Creams and fillings
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24 May 2024
24 May 2024
How to Bloom Gelatin Powder: Ratios and Steps
Powdered gelatin is bloomed in cold water at a ratio of 1:5 or 1:6 by...
01 Feb 2024
01 Feb 2024
Cream Cheese Frosting: 5 Recipes With Ratios
Cream cheese frosting made on cream uses cold cream cheese, 33 % heavy cream and...
15 Jan 2024
15 Jan 2024
Do Cake Layers Need Soaking? When and How Much
A soak is for dry, dense layers — classic sponge made without butter. Moist layers...
15 Jan 2024
15 Jan 2024
What Is Coulis? Raspberry and Hibiscus Recipe
Coulis is a smooth berry or fruit sauce served with desserts. Unlike confit it is...
12 Jan 2024
12 Jan 2024
Sheet or Powdered Gelatin: Which to Choose
Sheet and powdered gelatin are interchangeable at the same weight. The difference is in preparation:...
11 Jan 2024
11 Jan 2024
Types of Cream: Which Fat Content for Which Job
Only cream of 30–35 % fat whips. Cream at 9–15 % goes into custard and...
03 Jan 2024
All meringue is egg white and sugar; only the method changes. French is the simplest...
21 Nov 2023
21 Nov 2023
How Long Do Pastry Creams Keep? Storage Chart
Chocolate ganache made on butter keeps longest in the fridge — around three months —...
02 Nov 2023
02 Nov 2023
Which Cheese to Use for Cream Cheese Frosting
Cream cheese frosting needs plain, unflavoured cream cheese of at least 22 % fat. Processed...
18 Aug 2023
18 Aug 2023
How Much Frosting for a Cake: Working Amounts
Filling a four-layer sponge cake takes around 500 g of cream. Fully coating a cake...
12 Apr 2023
12 Apr 2023
Types of Pastry Cream: 10 Classics Explained
There are ten base creams in three families: custard-based (pâtissière, anglaise, diplomat, mousseline), butter-based (Charlotte,...
09 Apr 2023
09 Apr 2023
Caramel. Preparation. Usage. Secrets.
Caramel is both easy and difficult to prepare. And there are so many myths about...