dough

September 26, 2017

dough

As a professional chef/baker, I’ve worked with many types of dough from pliable pie crusts to stretchy breads, sticky cookie dough to smooth pasta sheets. Doughs are free-standing and can be molded into a shape, in contrast to a more liquid cake batter which needs to be poured into a form.

For me, new ideas and flavors emerge out of working with dough. I like to consider meringue to be a type of dough. Meringue acts like dough because of its ability to take on different shapes - when forming crisp vacherin shells, macaron cookies, and dacquoise cake layers. Meringue can be molded into chewy marshmallows or pressed into crunchy nougat.

I can’t think of a more versatile dough than meringue "dough." It transforms into so many tastes and textures, yet is still delicious in its most basic form: a meringue kiss. When eggs are replaced with aquafaba broth, it becomes an even more versatile "meringue d'eau."

In my confectionery, meringue d'eau is the starting point for developing recipes. Working with it is a continuous source of inspiration.

 

 

 




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