The Pastry Kitchen

It is such a pleasure to write about this exciting area of French cooking, which is so steeped in tradition and supported by reliable formulas that are easily mastered. Professional pastry chefs tend to be demanding, and rightly so; precision is the key to achieving perfect results in this delicate craft. The basic recipes have changed little over time because they are so dependably good.

Pastry and dessert production is often relegated to a tiny corner in restaurant kitchens, while grand hotels have specific departments for the crafting of pastry, desserts and handmade chocolates. Inspired to create a better space for Rita Weller, my excellent pastry chef at Claude’s, I built a small ‘laboratory’ upstairs, equipped with an early Australian marble-topped table, ice-cream machine, pastry oven and refrigeration. Although it was Rita’s domain, I could always tell what she was making because of her meticulous organisational routine and, because of her impeccable palate and craftsmanship, I always knew it would be perfect. Likewise, the home cook should endeavour to set aside undisturbed time to create good pastry and desserts.