I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this? ...
I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough in total to put in it to make a "Brioche ...
After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than ...
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
This question mentions macaron "feet". What are macaron feet?
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the lip comes up because the goo inside ...