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I had my first and last Apple Strudel a little ove

I had my first and last Apple Strudel a little over a decade ago, from a tiny little pastry shop near where I was doing my masters. I remember it being a so-so experience, especially since it had a "default apple" flavour to it— softer and mushier than an apple pie, but not as concentrated in the apple flavour. I might make this again sometime just to perfect it.There's a wild amount of butter in this recipe, and I might dial it down for future iterations, though the sugar turned out just right. I initially though I'd used too little, but it turned out just right after letting it sit in the fridge a day to let the flavours develop. Definitely one of those things that tastes better the next day. Also, super easy to re-heat, so you can always have it warm, and with ice cream.Also, you and your house will smell like delicious apple pie when this thing is in the oven.*Ingredients*
The Filling
40g Raisins
Rum or Brandy, to soak the raisins in completely
1 Red/Golden Delicious
2 Granny Smith Apples
Juice of one Lime
½tsp Cinnamon Powder
¼tsp Nutmeg
30g SugarThe Nuts
30g Walnuts
30g HazelnutsThe Breadcrumbs
30g Breadcrumbs
30g sugar
30g ButterThe Pastry Dough layering
50g Butter, melted in a hot water bath
2 Large Sheets of Filo Pastry split in two lengthwiseFull video: https://youtu.be/GI4wFJVYSb4

The secret to perfect, professional looking tartsh

The secret to perfect, professional looking tartshells is simple— use a perforated ring. This lets the pastry dough breathe as it bakes, keeping it from sinking. You don't even need pie weights while using this method. Having a perforated non-stick base is also helpful, because it allows for warm air to circulate from under, negating the need to even dock your dough with a fork.I used these tartshells to make a saffron laced mango tart, using mango curd from an earlier video. A perfect closer for this year's mango season!Use my Hot-Hands Pastry Dough for this: https://youtu.be/8TMrcSaiN7kFull video here: https://youtu.be/E3ETzCP_ZHg

It's stone fruit season, and the cherries this yea

It's stone fruit season, and the cherries this year are extra red and sweet! I've made a chocolate cherry tart before, but there's something quite sinful about a Crémeux, and it only made sense to pair the two together in this decadent little tart. You can make it as boozy as you like, or choose to make this entirely booze free. The Luxardo cherries up top are definitely a whole lot extra, and are very, very optional.Also, I burnt my knuckle on the oven's heating elements, which is what that scar you see is.*Ingredients*
1 portion of my hot-hands Chocolate Pastry dough (https://youtu.be/n3_RdDuwPUI)*For the Cherry Jam*
500g pitted cherries
75g sugar
1tsp Vanilla Extract
30ml (one shot) Brandy (optional)
Juice of 1 lime*For the Crémeux*
133g cream
133g milk
2 yolks
46g Sugar
164g Chocolate*Optional Toppings*
Flaky Sea Salt
Luxardo CherriesFull video here: https://youtu.be/3a2gt4f1xyk

My initial recipe for Lemon Profiteroles used curd

My initial recipe for Lemon Profiteroles used curd, but since then I’ve leaned more towards a lighter lemon curd with more cream than my usual recipe. This is a simple, but decadent little dessert, with the soft crunch of the choux pastry with a creamy, lemony heart within. This was also my first time using actual lemons instead of the more readily available limes, and it does make a difference. There's a lot more juice in a lemon (which is why I used one instead of the usual two limes), and it works a lot better in a lemoncurd. You could easily pull this off with limes, but I'd definitely recommend lemon, if you can get your hands on them.*Ingredients*
Double my choux recipe https://youtu.be/_U46bR5nnYM (this lemon curd makes 24 profiteroles)
4 Yolks
100g cream
65g sugar
Juice and zest of 1 Lemon or 2 Limes
100g Cold Cubed ButterFull video here: https://youtu.be/r-GheLLwueE

Choux pastry is one of those things that's a LOT e

Choux pastry is one of those things that's a LOT easier than it seems— it's all dependent on the perfect recipe that suits your flour type. Here in India, it's all made with maida, our version of All Purpose Flour, and this recipe has taken a little tweaking to suit our maida just right.One of the key signs you're on the right track is "la bec" or the beak, which is that dangly bit of dough you see in the middle, once it reaches the consistency to form the "beak", you know it'll pipe just right, and also expand just the right way to create a cavity on the inside that'll let you fill in your choice of filling.Stay tuned for more seasonal choux goodness next week!*Ingredients*
40g Butter
45g Milk
45g Water
A Pinch of Salt
5g Sugar
45g Maida (All Purpose Flour)
2 eggsFull video here: https://youtu.be/_U46bR5nnYM

A sponge cake is one of those cake-making basics t

A sponge cake is one of those cake-making basics that everyone with a penchant for baking ought to attempt at least once. It takes a little extra effort to achieve that perfectly spongy sponge, which basically means you need to separate your eggs and whip up a meringue that's firm enough to hold while you mix in the flour-yolk-butter-milk mix.The only flavouring in here is vanilla, and this sponge is a perfect blank canvas for an assortment of frosted/iced/buttercreamed cakes. I've made this in a 7"/18cm cake tin, feel free to double the recipe for larger tins.*Ingredients*
2 eggs (separated)
¼ tsp cream of tartar
25g sugar (for the meringue)
35g butter
60g milk
25 sugar (for the yolks)
¼ tsp sea salt
60g All Purpose flour
½tsp Baking Powder
½tsp Vanilla ExtractFull video here: https://youtu.be/of2T-2h6iu0

I had a whole lot of surplus Lemoncurd from my pre

I had a whole lot of surplus Lemoncurd from my previous video, and I came across this perfect way to put it to use— infusing it with a nice vanilla custard, letting it soak in to buttery croissants, and throwing in strawberries and blueberries into the mix.
The outcome is this delicious bread-pudding like concoction with the sweetness of berries and the tang of lemoncurd— feel free to up the lemoncurd quantities if you like your citrus with a tangy kick.*Ingredients*
6 Medium Croissants
100g Blueberries
6 Strawberries (roughly a 100g)
400g Vanilla Custard
200g Whole Milk
Nutmeg
120g+120g LemoncurdFull video here: https://youtu.be/RhcKgA6ZPnk

Sweltering summer heat isn't the greatest for tart

Sweltering summer heat isn't the greatest for tarts and pies, but it would be a loss if I didn't make the most of this summer's fantastic mango harvest and turn it into a delicious little tart. It's quite simple, it uses the mango curd I made last weekend as the base, with a pinch of saffron that turns this into a proper Indian dessert. It's hard to explain until you try it for yourself, but that little pinch makes *all* the difference.I've drizzled the mango rosette with honey to keep it from drying out, which of course would not be much of a concern if you consume these right away. Definitely worth a shot, one hundred percent.*Ingredients*Hot Hands Pastry dough (https://youtu.be/8TMrcSaiN7k)Mango Curd (https://youtu.be/R3I-AXahgTw)A Pinch of Saffron (Optional, but very, very good)1 Ripe Alphonso Mango (How to Make a Mango Rosette https://youtu.be/wfvtDpZs1b0)Full video: https://youtu.be/gj6cf1rsGz8

Mango season is here! I've made lemon curd, passio

Mango season is here! I've made lemon curd, passion fruit curd, and couldn't find a recipe for mango curd, so I decided to cook up my own, using the same principles from the other two.You could make it using all Alphonso, but I used a 2:1:1 ratio of Alphonso, Kesar and Totapuri. Totapuri mangoes have a slight tartness to them, so if you're not using this variety, add the juice of one lime. I like mixing my mangoes whenever I cook something up with them because every mango brings something special to the table.You don't have to do what I did, but I served it up on a toasted croissant, the greatest carrier for any curd and most jams, with that perfect crunch and buttery toasted flavour. Lots of cholesterol, yes, but totally worth it!*Ingredients*
500g Mango Purée
4 Yolks
60g sugar
60g Cold Cubed ButterFull video here: https://youtu.be/R3I-AXahgTw

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