Thin, crisp pastry is the key to these pretty French pastries and Paul Hollywood is the man to show you how.

Raspberry millefeuille

Thin, crisp pastry is the key to these pretty French pastries and Paul Hollywood is the man to show you how. For this recipe you will need: a sugar thermometer, 6 large baking trays and a ruler.

You'll find the ultimate Anna Olson Chocolate Hazelnut Napoleon recipe and even more incredible feasts waiting to be devoured right here on Food Network UK.

Chocolate Hazelnut Napoleon

You& find the ultimate Anna Olson Chocolate Hazelnut Napoleon recipe and even more incredible feasts waiting to be devoured right here on Food Network UK.

Chocolate Hazelnut Napoleon

Chocolate Hazelnut Napoleon

Mary Berry’s Tipsy Trifle Recipe | PBS Food

Mary Berry’s Tipsy Trifle Recipe

This Tipsy Trifle is Mary's interpretation of the signature challenge in the Desserts episode of Season 2 of The Great British Baking Show.

American Baking Competition -Week 6- Technical Bake: Napoleon

The American Baking Competition

BBC Food - Recipes - Custard slice

Custard slice

Paul Hollywood's Custard Tart: A real teatime indulgence, this custard slice recipe will certainly bring back memories. Our own great British pâtisserie!

Scottish Cranachan (quick & easy recipe) Perfect for Hogmanay and Burns' Night celebrations, it is too good though to save just for special occasions and is especially nice in the summer making the most of delicious Scottish raspberries.  #wscrafting @whitestuff

Traditional Scottish Cranachan

Scottish Cranachan (quick easy recipe) Perfect for Hogmanay and Burns Night celebrations, it is too good though to save just for special occasions and is especially nice in the summer making the most of delicious Scottish raspberries.

Aubergine puree topped with lamb stew (hünkar beğendi) | This is a rich and satisfying Ottoman dish of lamb stew on a bed of aubergine and cheese, and it smells progressively more delicious as it slowly cooks, making it harder and harder to resist dipping a corner of bread into the pot! The name means the Sultan’s Delight (or the Sultan liked it), and there are two stories about its origins: one is that it was created for a sultan in the 1600s who did indeed like it; the other is that it…

Aubergine puree topped with lamb stew (hünkar beğendi)

Aubergine puree topped with lamb stew (hünkar beğendi) recipe : SBS Food

Cacio e Pepe (Cheese and Pepper Pasta) and Spinach with White Beans - RachaelRay.com

Cacio e Pepe (Cheese and Pepper Pasta) and Spinach with White Beans

Honey-Mustard Pretzel-Crusted Chicken Fingers and Roasted Broccoli - Rachael Ray

❥ Artistic French Pastries

27 Positively Pretty Pastries to Enjoy ...

Napoleon Dessert Recipe French Pastry Mille Feuille Cream Pastry

Napoleon Dessert Recipe | French Pastry (Mille Feuille Cream Pastry)

What a delicate and delicious looking dessert! "Light Peach Sakura, one of the signature pieces at Bonheur. A domed light peach mousse with a sakura infused chocolat blanc centre, resting on a piece of butter pound, with a pâte sablée disc as a base."

☆What a delicate and delicious looking dessert! "Light Peach Sakura, one of the signature pieces at Bonheur. A domed light peach mousse with a sakura infused chocolat blanc centre, resting on a piece of butter pound, with a pâte sablée disc as a base.

Millefeuille is a traditional French pastry. I believe the English speaking world knows it as a Napoleon. Traditionally, a millefeuille consists of three layers of puff pastry and in between those layers, two layers of pastry cream. There are many variatio

Millefeuille is a traditional French pastry. The the English speaking world knows it as a Napoleon. Traditionally, a millefeuille consists of three layers of puff pastry and in between those layers, two layers of pastry cream. There are many variatio

French pastries and a little gift macaroon on top, how thoughtful! Whoever invented this is my soulmate !

French patisseries and a little gift macaroon on top, how thoughtful! Whoever invented this is my soulmate ! Patisserie Sadaharu Aoki in Paris via gourmetfury

How will you ever choose between them?

Lemon and raspberry éclairs

Pinterest
Search