Did you guys know that there is an international day about pretty much everything?! There is even an international Yorkshire pudding day which I guess for the Northerners is just another day! As today is international raspberries and cream day I thought I would honour this day by making some very decadent raspberries and cream French macarons. But let’s get real here. Everyone, absolutely everyone is terrified of making them ...
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The origins are not clear for brioche polonaise, although it comes from the bakers wanting to utilize the day-old stale brioche. Back then the stale brioche would then be soaked in syrup to moisten it and filled with crème patissiere. Now I am not trying to belittle my fellow colleagues but brioche, pastry cream and meringue sounds tad too heavy for me! As one of my all time favourite desserts ...
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Cream puffs (choux au craquelin) with vanilla and rose is probably on my favourite afternoon tea treats. I can honestly say that I have made enough in my time as a pastry chef to build another big Ben (maybe two!). Now you might ask what is choux au craquelin?! Good question! Choux au craquelin is a dessert made with choux pastry, and topped with a thin frozen cookie disc called ...
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I have a very soft spot for classic gateaux. Apple pie, baked Alaska, sticky toffee pudding you name it! You would think I am a 70 year old woman with a couple of cats baking in my night gown (totally going to be me in the future!). Black forest gateau is totally one of them and it is one my all time favourite cakes. My twist on it is a ...
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What is the dessert that most people are likely to order in a restaurant? Cheesecake? Brownie? Fondant? Well for me the answer is pretty easy! Fondant all the way! There is a big confusion about the differences of a fondant and a lava cake, so let me clear that one out for you! Lava cake is a dessert that combines the elements of a flourless cake and a soufflé (the ...
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Who doesn’t love macarons? I mean really though WHO doesn’t? They are perfect little mouthfuls of cookie/biscuit chewy deliciousness. Think of the luxurious windows of Parisian pastry shops like Pierre Herme and Laduree. It just feels like such a scrumptious little bite, coming in all those pastel colours and flavours varying from the classic pistachio and chocolate to more adventurous like balsamic vinegar and olive oil (the last two are ...
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There is something about classic desserts that makes them irreplaceable and heart warming. Pavlova really is one of the best summery and light desserts of all time. My version of it is baked in a tin (cause you know I am a pastry chef I like things as neat as possible!), topped with strawberry jam, basil infused chantilly cream and finished with fresh strawberries. It really is summer on a ...
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