A patisserie classic that you can learn a lot of technique from. I’ll walk you through it step by step. It looks difficult at first but with the right instruction it’s an easy thing to impress with.

A different kind of sponge used in patisserie, because of its airy, foam-like texture it is great for making roulades, as well as inside entremets.

One of the most used recipes during my patisserie diploma. This dough is used all throughout pastry, desserts and patisserie. Having a good one is priceless.

Recipe for the perfect madeleine, explained by a qualified patisserie chef. How to make sure you get the perfect rise, and a light., fluffy texture.

This choux pastry recipe is fool-proof and easy to execute.

Classical French lemon meringue tart recipe, a good base which you can build on and decorate in many different ways.

Three different types of meringue, one post. Here is everything you need to know to make the most out of each one.