For Olivier Dupon, author of The New Pâtissiers, this entremet’s seven layers, including two layers of dacquoise and ganache, make for a highly-sophisticated dessert....
This Fig and Custard Tart is from the The Australian Women's Weekly How to Cook recipe book...
These recipes are the result of 40-years of eating, talking and experimenting with families and friends. The influences of my grandmothers, mother, sister-in-law and sister-in-law's mother as...
Recipe courtesy of CSR...
