Pastry cream or as know in France “crème patissière” is a french custard filling used for a variety of pastries. It can be used for cakes, tarts, slices and as
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By Joel Mielle

A Churro is a fried dough pastry, similar to choux paste. This recipe to me is the best Churros recipe because it’s soft and moist on the inside and super
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By Joel Mielle

Zabaglione, an Italian simple and delectable dessert made with few basic ingredients.  It’s made with  egg yolks, sugar and Marsala or another form of liqueur.  It’s a very light, whipped
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By Joel Mielle

Two layers, super moist and decadent with a flaky crust. The bottom layer is made from an almond, sugar and butter filling and the top layer has a brown sugar
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By Joel Mielle

For my taste, (and I’m a fussy cookie) a cookie should not be too crunchy, it should not be too cakey, but somewhere in between. It shouldn’t be too thick
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By Joel Mielle

A brownie is a cross between a cake and chocolate fudge or a soft cookie, and can be anywhere in between. I like mine a little more on the fudge
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By Joel Mielle

Crepe Suzette is a French dessert consisting of crepes and a carmelised sauce of sugar and butter with orange juice. Usually served flambe with a Grand Marnier orange liqueur. It
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By Joel Mielle

A clafoutis is a baked French dessert from Limousin that was traditionally made with black cherries. The cherries are arranged in a lined mould, enough to cover the whole bottom
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By Joel Mielle

The French translation of “Pain Perdu” means lost bread, or spoiled bread, a recipe devised to use up left over stale bread. Created during wartime economies in a way not
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By Joel Mielle

The easiest way to make icecream without dairy, it taste incredible, kids love it and it’s hard to believe that it’s made only with fruit. You’ll need a good food
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By Joel Mielle

Pumpkin pie is a traditional sweet dessert mainly enjoyed in US and Canada. I’m from Australia and although we call cute kids pumpkin pie, it’s not a dessert we see
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By Joel Mielle

This dessert has been a really big hit at dinner parties. Combining the French flair with the exotic flavours of Thailand, the combination of coconut and the tangy flavours of
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By Joel Mielle