Simple Syrup Recipe by William Curley
This is a basic recipe used mostly for soaking sponges and cakes. Makes 400ml (14fl oz/13 /4 cups)225ml (8fl…
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Pastry Recipes
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Water Icing Recipe by William Curley
This icing recipe is perfect for creating a crisp and shiny coating on a variety of cakes and…
Lemon Drizzle Cake Recipe by William Curley
This is a sophisticated lemon cake. The key to a good lemon drizzle cake is to soak it…
Apricot Nappage Recipe by William Curley
This is a traditional glaze used for a variety of pâtisserie and cakes.Makes 850g (1lb 13oz)200g (7oz) Cox…
Pecan & Banana Cake Recipe by William Curley
This banana cake embodies comfort food, but chef William Curley has added pecan nuts and a streusel topping…
Blueberry Tart Recipe by Frank Haasnoot
This is a simple tart that’s flavored with blueberry and violet. Candied violet and fresh blueberries serve as…
Orange 2002 Éclair Recipe by Christophe Adam
Yield: 10 EclairsComposition PR16 plastic pastry socket between 12 and 16 mm900 g choux pastry450 g orange crémeux900 g orange icing50…