Pastry

Caramel is used everywhere in desserts and there are many different recipes but the idea is the same: Melt sugar then add fresh cream.

It’s winter and it’s hot chocolate time! I’ve sharing a couple of recipes here – one from a barista and the other from a pastry chef.

Genoise is another term for "sponge cake" - extremely airy and light. It's most often used as layers in cakes

Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame.

Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm

PASTILLAGE (Secret decoration technique) is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes

OK, this is one of my “Pastry 101 videos”! Caramelised nuts (or candied nuts) are great as snacks, especially for kids! But they are also used widely as decorations for

Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right.

Time for Dalgona Challenge! Well, you need to make the dalgona candy first.