The most common pastries discussed are choux, short crust, puff, and rough puff, emphasizing the importance of using the suitable pastry for each dish.
Choux pastry is unique for its cooking method, resulting in a versatile dough used for an array of desserts and savory dishes, making it a favorite in competitions.
For constructing baked structures, the type of biscuit is critical; thick, fully-baked biscuits are necessary to ensure stability, unlike softer cookies that crumble easily.
Many contestants mistakenly choose inappropriate cookies for structural tasks during biscuit week, underscoring the necessity of selecting the right ingredients to match the challenge.
Collection
[
|
...
]