Simple Croissants

Croissants may well be the most recognizable French pastry. I definitely couldn’t write a book on French baking and not include them. I did, however, want to see if it is possible to bake a croissant at home that is both delicious, and yet uses an easier, quicker method than the traditional one. What I have come up with is like a rough puff pastry with added yeast, which results in a wonderful homemade croissant. It is also a very useful dough to have in your repertoire—it can be used to make all kinds of Danish pastries as well as the wonderful Kouign Amann.

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Gateau Au Chocolat

This cake has a simple decoration, but hiding underneath its coat of chocolate are multiple layers of chocolate sponge cake, sandwiched together with a rich dark chocolate mousse. It is a cake with plenty of elegance and the strength of flavor to back it up. You need to freeze it before glazing, so it’s great if you need something that can be mostly prepared ahead of time.

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