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Contact & FAQ: your Christmas desserts
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For a question on a card, indicate its name or link, the step concerned and the ingredients you used. If you share your realization, also specify the recipe followed.
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Frequently Asked Questions Before Cooking
How do I store my Christmas cake?
Follow the directions of the chosen card: a dry cookie, a cream and an iced dessert do not keep the same way. Check the temperature, container and duration before you start. Add wet toppings at the scheduled time, especially for meringues. The Preparation Guide Helps you organize the service.
Can I freeze all the desserts?
Freezing depends on the composition and assembly. Choose a sheet that provides this passage to the cold and follow its demoulding and its service. A rest in the refrigerator is not automatically replaced by a stay in the freezer. Find the preparations concerned in the selection frozen desserts and desserts.
What to prepare for New Year's Eve?
Tracks the cooking, cooling, cold setting and finishing steps. Some basics can wait before editing if the recipe provides for it. The Pavlova with raspberries, for example, assembles just before the service to keep the contrast between meringue and cream. Read the total time, not just the active preparation.
How do I check my oven for cooking?
Respect the cooking method, temperature and dimensions of the specified mould. Also observe the markers of the recipe: color of the edges, hold of the center or texture. The timer of the plug helps to track a duration; cooking remains to be monitored. A thicker cake does not cook like a thin plate.
Can I replace an ingredient?
First consult the "Substitutions and variants" section of the form. A finishing fruit can sometimes vary more easily than an ingredient that provides structure. Do not replace gelatin with the same weight of agar-agar or one type of chocolate with another without adapting the formulation. The search by ingredient Choose another recipe for what you have.