100% Rye Sourdough – Delicious and Easy

Bread has been somewhat neglected on the blog because it is such an everyday thing for us, but I seem to be making up for lost time.  Most weekends my sourdough starter is brought out from the fridge to be brought back to life and a loaf of something is run up.  I long stopped…

Sourdough Bagels for Brunch

I love Salmon and Cream Cheese on a bagel and for years I merrily bought Bagels from the supermarket and at the time thoroughly enjoyed them, especially when toasted.  It is only when you make your own bagels that you realise what a travesty the commercial ones are.  Bread rolls with a hole in them…

German Buttercream

German Buttercream (in Germany this is just Buttercream) is a variant of Creme Mousselline, but with a much higher butter content (about 50% more). It is an ideal cake filling and for me far preferable to Standard Buttercream which I find too cloying and sweet. As with creme Mouselline you make a basic Creme Pat…

Vive Les Cremes Patissieres – in all their forms

When I started this blog I had never made Creme Patissiere (often shortened to “Creme Pat” by us Brits, and called “Pastry Cream” by our American cousins).  Quite how I managed this I am not sure.  There was one failed attempt many years ago and I think I never tried again afterwards.  10 months after starting…

Creme Anglaise – or Custard to you and me

Custard! What Englishman doesn’t love custard? Not that horror that we had at school with a nasty thick skin on it, but the gorgeous yellow vanilla rich sauce that has to accompany a Crumble or Sticky Toffee Pudding .  It is so English that the French even acknowledge the fact by naming it after us  – a…

Creme Diplomate and Creme Madame

Creme Diplomate and Creme Madame are both Patisserie Creme based on the basic Creme Pat but with whipped cream added to create a light and fluffy mixture.  They are basically the same thing but with one time difference: Creme Diplomate has gelatine added to it to give it extra stability and firmness. Creme Madame has no gelatine added…

Creme Mousseline

Creme Mousseline is one of the prime Creme’s in Patisserie.  It has a firmer set than Creme Patissiere, because it has butter added to it, but it is not quite as firm as German Butter Cream which has a higher butter content. It forms the basis of the Gateau Fraisier, Paris-Brest and a Mille Feuille….

Damson, Plum and Blueberry Jam

It has been a long time since I posted anything on the blog.  Work has taken over my life in the last month as I am leading a major systems upgrade which goes live in 2 weeks time.  Much nail biting, many sleepless nights, and a lot of hours have meant there has been little time to…