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
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
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.
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.
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
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
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
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