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Baking With Pastry...

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Croquembouche: Step by Step Guide
Croquembouche is a classic French patisserie that never fails to impress. Not only does it look amazing but it tastes amazing too! Our guide to making your own…...
How to Bake Sweet Tarts
How to Bake Sweet Tarts
Sweet shortcrust is a cinch! Follow our recipe and you’ll soon be turning out impeccable sweet tarts for your friends and family. Okay, so there are things that can go…...
How to Make Tarte Tatin
How to Make Tarte Tatin
This elegant French classic is easy to make and delicious to eat... the perfect seasonal combination of caramelised apples and crumbly sweet pastry, it’s a dinner…...
Make a Traditional Treacle Tart
Make a Traditional Treacle Tart
Originally invented as a way to use up loaf ends, Treacle Tart has become a firm favourite. Try our simple recipe and find out what all the fuss is about!...
Make American Pecan Pies
Make American Pecan Pies
It’s said that New Orleans was the original home of this American classic. It was created by French immigrants and adopted all over Southern America - with its gooey…...
Make and Use Creme Anglaise
Make and Use Creme Anglaise
Créme Anglaise is the basis of a wide range of recipes. It can be enjoyed alone, poured over a slice of warm fruit tart, or chilled and eaten as a summer dessert…...
Make and Use Creme Patissiere
Make and Use Creme Patissiere
Creme Patissiere is a component of recipes such as éclairs, profiteroles, and Boston Cream Pie. Essentially a cold custard, Creme Patissiere is surprisingly simple to…...
Make Fruit Streusel Tart
Make Fruit Streusel Tart
What do you get if you cross a crumble with a pie? A fruit streusel. This wonderful creation has the best bits of both baking traditions, with sweet pastry, tart…...
No Cook Tart Base
No Cook Tart Base
Try making our No-cook tart crust, then fill it with an equally easy filling - guaranteed to impress your guests. Here’s our basic recipe plus two gorgeous variations!...
Pastry-Making Basics
Pastry-Making Basics
New to pastry-making? It’s easy to be bewildered by the different types of pastry out there: puff and Danish, short and wholewheat, choux pastry and hot water pastry,…...
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