Le Cordon Bleu's guide to baking with blackberries

Le Cordon Bleu provides tips on baking with blackberries and other autumnal fruits Le Cordon Bleu has a world of knowledge of baking techniques...

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When it comes to baking techniques, Le Cordon Bleu Master Chefs have a world of knowledge and possess some of the best skills and creative techniques for crafting perfect cakes or desserts. You can satisfy your sweet tooth and create exceptional bakes by making use of delicious autumn fruits. Blackberries are at their best in August to September in the UK and will be bursting with flavour. These are great fruits to bake with because frozen blackberries work just as well as fresh blackberries, so you can easily bake them without the need to defrost. The blackberry and chestnut tartlet recipe (pictured) is a great example of this fruit being well utilised. A blackberry jelly is required, which can be made by heating blackberries in a heavy-based saucepan. The heavy-based saucepan absorbs and distributes heat from the stove more evenly, allowing your jelly to be an even consistency – key when spreading in a tartlet. Incorporating lemon juice in the saucepan also works, as lemon juice really helps to intensify the natural sweetness and flavour of the blackberries, and this also works well with many other fruits. You can learn more about baking with fruits, alongside essential classic bread doughs, viennoiseries and creating and managing your own starter cultures for soughdoughs in the Diplôme de Boulangerie, with the autumn intake starting in October 2019.


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