🍰 Making a princess cake in Pastry Science In PA 102: Pastry Science, Chef Eva walks students through the process of creating a classic princess cake, from precise techniques to finishing and presentation. This class blends theory, demonstration, and real kitchen production so students master both the science and the artistry behind professional pastries. This is what hands-on culinary education looks like at Nossi. ➡️ If you want to learn professional pastry techniques like this, check out our
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In Part 2 of our Science Behind Cookies series, Chef @pastrycsmith from our Los Angeles campus dives deeper into what happens after creaming — from egg temperature and emulsification to the difference between baking soda and baking powder. 🍪 Chef Smith teaches us how ingredient temperature affects texture, why overmixing can toughen dough, and how to balance liquids, flour, and inclusions to create a scoopable cookie dough (not a batter). Small choices, big results. 👩‍🍳 📚Stay tuned for the n
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🍪 The Science Behind Cookies: Part 1 What really happens when you change variables in your cookie recipe? 👩‍🍳 In Part 1 of our series, Chef Smith (@pastrycsmith) from our Los Angeles campus breaks down how small changes — from butter consistency to mixing time — can completely transform your cookies’ texture and flavor. Whether you’re a home baker or a future pastry chef, understanding these fundamentals is the secret to mastering consistency and creativity in the kitchen! Who knew making coo
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