Paris Brest

Paris Brest

Today’s lesson is on Paris Brest and I was expecting a large one, but chef decided to give us a 5 inch version which is good, because this will be an individual portion, no cutting required! On a side note, my partner was ill and I hope she gets well real soon....

Vanilla Mousseline Cream

This cream can be used as fillings for any choux pastry etc. (Makes enough to fill four 5-inch Paris Brest) Ingredients 350g milk (divided into 300g and 50g approximately) 250g butter 120g sugar (to be divided approximately in half) 60g egg yolks 60g custard powder...
Raspberry Pastry Cream

Raspberry Pastry Cream

Having made some swiss meringue buttercream, I have a few yolks to use up and gone are the days I waste ingredients. I have learnt to reduce wastage by using the extra ingredients, though that means having to plan a bit more, but that’s ok. One of the best way...

Creme Fraiche

I’m getting excited over a baking project I am doing with a good friend. Having researched and decided on this, it’s so pretty, I cannot. Of course, the end product will be very different from what I envision it to be, but I’m keeping every part of...

Passion Fruit Curd

One of my favourite flavours is passion fruit. I love that it is tangy and aromatic and that it goes with many things. I have used this recipe many times and it is quite fail proof. Ingredients 3 large eggs 125g caster sugar 125g passion fruit puree 200g unsalted...