Pastry 101

Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right.

Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry – eclair, choux, Paris brest, tarts etc. I love the vanilla version so I’m sharing my vanilla version here.

Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame.

Hazelnut praline is used as a component in various pastry products. It’s used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself – and yes, it’s much cheaper that way.

Genoise is another term for “sponge cake” – extremely airy and light.

Genoise is another term for “sponge cake” – extremely airy and light. It’s most often used as layers in cakes

PASTILLAGE (Secret decoration technique) is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Homemade Marzipan | Only 4 ingredients and done in 5mins

Making marzipan is actually so quick and easy! Do try it – and wait for the stollen pound cake recipe.

Have you wondered how pastry products can look so shiny? It’s actually really simple – it’s basically glaze applied on top.

Ganache is a mixture of chocolate and heavy cream. As long as you stick to the you would be able to get a perfect ganache.

Almond Cream is a basic component in so many tarts. I know it’s more like a batter rather than a cream as it’s something that you need to bake.