Because nothing says Easter more than sieging French Castles.
Category: Sweet
Pastry Ingredients Rye flour – 120gLard (chilled) – 30gButter (chilled) – 30gWater (chilled) – 2tbsp Pastry Instructions Put all ingredients except for water into a food processor and blitz until… [Continue Reading]
This cake will take 2 days to make, as the jam, aquafaba syrup and the sponge itself will need to be cooled overnight in the fridge. Blueberry Jam Ingredients Blueberries… [Continue Reading]
Make 2 weeks ahead of when planning to use.
Butter – 500gDark Brown Sugar – 500gGlucose Syrup (or substitute with a mixture of 60g water + 230g dark malt powder) – 290g Treacle (or molasses) – 290gMilk – 110gFlour… [Continue Reading]
This cake takes 2 nights to make. The sponge will need to be prepared the day before assembly, as will the aquafaba syrup. Then the finished cake will need to… [Continue Reading]
Creme Patissiere Egg Yolk – 1 (save the white for the frangipane)Sugar – 10gVanilla essence – 1/4tspMilk – 90mlCornflour – 8g Put all ingrediets into a pan on low heat,… [Continue Reading]
A traditional French cake, reminiscent of British summer strawberries and cream.
A light mousse cake with tropical flavours of mango, passion fruit, pineapple and banana. Contains nuts for a little extra crunch.
An interesting chocolate cake that reveals vertical layers when cut.