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5 articles
Baking without
Without an oven, without butter, without sugar, without eggs. Not as a diet, but because an empty cupboard or a broken oven should not stop you baking. What each missing ingredient takes away, and what to replace it with.
Tarts and classics
Tarts, base pastries and the classics. Why a base turns soggy, what blind baking really does, and the resting time recipes keep quiet about.
Creams and technique
Pastry cream, ganache, meringue, whipped cream and icings. The basic moves, the real temperatures, and what to do when a cream splits.
Small bakes
Cookies, madeleines, muffins, financiers and shortbread. The small pieces that fail most often, because they forgive far less than a large cake.
Cakes and loaves
Everyday cakes and loaves: the ratios that hold, the tin that changes everything, and why a cake sinks as it comes out of the oven.