Classic Paris-Brest

This classic Paris-Brest recipe from Merlin Labron-Johnson is a patisserie work of art, with crispy almond-topped choux pastry encasing mounds of silky praline cream.

Passion fruit and vanilla cheesecake

A layer of passion fruit makes this vanilla cheesecake recipe look and taste exquisite. This Simon Hulstone recipe is easy and delicious.

Black Forest gâteau

Andy McLeish brings this seventies classic up to date, his black forest gateau recipe includes a sumptuous flourless cake with a kirsch milk chocolate mousse and chocolate glaze.

Prodigious Pavlova - The Happy Foodie

Prodigious Pavlova

Prodigious Pavlova 8 egg whites caster sugar 4 tsp cornflour 2 tsp white wine vinegar tsp vanilla extract For the topping: double cream 10 passionfruit 10 fresh or canned lychees, drained if canned raspberries (frozen are fine) icing sugar

Prodigious Pavlova - The Happy Foodie

Prodigious Pavlova

Prodigious Pavlova 8 egg whites caster sugar 4 tsp cornflour 2 tsp white wine vinegar tsp vanilla extract For the topping: double cream 10 passionfruit 10 fresh or canned lychees, drained if canned raspberries (frozen are fine) icing sugar

Geometry Raspberry cake: Raspberry mousse, cremeux, confit and sponge cake, covered with red glaze | Dinara Kasko

Dinara Kasko :: Geometry figure Raspberry cake: Raspberry mousse, cremeux, confit and sponge cake. Cover with red glaze.

This Designer Quit Architecture To Make Incredibly Cool Pastry | Co.Design…

This Designer Quit Architecture To Make Incredibly Cool Pastry

"AntiPavlova" cake: meringue, mousse with mascarpone, shortcrust, mango, strawberry and the rain with raspberry powder. Simple and delicious ------

Rhubarb sorbet with pistachio brittle | Jamie Oliver

Rhubarb sorbet with pistachio brittle - Sweet yet tart rhubarb sorbet with salty, crunchy brittle – flavours and textures that go mad in your mouth.

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