Caster sugar

3-day laminated dough project. 27 layers of butter and dough. Honeycomb crumb. The most technically satisfying bake I know.

The real one. No gelatin, no shortcuts. Zabaglione-based mascarpone cream and good espresso. Makes a 9x13 pan that serves 12.

Buttery sweet shortcrust shell filled with silky lemon curd. Sharp, bright, and not too sweet. The tart that I made for my pastry school final.

Vanilla custard, a millimetre of burnt sugar. The ratio is 1:5 yolk to cream. Do not compromise.

The upside-down apple tart that was supposedly invented by accident. The caramel is the whole point. Use a proper ovenproof skillet.

Steep 2 tsp dried culinary lavender in the warm cream. Strain before adding to yolks. Subtle, floral, surprising.

Same dough, two sticks of good dark chocolate rolled inside each. The shape is a rectangle, not a crescent. The soul is the same.

Cashew cream + coconut cream replaces mascarpone. Aquafaba meringue for the lift. Actually works. I was skeptical. Now I'm a convert.

Whisk 1.5 tsp ceremonial matcha into the yolk mixture. The green custard under amber sugar is striking.

Lemon curd folded into the mascarpone cream, ladyfingers dipped in limoncello syrup. Lighter and brighter than the original.

Roasted cherry tomatoes in a thyme and balsamic caramel. Gruyere in the pastry. Not dessert.

Swapped the espresso for ceremonial matcha and added a pinch of salt to the cream. Cleaner, greener, completely addictive.