- Vanilla Bean Paste – I always use Nielsen-Massey’s pure Vanilla Bean Paste instead of Vanilla Extract when baking. It has a rich vanilla taste and beautiful, real vanilla bean specks from the vanilla bean pod. You use it in the same amount as Vanilla Extract (1 teaspoon vanilla bean paste = 1 teaspoon vanilla extract).
- Almond Bakery Emulsion – I use Almond Bakery Emulsion instead of Almond Extract. Professional bakers use emulsions over alcohol-based extracts. The flavors are more robust and won’t “bake-out” when exposed to heat.
- When rolling out a pastry dough, place the dough between two sheets of parchment paper and roll out (no flour needed) until it is the thickness and diameter that you need. Lift off the parchment paper and lay back down (both sides) throughout. This will ensure you can continue to roll the dough without any tension.
- Manufacturers of almond flour have different textures. For a French pastry fine or extra-fine is best. If you find one that is a thicker texture, pulse it in a food processor or spice grinder but make sure you don’t turn it into a paste.
- Garlic Cloves – The sprout in the center of the garlic clove is called the germ. When garlic is young, the germ is pale, small and tender. As the garlic ages, the germ turns green, is larger and develops an unpleasant flavor. Slice the garlic clove in half and remove the germ before using.