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1. For homemade self-rising flour

   It is easy to make homemade self-rising flour.   You just have to add 5 grams of baking powder and 2...

   author - 20 September, 2012

2. Millefeuille: Tips for crispy pastry

   To prepare the millefeuille puff pastry correctly one must: • Prick the surface of the pastry suffic...

   author - 20 September, 2012

3. Choux and éclair: what to watch during preparation

   While preparing choux and éclair pastry, here are some things you should look out for: • Add the flo...

   author - 20 September, 2012

4. Preserving biscuit, cookie and tart doughs

   You can freeze leftover cookie or biscuit pastry doughs for future use. The same is true of tart dou...

   author - 20 September, 2012

5. Cake: Possible reasons for not rising

   You may often wonder why your cake hasn’t risen. Possible reason could include: • The butter was too...

   author - 20 September, 2012

6. When the Cake is ready?

   While baking a cake, all you have to do in order to see if it's ready, is to insert a small knife or...

   author - 20 September, 2012

7. For successful and tasty custards

   To achieve the best and most tasty custards: • Pay particular attention to your raw ingredients.  ...

   author - 20 September, 2012

8. For successful whipped cream

   Here are the secrets of making successful whipped cream: •  The utensils used to prepare the whippe...

   author - 20 September, 2012

9. Crème brûlée: Tips for a successful caramel crust

   Purchase a gas blowtorch to produce fabulous crusts on custard desserts such as crème brûlée. Once ...

   author - 17 September, 2012

10. Pannacotta and its variations

    Pannacotta is a very easy dessert and can be prepared in numerous variations. To create easy panna ...

    author - 17 September, 2012

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