A delicious change on a standard eclair - these are smothered in caramel and peanut butter fudge pieces and filled with a Chantilly and Amaretto cream
Caramel eclairs with peanut butter fudge and amaretto Chantilly cream
Category: Patisserie information
Skills and method descriptions, advice, hints and tips, troubleshooting, ingredients, resources etc
Feuilletage chocolat / chocolate puff pastry
A step by step photographic guide (and recipe) to make your own chocolate puff pastry
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Pistachio and almond tuiles
Alice in Wonderland Victorian fancies
This was a little project I've been hatching for a while. It combines a bit of research into Victorian treats, a bit of illustration and drawing and some recipe reverse-engineering. It also marries an homage to Alice in Wonderland in its 150th birthday year (as I love the story and, in particular, John Tenniel's original… Continue reading Alice in Wonderland Victorian fancies
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Florentines
Recipe for chocolate covered almond, pistachio and cherry Florentines - plus make them extra special with a shortbread base
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Esterházy torte – nut dacquoise layer cake
Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s. It was created (as many famous/regional speciality cakes are) by a confectioner keen to impress one of the great houses of the Austrio-Hungarian Empire and one of its members in particular, Prince Paul III Anton Esterházy de Galántha. Its longevity as… Continue reading Esterházy torte – nut dacquoise layer cake
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Paris-Brest with passionfruit crème diplomate
This Paris-Brest choux is another Daring Bakers' challenge. I have made Paris-Brest before on a few occasions and to follow the original recipe is to produce one large ring-shaped choux filled, decorated simply with toasted, flaked almonds and filled with crème mousseline. It's typically large enough that it can be sliced to serve a number… Continue reading Paris-Brest with passionfruit crème diplomate
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Chocolate tempering – a visual guide
I got a bit bored with never remembering the crucial temperatures in each part of the tempering process every time I wanted to work with chocolate in my bakes. Searching for websites or leafing through numerous books is time consuming so I thought I'd draw up a resource to help me - a visual aide… Continue reading Chocolate tempering – a visual guide
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The science of meringue making
What happens inside a meringue? It will help your baking to know the chemistry behind your meringues - plus some surprising tips and myths to help you produce the perfect fluffy white morsel every time
