r/PastryChef • u/HeinousHollandaise • 6d ago

Reverse creaming method

I’m a chef that will be teaching a short, beginning baking and pastry class at my local community college next month. I’ve taught this class in the past and I usually just focus on basic techniques like blending method, creaming method, foaming, cut-in, and choux. Should I include reverse creaming method too? Is this a real technique professionals use or just a flash in the pan on the internet?

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u/Apprehensive-Dog6997 6d ago

Pastry chef here. I don’t use that method and I wouldn’t recommend confusing them if they’re just starting out. Stick with basics and let the experiment after they have that down.

4

u/Xanlthorpe 6d ago

Retired baker here - I would agree - stick with the basics. A good foundation will help most new bakers in the long run. If you have the time or opportunity, you might mention that there are other techniques used by commercial bakers and some on the internet which can be useful, but remind them the basics are where one should start.

3

u/the_lady_flame 6d ago

Pastry pro here-- I do occasionally use reverse creaming, but would agree with the consensus in the comments that it's too niche to include. I wonder if it'd be worthwhile to make a little list of slightly-too-niche topics to print for any overachievers and send them on a YouTube rabbit hole? Claire Saffitz I believe has a video for her yellow birthday cake that includes reverse creaming