If you’re a regular reader of this column, then you’ve noticed that I’ve published a lot of very practical recipes over the past three to four issues. Practical is good when it comes to home baking; ...

From the beautiful heart of Campania, the potato gateau is, you know, one of those classic dishes that really takes you back ...

1 teaspoon pastis, such as Ricard or Pernod, or an anise-flavored liqueur Pinch of kosher salt To make the dough, in the work bowl of a standing mixer fitted with the paddle attachment, beat the ...

If desserts were compared to people, a black forest cake would definitely be the over achiever. It is the perfect blend of chocolate, cream and fruit, with it being a layered delicacy of rich ...

Four tiers of moist chocolate cake, layered with creamy chocolate ganache and hazelnuts – sounds like paradise on a plate. This spot of heaven is called chocolate hazelnut gateau (pronounced as ga-tow ...

I lost my wife, Annette, to lung cancer in April. Her spirit was incredible; she was beautiful until the day she died. It was a comfort when I cooked something she could enjoy. I feel that this ...

1. Whisk together the flour, baking powder and salt and keep at hand. 2. Working in a mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter and both sugars together ...

Executive Chef Vinay Kumar from the Novotel Vijayawada Varun, offers an irresistible dessert recipe. Photograph: Kind courtesy Novotel Vijayawada Varun Crunchy Almond Cherry Coconut Petit Gateau ...

“Gateau” is one of those words we use when we want to sound fancy. Evoking elaborate construction and delicate decoration, the term simply means “cake.” Humble gateaux exist more than you might ...

Peel the apples, cut in half, and remove the cores. Heat the butter in a large sauté pan, add the sugar, cinnamon, and apple halves. Sauté for 3 to 4 minutes over medium-high heat, turning the apples ...

A sweet twist on a trusted snack, these caramel cakes draw flavourful inspiration from a breakfast mainstay. You’ll find this inventive recipe from Maxine Scheckter’s new book Pâtisserie Made Simple.