Fancy up store-bought croissants for Christmas breakfast by using a secret pastry chef’s have been keeping for years!
You’ll need: puff pastry, tinned caramel, cream and sugar PLUS I’ve got a handy hack if you don’t have cream horn moulds!
The best choux pastry recipe to make delicate éclairs filled with mascarpone cream and coffee filling and topped with chocolate
You haven’t lived until you’ve devoured a plateful of these freshly fried pastries with light fluffy ricotta filling!
My homemade version of Dominique Ansel’s famous hybrid pastry – a croissant and doughnut mash-up