William Curley, Suzue Curley

Lining Tins

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
To ensure that baked goods do not stick inside the baking moulds it is essential to line them first.
  • Brush the inside of the baking mould with some softened butter, ensuring it is well covered including corners. (1)

  • Dust with plain (all-purpose) flour and move it around the whole of the inside of the mould so that it sticks to the butter. (2)

  • Tap out any excess flour, (3) then line with a sheet of silicone baking paper (this is optional and depends on the shape of the mould). (4-5)