Recipes for pastries, such as Danish
Cheese Straws are a lovely savoury nibble, and I was in need of that after rather overloading on sweet things in the past few days. So I set about checking some recipes. I decided on this one, from BBC Food as it was a simple pastry, rather than the time consuming puff pastry. Of course I […]
After the success of my puff pastry for the Pithiviers I decided to make some more, and this time to use it to make Mille Feuille, known in the USA as Napoleon Pastry. Traditionally the layers of crispy puff pastry are filled with creme patissier. However since some of the ‘tasters’ are not so keen […]
Yesterday I decided to make Pithiviers, This involves a two day process as the dough needs to rest in the fridge overnight, before rolling and turning. I used the recipe from Le Cordon Bleu cook book again, though I actually also checked another recipe for making the puff pastry, which had some very good pictures […]
Now this is a treat from my childhood. In those days they were known just as cheesecakes. But I suppose with the advent of that glutinous, cloying cheesy type tart that is so popular these days my childhood favourite has had to change its’ name. A London Cheesecake is a puff pastry with a jam […]
I made Kouign Amann a few months ago, and it was the first time I had tried them. Having never heard of them until the Great British Bake-Off. The result was a wonderful tasting confection. All puffy, buttery and sugary. It was like something I could never have thought of, truly delicious. I have done […]
I decided to try to make some eclairs. I must say it was not without problems. Researching the various recipes it was very difficult to decide which one would produce the ideal results. There seem to be two schools of thought. One says cook the pastry oh a high heat for a while and […]
Kouign Amann, pronounced something like Queen Amarn, is a pastry that I had never heard of, until it appeared as a challenge on The Great British Bake-Off. So I had to investigate, and found that it is similar in texture to a croissant. The recipe I followed is from Paul Hollywood, on BBC Food website. […]