Remaining pistachio paste can be used as a spread on toast or in suitable recipes like any other nut butter.

Before first use, hand-wash molds in warm water ( do not use soap ); rinse and dry thoroughly with a soft cotton cloth. Polish the insides with cotton balls, so they are dust and grease-free. Moisture ruins melted chocolate, so be sure to thoroughly wipe and dry everything to remove condensation. Pavoni bonbons chocolate mold (21 heart forms) can be ordered online.

Remove excess oil off from baked salted egg yolks before wrapping into the mooncake paste.

Inspired by Wes Anderson's The Grand Budapest Hotel .

This roulade cracks on rolling. This is the expected outcome, continue to roll firmly forming into a log.

Before first use, hand-wash molds in warm water ( do not use soap ); rinse and dry thoroughly with a soft cotton cloth. Polish the insides with cotton balls, so they are dust and grease-free. Moisture ruins melted chocolate, so be sure to thoroughly wipe and dry everything to remove condensation. Pavoni bonbons chocolate mold (21 heart forms) can be ordered online.

Cardboard (50 cm x 70 cm) can be made up of several smaller pieces of cardboard held together with sticky tape.

Use a ring mold (5 in.) to cut circles from rolled pastry and place into perforated tart ring molds (3 in.). Gently press the pastry up the sides to line the molds. Roll a rolling pin over the top of the rings to remove excess pastry from above the tart rings. Run a small sharp knife around the top edge between the pastry and the ring edge, providing easy removal from tart ring once baked.

Use a ring mold (13 cm) to cut circles from rolled pastry and place into perforated tart ring molds (8 cm). Gently press the pastry up the sides to line the molds. Roll a rolling pin over the top of the rings to remove excess pastry from above the tart rings. Run a small sharp knife around the top edge between the pastry and the ring edge, providing easy removal from tart ring once baked.

Kane Pollard front-lined our 2023 Horizons event, a leadership event for our Team Leaders, Branch Manager and State Managers. His ethos on sustainable, local ingredients shines through in all his recipes. Just like in this one, where he uses the whole banana and the whole corn in the creation of this 'wow' dessert.

You can refrigerate choux pastry for up to 3 days. Store in piping bag in the refrigerator, then leave at room temperature as the oven preheats.

To make your own condensed milk, refer to the recipe on Cookidoo®.

Do not leave caramel for long on the bench as it will become tacky. Once cooled, remaining caramel powder can be stored in a freezable container in the freezer for 3 months.

Shop bought peanut butter can also be used, but there is extra satisfaction gained from making everything yourself from scratch!

For best results we recommend using Valrhona or other couverture chocolate. The recipes will work with other chocolates but the results may be different. Valrhona is a high-quality couverture chocolate. Couverture is the name given to a certain class of high-quality chocolate. Couverture chocolate, unlike regular chocolate, is ground to a finer texture during the production process and contains a greater percentage of cocoa butter relative to the other ingredients. These two differences produce a superior flavor and texture that makes couverture the preferred chocolate for tempering and enrobing truffles, bonbons, and other fine candies.

Lemon meringue pie is a great dessert or special treat at afternoon tea.

Folding the cookies before they harden can be tricky. It's a good idea to practice this recipe before making it for a special occasion.

Decorate with any seasonal fruit of your choice (e.g. blueberries, mango, bananas).

The lemon juice prevents crystallization as well as the sugar from burning. It does not alter the taste of caramel.

Meadowsweet is a herb with a very unique flavour, reminiscent of hay or a cup of Earl Grey tea. It is available from specialist food retailers.

When the sound of the cream being whipped starts to change (approx. 1 min.), check for doneness and continue to whip until desired consistency is achieved. The time required to obtain a stiff consistency for whipped cream depends on the temperature of the cream, its fat content and the amount of cream used. After 1 minute, check every 15-20 seconds to avoid overwhipping. Approximate whipping time is 1-2 minutes.

To desalt Akkawi cheese, soak it for 12 hours or overnight in abundant water, changing the water every half hour in the first hours. Drain and pat dry before use.