Nothing about this flavour combination is ground-breaking. But sometimes they don’t have to be. A few aphorisms spring to mind; ‘if it ain’t broke, don’t fix it’,...
Danielle Alvarez and Libby Travers really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The...
Vaution de Verviers is basically a huge cinnamon bun, but instead of rolling the layered pastry, the pastry is stacked....
Alexandre Choux from Chouquette shows us how to make a delicious quintessential French pastry - the Paris-Brest....
These coffee pecan babka scrolls are the gateway to proper babka; you don’t have to go to the trouble of twisting and twirling the dough. ...
With a soft, gooey centre and a crunchy exterior, these lagithes, sweet pockets of golden goodness will have you grinning from ear to ear....
A quince frangipane tart is one of Sophie Hansen's favourite things to make, something she refers to as a thing of beauty and deliciousness....
Clafoutis is the classic home-baked dessert. It’s the French cook’s way of bringing something lovely and sweet to the table any night....
The combination of quince, rye flour and honey is a match made in heaven, as this luscious recipe amply demonstrates. ...
This is a play on the original shabiyat, layered with raspberries and nuts, with the layers of pastry rolled up into a large spiral....
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