Frangipane Tart

Frangipane Tart

This week’s lesson is on frangipane tart or almond tart. The dough was a first for me and it is interesting to learn something new every week. It is stretchy rather than the usual flaky and crumbly ones that I am familiar with. The almond filling is very nutty...
Strawberry Mousse Cake

Strawberry Mousse Cake

Today’s lesson was Strawberry Yogurt Mousse Cake. My partner is back and I’m glad to have someone to laugh with and work with. It was a fun lesson albeit a little tiring with all that washing and cream beating. I have done this cake years ago and it is...

Strawberry Glaze

This glaze can be used to cover the top of a mousse cake. (Makes enough to cover the top of two 6-inch cake) Ingredients 125g strawberry puree 45g caster 6g gelatine leaves Method Soak gelatine leaves in cold water for about 5 minutes. Squeeze excess water from the...
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....

Choux Pastry

This is a basic choux pastry for eclairs, profiteroles, etc. I think I like this recipe. Here you go. (Makes about four 5-inch rounds or eight 2.5-inch rounds) Ingredients 130g eggs (about 3 whole eggs) 120g bread flour 100g butter 100ml water 100ml milk 5g sugar 3g...