Add the cream to a large bowl and whisk, using a Wilfa Smooth Mix Hand Mixer, until soft peaks form. Set aside for the moment. Leave to cool in the tin for an hour, then refrigerate for at least 4 hours, before cutting into squares to serve.

Small Batch Bakes: Baking cakes, cookies, bars and buns for Small Batch Bakes: Baking cakes, cookies, bars and buns for

Professional recipes can often be really complicated and impractical in a domestic kitchen, so it's brilliant that Edd Kimber has researched, simplified and brought them together in this beautiful book. It's on my list!' --BBC Good Food magazine Edd Kimber reveals the secrets of the Parisian pastry shop, with step-by-step instructions to take the fear out of French classics like cherry clafoutis, éclairs and seasonal favourites like Buche de Noël.' -- Country Living Preheat the oven to 180ºC (160ºC Fan) and lightly grease a 9x4x4 pullman loaf pan and line with a piece of parchment that overhangs the long sides of the pan, securing in place with metal binder clips.Winner of 201''s The Great British Bake Off, Edd Kimber's second book is a fun, scrapbook-style collection of recipes, brilliant for children and perfect for when you're baking for a special occasion.' Waitrose Kitchen I grew up in a house where baking was a regular occurrence, my first memory was standing on a stool in the kitchen helping my mum to make mince pies. After studying politics at university I realised the corporate world wasn’t for me and after entering and winningthe first series of The Great British Bake Off (BBC Two) I jumped at the chance of following my passion for baking.

The Boy Who Bakes Cakes — Recipes — The Boy Who Bakes

Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there’s just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. In his brilliant new book, Edd shows that French baking needn't be daunting. He turns 70-plus classics into achievable home bakes, channelling his lifelong love of Paris' posh patisseries. Add enticing photography into the mix and it's a visual, as well as culinary, treat.' -- Delicious magazine For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Meanwhile, put the butter, sugar and treacle in a bowl and beat for about five minutes, until light and fluffy, then beat in the egg until fully combined. In another bowl, whisk the flours, salt and baking powder, then add to the butter mixture and mix briefly just to combine.It’s a difficult choice — there are so many delights — but the recipe I felt I needed to be sharing with you today is his Individual Tarte Tatin, which makes two of the little beauties. The bakes in this book may be small-batch, but the pleasure they will yield is huge. Hence the appeal of Small Batch Bakes. The newly published fifth cookbook from Edd Kimber, who won the first series of The Great British Bake-Off, it contains recipes designed to feed one to six people. There’s a single large “emergency” chocolate chip cookie, two (four-inch) tarte tatins, strawberries-and-cream eclairs for four, a six-inch chocolate layer cake with dulce de leche buttercream that’s meant to serve six. I cannot keep jars of Biscoff spread in the house – they present a very real danger. If the jar is open – or, let’s be honest, even if it’s not – a spoon will magically appear in my hand, willing me to take a bite. So, when I do have some in the house and I want to use it in something, rather than letting it tempt me late at night, these brownies are my favourite way to bake with it. I get a treat and can share the rest or freeze them for a later date.