The Croissant a universal cresent shaped flakey pastry with a rich buttery flavour and interesting history. In this blog post we will delve into where it originated, how it’s made, and some best practice tips to get your Croissants looking and tasting spectacular. According to legend, the Croissant was invented in Vienna to celebrate the…
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Mastering the Art of Choux Pastry: A Historical Dive into its Origins, Recipe, and Method.
Choux Pastry – a delicious delicate pastry believed to have originated during the 16th century in England, Germany, or France. Brought to fame in the 18th century kitchens of Marie Antoinette, choux pastry is used to make eclairs, buns, cream puffs, profiteroles, crullers, beignets, churros, and funnel cakes. The history books tell us that originally choux pastry was either…
Recently a group of apprentices formulated a new Ube bun recipe while attending a Sweet Yeast, Basic Artisan, and Fillings class with trainer Rod. The students were encouraged to experiment with flavour profiles and looked to their Filipino heritage for inspiration. At BITA we encourage experimentation and creativity. As an industry owned RTO, we believe…