How Baking Works: ...And What to Do If 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 1473503108
  • ISBN 13 9781473503106
  • Published Mar 12 2015
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Ebury Digital

Publishers Text

I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one. Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here's to baking that just works.

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