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14 patisserie recipes that anyone can try at home

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14 patisserie recipes that anyone can try at home
Yes you can make your own patisserie treats to enjoy at home (Picture: Getty)

Tonight is patisserie night! That’s right, it’s the Great British Bake Off semi final and the bakers will be challenged on their patisserie know how.

Patisserie is a French word, commonly used to describe pastries and cakes of a French origin. It can also be used to describe the shop in which these items are sold. What actually counts as patisserie is a bit of a grey area but seeing as it originates from France, you’re unlikely to find treacle sponge cake or cherry bakewells in one. We’re going to stick to treats of a French origin here. Okay?

Many amateur bakers shy away from patisserie as it has a reputation for being difficult and scary. The one time I’ve had a go at chocolate eclairs they wouldn’t have won me Star Baker. But they were edible.

Anyone can have a go at patisserie. You might not win a place on Bake Off but you’ll certainly have something tasty to enjoy.

Here are 14 patisserie recipes that anyone can try at home:

Le Frasier

This fraisier is the prettiest cake I have ever made. Had I lived in France, I wouldn't have bothered making it. I would just have ordered it from the patisserie. I am so glad I live in the U.K. It means I had to get out of my comfort zone and make my childhood favourite. This pretty ? strawberry ? cake ? looks way more complicated to make than it really is. The instructions are fairly simple. There are a few steps to make the different elements, but once they're all made, all you have to do is assemble it all and tadah!! The star of the show is the beautiful, red and juicy strawberry. Ideally, wait for the start of the strawberry season and go for French Gariguettes. The rest of the ingredients are what you'd expect to find in a cake: flour, free range eggs, sugar, vanilla, cream, butter and a splash of Kirsch (I always buy French Griottines, eat the cherries and use the Kirsch for desserts). If you fancy making this little beauty, the recipe if on the blog. Fingers crossed for the #BonAppetitUK competition to win a trip to Paris. If I win, I'll take @ssecyl!!! #FranceBonAppetit

A post shared by Mel (@lecoindemel) on

Much easier than it looks. Recipe by Le Coin de Mel.

Pumpkin madeleines

pumpkin madeleines
(Picture: Mandy Mazliah)

There’s nothing French about pumpkin spice but these make the perfect autumn patisserie treat. Recipe by Sneaky Veg.

Choux with chocolate and salted caramel

One for chocolate lovers. Recipe by Super Golden Bakes.

Glenn Cosby’s éclairs

chocolate eclairs
(Picture: Mat Parri Thomas)

For the choux pastry:

120ml water

65g plain flour

A pinch of table salt

50g salted butter

2 large eggs

For the dulce de leche crème chantilly:

200ml whipping cream

50g dulce de leche (tinned condensed milk caramel)

For the chocolate fondant icing:

100g white fondant icing

10g cocoa (good quality)

20ml water

To make the choux pastry:

Put 120ml water in the saucepan with the 50g butter, the pinch of salt and stir until the butter has melted over a gentle heat.

Tip the flour into the saucepan in one go and stir the paste over the medium heat for three to five minutes.

Take the pan off the heat and beat in the eggs one at a time stirring until they are completely incorporated and the pastry is glossy and smooth.

Allow to cool.

Use some of the kitchen roll to oil the baking tray.

Spoon the cooled pastry into the icing bag and squeeze it down to remove the air.

Snip the end off the bag to leave a 2cm diameter hole.

Pipe the pastry into 10cm strips using a little water to smooth down the ends.

Bake for 20-25 minutes and allow to cool on a wire rack.

Once they are cool slice the éclairs lengthwise so that the top half is a shallower half and the bottom has room for the filling.

To make the crème chantilly:

Whisk the cream until it is just beginning to leave the trail of the whisk on the surface of the cream, be careful not to over-whip it.

Stir in the dulce de leche and gently beat together until it is just incorporated.

Transfer the cream into the piping bag and rest in the fridge.

Pipe the cream into the bottom half of your éclairs.

To make the chocolate fondant icing:

Melt the fondant in a saucepan over a gentle heat.

Stir in the cocoa and water until you have a smooth paste.

Use a knife to spread the fondant over the top half of your éclairs.

Allow to set on the wire rack.

Recipe by Glenn Cosby for Bake With A Legend, baking classes led by GBBO legends.

Raspberry millefeuille

Use ready made fondant and pastry to make this patisserie classic. Recipe by The Baking Explorer.

Raspberry and white chocolate meringue kisses

Delicate and pretty. Recipe by Only Crumbs Remain.

Triple chocolate mousse cake

Chocolate perfection. Recipe by Recipes Made Easy.

Easy tarte au citron

Lemon tart, the easy way. By Tales from the Kitchen Shed.

Sugar free coconut cream puffs

For those of you who don’t want a sugar hit. Recipe by Barktime.

Gluten free chocolate eclairs

Gluten free? This one’s for you. Recipe by Glutarama.

Cherry and vanilla charlotte russe

By Baking Queen 74.

Swan eclairs

Easier than they look. By Cook Style.

Ferrero rocheratines

Mummy Mishaps is spoiling us with this recipe.

Heart shaped macarons

The ultimate French treat, macarons had to feature. By Mummy Makes Cakes.

Mandy Mazliah is a vegetarian mum of three whose kids don’t eat vegetables. Read about her efforts to get them to eat their five a day at www.sneakyveg.com.

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