From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Should the jelly insert and sponge be frozen before entremet assembly
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Can whipping cream replace heavy cream, and which fat percentage is n
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. What is praline in pastry fillings?
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Do entremets always need a shiny mirror-glaze finish?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I change a premix recipe or make my own dry cake mix?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What tray size and batter thickness should I use for a Swis
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why does a Swiss roll crack, and how is it finished?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I swap natural and Dutch cocoa or omit the soda and red
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I use gel or powder colour in a cake sponge?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I use the same compote method for every fruit?