main ingredients of pastry cream are milk, egg yolks, sugar and cornstarch. Unlike crème Anglaise, pastry cream contains cornstarch, which swells during cooking and thickens the cream.
Keimkraft®: Versatility and Nutritional Benefits
The popularity of sprouted grains has increased tremendously in the past few years. There are more and more baked goods commonly found in the market using sprouted grains, and they are no longer “specialty” products as they were before. Flours milled from sprouted grains have also become easily accessible to professional as well as home bakers, offering them a chance to expand their lines of healthy breads and pastries.
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New Ingredients and Product Trends in Bread Formulas
- Flour Characteristics
Gluten Free Baking and Alternative Bread and Flours
- Nutritional Data
- Flour Comparison
Check out The Advance Bread and Pastry Companion Videos!
Great online resource to review certain baking techniques in both pastry and baking. Over 250 videos!
Advance Bread and Pastry
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: