Goûter Gourmand
what goes wrong, and why
Home baking, explained. Why a cake sinks, what a cheap oven really changes, and how to bake without an oven, without butter or without sugar and still get it right.
The latest attempts
Why shortcrust pastry shrinks
Shortcrust that shrinks in the oven is not badly measured: it was overworked, or under-rested. What actually happens, and how to stop it.
Icing without icing sugar
Icing sugar is only sugar ground fine with a little starch. How to make it yourself, and the icings that never needed it, including egg-free ones.
Gluten-free cookies: what changes
Taking gluten out of a cookie removes the elasticity that holds the butter and the air. The flours that compensate, the rest that becomes compulsory, and two habits to unlearn.
No-bake chocolate cake
A chocolate cake that sets in the fridge holds together through cold, not cooking. The ratios that guarantee clean slices, and the three mistakes that leave it soft.
Cake without an oven: what works
Four ways to bake a cake without an oven, compared: the frying pan, the microwave, the pressure cooker and the fridge. What each one gets right, and what it can never give you.
Sections
- Baking without 1 articles
- Cakes and loaves 1 articles
- Creams and technique 1 articles
- Small bakes 1 articles
- Tarts and classics 1 articles