A popular dish often found in tapas bars is croquettes filled with an assortment of fillings. The main ingredient of a croquette is mashed potato. The mashed potato is rolled into a ball or cylinder, then crumbed and deep fried. If there’s anything greater than creamy mashed potato, it is creamy mashed potato that has been crumbed and deep fried. Here is my recipe for ham … Continue reading Ham and Cheese Croquettes
A short history of the croissant – that buttery, irresistible pastry. Continue reading The ‘French’ Croissant
The goodness of cream cheese and sweet chocolaty cake coloured red Continue reading The Red Velvet Fad
I first had a macaron before they became popular in South Africa. The Lindt chocolate studio had just opened up in the suburb in which I live and they had various flavours of macaron for sale. I had never seen these petit little ‘cookies’ before and I was super excited to try them. Being boring, I tried a chocolate one. My heart stopped with the … Continue reading The (Not So) Humble Macaron
Welcome to my epic cullinary journey to becoming a pastry chef. I’ve always had a thing for desserts and try to follow the rule of “life is short so eat dessert first”. I like to adapt that a little and instead follow “life is short so eat dessert all the time”.
This is one of the desserts I made when it was still summer in the Southern Hemisphere and strawberries were in season. It’s a rich and creamy chocolate mousse which is set in a chocolate teardrop (dead easy to make, tutorial post to follow) and garnished with fresh strawberries and a strawberry lemon sorbet.
Continue reading “The Start of a Cullinary Journey”
That Pastry Chef 