Comments on: Helpful Tips

By: diane pond

diane pond — Sun, 14 Apr 2024 10:20:52 +0000

Hi Jane, I absolutely love all your recipes! I want to try Cinnamon rolls but could I use part double cream/full fat milk instead of 275ml milk. If so please could you advise what ratio to use and whether it would alter the rolls in flavour.

By: Jill

Jill — Thu, 04 Apr 2024 18:44:01 +0000

Can all of your recipes be made GF by just changing the flour used?

By: Anoo

Anoo — Tue, 26 Mar 2024 15:18:52 +0000

Do you have any eggless cup cake recipes?

By: Emily

Emily — Mon, 25 Mar 2024 12:30:26 +0000

Hi Jane,
Looking to make the Mini Egg Cookies and I’m just wondering if I can freeze the dough prior to baking them? Some of your other cookie recipes stay it in the method but due to work I want to get prepared and am considering making the dough in advance.

Also would a silicone 9×9 tin work for brownies or is a metal tin better?

By: leo

leo — Fri, 22 Mar 2024 06:28:01 +0000

hiya, do you have any advice on adding melted chocolate into cheesecake mix?
every time i do it i cant seem to get the temperatures right so i end up with hardened chocolate in the mix rather than it smoothly mixed together.
i always get my fridge ingredients out of the fridge beforehand, and try to leave my melted chocolate as long as possible before adding. (although often the chocolate starts to harden and needs melting again)
i’ve tried whisking fast while adding the chocolate to get it combined before it has a chance to set but it still happens every time.
they still taste great but i’d love to be able to achieve the smooth incorporated chocolate mix rather than little chunks.
thanks!

By: Amy

Amy — Thu, 15 Feb 2024 07:29:48 +0000

Hi, I’m looking at doing a twix brownie. Would you recommend freezing the twix before, like you do with a lot of the other chocolate bars?

By: Jane's Patisserie

Jane's Patisserie — Wed, 17 Jan 2024 14:38:22 +0000

In reply to Jess. Your oven might be too hot, the cookie dough is being rolled too tightly, or the cookie dough has been overworked! x

By: Jess

Jess — Thu, 04 Jan 2024 22:46:17 +0000

Hi Jane
I love your recipes
When I bake your cookies they never seem to flatten. Is there something I am not doing correctly or am I missing something?

By: Poppy

Poppy — Sat, 02 Sep 2023 10:45:36 +0000

Hi Jane, what bowl do you use for your spotted dick? I can’t find the recipe on your website which usually links the items you use

By: sarah

sarah — Mon, 21 Aug 2023 20:35:09 +0000

In reply to Sarah. Thank you for your reply do you have a link to a 1.5 bowl you use? I’m struggling to find one

By: Jane's Patisserie

Jane's Patisserie — Sat, 12 Aug 2023 11:14:53 +0000

In reply to Sarah. Ah yay! I use metal or plastic, not silicone!! x

By: Nuala

Nuala — Thu, 10 Aug 2023 18:02:07 +0000

Hi Jane

Just bought your new patisserie book and looking forward to diving in.
My question is should I be using cooking chocolate or normal chocolate in the recipes?
Thanks so much!

By: Sarah

Sarah — Mon, 07 Aug 2023 10:26:29 +0000

In reply to Kate Stamp. Can you get hold of light brown sugar? I know in some of the recipes that it’s a 50/50 mix of caster sugar and light brown sugar. A quick google search suggests bakers sugar or super fine sugar is the same as castor sugar (not sure if you can find either of those two)

By: Sarah

Sarah — Mon, 07 Aug 2023 10:07:23 +0000

Hi Jane, just got your new book and absolutely buzzing for the spotted dick (it would probably be my ‘last meal’ pudding request ) What mould do you use for your pudding mould? Is metal better than silicone?