Le Cordon Bleu News, 05/25/2012
In The News
Technique : Kneading dough
Kneading is very important to distribute the yeast and allow gluten to develop
- Place the dough on a lightly floured work surface.
- Fold the dough onto itself and give it a quarter turn.
- Using the heel of your hand, push the dough forward.
- Fold the stretched dough over itself and give it a quarter turn again.
- Push the dough again the heel of your hand, fold and turn.
- Continue until the dough takes on some body and no longer sticks and resists when pushed.
- Once the dough if firm and no longer sticky, shape it into a ball.
- The dough is well kneaded when it is smooth, shiny and elastic. When you press the dough, your finger should come off cleanly and the dough should bounce back.
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The Paris Campus
Technique – Making savory jelly
A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.
Technique – making meringue
There are three types of meringue: french meringue, italian meringue and swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration.
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