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Copyright, 2015

TagIngredients

Creams, custards and sauces
9

Recipe: Praline paste

This one of those recipes for which I keep on telling myself “How did I survive without it?“! I discovered 

Ingredients
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Vanilla: what it is and how to use it

As soon as I arrived in France, I discovered vanilla, the most used flavouring in pastry. Before that, I only 

Ingredients
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Yeast – It’s alive!

A loaf of bread, a soft brioche, doughnuts or even croissants all have one thing in common: they are made 

WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

MOST POPULAR POSTS

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: Diplomat cream

In the past, I wrote on the blog about Chiboust cream or mousseline cream, which are variations on pastry cream with the

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