Spinach, Mushroom and Ricotta Pithivier
Pithiviers are traditionally made with two disks of puff pastry (Pâte Feuilletee), filled with a savoury filling and baked in the oven until golden flaky dough forms. The fun behind this recipe, is the fact that you can create almost any art on the top. Usually filled savoury, sweet fillings such as chocolate chips, cookie dough, fruit based pies.
Get creative with making different shapes with the excess dough.
Chocolate Profiteroles
What I love about Pâte Choux or Choux pastry is how versatile it is. It is easy to make, quick to bake and it can create different products within a minute by just piping, decorating or finishing the product differently. Churros are made with the same pastry and fried. Éclair's piped into finger-length pastries of 10cm, filled and glazed. Paris-Brest is piped in a circle and profiteroles (sometimes called choux puffs) can be made as a savoury hors-d’œuvre or a sweet dessert such as these Chocolate Profiteroles filled with Pastry Cream (Crème Pâtissière).They can be filled with ice cream and even freeze for a few weeks. Gougères (cheese puffs) are made the same way as profiteroles but distinctively filled with cheese.
Paris-Brest with Almond Praline Crème
Perhaps something you did not know, but Paris-Brest is a timeless French pastry that perfectly combines refinement with indulgence. Shaped as a ring of choux pastry, it was originally created to honour the famous Paris–Brest cycling race, with its circular form symbolising a bicycle wheel. The pastry is baked until golden and crisp, then filled with a smooth, nutty praline cream that adds richness and depth of flavour. Finished with flaked almonds and a dusting of icing sugar. This recipe has a praline cream made as per tradition with either a crème mousseline or crème pâtissière enriched with praline paste made from hazelnuts or almonds.
Paris-Brest with Chantilly Cream
Paris-Brest is made out of Choux dough, which is such a versitile dough to work with. Make profiteroles, Churros and eclairs if you like. The Chantilly cream is light and silky, but cannot keep well so decorate and consume quick! :)
Pâte à Croissant
Croissants have been a cornerstone of our training at the Patisserie Academy for many years. While they are often seen as one of the more technical pastries to master, we’ve proven time and again that with the right guidance, structure, and understanding, they can be made successfully and consistently. At the heart of great croissants lies baking science, from gluten development to temperature control and fermentation.
Greek Pecan Shortbread Cookies
This recipe goes way back to a much-loved pecan biscuit that has been in our family for years. We own a pecan farm in South Africa called Karoo Pecans, and I love creating new recipes using our own pecan nuts whenever I can.
Each family traditionally would use their own selection of nuts, some almonds and some walnuts. Ours is for sure Pecans! Their dusted with icing sugar but not overly sweet. Definitely my favourite type of cookie.
Berry and Coconut Smoothie Bowl
Love a smoothie bowl? Starting your day with one can leave you feeling energised, refreshed, and ready to take on anything.
Plum Pistachio Frangipani Tart
To celebrate the upcoming season, I decided to make these beautiful plum tarts that resemble flowers or roses. They’re filled with a fragrant frangipane and set on a delicate shortcrust base.
Chocolate mousse
Dark chocolate mousse is rich, intense, and slightly bitter, making it a classic choice for those who love a deep chocolate flavour. The boldness of the dark chocolate pairs beautifully with cream, resulting in a mousse that is luxurious but not overly sweet.
White Chocolate matcha Mousse
Mousses are wonderfully versatile when it comes to shaping and presentation. You can use a variety of silicone moulds for a more refined finish, or keep it simple and serve the mousse in a glass. I’ve paired white chocolate mouse with matcha and made a gluten-free biscuit to accompany it.
Swiss roll Cake
Swiss roll cakes are one of those classic bakes that never go out of style. Light, airy sponge rolled around a simple filling, they rely more on technique than complexity, making them a wonderful test of baking fundamentals. When baked and rolled correctly while still warm, the sponge stays soft and flexible, creating that signature spiral without cracking. Whether filled with jam, cream, or something more indulgent, Swiss rolls are proof that simple cakes can still be beautifully impressive.
Banana and Pecan Muffins
Back when I was still running my baking school in Cape Town, this banana and pecan recipe was a regular feature in class. I had students make it month after month as part of their practice with fruit-based muffin batters. It follows the creaming method, making it a great teaching recipe, and it requires very little preparation time, perfect for both beginners and busy home bakers.
Light Fruit Cake
As a South African, I grew up with Christmas cake and fruit cake served at weddings, typically covered in marzipan and fondant. Recently, however, I’ve found myself baking this light fruit cake just a day or two in advance and enjoying it with melted apricot jam instead.
With the leftover batter, I decided to make small Bundt cakes, perfect as individual portions, perhaps served with custard.
White Chocolate with Matcha Macarons
Another macaron variation you absolutely have to try is matcha-flavoured white chocolate. This version was created during one of my lessons by a student, and we both fell in love with the combination straight away.
Dark Chocolate Pistachio Macarons
These Macarons filled with Dark Chocolate Ganache was made a bit different.The dark grey colour comes from Activated Charcoal powder that was used when adding to the almond flour part. Filled with Ganache and decorated with crushed Pistachio nuts.
Chocolate filled Macarons
Like most things in pastry, macarons are as much about understanding the technique as they are about practice. Once you learn how the different meringue methods behave, the process becomes far less intimidating and far more rewarding.
White Chocolate Shortbread Cookies
For my Valentine’s dessert, I chose something simple yet indulgent: buttery shortbread cookies layered with a white chocolate ganache filling. It’s an elegant little treat that looks special but can be made comfortably within an hour—perfect if you want something homemade without spending all day in the kitchen.
Cranberry and Pistachio Couronne
A Pain Couronne (literally “crown bread”) is a traditional French loaf characterised by its circular shape with a central hole, resembling a ring or a crown. It is traditionally filled with marzipan and fruit, giving it a festive, almost regal quality. Shaping it this way turns a simple loaf into something elegant and symbolic. It’s a showstopper on any table, and the filling is where you can truly make it your own.
Gluten-Free Beetroot Bread
This recipe might be something you never imagined making yourself, but if you enjoy a challenge, are intrigued by the science behind it, or are simply curious about the colour and flavour of this beautiful loaf, then I dare you to try it!
Petite Baguettes
Even though they are made in the same way as their big brother the French Baguette, they are in fact half the size and named after the demi-baguettes. I enjoy adding seeds, or shaping them a bit differently or scored to create patterns. Enjoy the creativity behind creating them! Petite baguettes are small yet full of character, shaped with the same care and tradition as their larger counterparts.