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    Home • French Food Guides • Baking Chat

    UK-US & French Equivalent Baking Terms

    UK TermsUS Terms
    Baking SheetCookie Sheet, Sheet Pan
    BeetrootBeet
    Bicarbonate of SodaBaking Soda
    Bitter Almond ExtractAlmond Extract. All almond extract is made from bitter almonds whether it is labelled “bitter” or not
    Caster (or Castor) SugarSuperfine Sugar
    ClingfilmSaran wrap/plastic wrap
    CorianderCilantro
    CornflourCornstarch (the thickening agent, a white powder)
    Crème FraîcheGood alternative is Greek yoghurt
    Demerara SugarRaw or Turbinado sugar
    Dessicated CoconutFlaked or Shredded coconut
    Double CreamHeavy Cream (40-48% butterfat); Crème Fleurette
    Fan OvenConvection Oven
    Plain Flour (T55 in France)All-Purpose Flour
    Plain Fine Flour (T45 in France)Cake/Pastry Flour
    Golden Syrup (Tate & Lyle)Nearest equivalent in consistency is corn syrup. Depending on recipe, for a closer taste to golden syrup than corn syrup provides, you could maybe substitute light-brown sugar.
    Greaseproof PaperBaking Parchment
    Ground AlmondsAlmond Flour, Almond Meal
    Icing SugarPowdered, 10X, or Confectioner’s Sugar (in the USA, ensure it’s organic so not too much cornstarch in it)
    Muscovado SugarDark Brown Sugar
    Salt (fleur de sel)Celtic sea salt, Maldon salt flakes, real salt (fine)
    Single CreamLight Cream (crème légère 15-30% fat)
    Tomato PuréeTomato Paste
    Unsalted ButterDon’t assume butter labelled “sweet butter” is unsalted. Check the ingredients list on the packaging. Also, only use 'European-style butter' with over 82% butterfat, not whipped butter or low-fat spreads.
    Whipping Cream (Crème Fleurette @ 30% fat)Light whipping cream (30–36% butterfat), heavy whipping cream (36 – 40% butterfat). Choose light whipping cream where whipping cream is indicated in these recipes.
    Whisk (verb)Beat, whip
    Whole MilkFull-fat (full-cream) regular milk, not skimmed or semi-skimmed milk. UK and US whole milk has the same butterfat content.

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    BIENVENUE!

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    LOCAL GUIDES

    Best Macarons in Paris

    Looking for top quality Parisian macarons and going mad which ones to choose? I have you covered with my TOP 20 list of the best in Paris.
    As a local for 30 years with 2 macaron recipe books, I’ve tasted a lot to help you!

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    blue recipe book cover for Mad About Macarons

    BESTSELLER

    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book.
    It has inspired many now-professional macaron bakers since 2010!

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    pink cover of patisserie recipe book Teatime in Paris by Jill Colonna

    EASY FRENCH PASTRY RECIPES

    Teatime in Paris

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    A must for all budding bakers and Paris-loving Francophiles.

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