Caramel eclairs with peanut butter fudge and amaretto Chantilly cream

A delicious change on a standard eclair – these are smothered in caramel and peanut butter fudge pieces and filled with a Chantilly and Amaretto cream

Feuilletage chocolat / chocolate puff pastry

A step by step photographic guide (and recipe) to make your own chocolate puff pastry

Pistachio and almond tuiles

Delicate and crisp pistachio and almond tuiles

Alice in Wonderland Victorian fancies

This was a little project I’ve been hatching for a while. It combines a bit of research into Victorian treats, a bit of illustration and drawing and some recipe reverse-engineering. It also marries an homage to Alice in Wonderland in its 150th birthday year (as I love the story and, in particular, John Tenniel’s original

Florentines

Recipe for chocolate covered almond, pistachio and cherry Florentines – plus make them extra special with a shortbread base

Esterházy torte – nut dacquoise layer cake

Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s. It was created (as many famous/regional speciality cakes are) by a confectioner keen to impress one of the great houses of the Austrio-Hungarian Empire and one of its members in particular, Prince Paul III Anton Esterházy de Galántha. Its longevity as

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 tempering – a visual guide

I got a bit bored with never remembering the crucial temperatures in each part of the tempering process every time I wanted to work with chocolate in my bakes. Searching for websites or leafing through numerous books is time consuming so I thought I’d draw up a resource to help me – a visual aide

The science of meringue making

What happens inside a meringue? It will help your baking to know the chemistry behind your meringues – plus some surprising tips and myths to help you produce the perfect fluffy white morsel every time