Franginane Slice

The Frangipane is an almond filling use in France to make the  famous “Galette des rois” ( translated king cake) this simple pastry item is made out of a thick layer of creme Frangipane ( which is in fact an almond cream mixed with pastry cream) sandwiched between 2 layer of pure butter puff pastry….

Croquembouche How-To Guide

Where does the croquembouche comes from? The invention of the croquembouche ( also named croque-en-bouche in French which could be translated as “a crunchy bite”) is often attributed to Antonin Carême,who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard’s culinary encyclopedia Le…

French Style Lemon Tart

The French Style Lemon Tart is another delicious dessert whose popularity extends beyond French borders. It is made out of a creamy and buttery cream infused with a sharp lemon flavour. The  filling (similar to a lemon custard) is typically poured into a pre-baked homemade sweet and biscuity shortcrust pastry shell. However, we shouldn’t forget…

The Rough Guide to the French Tarte Tatin

The famous Tarte Tatin or the “upside down Apple Tart” is one of the most loved french dessert around the world. it is actually very simple to make but for some reason people tends to get scared or think you need amazing baking skills to make one. So for everyone viewing pleasure and if you…

Creating a good looking dessert from scratch.

How many time have you been to a good restaurant or cafe, ordered a dessert, and when it arrived you went like Wow! that looks good! Having worked in few good restaurants, cafes and hotels in the past, I will take you through the part that you never see when you place your order as…