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Gateau Basque
Recipe: Gâteau Basque (Buttery Basque Cake) Level: Basic Techniques: Shortcrust Pastry, Creme Patissiere The first recipe is done. Nobody was injured and none of my utensils broke. I put a whole plate...
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Opera
Recipe: Opera (Glazed Chocolate & Coffee Layer Cake) Level: Advanced Techniques: Joconde Sponge, Coffee Buttercream, Coffee Syrup, Chocolate Ganache, Chocolate Glaze When I first decided to learn...
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Salted Caramel Macarons
Recipe: Macarons au Caramel Beurre Salé (Macarons with Salted Caramel) Level: Intermediate Techniques: Italian Meringue, Caramel Macarons, or mini hamburgers, as one of my taste testers dubbed them,...
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Brazilian World Cup 2014 Macarons
Recipe: Themed Macarons: World Cup 2014 with various fillings Level: Intermediate Techniques: Italian Meringue, ganache I decided to make something topical this week, the World Cup starts today in...
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If at First you don’t Succeed…
Madeleines are an iconic French petit-four with a distinctive shell-like shape. Made using a Genoese cake batter and a traditional madeleine pan. Rather naively, I thought madeleines were a basic...
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Pistachio Moelleux
After a few bakes that have been pretty labour intensive (Blackcurrant Mousse, Jaffa Cake Entremet), I really fancied making something that looked and tasted delicious, but wasn’t an elaborate 2-3 day...
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Macarons a l’Ancienne
On this blog, I always promise that if I make a recipe that turns out to be a failure, I will include the results here. My first batch of macarons à l’Ancienne were a flat pancake of a disaster, but …...
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