Infused with a rich, full-bodied red wine, the cake is paired with a velvety chocolate ginger mousseline buttercream and pear ginger jam – my love for red...
The Esterházy slice is a Hungarian cream cake. It was developed by Budapest confectioners in the early 20th century during the Austro-Hungarian Empire and is still much...
For these cookies, we’re taking miso dough, adding lots of toffee bits, and then rolling each dough ball in cinnamon sugar. This unexpected take on a snickerdoodle...
A nostalgic classic of graham crackers (or digestives for my fellow Brits), marshmallow and chocolate, s’mores are pure campfire comfort and a toasty, almost smoky, treat. Getting...
A New Zealand Tauranga-based patisserie chef has developed a streamlined method for making meringue that could dramatically simplify production. Noel Remacle’s innovative technique, requiring just pasteurised egg...