Problem : Pastry doesn't turn out right

Solution: Pay attention to the temperature of the ingredients

It isn’t a coincidence that certain pastry recipes call for ice-cold ingredients, while others require room temperature ones. The temperature of the ingredients is generally linked to the texture of a given pastry.

The rule of thumb is as follows:

• Crumbly, crispy recipes, such as croissants, sugar cookies, and pie crusts call for cold ingredients.
• Soft and spongy recipes, such as muffins and bread require room temperature ingredients.

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