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How-To Tuesdays

Folding

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An essential pastry technique, folding lets you combine two mixtures when at least one of them is airy and delicate (such as meringue or whipped cream) without letting the final mixture fall flat.  You’ll need this skill in your arsenal for creating mousses, soufflés, cakes and many other delights, so study up–here’s the how-to with Ashley Costa, pastry chef at Carnevino and B&B Burger & Beer.

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folding folding a batter pastry
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