How Baking Works: ...And What to Do When It Doesn't by James Morton

  • Crème pâtissière (page 23)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings; Mousses, trifles, custards & creams; French
    • Ingredients: milk; egg yolks; caster sugar
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Notes about Recipes in this book

  • Basic muffin recipe

    • dprostrollo on May 22, 2018

      Really useful basic muffin recipe - I kept the ratio as it was written and played around with replacing some of the milk with greek yogurt, different flavors, different icings... all really lovely. This is a great go-to if you want to develop your own signature flavors :)

  • Hazelnut shortbread

    • usingSpoons on May 26, 2015

      The recipe doesn't specify the tin size, but it worked well in a 31cm x 17cm brownie tin (12" x 7")

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  • ISBN 10 009195990X
  • ISBN 13 9780091959906
  • Linked ISBNs
  • Published Mar 12 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

Does your Victoria sponge always sink in the centre? Does your choux pastry end up flat and dry? Are your brownies more soggy than squidgy? In How Baking Works James Morton takes on cakes, biscuits, macarons, pastry, muffins, tortes and more, explaining with step-by-step instructions and photographs how to achieve the perfect bake every time. He gently takes you through the essential processes, techniques and timings - and how you can adapt and customise recipes to suit your own ideas. With troubleshooting tips and over 70 original recipes including pear and vanilla upside down cake, best ever millionaire's shortbread and even blueberry pizza cake, How Baking Works explains the how and why of every single recipe.

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