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FRENCH PATISSERIE HAS A REPUTATION FOR BEING HARD TO MASTER, BUT BRITTANY-
MAKES 8 PREP 10 mins plus cooling COOK 15 mins EASY V 50g butter, melted then cooledslightly, plus extra for the mould1 egg50g caster sugar1 tsp honey50g self-raising flour 1 Heat the oven to 210C/190
From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin
Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED
Toast, soup, a bake, a biscuit… When the days are dark and cold, you want simple recipes with a nod to nostalgia and childhood comforts, but with flavours that feel right for now
Enjoy a relaxed weekend feast with these delicious dishes that can be prepared ahead of time, and simply warmed up when you’re ready to serve
Given the French love of pastries and desserts, sweet-toothed buyers should have no problem finding a home in France close to a boulangerie or patisserie , says Joanna Leggett