Maison Patisserie

This summery classic is made up of three delicious components: buttery shortcrust pastry, zingy lemon curd filling and thick cloud like meringue - YUM. Despite having three different components this recipe is straight forward and can be made using most of your everyday cupboard ingredients so its definitely worth a try. The key to this pie is using the freshest lemon you can find for the best lemon flavour. Serves 8 Ingredients: 1 quantity short crust pastry For the Lemon fil

I am missing summer and these fresh plums! these are sweet and delicious fresh but also taste amazing cooked. Strictly speaking these aren't classic petit fours, these are my own little creation made up of a flaky, buttery pastry base, sweet almond paste (not marzipan) and a plum sat proudly in the centre. By cooking these delicate plums the skin shrinks away leaving a bright, glossy yellow and red top, filled with sticky plum syrup and almond. I have chose to use a little sp

Choux pastry is a very different type of pastry, whilst puff pastry and shortcrust are kneaded and rolled out, choux pastry istwice cooked and often piped out. It uses the same basic ingredients to make pastry: flour, butter, and eggs with the addition of water. Although this pastry may seem complicated it is actually very simple. This pastry is used to make delicious classics such as profiteroles and eclairs. Makes 8 éclairs or 15-20 profiteroles Ingredients: 75g plain flour

This is a classic British tart made with frangipan, an almond mixture that bakes in the pastry case to form an almost cake like almond filling. But that is not all under this is a layer of traditionally cherry jam giving this nutty tart a fruity kick. I have swapped this for raspberry jam and have decorated the tart rustically with flaked almonds and a good drizzling of icing as well as plenty of fresh raspberries. Also feel free to use whatever jam you like and experiment w