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…