Monday, 27 April 2009
No.1 - Rubbing In
This post looks at the technique used to rub butter into flour to make pastry and other items. It covers questions like which hand movements to use and why you have to do it at all.
Includes two videos (one of the entire process, one of another little tip) and step-by-step photos.
No.2 - Beurre Noisette
Making beurre noisette (a.k.a. brown butter) is a wonderful process that creates a very versatile ingredient.
This post moves through each phase, showing you what to expect. Includes a video clip to demonstrate the crackling noise.
No.3 - Creaming Butter & Sugar
Though it is one of the most routine baking techniques, creaming is often overlooked.
Why do you need to cream properly? How do you get cold butter to room temperature quickly? In no.3 I try to answer these questions.
No.4 - Icing Cakes
Here are a few tips on how to get a great finish, including how to stop the icing smearing the plate and how to put on a crumb coat.
There's also a video of me putting the final coat of icing onto a layer cake.
No.5 - Chocolate Ganache
Ganache is wonderfully adaptable - once you know the basics, you can make it your own.
In no.5 I've shown how I make ganache and given a few pointers on how to adapt the recipe.
No. 6 - Egg Yolk Custard
Traditional custard is not only a pouring sauce but a base for ice creams and much more.
In this post I've explained how to temper the eggs with hot milk, the consistency needed and how I split and scrape vanilla pods.
No. 7 - Rough Puff Pastry
Rough puff pastry is easier and faster than classic puff and can be used for most of the same dishes.
No.7 shows you how to combine, roll out and turn the puff. Includes three videos.
Posted by Emma Gardner at 21:46