Meringue swiss and custard topped with a delicious Christmas cake. Pipe the whipped chocolate vermicelli on top of the cake and garnish with candied Christmas fruits. Take a heavy bottom pan and pour ...

French chef, Gabriel Gaté introduces the Alpine food of the Savoy region, and talented French pâtissier, Pierrick Boyer, prepares some luscious little cakes garnished with chestnut cream which are ...

Mont Blanc tarts, combining the joys of white meringue, whipped cream and a chestnut purée, can often taste more fabulous than they look. We wanted to see if we could improve their visual appeal – ...

Method Preheat the oven to 140ºC/275ºF/gas mark 1. Using a scrupulously clean mixing bowl, whip the egg whites with a pinch of salt until soft, but able to hold a peak. Beat in half the sugar, a ...

The first snow arrived in Dunkeld on Thursday. It is just about as exciting as my birthday and it made me start to feel excited about winter, too – my favourite season since it suits both my skin (no ...

♥ Preheat the oven to 140C/120C fan/gas 1. Cut out three 23cm 9in circles of baking paper and lay these out on one or two baking trays. Place the egg whites in a large bowl and whisk until they rise ...

Cream, sugar, and butter and then add remaining ingredients until smooth dough forms. Do not overmix. Set aside in fridge to rest and cool for a minimum of six hours. Once cool, roll dough 1/8” thick, ...

Have ready 1 x 435g tin unsweetened chestnut purée. Spoon the purée into a food processor, add 4 tbsp golden syrup and 2 tbsp dark rum and whiz together until smooth. Divide among 6 x 125ml glasses.

Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company … Mont Blanc is a wonderful classic French dessert - a wonderful, ...