Coconut Almond Bonbons – Easy No-Bake Treats
Easy no-bake coconut bonbons with a roasted almond centre, rolled in desiccated coconut – perfect for beginners.
How to Adapt a Recipe to a Different Cake Tin Size
Simple formulas to scale any cake recipe to a bigger or smaller tin – round, square, rectangular or a different height – with worked examples.
Raspberry Mousse with Italian Meringue
A light, airy raspberry mousse made with Italian meringue – perfect for cakes, verrines and individual desserts.
Homemade Speculoos Cookie Butter (Biscoff Spread) – 3 Ingredients
A three-ingredient homemade Speculoos (Biscoff) cookie butter, ready in five minutes and perfect for cheesecakes, mousses and ganaches.
Invert Sugar in Pastry: What It Is and How to Make It at Home
What invert sugar is, why pastry chefs use it to keep desserts moist and smooth, and a simple recipe to make it at home.
Pailleté Feuilletine Recipe – Crispy Delight for Elegant Desserts
Paillete feuilletine is often used in pastry for their crispy, crunchy texture. They are essentially broken pieces of biscuit that has been spread into a very thin layer prior to baking. Once very thin, the mix is baked until golden brown and packed with butter and caramel flavor. You can buy these readily made, but…
Homemade Praline Paste
What is Praline Paste? Homemade praline paste is a rich, nutty paste made by grinding caramelized nuts into a smooth or slightly coarse paste consistency. The most common nuts used are hazelnuts, often in a 50-50 blend, but other nuts like pistachios, almonds or pecans can also be used. The nuts are first toasted to…
