Basic pastry instructions

Appears in

Published 2014

It is best to use scales when making pastry and to buy a set of measuring spoons for maximum accuracy. Follow the measurements as closely as you can.
The starting temperature of your ingredients will greatly affect the end result. It is best to use room-temperature butter, flour and eggs unless otherwise stated.
I use unsalted butter for all my recipes.
I always preheat my oven to give it time to reach the required temperature, and I always bake in the centre of the oven unless the recipe says otherwise.
I do most of my baking (sweet and savoury) in a fan-assisted oven, as it is faster and gives better heat distribution than a convection oven. I have given settings for convection and gas ovens too, but you will need to use an element of discretion with regard to baking times as every oven cooks differently.