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…

Lemon meringue entremet

RECIPE: My brother-in-law was pretty upset to miss out on my lemon meringue tarts, so with his birthday here, I thought I’d make a variation on lemon meringue. I didn’t have a fully formed idea but knew I wanted to make an entremet (a multi-layered mousse based dessert). I wanted to use the lemon curd recipe…

Lemon Meringue Tarts

RECIPE: I’ve been dying to try a recipe from this cookbook, which so far has just been a delightful way to pass time reading and looking and planning. I started with an easy recipe rated 2/5. It didn’t have any unusual ingredients, and didn’t require much in the way of special equipment. It did have…

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…

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…