Pear Danish

RECIPE: Danishes have been on my list to try since the beginning of the year. While you occasionally see recipes for Danishes that use either puff pastry or croissant dough, Danish dough uses yeast (which puff pastry doesn’t), and includes egg (unlike croissant dough). This results in a slightly chewy dough. I was very excited…

Honey Comb-Over

RECIPE: When I’m fantasising about attempting recipes in a more complicated cookbook, I always start with one of the more simple options so I can build confidence. I used the recipes from Zumbo for the cake, honeycomb, crème pâtissiére and buttercream, but didn’t make the glaze. More on that later. COMPONENTS: First step is the…

Napoleons

RECIPE: Three recipes are used to make up Napoleons. I have described how I went with making the puff pastry dough in my post on pork and fennel sausage rolls. I made no changes to Felder’s recipe for crème pâtissiére, and also followed Julia Child’s recipe for Napoleons with no alterations. COMPONENTS: When making the puff…

Apple Galette and Custard Puff

RECIPE: I used the puff pastry as described in my post on pork and fennel sausage rolls. I made a big batch so I could try a few recipes. I used the crème pâtissiére recipe from Patisserie again. The apple galette recipe wasn’t modified, however I did only make a quarter quantity ie. one apple’s worth….

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…

Fraisier

RECIPE: This is another pretty cake I had admired from the Great British Bake Off. The recipe for Fraisier seems to vary a bit. The traditional version uses a genoise sponge, an alcohol flavoured syrup, fresh strawberries and crème pâtissiére, topped with almond paste; however, the type of sponge can vary and it can alternatively…