2014

Get Fluent in Baking With Plugra European-Style Plugra(R) Butter partners with French Pastry School to

promote baking essentials and find the best baking recipe in America



    KANSAS CITY, Mo., April 13 /PRNewswire/ -- Plugra European-Style Butter
 is teaming up with The French Pastry School in Chicago to demystify the art
 of baking as part of Plugra's "Are You Fluent" national baking-education
 campaign. In addition to partnering with the school for cooking
 demonstrations and national television appearances, Plugra is launching an
 online contest to find the best baking recipe in America. The contest
 offers a foodie's dream to the grand-prize winner -- an all-expense-paid
 hands-on cooking class with one of the world's top pastry chefs at the
 French Pastry School. The Plugra Magnifique recipe contest began April 6
 and ends July 31. For information and entry forms visit
 http://www.plugra.com.
     Instructors at the school and executives from Plugra hope to use the
 recipe contest to make baking seem more approachable. "Unfortunately,"
 according to Sebastien Canonne, master pastry chef and co-owner of The
 French Pastry School, "Many aspiring cooks shy away from baking because
 they're afraid they'll do something wrong."
     The French Pastry School offers sage advice for avoiding common baking
 mistakes.
     -- Don't be afraid to bake.  According to Canonne, it's the most universal
        mistake.  He encourages home cooks to start simple and allow themselves
        to make mistakes.
     -- It pays to measure.  Canonne says while some ingredients can be added
        with a pinch here and there, it's best when baking to always measure
        accurately.
     -- Preheat your oven.  It makes cookies and cakes rise like they're
        intended -- something you'll miss if you place your pan on a cold rack.
     -- Beware substitutions.  Chefs know how important it is to use the right
        ingredients.  Canonne says substitutions can completely change an
        item's texture and appearance.  The school uses only Plugra
        European-Style Butter, for example, because it has 82 percent
        butterfat, combined with a lower concentration of water.  It's this
        combination that makes cakes rise higher, cookies crisp more evenly and
        pie crusts turn out flakier.
     "It all boils down to having the right tools and a little patience,"
 says Canonne. "I'm here to tell you that, with the right ingredients and a
 little practice, you can bake like a professional."
     For more information, or to enter, visit http://www.plugra.com or
 frenchpastryschool.com.
     Contact: John Scroggins, NOBLE
                 (800) 545-4087, ext. 5118
                 john.scroggins@noble.net
 
 

SOURCE Plugra European-Style Butter

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