Tag: basics

Module Five: Gluten Free Cookies

Module Five: Gluten Free Cookies

Theory Cookies. Now this is an exciting module for many reasons. First being that a ‘Cookie’ is such a broad definition. For example, cookies come in all shapes and sizes. There’s the classic drop cookie we all now and love, chocolate chip. Tuiles are a 

Module Four: Gluten Free Pastry

Module Four: Gluten Free Pastry

Theory I have been eagerly awaiting the launch of this module! Why you ask? Because pies and tarts are my ALL-TIME FAVOURITE! I’m a sucker for a classic apple pie or a chocolate tart and learning how to make gluten free pie and tart dough 

How to Make Lemon Curd

How to Make Lemon Curd

Lemon Curd is tangy, zesty, sweet and oh so simple to make.  It’s basically a custard that swaps out the milk and cream for fruit juice. Anyone who speaks to me for more than five minutes will quickly learn that chocolate is my all-time favourite dessert 

How to Make Chocolate Mousse

How to Make Chocolate Mousse

Chocolate Mousse is such a classic dessert. It’s thick, creamy and so rich. I’m not sure if it’s because I was a kid in the 90’s and Chocolate Mousse seemed to be the dessert on every “fancy” restaurant’s menu. But this dessert is nothing but 

How to Make Crème Pâtissière (Pastry Cream)

How to Make Crème Pâtissière (Pastry Cream)

Crème Pâtissière also known as pastry cream, is much thicker and less delicate than it’s custard sister, the Crème Anglaise. This rich and creamy custard is best known for being the sweet filling inside eclairs, pâte à choux buns (cream puffs) as well as layered 

How to Make Crème Anglaise (Vanilla Sauce)

How to Make Crème Anglaise (Vanilla Sauce)

Crème Anglaise is one of my favourite dessert sauces.  It is made by gently heating milk then slowly tempering egg yolks and sugar until it reaches napper or coating texture. It is often flavoured with vanilla and adds an elegant, rich touch when poured over warm 

Module Three: Cream and Custard

Module Three: Cream and Custard

Theory Two of the most widely used ingredients in the pastry world, milk and eggs. When combined with sugar, these humble ingredients are transformed into a silky-smooth custard that is used not only as a dessert accompaniment, think warm crème anglaise (vanilla sauce) poured over 


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