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Recipe: Ladyfingers (Savoiardi/Biscuits cuillère)

I’m sure very few amateur bakers have had a shot at making ladyfingers. It’s the typical product you just buy

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Recipe: Éclair paste (Pâte à choux)

Pâte à choux is the basic (fundamental!) dough that can be used to bake cream puffs (choux) or éclairs, among

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Éclair paste/Choux pastry: what is it?

A fundamental, incredibly versatile dough in pastry is the éclair paste, also known as choux pastry or under the original

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Recipe: Pistachio macarons (with Italian meringue)

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

Recipe: Chocolate mirror glaze

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Recipe: Pistachio paste

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

Recipe: Chocolate Royal cake (“Trianon”)

So yes, last month I celebrated my birthday. 29 years. For the third time. For some, a birthday is a

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