Paris Brest

Joakim Prat’s Paris Brest Éclair

Award-winning pastry chef Joakim Prat reveals the secrets behind his famously impressive Paris Brest éclairs. Ideal for a delectable dessert or an indulgent snack, these éclairs are crisp, light and...
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Leiths’ Raspberry Meringue Millefeuille

Leiths School of Food and Wine have created a raspberry meringue millefeuille that makes a wonderfully refreshing end to a meal. Best assembled shortly before serving, it can also be made with Swiss...
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Karen Burns-Booth’s Coffee Mousse Pots

These fantastic little coffee mousse pots from Karen Burns-Booth are simple to make, yet ideal for a luscious dessert. Ingredients 4 large eggs, free-range, separated 150g of golden caster sugar 4...
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Paul A Young’s Sea-Salted Caramel Tart

Paul A Young's salted-caramel and chocolate tart recipe includes Javanese milk chocolate for an extra creamy richness. This tart would round off a dinner party wonderfully, or simply make a sublime romantic...
berry souffle

Imogen Krupski’s Berry Soufflé

Imogen Krupski, chef & director of Capital Cooking, has created a delicate berry soufflé that makes a wonderful end to a meal. Serves 8 Ingredients unsalted butter for greasing 100g caster...