This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Recipes: 2 results
Amandier (gluten-free almond cake)
(Found inStages)This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy.
October 4th 202054 K 1 hour 8 min.
Blog articles: 3 results
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20259,7155
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,2545
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 2026205
Lexicon: 2 results
Beurrer
(Found inTexts)In pastry-making, buttering a mold means spreading a thin layer of butter over the entire inside surface of the mold (bottom and sides). This operation is sometimes essential to prevent certain cakes from sticking to the mold during baking, and to facilitate removal from the mold after baking. ...
1.22 M
