How to make a cartouche
1 June 2015
Cutting the parchment in this manner is used primarily to stop a skin forming on your sauce or gravy while cooking. Alternatively you can use it to line the base of a round cake tin or when blind baking.
Method
1
Fold a square piece of parchment in half, then in half again, half the paper again to make a triangle
2
Repeat once more before cutting off the large end at an angle
3
The final parchment forms a star shape
Get in touch
Please sign in or register to send a comment to Great British Chefs.
