Croquembouche: Step by Step Guide

Croquembouche is a French patisserie created by Marie-Antoine Careme. Careme was one of 25 children and his poverty-stricken family abandoned him in Paris to make his own way in life. Despite his underprivileged background, he would end up cooking for Napoleon and the Czar of Russia. Careme was famous for …

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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. With fresh vanilla seeds and good milk and eggs, it’s also surprisingly delicious! About Creme Patissiere Creme Patissiere is quite similar to English custard, …

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Make and Use Creme Anglaise

Créme Anglaise (also known as custard) 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 sauce. Here are our top tips for making perfect Créme Anglaise – and how …

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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 wrong… and yes, it might take a few tries to get it perfect, but isn’t that a great excuse to …

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Make a Traditional Treacle Tart

Golden syrup is associated with some of our favourite desserts – like treacle pudding and our traditional treacle tart. This British legend, a by-product of refining sugar-cane, dates back to the late 19th century. And it’s inspired a range of recipes ever since. Originally invented as a way to use …

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Make American Pecan Pies

Pecan pie is an American tradition – especially at Thanksgiving. If you fancy giving it a try, here is the lowdown. Our recipe can easily be converted to make miniature pecan pies: divide your sweet shortcrust between 12 bun tins and reduce the baking time by about 20 minutes. About …

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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 filling, and a crunchy, nutty topping. Try our recipe – you might find streusel tart becomes a new favourite. About …

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No Cook Tart Base

Try making our No-cook tart case, then fill it with an equally easy filling – guaranteed to impress your guests. Here’s our basic recipe plus two gorgeous variations! Making Quick, No-Cook Tart Cases Hate Making Pastry? We’ve got one thing to say to you: Biscuit Tart Case! This is the …

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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 party sensation. Here’s how to make it yourself. About Tarte Tatin Tarte Tatin is 100 years old. Created in France in 1898, it was …

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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, Pâte Brisée and Pâte Sablée – and those are just the beginning! To keep it simple, we’ll focus on making shortcrust pastry …

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