CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 97

BAKING TIPS FROM CHEF SIMONE FAURE
Butter is your friend. (Buttercream is NOT made with shortening or
powdered sugar.)
Don’t be afraid to “mess up”. Great things come from unexpected
kitchen mishaps.
Try something new. Whether it’s a different ingredient like tonka
beans or a method that you didn’t think you could master, you owe
it to yourself to try.
Expensive ingredients don’t always guarantee great results.
However, you get what you pay for, so steer away from bargain
kitchen gadgets that seem too good to be true.
If you’re practicing recipes, always have a plan for what you’re go-
ing to do with the item after it’s finished. Waste not, want not.
Don’t get discouraged if feedback on your baked goods is not what
you expected. Everyone is a critic these days. The most important
thing is whether or not you are happy with it.
Get creative with your baking supplies. My favorite place to shop
for pastry equipment is the Home Depot.
Express yourself. Who says that a pavlova has to be round? If you
see it differently in your head, create it as you see it. Creativity is
called style, and everyone has it. Don’t be afraid to express yours.
Ditch the water bath when baking custards. It’s dangerous and un-
necessary. Bake it slow and low to avoid the cracking cheesecakes
and curdled crème brûlée. Believe it or not, I bake all of my cheese-
cakes at 200°. What’s the hurry? You’re not going anywhere.
EAT MORE CAKE!
PHOTO CREDIT: Simone Faure
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