Be inspired with recipes created by chefs.
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We have developed a range of tips to help your foodservice business make the most of our range of sugars and syrups. From recipes to tips these ideas have been developed to inspire you to use sugar in the most creative ways. Read through a range of our tips below.
Let Them Dry
Leave piped macarons to rest for about an hour to let the skin form and create both the perfect ‘foot’ and shell as they cook. You’ll know they are adequately dried when you dab the tops with your finger and nothing sticks.
The Perfect Brulee
Use a blowtorch for brulees – it’s easier to control the heat.
Laminating Your Layers
The beautiful flaky layers in puff pastry are created by a series of turns, wherein the dough is rolled thin and folded over itself. This process stretches and stacks the butter and dough until there are 729 paper-thin layers. Keep track of the number of turns you give your puff pastry by making a small indentation in the top of the dough each time.
Getting The Most Out of Meringue
Warm egg whites whip better than cold egg whites. Much like in humans, the proteins in eggs huddle up in cold temperatures.
Enhance Your Pastry With Flavours
Experiment with sweet pastry by adding different flavours such as cinnamon, lemon zest, vanilla, or poppy seeds to complement your tart’s filling.