The French gifted us choux pastry Ooh la la! Elegant and feminine these make buns a beautiful late morning or afternoon tea treat with a cuppa. We love serving these to my friends as they always get a ‘WOW’ reaction from them for the taste and their attractive appearance.

 

Ever wondered how a dessert could capture the essence of a historical journey? The Paris Brest, a classic French pastry, does just that. It was created to celebrate a famous cycling race between Paris and Brest, and this unique pastry has become a staple in French patisseries.

READ THE STORY HERE

 

You read about it, now make it! Crispy choux pastry filled with a slightly bitter caramelised almond cream, this is a classic and a match made in heaven.

 

CHOCOLATE SOUFFLE

The souffle has a base of crunchy hazelnut praline, chunks of poached pear and once cooked it is topped off with a pear sorbet, pear crisp and a hot chocolate sauce that may or may not have an alcoholic kick to it!

Recipe Here

 

There’s something special about a loaf of brioche. Soft, rich and golden, it’s the kind of bread that feels a little fancy without really trying. Loaded with butter and eggs, it sits somewhere between bread and pastry — which means it’s just as at home toasted with jam as it is holding together a next-level burger.

 

 

CROQUE MADAME

Croque Madame is a classic French sandwich that has earned its place as a beloved staple in both French cuisine and international culinary circles. It's a variation of the Croque Monsieur, which is essentially a ham and ultra cheesy sandwich, but the Croque Madame takes it up a notch by adding a fried or poached egg on top.

Recipe Here

 

If storing for a period of time, up to two or three weeks, then consider topping off the parfait with clarified butter in the jar, dish or terrine mould. Simply pour the warm butter onto the cooled parfait and leave to set before popping on a lid or covering the dish.

 

 

Happy pigs make beautiful terrine, so please be picky with your supplier for these ingredients. This gorgeous terrine with pickled shallots is a showstopper that brings rustic charm to any table. The harmonious blend of savoury pork, aromatic fennel, and rich chicken liver creates a delightful mosaic of flavours and textures.

 

PUFF PASTRY

Tourier means 'to turn' in French and this comes from the lamination of puff pastry.

We use puff pastry for paillettes (cheese straws), fleuron (puff pastry garnish for soup) and wrapping Beef Wellington and Salmon En Croute to name just a few things. It's also used for Mille Feuille dessert as well as palmiers for petit fours.

Recipe Here

 

I’ve made a few of these in my time (understatement!). As a young pastry chef in London, working and training at many classical hotels and restaurants, this was the sort of dish that was always on the menu.

 

 

There are many different ways to make a Tart Tatin and lots of different fruit you could use too.

This dessert is one of my absolute faves and a genuine classic, but with a twist. The crunchy caramelised pastry really makes this dessert stand out so pay attention to the basting step in the recipe.