Our honey-almond crunch cake is inspired by a German recipe, bienenstich. Follow our tip to make it gluten free

Master the art of making Crème Pâtissière, a versatile and rich pastry cream perfect for filling eclairs, tarts, and more.

Máme pre vás recept. Vyskúšajte upiecť krémové vianočné venčeky. Ich príprava síce dá zabrať, no výsledok rozhodne stojí za to.

Le premier magazine gratuit, collaboratif et électronique des blogueuses culinaires.Au sommaire : Cuisine orange - Dossier 6 recettes, Pancakes au chocolat, Petits pains Danois, La crème pâtissière, La poire - Dossier 6 recettes, Lemon pudding, Tartelettes meringuées au citron, La pomme de terre - Dossier 6 recettes, Courges d'hiver, Gnocchetti de châtaignes au beurre de sauge, Les champignons - Dossier 6 recettes, Destination Marrakech, Rencontre avec ... Chef Damien, Recette express - Les papillotes

Discover our orange and rosemary polenta cake: this moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days. Try our showstopper lemon polenta cake with mascarpone and lemon curd for a special occasion.

Passé par le Café Pouchkine et les cuisines du Shangri-La, le chef Olivier Lainé enseigne désormais l'art de la pâtisserie à l’École Ritz Escoffier. Originaire de Bretagne, il livre sur son compte Instagram la recette du véritable kouign-amann. Essentiellement composée de beurre, cette spécialité du Finistère est indétrônable.

This nod to a famed dessert from the resort town of Saint-Tropez layers orange blossom pastry cream between two slices of lemony brioche gilded with a crisp, sugared crust. The soft and sticky dough is kneaded by hand to give it body and elasticity, and proofed twice to get a smaller crumb with no big air pockets. Once baked, the brioche is sliced in half on the horizontal—let it cool completely before you apply the chilled pastry cream, or else it could melt and run down the sides. Another pro tip: Enjoy this French treat tout de suite...it always tastes best the day you bake it!

We don't need to be told twice to add Baileys into a dessert. Here's our top-tier collection of Baileys recipes which scream indulgence.

It's the time of year for marmalade, which I love and make religiously every January when Seville oranges come into season. So much so, I've written a book about it. If you want to try making a batch, seek out Marmalade: A Bittersweet Cookbook (Saltyard Books, £20). Or, if you just want the flavour, try this quick, easy cake – it may well give you the marmalade bug.

This two-bite pistachio financier is as rich as the name suggests, boasting almond flour and sweet brown butter, lightened with whipped egg whites.

Welcome to the coffee issue. We visited Pak Yoseph Kusuniyanto, a coffee farmer in Bandung. Also met Franky Angkawidjaya of Esperto Barista Course, who has made it his mission to teach about coffee and how to make the perfect cup of coffee. Our Stuff of Legends section features Pak Widyapratama, master roaster of Kopi Aroma. We also feature such coffee personalities as Toni Wahid of the Cikopi blog, Nathalia Gunawan of 1/15 Coffee and Aston Utan of Common Grounds. Since coffee is very customizable, it has become extremely personal, making it easy for everyone to relate to it easily. How ever you take your coffee, I hope you are able to imbibe, even just by a little bit, the passion of the foodies we featured in this issue. And as tribute, we raise our cups to them.

Proper English pouring custard should not be too sweet. Try this silky custard with steamed rhubarb pudding to balance it out.

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Thought to have originated in Scotland hundreds of years ago, scones are a British classic, sweet or savoury

Van klassieke tiramisu tot tiramisu met een citroenthema of espresso-martini tiramisu: dit zijn de lekkerste tiramisurecepten!

Une recette de crêpes moelleuses et parfumées de la cheffe élue meilleur pâtissier 2023

La crème pâtissière est un type de garniture nécessaire pour préparer beaucoup de desserts et de viennoiseries. C'est aussi une base grâce à laquelle réaliser d'autres crèmes. Par exemple, la crème chibboust (celle qu'il faut pour garnir les choux d'un...

Debbie Major’s lemony torte, studded with plump, juicy sultanas, is best served warm or at room temperature rather than chilled from the fridge.

Tahini, sesame seeds, honey and fennel seeds are combined to create a moreish bread. Serve with a yogurt dip and olives for antipasti heaven.

“We are essentially making a giant cream bun here,” says Anna Higham of this Tarte Tropézienne recipe. “Sugar-crusted brioche brushed with elderflower (to remind you of summer) and then filled with raspberry jam and crème légère.” This is a winner of a weekend bake. Recipe by Anna Higham, pastry chef, baker and author of The Last Bite (DK £22).

Découvrez notre recette facile et rapide de Crêpes vanille et chocolat sur cuisineactuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

This classic custard tart is based on Marcus Wareing’s famous recipe. The texture is the perfect balance of wobbly and creamy, and the taste isn’t too sweet.

We’ve given these dainty sponges a little grown-up treatment with a slug of brandy, a citrussy syrup and a boozy custard. They would make an impressive dinner party dessert.

This classic Victoria sponge cake recipe can form the basis of many birthday cakes and is a quintessential part of afternoon tea. Here are some seasonal summer twists on the classic Victoria sponge, one topped with rose petals , the other filled with crème patissière and gooseberry sauce and a vegan Victoria sponge, too.

delicious. friend Rutger van den Broek won de eerste Heel Holland Bakt. Hij is thuisbakker, blogger en kookboekschrijver van de Bakbijbel en de Koekjesbijbel.

(et de mon homme surtout) Il n'a pas voulu écrire sa toute première recette. La peur de se livrer (je me souviens du grand vertige au moment de publier mon premier article). La peur d'entrer dans mon univers aussi ? Pourtant c'est trop tard ! ça y est, il aime cuisiner. Patisser. Pétrir, fariner, mélanger, réserver, abaisser, faire bouillir, infuser... Déjà, il aimait la cuisine. Aujourd'hui il aime cuisiner. Pour démarrer il n'a pas choisi la facilité mais la recette d'un grand et magique pâtissier : Philippe Conticini. D'ailleurs, j'aimerais bien demander quelques conseils à ce dernier car la recette...

creamy vegan dessert recipes, vegan dessert recipes for summer, vegan tiramisu recipe, vegan mousse recipe, vegan cream pie recipes

Hello, ouais on la voit partout sur tous les réseaux et elle est dans le magazine Fou de Pâtisserie.... Qu'elle est belle cette galette... enfin ce n'est pas une "vraie" galette. mais une pâte briochée feuilletée façon pain au lait. Je me suis dit,...

Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It’s topped with cream cheese frosting, and decorated with a crown of orange zest. If you have carrot cake marked down as an ‘everyday’ kind of cake, then take a look at this other stunning recipe: a layered carrot cake. Four layers are sandwiched between a chocolate and vanilla marbled cheesecake filling, plus thick layers of cream cheese icing.

Elle marie caramel onctueux, pâte à cookie fondante et éclats de cacahuètes caramélisées...

Exit le traditionnel jambon-beurre.

Debbie Major’s crab tart recipe is flavoured with saffron and spring onion for a delicate springtime treat.

A tempting selection of classic British dessert recipes, including bread and butter pudding, crumble, treacle tart and trifle.

Raymond Blanc’s classic French cake recipe is part of the Easter tradition at his restaurant Belmond Le Manoir Aux Quat’Saisons. Or, for a springtime citrus treat, make Raymond Blanc’s classic lemon tart (tarte au citron).

This easy recipe for homemade vanilla custard is the perfect finishing touch: pour it over apple pie, steamed pudding, or whatever you fancy. We originally made this custard recipe to serve with our blood orange and Campari steamed pudding – a modern take on a traditional pud.

GBBO contestant Kate Hendry shares her childhood recipe of a chicken and ham pie that’s best served cold on picnics or for lunch.

Cette recette inratable du chef Cyril Lignac va vous rendre encore plus accro aux cannelés !

Ben Tish‘s fragrant pistachio, orange and cardamom tart is served with tangy goat’s milk yoghurt to cut through the super sweet nutty filling. He says: “I like to use the super-green Iranian pistachios for this recipe, for their vibrant colour and fresh, sweet flavour, while cardamom works beautifully alongside the fresh orange flavour. Gran Torres is a delicious orange brandy liqueur from Spain that I love to add to desserts for a little kick. If you can’t find it, another dry orange liqueur will do.”

Here's a second helping from Patisserie at Home (Ryland Peters & Small, April 2013) by Heston Blumenthal alumni, UK pastry chef Will Torrent,a book full of luscious classic desserts. Apple and Calvados crumble choux buns These choux buns have a surprise inside (apple compote and Calvados cream) and on top (crumble crust) – delightful in summer or autumn! icing/confectioners’ sugar, to dust Crumble topping 80 g/5 tablespoons butter, softened 100 g/1/2 cup light brown sugar...

You're officially over halfway through the working week, #celebrate with this; https://t.co/w716WuIsXO

Choose from 1000s of inspirational recipes. They’ve all been tested by the delicious. food team so we know they’ll work first time for you.

C’est le meilleur flan que j’ai eu l’occasion de goûter au Tea Time du Novotel Les Halles, et que j’ai eu l’occasion de réaliser grâce au partage de la recette du Chef…

Discover the recipe for a thick, super gourmet French custard Tart. A thick and creamy custard with a delicious vanilla taste: like at the bakery!