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 email@example.com
SOURCE Plugra European-Style Butter
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