One
of the world's top pastry chefs, Claire has worked in some of the best
restaurants in the world, including Claridges Hotel in Mayfair and London's
glitzy grand cafe, (Yum Yummy!)the Wolesley, on Piccadilly. She received an MBE for her
services to the food industry in 2011, and was the head pastry chef at
America's three-Michelin-starred The French Laundry in the heart of the Napa
Valley where she worked alongside famous American chef Thomas Keller.
Claire's
top tip for perfect eclairs is: "Ensure you stir the choux pastry before
adding the eggs so you release some of the steam, cooling the mixture. This
will make sure the eggs do not cook in the hot dough."
Top
French patissier Eric Lanlard has won himself an international reputation for
baking superlative creations for an impressive A-list clientele, including Madonna,
Sir Elton John
and even making the Queen Mother's 101st birthday cake. He was also the
patissier called on to make a four-tiered cake for Holly Branson's
wedding in 2011 – which was flown to Necker Island in the Caribbean on a
private jet, as well as an eight-tier tower of brightly coloured cupcakes for
Amanda Holden's wedding to music producer Chris Hughes in 2008.
Eric's dark chocolate moelleux is a mouthwatering, melt-in-the-middle type of
cake. The extremely moist sponge is a perfect base for a celebration cake
filled with a rich chocolate buttercream and coated with a glossy ganache. It
looks great decorated with berries or dried fruits and nuts.
We
all know him as co-presenter and judge of hit cookery show, MasterChef.
John Torode is perhaps one of the most influential figures in the UK Culinary market,
and known to many food enthusiasts for his sharp-tongued critiques and high
expectations on screen. Test the Australian chef's perfection by trying his
easy-to-make Portuguese banana yogurt cake.
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