Éclairs and profiteroles have to be one of my favourite pastries and desserts, I usually do a chocolate sauce with a cream filling.  But with all the fantastic summer fruit around at this time of year I made a change from the usual!  I used raspberries, however strawberries will work just as well. Continue reading “Summer Berry Eclairs” →

I did a lot of research into finding the perfect meringue recipe. As a general rule 50g of sugar per egg white is used. The addition of corn flour and vinegar ‘strengthens’ the egg white, making it more stable giving a more chewy fluffier marshmallow centre and the cooking time can be shortened.  Adding brown sugar gives an even chewier centre (however no more than half the total amount of sugar used should be brown).  Cream of tartar makes a sturdier meringue that is less prone to weeping and more tolerant to a higher cooking temperature.  This is why cream of tartar is often added to meringue when making puddings like lemon meringue pie. Continue reading “Valentine Cherry Meringues” →