Good evening one and all. It's that time of the year again Christmas is fast approaching on us and it's time to start baking those bakes we all love. This year I have opted to try something new, something from other countries traditional Christmas Cakes/Breads and other bakes. I have begun with Panettone and Pandoro … Continue reading Buon Natale a tutti
Good Evening, This was my first successful éclair, but profiteroles have worked all times in the past but éclairs have always failed, but this time it worked. This one was inspired by a video I saw on facebook, where the baker coated his fully in chocolate and gold paint. I did a few things differently, I … Continue reading Golden Éclairs
Well I've forgot to update in a long long time, but I bring you the Stollen I have been working on. It began in september when I was ordering my bulk ingredients for my Christmas bakes. I came across Speculaas Spice while looking for traditional Christmas bakes from around the world and decided to use it to … Continue reading It’s Been Stollen
Well I was experimenting with Chocolate and orange, and decided to make a CHocolate Orange Cake, it was supposed to be 3 layers of 8inch chocolate sponge, but turned into three layers of 4inch cakes, filled with Chocolate Orange Swiss Meringue Buttercream. The Swiss Meringue Butter cream was a first it was a weird one … Continue reading Chocolate Orange Tower
Well I've finally done it, I have a full batch of Macarons, although i think i may have over baked them by a minute or two. I used the Italian Meringue method obtained from the Great British Chef site. all the previous 52 attempts YES 52 previous tried did not work. but this one did. after the … Continue reading Macarons!! BLUE, Macarons
Hello! A while ago we used to make a pear and chocolate tart at work, it was a Shortcrust pastry with Frangipani and pears topped with a Dark Chocolate Flick. And Now it's for my take on the Pear and Chocolate Tart! This one I would like to think is one of the best as … Continue reading Pear and Chocolate Tart
The Apricot Tart, I had trouble finding fresh apricots in January and had to use tinned, I used the odd bits of ground almonds I had from previous bakes that was left the biggest bits from macarons and other Frangipani bakes. I began with a sweet shortcrust pastry but in place of using butter I … Continue reading Apricot Tart
This one has to be the best Pastry I've ever made! Gruyère cheese, Vintage Cheddar, Rosemary, Garlic and Olive Oil Cheese Straws. I followed the recipe for Puff Pastry from my Patisserie Book by Murielle Valette, it was very buttery, 1.3KG of finished dough with 500g of Butter!! It was also the first time I … Continue reading Rich and Indulgent Cheese Straws!
Hello again, you'll have to excuse me I have a few bakes that I haven't written about and want to get them out! You may have seen the sudden influx of posts on Facebook for the Japanese Cotton Cheesecake, I decided to make one it was weird I think it was more of a Cheese … Continue reading Cloud CheeseCake!
Good afternoon. This one is a weird one for me, I started looking though shelfs what I have, and I actually had a unused bag of blanched whole Hazelnuts, and some Large Oranges, I them began to search what I could use them for a Biscotti popped up a few times, I hadn't tried to … Continue reading Biscotti – Odd One This