How to make a cartouche

by Great British Chefs1 June 2015

How to make a cartouche

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.


Fold a square piece of parchment in half, then in half again, half the paper again to make a triangle
Repeat once more before cutting off the large end at an angle
The final parchment forms a star shape

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