be sure to freeze the pans and then get the filled pans in the oven right away

You can even go so far as to freeze the already filled pans for about 10 minutes before

mix the flour, sugar, and eggs first and add the melted butter last.

The batter also needs to rest in the refrigerator for at least an hour to chill and hydrate the four.

You can leave it for longer than that, even overnight.

Melt the butter in a small sauce pan,get it slightly toasty brown

freeze them in a double wrapping of plastic wrap for several months.

Store cooled madeleines in an airtight container for a few days

Chef noel writes a weekly baking tips for twitter hour #cupcakehour @chefnoelk

And follow on instagram @chefnoelkeane

Tips on marshmallows


Making marshmallows is a quick and easy process, but it involves specific timing and extremely hot sugar, so it helps to get all the equipment ready

Start by using a pastry brush to lightly brush your pan with vegetable oil then use a fine-mesh sieve to dust the pan with confectioners’ sugar

make sure the  mixture is thick and forms a thick ribbon when the whisk is lifted

using wet fingers to spread and smooth it into the pan

our mixture should stand for at least four hours or overnight

The next step requires patience: Let the marshmallows stand at room temperature until they are no longer sticky and you can gently pull them away from the sides of the pan

While it’s not required, you can cover the pan of marshmallows loosely with tin foil.but never cling film

When cutting marshmallows, a long thin knife, such as a 6-inch utility knife, makes the process effortless, but a chef’s knife also works

Once the squares are cut, coat them in additional icing’ sugar, shaking off any excess.

Store homemade marshmallows, layered between sheets of wax or parchment paper, in an airtight container


#cupcakehour mince pie tips


Just like other pastry items, treat your mince pie pastry with a light touch

If using a food processor, only process the dough until it resembles breadcrumbs, before finishing it off by hand

make sure you allow the pastry to rest for at least 20 minutes before rolling it out and cutting the circles

You can make mince pies any size you like. Choose a muffin tin for a conventional size

You can store any uncooked mince pies in the freezer for up to 2 months

grease proof paper between the pies to prevent them from sticking and store in an airtight container

Pop the frozen pies straight into the preheated oven

try using an all-butter pastry recipe.

#cupcake hour cookie tips


Dust rolling pin and smooth surface with flour. This will prevent dough from sticking

Too much flour will make cookies tough and dry.

Roll only part of the chilled dough at a time. Keep the remaining dough in the refrigerator

Roll the dough to the appropriate thickness. Thinner dough makes a crisper cookie; thicker dough makes a softer, chewier cookie

Check the thickness with a ruler. Cookies will bake evenly when the dough is rolled to a uniform thickness

Use a pancake turner to transfer cookies. This will prevent unbaked cookies from stretching and tearing and baked cookies from breaking

Refrigerate dough before shaping, if necessary, for easier handling

Flatten cookies with your thumb, a fork or the bottom of a glass. Dip them in either flour or sugar to prevent sticking

Refrigerate the rolls up to 1 week. You can also wrap them in foil and freeze for up to 3 months.

#cupcakehour baking tips muffins


Stir to moisten dry ingredients, counting 12 to 15 strokes. Batter will remain lumpy

Muffin cups can be lightly greased or lined with paper baking cups. Fill each cup 2/3 full with batter for pebbly-topped, rounded muffins

Lightly spray paper baking cups with nonstick cooking spray to prevent muffins from sticking to the paper

To get nicely domed muffins, grease the baking cups on the bottoms and only halfway up the sides

If there isn’t enough batter to fill all the cups, fill the empty cups with water before baking to protect the pan.

Muffins are done when their tops are golden

To store muffins, cool completely. Place them in a plastic bag, seal, and store at room temperature for up to three days

To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags and freeze for up to three months

To reheat frozen muffins, wrap them in heavy foil. Heat them in a 160c oven for 12 to 15 minutes

Most muffins, especially reduced-fat versions, are best served warm from the oven. Reheating briefly in the oven or microwave can revive flavor and texture

Baking tips


When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling

When a recipe calls for butter the size of an egg, use four tablespoons

After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie

A teaspoon of sugar mixed with your yeast and water makes it raise better. Even if you are making bread you can use some sugar

Keep brown sugar in a closed container with an apple in it, the brown sugar will stay soft and moist

Cookie & Cake Decoration: Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand

Never mix salt directly with the yeast and water mixture as the salt kills the raising action

Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar

Dip the blades of shears in hot water before cutting marshmallows, they won’t stick

A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking


chocolate truffles tips



Always Use good chocolate made with good ingredients

— all natural, cocoa butter, cocoa solids so no palm oil or vanillin

—check the label so you know what you are buying

Use the chocolate you like to eat, buy a few different brands and do your own taste-test to work out what you like best.

Keep your chocolate in a cool dry place- but not the fridge.

Store it at around 15 degrees.

Don’t work in a hot and humid environment, this can cause chocolate to ‘bloom’

Practice practice practice

Don’t be scared to experimentwith flavours and textures its fun

use 70% plus dark chocolate for best results

#cupcakehour souffle


Read your souffle recipe. Then, read it again


Measure and weigh all the ingredients before you start cooking


Make sure all the equipment you are using is scrupliously clean and grease free


Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs


Prepare and grease soufflé dishes, either large or individual ones, before you start making the soufflé mixture


Preheat the oven, so once the soufflé is made and in the dish it can go directly into the oven


Be warned. It is not an “Old Wives Tale” that opening the door while a soufflé is cooking can cause it to sink, it is true


Don’t start to cook unless you know you can serve it directly to the table. within no time, a souffle will slowly start to sink. If you want to show-off


Work quickly and calmly, and most of all have fun; there’s no greater joy than cooking for oneself, family or friends

cheesecake tips #cupcakehour



if you are doing a baked cheesecake wrap the bottom and sides with foil before baking

whip whip and whip for a super creamy cheesecake

prebake your crumb for 10 minutes for a tastier base

use full fat cream cheese or sour cream for flavour

don’t stress over cracks in baked cheesecake you can spread a layer of sour cream over the top

bring cream cheese to room temp before using

when cutting cheesecake dip your knife in hot water first

allow cheesecakes to chill for 6hr or overnight

to freeze a cheesecake wrap in foil and place in a freezer bag



bread tips #cupcakehour

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A successful bread dough is all about the ratio of flour to water. You will get more consistent and reliable results if your measurements are accurate

proof your yeast, all you’re doing is proving that it is alive. That it is eating sugar and emitting bubbles of carbon dioxide

One half the weight of the flour is the amount of water you’ll need. Know that, even if you think the dough seems too sticky, if your ratio is correct,

Don’t Use Flour When Kneading

The purpose of kneading is to develop gluten After kneading for several minutes, tear off a small piece of dough if it stretches a lot before pulling away, that is another good indicator of good gluten formation

A bread dough that rises in a warm place rises more quickly than a bread dough that rises in a cool place but you’ll get better flavor from a longer, slow rise

Have you ever baked a loaf of bread and ended up with a large air pocket right under the crust? Well, slashing your loaf helps prevent this.

To freeze fresh bread, make sure it is completely cooled first. Then, slice and put in freezer bags. Press out all the air that you can and seal.

Prior to slashing, you can brush the dough with egg wash, water, milk or egg white. Now is the time to add some poppy seeds, sesame seeds or whatever topping you would like