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

Chocolate, nut and lime Financiers

Financiers are one of those types of cakes that really could be made in any small tins and be just as yummy, however like madeleines they simply aren’t quite the same if they’re not done to the correct shape. Their ‘correct’ shape is to resemble a gold ingot. They’re often glazed too, to make them

French meringue recipe and ‘meringue 101’

My best and most trusted French meringue recipe, together with hints and tips on meringues problems – or a ‘meringue 101’