How to make a cartouche?
Although cartouche sounds fancy it really is just the French term for a very handy piece of kitchen origami. Basically it is a piece of baking paper, grease paper or wax paper folded, folded and folded again, then ripped or cut to the size required. A cartouche can be used to keep a skin forming on mash potato or thick sauces, it can be used for keeping heat in but letting steam out, and it can be used for lining a cake tin before baking. Enough with the description, let’s have a look at how to make one. In this example we will pretend we are making a cover to put on the surface of our mash potato and prevent a skin from forming in the pot.
