This is the Paris Brest recipe I made on MasterChef.
Typical Paris Brests are made of choux pastry and a praline cream. My version here, which is the one that I made on MasterChef, added in extra elements of chocolate and yuzu to it. Given the heaviness of the this dessert, personally I think that it can benefit from some acidity and the yuzu does just that. You can typically find yuzu juice from asian supermarket, but failing that you can also substitute with lemon too.
Chocolate and passion fruit tart
Passion fruit and chocolate have always been an unusually great combination – one that I’d love to see more on the high street. The sharpness of the passion fruit often serves a good role in lightening up the whole dessert, and this tart has gone further and made a passion fruit cream to give it a more fluffy texture.
This is a recipe adapted from Edd Kimber’s latest book “Patisserie made simple“. Great book have to say, where the recipes that I have tried so far have been pretty spot on. I am not sure if it should be classed strictly as ‘simple’ from an amateur perspective but if you follow it step by step and put time in it you’ll almost certainly get it right.
I have made a few changes to this recipe to make it even easier to make. For example, you should boil the passion fruit content first in order to separate the flesh from the seeds much more easily. The original recipe also recommended that I use a chocolate pastry, but because I already got some normal ones in hand I’ve decided to use that instead
I did not start off looking for a gluten free brownie recipe. I just wanted to find the perfect brownie recipe that I can keep coming back to. This is what I have landed on – it is fudgy, gooey and incredibly delicious. The trick? Use corn starch rather than standard flour – this swaps the cakey texture for a soft centre and a crisp crust.
Just remember to let it set after coming out of the oven. You will thank me.
A slick looking Rhubarb Tart following an adapted recipe from La Patisserie Des Reves. Perfect to try out at this time of the year as Rhubarb is (finally) in season
Out of all the patisseries I have been to, La Patisserie Des Reves has to be one of my favourite and most respected. I came across it originally when I was travelling in Paris on a friend’s recommendation – and it is one of those places where you would immediately be struck by their futuristic design and original take on traditional patisseries. Their pastries are elegant, intricate and in most cases taste better than you’d expect.
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