Les Religieuse Fraise

RECIPE: I always go back to William and Suzue Curley’s Pâtisserie when I’m making a base pastry because their instructions are so clear and failsafe. To treat myself for my birthday I made my favourite pastry, Les Religieuse (two choux buns, one on top of the other) and filled it with a strawberry cheesecake filling. I…

Chocolate Éclairs

RECIPE: I decided that selling my baking would be a good way to raise money for the Arrow Bone Marrow Transplant Foundation, which I’m doing as part of participating in a kayak race. It was time to make something a bit fancy and I still hadn’t quite conquered choux pastry, so thought I’d try éclairs. I…

Choux au Craquelin

RECIPE: My aim was to attempt choux pastry, which meant that I dissected the pear and apple choux recipe for the parts I wanted, namely the choux buns and the crackle finish. I filled it with a basic crème pâtissiére from the croquembouche recipe in the same book. I didn’t have gel colour, so substituted liquid…