Getting a bake just right comes dow n to the little details and it’s our mission
to make all your bakes perfect with these essential tips, ideas and tools.BAKING ESSENTIALS
96 baking heaven OCTOBER
Please v isit t he Le Cordon Bleu website to f ind out more about t heir prog rammes
and courses: http://www.cordonbleu.edu/londonIm
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Always fill
cupcake cases or
cake tins about
two-thirds full and
no more!
Otherwise you run
the risk of them
overflowing.Help! My loaf cake
has split down the
middle, what do
I do?
Don’t worry, it’s
normal for this to
happen and as long
as it’s not very dry
(meaning it’s been
overbaked), it will
be just fine!Le Cordon Bleu’s guide to...
baking with autumnal fruits
When it comes to ba k ing techniques,
L e C ordon Bleu Master Chefs have a
world of knowledge and possess
some of t he best sk ills a nd creat ive
techniques for crafting perfect cakes
or desserts. You can satisfy your
sweet tooth and create exceptional
ba kes by ma k ing use of delicious
autumn fruits.Blackberries
Blackberries are at their best in
August to September in the UK and
w ill be burst ing w it h f lavour. These
are great fruits to bake with because
f rozen blackber r ies work just as well
as fresh blackberries, so you can
easily bake them without the need
to defrost.
The blackberry and chestnut
ta r t let recipe (pic t ured) is a great
example of this fruit being well
utilised. A blackberry jelly is
required, which can be made by
heating blackberries in a heavy-
based saucepan. The heavy-based
saucepan absorbs and distributes
heat from the stove more evenly,
a llow ing your jelly to be a n even
consistency – key when spreading in
a tartlet. Incorporating lemon juice in
t he saucepa n a lso work s, as lemonjuice really helps to intensify the
natural sweetness and f lavour of the
blackberries, and this also works well
with many other fruits.
You can learn more about baking
with fruits, alongside essential classicbread doughs, viennoiseries and
creating and managing your own
starter cultures for soughdoughs in
the Diplôme de Boulangerie, with
the autumn intake starting in
October 2019.CHESTNUT BLACKBERRY TART