Apple Mille-Feuille

RECIPE: I know this isn’t really a mille-feuille because for starters it only has two layers of pastry, but work with me here! I had a small piece of leftover home-made traditional puff pastry (I’d made sausage rolls) and several apples, and my husband likes custard, so this is what developed. I added candied apple…

Banoffee Tart

RECIPE: To redeem myself after a rushed but acceptable effort at a butterscotch tart topped with lemon chiboust cream that was designed to use up some condensed milk but ended up tasting rather unexciting and didn’t look very pretty, I used my leftover pastry and cream to make banoffee tarts. I should have just made…

Gingerbread trifle

RECIPE: It might not look pretty, but it tasted amazing! I discovered my husband liked trifle, so I decided to make a version full of Christmas flavours for my family Christmas dinner. With a gingerbread flavour base I looked at the normal components of a trifle and chose my own flavours. I started with a…

Peanut butter chocolate cake

RECIPE: I have a little cookbook from a discount bookstore that has been a gem in terms of great celebration cakes. I wanted to take a cake to my kayak club to celebrate finishing a one-year 1000km paddling challenge. I followed this recipe as written, only leaving out the mini-marshmallows (I didn’t have any in…

Le Progrès

RECIPE: In French cooking the name of what you are making is of great importance, and Childs insists that if a dacquoise is made with only almonds, this dessert is called Le Succès. I chose to make it with half almonds and half hazelnuts, and in this case, it’s called Le Progrès. I stuck religiously…

Banana Caramel Macarons

RECIPE: I love Christophe Felder’s book because he provides step by step instructions with lots of photos to show exactly what the step is meant to look like. I tackled this recipe because I’ve tried making caramel several times and every time the sugar has crystallised. I felt better about this after watching every contestant…