Créme Anglaise (also known as custard) is the basis of a wide range of recipes. It can be enjoyed alone, poured over a slice of warm fruit tart, or chilled and eaten...

Creme Patissiere is a component of recipes such as éclairs, profiteroles, and Boston Cream Pie. Essentially a cold custard, Creme Patissiere is surprisingly simple to make. With fresh vanilla seeds and good...

New to pastry-making? It’s easy to be bewildered by the different types of pastry out there: puff and Danish, short and wholewheat, choux pastry and hot water pastry, Pâte Brisée and Pâte...

Perfect for tea parties, suppertime, and even brunch, Chocolate Loaf is a versatile recipe that every baking goddess should have in her repertoire. Serve one of our recipes to your lucky family,...

You can fill and ice almost any cake with chocolate – and why not? From a glossy glaze to a spreadable buttercream, every type of icing can be adapted to include chocolate....