Whilst we’re at home, all of those jobs you’ve always meant to do but never got round to, are suddenly getting completed. The cupboard you’ve been meaning to sort through, the junk in the garage, even the dreaded shed has … Continued
If I read the phrase ‘New Year, New You’ one more time I might just scream. What is wrong with the old/current me? I mean obviously there’s room for improvement in all of us, that’s what makes us human. I … Continued
A while ago, I made a delicious wild garlic pesto milk bread and it was the first time I used the tangzhong method of making bread. I’d read a lot about it and the videos and pictures I saw produced some … Continued
It’s my first real post of 2018, as my previous recipe was made in 2017, I hope the new year is being kind to you so far. We’re only 9 days in, but that’s still plenty of time for it … Continued
In three years of blogging, it occurred to me that I have made so many recipes for Christmas, but I’ve yet to make anything to mark Easter. This time of year is full of so many delicious treats, Simnel Cake, … Continued
I know it might seem a little early to be thinking about Christmas recipes like these mincemeat Danish pinwheels, but next weekend is stir-up Sunday. This is an Anglican term referring to the last Sunday before advent. It has been … Continued
What do you do when your online supermarket sends you a free punnet of blueberries? Well you browse through ALL of your patisserie books until you find a recipe you like, that really makes these little berries shine, like these … Continued
Croissants are iconic, their shape, the flaky pastry and the distinctive layers are what makes them delicious and unique. I’ve made croissants quite a few times on the blog, from wholegrain versions to cronuts, but I always keep coming back to … Continued
Kouign-Amann (pronounced queen amann), is a sugary, buttery pastry from Finistère, Brittany in France. The kouign-amann dates back to 1860 and the literal translation of the Breton words are kouign=cake amann=butter. The recipe resembles a croissant dough, but with less … Continued
Marriage’s have launched a new range of Golden flour, these include a golden wholegrain plain flour that I used to make these cookies and a golden wholegrain bread flour that I used for these spiced wholegrain croissants. Due to the wholegrain … Continued
I love almonds, from marzipan, frangipan, macarons, amaretto and bakewell tart to these almond danish pastries. So many of my favourite recipes and ingredients contain almonds. Although I’ve already made cronuts this week, I thought I would visit viennoiserie again … Continued
In the world of patisserie there are a number of hybrid cakes that have popped up over the years, there’s the croissant/doughnut hybrid known as the cronut, the dougnut/muffin a.k.a the duffin, and the cragel, which you’ve guessed it, is … Continued
The viennoiserie chapter of the ‘the book’ is almost drawing to a close. I have baked my three final recipes and I wanted to share the latest one with you. I decided to try making danish pastries again after my last … Continued
Recipe: Croissant au beurre Level: Advanced Techniques: Leavened Puff Pastry I’ll be honest, a classic recipe such as croissants was one of the reason I wanted to learn French patisserie. I remember watching a French patissier making them on television, it looked like … Continued
