Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

Each of these desserts requires a solid base: the sponge cake. So, before mastering your preferred pastry, you must first ...

Millefeuille, Basque cake, fruit tarts ... Make a Fraisier tart Cream diplomate is made from a pastry cream base, to which whipped cream is added. The result is a soft, light and airy cream ...

Put one half onto a greased ovenproof plate and pat out with floured fingers to cover the base. Peel ... Roll out the remaining pastry and fit on top. This is easier said than done as this ...

About Eggless Pineapple Pastry Recipe: There's absolutely no replacement for a classic pineapple pastry! It is loved by all age groups. Sponge cake layered with cream and chopped pineapple, topped ...

You will need 3 springform cake tins (1 x 20cm/8in, 1 x 18cm/7in tin and 1 x 15cm/6in), plus cake boards of the same same size and straws or cake dowels to support the tiers.

Philip Khoury, head pastry chef at Harrods ... dark chocolate because it’s the show-stopping star here. The base cake also doubles as a delicious cake on its own (baked in a 20cm/8in tin ...