Perfect your patisserie with benoit blin

HOP ON THE ARTISANAL BUN TREND WITH FOUR RECIPES USING ONE BASE DOUGH FROM WRITER LOUISE HURST

Why not try Edd Kimber’s French bakes from his new book?

Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing

Serves 12 Prep time 40 min Cook time 2 hours 10 min, plus at least 2 hours cooling Specialist kit 2 piping bags (see Know-how); small star nozzle; plain nozzle MAKE AHEAD You can make the meringue pie

Using a sheet of puff pastry and a handful of everyday ingredients, these savoury and sweet recipes are delicious and so simple to create

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