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Pastry

Book review: Pastry School by Le Cordon Bleu

Book review: Pastry School by Le Cordon Bleu

Le Cordon Bleu’s Pastry School is a hefty 512-page how-to of all things pastry, detailing everything from the creation of basic shortcrust to beautiful pâtisserie. The book contains 100 step-by-step recipes ill ... Read more
Potato pie – by Shaun Hill

Potato pie – by Shaun Hill

This dish puts potatoes centre stage. There aren’t many occasions that this is possible, but here the pie gets equal billing with whatever is served alongside. Read more
Tarte au chocolat – by William Hamelin

Tarte au chocolat – by William Hamelin

Preheat the oven to 150ºC. Whisk the sugar and eggs over a bain-marie to make a light frothy sabayon. Add the chocolate and butter (and Curaçao if you use it). Pour into a pastry case and bake for about 15 minu ... Read more
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