I have been wanting to do a Paris Brest for a while. They look gorgeous in Patisseries and I am still not great with choux pastry, so a little practice was definitely on the cards. I am very glad I did. It is delicious, quite surprisingly light and well worth the effort. This little delight…
Category: Creme Mousseline
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 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….
Chocolate and Orange Layer Cake – a lesson in German Buttercream
What do you do when make too much cake and you have left overs. Well normally in the UK we break it all up and make a delicious alcohol soaked Trifle. However I made a Gateau Fraisier last week and I made far too much sponge and having sliced off the 2cm of sponge I…
A Gateau Fraisier for a Garden Party
Strawberry season is definitely here with a bang and strawberries in season taste so much better than the imported variety bought out of season and they are quintessentially part of the British summer. However it is the French who turn the humble strawberry into a work of culinary art with the Gateau Fraisier, which sounds so…
The Cottage Loaf 