Covering the basics


I realised a few months ago that I’ve not really captured any of my basic ‘building block’ recipes here, so over the next few weeks I need to rectify this.  If you trawl through the backlog of posts you’ll find most of the elements covered, but hopefully this will provide an easy reference.  I plan to cover 3 areas, highlighting where each has strengths and weaknesses and identifying specific recipes where they can be used:-

Pastries

Meringues

Custards, Creams & Icings

  • Creme Anglaise
  • Creme Patissiere
  • Glacé Icing
  • Rolled Fondant Icing
  • Marshmallow Fondant Icing
  • Royal Icing
  • Buttercream Icing
  • Swiss Meringue Buttercream
  • Cream Cheese Icing
  • Ganache
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