The éclair has seen a renaissance of sorts over the last few years. When it comes to pastry classics, we could argue, “why fix what ain’t broke”,...
This simple, French classic is the perfect indulgence with beautiful brandied pears. Traditionally, the tarte tatin is made with apples, but this adaptation has a warm and...
Fresh, fruity and with show-stopping good looks, Pana Chocolate’s strawberry basil tart is the perfect combination of sweet and savoury. ...
Despite being surrounded with contentious debate about whether it originated in Australia or New Zealand, the pavlova is a much-loved dessert at Christmas because it’s light, fresh,...
Textbook Boulangerie Patisserie has recently taken the industry by storm with its incredible, vibrant, patterned pastries and brightly striped croissants, delicately and expertly garnished to reflect their...
Pastry cream is the master cream of all pastry chefs and is used as a filling for tarts, cookies, doughnuts, and so many other baked goods. be...
“The dough takes a little time to make but the process is not difficult; it just requires a lot of folding and resting time. My partner asked...
Fast becoming a breakfast staple, Merna Taouk is bringing back the crumpet and sharing her heavenly recipe, served with lashings of butter (not optional). ...
“These handpies are like apple pie and a doughnut in one. The flaky fried pastry and caramelised apples is an absolutely wicked combination, and the crunchy krispy...
"Classics are classic for a reason – it's working. But replicating a classic would be boring so I like to bring something different..." – Pierrick Boyer...
