Pastry
4 articles
Butter, Temperature, and Fold Geometry: The Science of Flaky Laminated Dough
Achieving flaky laminated dough relies on creating thin, continuous layers of butter between dough sheets. Mastering this technique requires precise control over butter quality, temperature, and folding geometry to build the desired architecture.
Mastering Galettes: Prevent Soggy Bottoms with These Expert Tips
To ensure a galette's crust is perfectly crisp, not soggy, bakers must push past 'golden brown' and bake until it resembles rich toffee or dark caramel.
Master Tiny Tomato Galettes with This Simple Summer Recipe
A single recipe for black-pepper-spiked dough can yield eight individual tomato galettes, two large pies, or one extra-large rectangle, offering unexpected flexibility for summer entertaining.
BA Bake Club shares savory June pastry recipe
This June, Bon Appétit's Bake Club is ditching traditional sweets for Tiny Tomato Galettes, a savory pastry featuring black-pepper-spiked dough and garlicky Parmesan mayo.