When it comes to gorgeous looking fruits let’s be honest blood orange is definitely the winner! Blood oranges are one of the few exciting things that January has to offer as there aren’t many things more photogenic than them (ok maybe kittens!). I really wanted to take the flavours of a classic lemon meringue pie and give them a twist. Swiss meringue macaron shells, filled with torched Italian meringue and ...

Baba au rum are delicious sponge cakes soaked in a sticky- scented boozy syrup and they are widely popular along France, being the stars in most Parisian patisserie shops. Although the French love it, this much-loved dessert originated in Central Europe where there the former king of Poland had the genius idea of soaking a dried out kugelhopf (a traditional cake from Germany) in liquer.  The soaked cake was so ...

Do you guys ever get winter blues? Like when it starts to get cold and all you can think of is pina coladas by the beach? That is exactly what happened to me hence why coconut macarons are next up on the blog. I wanted to keep the Christmas magic hence why I piped these in the shape of a cute snowman but you can pipe them in a round ...

Do you guys remember that back in the day snickers was considered somewhat healthy because it contained peanuts=high protein?! I am really glad nutrition misinformation is slightly getting better and I don’t inhale snicker bars after the gym thinking I am doing well! So ok snickers bar might not be healthy but it really is the dreamiest chocolate bar as it contains the heavenly trio of salt, fat and sugar. ...

When it comes to autumn desserts you can’t beat a traditional apple filling topped with crispy, buttery crumble-classic comfort food at its best (sorry pumpkin lovers!). Being a pastry chef though always pushed me to think creatively and outside of the box.  As much as I love a good apple crumble it is well a bit...boring! One of my favourite treats of all time is éclairs and I have made ...

Savarin was created by the famous (well not Kim Kardashian famous!) Julien brothers in 1834, when Auguste saw some pastry chefs soaking Genoese sponges. Inspired by this idea, he experimented with new recipes and different types of syrup. One of his brother’s creations was the savarin, initially made with wheat flour, sugar, eggs, diced orange peel, salt, yeast and milk and placed in a special ring mould sprinkled with nibbed ...

One of the most classic American combos for a sandwich is of course a peanut butter and jam sandwich. I really wanted to create something using these two elements to create a fun PB&J version and a fondant was always going to be a hit! This gooey and extremely decadent melt in the middle dessert is a twist on the classic with the addition of peanut butter and raspberry jam. ...

The petit gateau is becoming one of the most popular trends in the culinary world! Translated from French, the phrase literally means ‘little cake’. But don’t be deceived but its ‘little’ name, the petit gateau is not your everyday dessert and can be quite complex. Most likely derived from the larger entremets the petit gateau features a variety of components and a combination of textures and flavours. My version of ...