Learn From The Pros: Baking and Pastry with The Butter Book

Exclusive Three-Month Trial for ThermoWorks Subscribers

ThermoWorks sent this email to their subscribers on January 25, 2024.

Online Baking Courses with The Butter Book

ThermoWorks is teaming up with The Butter Book to bring our email subscribers an exclusive free trial of The Butter Book’s online baking lessons.\xa0With a library of hundreds of video tutorials led by pastry professionals, The Butter Book gives you tried and trusted techniques and recipes that you can learn at your own pace.Get a free three-month trial and a 50% discount after the trial expires with our exclusive code!*
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We don't get paid to share this. As with all our partnerships, our goal is to share valuable content and exclusive deals for our subscribers from brands we\xa0trust.

Enter Code 24TWGift3M at Registration!

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*Promotional code offers a 100% discount on 3 months of membership. Code is not applicable to Gift Memberships.\xa0Please note,after the complimentary three months, all active subscriptions will automatically renew each month at the discounted rate until you cancel.\xa0 Valid through January 15, 2026. Code is non-transferable. Void where prohibited.

A Shared French Pedigree

The Butter Book was founded by world-renowned chefs Sébastien Canonne M.O.F. & Jacquy Pfeiffer of The French Pastry School. Since ThermoWorks and The French Pastry School have worked together closely in the past, we’re showcasing a few of the recipes they’ve shared with us over the years. Build up your fundamentals in the online course, then try these!

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Passionfruit Apricot

Pâte de Fruit

Literally translated, pâte de fruit means “fruit paste,” and that about sums it up. These yummy treats are made by thickening fruit purees with sugar and pectin, letting them gel, cutting them into pieces and then rolling them in sugar. Make sure you’ve got a Thermapen® ONE on hand to get the perfect concentration of sugar.

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French Buttercream Icing

For the smoothest, most decadent icing for your cakes, you should use French Buttercream. This icing uses a hot sugar syrup to cook the eggs and yolks in the mixture, resulting in a rich and luscious texture that is simply unbeatable on any cake. This recipe includes all the critical temperatures and tips you’ll need to get perfect results with this icing.

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Homemade Hamburger Buns

A burger that is only so-so can be greatly improved with a good bun, and, conversely, a burger with exceptional beef and toppings can only go so far with a bad bun. Developed by the bread-and-pastry geniuses at The Butter Book, this recipe makes a damn good bun. Of course, we’ll guide you through the thermal steps you’ll need to make sure everything ends up properly pillowy and chewy.

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Sugar Shouldn’t Be Scary

Thermapen® ONE - The Candy Equalizer

Ah, sugar. It has so many forms. Whether you’re caramelizing it for a candy, concentrating it for a jam, or boiling it for a syrup, getting the sugar into the right form can sometimes feel like winning the lottery. And as much as she meant well, grandma’s advice to “look at the size of the bubbles” is a lot harder to do without forty years of experience.

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\xa0\xa0Thermapen ONE levels the playing field by taking guessing and old baking tales out of the equation. Just swirl the probe through your sugar mixture and get an accurate reading in ONE second or less. No more burnt sugar.

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Don’t Let Your Oven Fool You

Know Your Oven’s Real Temp with Square DOT®

Baking is a science, and science requires precision. If you’ve ever had a cake fall flat, a custard filling curdle, or a pastry become tough, you’ve experienced the betrayal that comes from slight alterations to chemistry.

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Square DOT takes the guesswork out of baking. In average mode, this precision instrument shows you a revolving average temperature calculation of the last 15 minutes, starting when the alarm is first reached. It’s perfect for determining your actual oven temperature, so you can adjust in realtime to get the most accurate results for any recipe.\xa0

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Take Your Tools to the Next Level

Hi-Temp Silicone Spatulas

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Hi-Temp Silicone Spoonulas

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Hi-Temp Silicone Brushes

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Meet Mary Jo, this week's ThermoWinner!

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Mary Jo uses ThermoWorks products for baking, smoking, timing, and refrigeration monitoring in both her family kitchen and residential commercial kitchen.

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"I love your Thermapens for their instant reading and accuracy. So nice and sleek looking too."

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