Become the queen of sweet? It's possible ! We've picked the best advice from Pascale Weeks , an early culinary blogger, and given you the reflexes to make for ever more successful desserts.

Tip 1: Baking paper as an ally

For top-flavored pie pastes, do not skimp on baking paper! Homemade pie dough is spread between two sheets: this facilitates subsequent handling and above all, it avoids adding too much flour en route to the work surface, which can alter the texture of the dough.

Tip 2: Roast for more taste

Almonds, walnuts, hazelnuts, pistachios ... We roast all the dried fruits used. This very fast stage considerably develops their flavors and makes them more crisp, since their moisture is evacuated. The ideal is to do it in the oven (a few minutes at 150 ° C), or in the pan but the result is less uniform. Be careful, it burns fast!

Tip 3: Shoot tight

Instead of stretching the stretch film in the air, on the edges of the salad bowl, the film is placed directly in contact with the preparation before placing it in the cool. Ganache, cream, dough and gain in quality and flavor! This trick makes it possible to avoid both the formation of water droplets and that of a crust.

Tip 4: Demoulding caution

To facilitate the release of soft cakes (soft or chocolate fondant, for example) we take a double precaution! Not only are the mussels carefully buttered, but they are also garnished with parchment paper, cut into the right format (round or rectangle side band). A tiny effort that changes everything

Tip 5: Anticipate with vanilla

The best, if you have time, is to infuse the vanilla pods , cold, in milk or cream. On the timing side, the ideal is to think about it the day before ... This gives more intense mixes. Of course, the day we are in a hurry , we continue to scrape the pods with the tip of a knife for an immediate addition.

To read. "Dessert was almost perfect" by Pascale Weeks, Solar editions. 25 €.