Category: Patisserie information

• Caramel eclairs with peanut butter fudge and amaretto Chantilly cream

  

  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

  Ink Sugar Spice

  September 23, 2015

  All seasons, Baking, Confectionery, Food, French, Patisserie, Patisserie information, Preserves & creams

  Amaretto, caramel, Chantilly, choux, eclair, fudge, Patisserie, profiteroles

• Feuilletage chocolat / chocolate puff pastry

  

  A step by step photographic guide (and recipe) to make your own chocolate puff pastry

  Ink Sugar Spice

  September 8, 2015

  Baking, Food, Food skills, Patisserie, Patisserie information

  chocolat, chocolate, feuilletage, pastry, Patisserie, puff pastry, step-by-step

• Pistachio and almond tuiles 

  

  Delicate and crisp pistachio and almond tuiles

  Ink Sugar Spice

  July 19, 2015

  All seasons, Baking, Biscuits, Food, Food skills, French, Patisserie, Patisserie information, Summer

  almonds, pistachios, 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 […]

  Ink Sugar Spice

  June 20, 2015

  All seasons, Baking, British, Cakes, Food, Food history, Food skills, Patisserie information

  Alice in Wonderland, fondant fancies, Gin, Lemon, little cakes, marzipan, Patisserie

• Florentines

  

  Recipe for chocolate covered almond, pistachio and cherry Florentines – plus make them extra special with a shortbread base

  Ink Sugar Spice

  April 20, 2015

  All seasons, Baking, Biscuits, Christmas, Confectionery, Food, French, Fruit, Patisserie, Patisserie information, Winter

  almonds, Biscuits, featured, Florentines, hazelnuts, Patisserie, petit fours, specialities

• 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 […]

  Ink Sugar Spice

  February 1, 2015

  All seasons, Baking, Cakes, Dessert, European, Food, Food history, Patisserie, Patisserie information

  cake, dacquoise, Esterházy torte, European, fillings, Food history, hazelnuts, layer cake, Patisserie

• 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 […]

  Ink Sugar Spice

  November 27, 2014

  All seasons, Baking, Cakes, Dessert, Food, Food history, Food skills, French, Patisserie, Patisserie information, Preserves & creams

  choux, crème diplomat, European, fillings, Food history, Paris Brest, passion fruit, pastry, profiteroles, specialities

• 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 […]

  Ink Sugar Spice

  October 9, 2014

  Confectionery, Food, Food skills, Kitchen tips & food advice, Patisserie information, Techniques

  chocolate, temperatures, tempering, Visual guide

• 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

  Ink Sugar Spice

  March 3, 2014

  Baking, Dessert, Food, Food science, Food skills, Ingredient information, Kitchen tips & food advice, Patisserie, Patisserie information

  hints and tips, Meringue, Science of meringue