1- To obtain a more fluffy mixed egg-whites is convenient to save them uncovered in the fridge for at least a day.

2- To avoid a hard texture at the top of the pastry cream it has to be covered with granulated sugar.

3- For the tart dough ingredients to be integrated better and be more elastic, they have to be covered and resting for at least 24 hours.

4-If the puff pastry dough gets darker in the fridge put drops of White vinegar during the process of kneading.

5- Once cut and manage, the pieces of puff pastry must rest for 1 hour.

6- It is convenient to save puff pastry with one less layer of virgin puff pastry to use the next day and finish it when it is kneaded.

7- When filling drier doughs, it is not convenient to put too much filling inside the pastry bag in order to avoid losing the fluffiness of the mixture.

8- In the puff pastry dough is convenient to add 50g of margarine per kilo of flour to let the dough rest and facilitates the process of lamination.

9- When preparing pastry cream in an aluminum or bronze pot, take out the cream once cook to avoid contamination and changing of its natural colour.

10- If you do not have aluminum foil and beans for a half cooking of the tart, you can use flour wrapped in film because the film does not melt in the 180º temperature of the dough.

11- Do not knead the puff pastry too much, because it loses its plasticity.

12- It is not necessary to flour the fruit used in bread puddings in order to prevent the fruit from gathering at the bottom of the pudding. If it occurs is because the consistency of the mixture is not the right one.

13- To achieve a good puff pastry the dough must have a paste consistency with or without flour.

14- If the puff pastry is left in the fridge or freezer for more than 12 hours it has to rest at ambient temperature until de fatty matter has a consistency similar to the dough and it allows to continue with the kneading without falling apart or separate.

15- When leaving the puff pastry in the fridge or fizzer, even if it rests afterward it loses power for growth and separation in layers.