How to use dairy products in pastry recipes

When we work with dairy products in pastry recipes as our main flavor in an elaboration, there are certain parameters that we should take into account if we want to obtain stable, perfectly balanced textures. These parameters include creaminess, texture, and flavor.

We’ve mentioned plenty of times how important it is to control the techniques used to create textures in pastry recipes. Well, this is vital when it comes to creating the perfect tasting experience. This is something we explore in great depth in our Online Extended B·Concept Pastry Course, as well as how to better your understanding of molecules and master recipe formulation.

In the masterclass we carried out on March 16th, we were able to give you a few tips and tricks about these parameters, using dairy ingredients as our central focus.

We started off the live masterclass by asking you what the most common issues you came across when using dairy products in your recipes were, and a few of your answers were:

  • Broken or grainy textures.
  • Problems with mixing dairy products, like yogurt, with acidic fruit.
  • Difficulty stabilizing recipes containing dairy and alcohol.
  • Problems when freezing.
  • Syneresis in baked cheesecakes.

Not only did we answer your questions during this masterclass—we also explained how to properly use this family of ingredients, namely cream cheese, or Elle & Vire’s mascarpone, through recipes like tiramisu and cheesecake.

Couldn’t join us? Felt like it ended too soon? Not to worry! We’ve left you the complete masterclass (in Spanish – turn on automatic subtitles), so you can apply everything you’ve learned in your own time.

Catch you in the next one!