Patisserie Makes Perfect!

It’s Patisserie Week on the Great British Bake Off, so what better way to celebrate than with our favourite patisserie baker Angela, of foodie blog Patisserie Makes Perfect. We first came across Angela on social media – she’s a big fan of Thornback & Peel, but also turned out to have a rather gorgeous blog of her own. Patisserie Makes Perfect is one woman’s journey to perfect the art of patisserie, viennoiserie, cakes, biscuits and all the crème pat and buttercream you could eat. Full of delicious images and tempting recipes, we were immediately hooked! Prepare to indulge….

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T&P: Hi Angela, can you tell us how you started writing your blog?

Angela

Angela: Back in 2013 I signed up for an evening course in patisserie and confectionery. Sadly the course was cancelled, but for Christmas that year, I received two copies of the same patisserie book and I took it as a sign. I decided I’d teach myself patisserie and use blogging as a way of tracking my progress. I’ve now been blogging for over two years and I think I’ve almost covered everything that would have been on the course. I’ve met some great fellow bloggers, worked with some fantastic brands and was shortlisted for The Great British Food Awards – Best Food Blog.

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T&P: What’s your favourite recipe and why?

Angela: It has these Salted Caramel Macarons. The combination of soft macaron shell and sweet yet salty caramel is just perfect. To make them a bit more grown up I dipped them in chocolate and praline.

Macaroons

 

T&P: Part of the fun of the Great British Bake Off is watching the kitchen disasters – have you had many of your own?

Angela: I have had many kitchen disasters, from over-whipped cream, gelatine that didn’t set, macarons that have been over-mixed or under-mixed, or something as simple as forgetting to add the yeast, or adding ingredients in the wrong order.

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One of the best pieces of advice I’ve ever received is ‘mis-en-place’, which basically means make sure you’ve prepared everything you can before you start cooking/baking. Nowadays I always make sure I read the recipe through at least twice and have all of my ingredients to hand and my tins and work surfaces prepped and ready to go.

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T&P: Who or what inspires you?

Angela: There are some amazing pâtissiers and chocolatiers creating desserts and confectionery using flavours you wouldn’t expect to see together. William Curley is one of my favourites. He uses his childhood memories and his wife’s Japanese roots to create some amazing patisserie, from jaffa cake entremets to working with matcha, sake and yuzu.

Jaffa_cake_entremet copy

T&P: We believe William Morris’ adage that you should ‘”have nothing in your house that you do not know to be useful, or believe to be beautiful.” What every day object can you not live without?

Angela: My KitchenAid food mixer. I love the retro look and feel of the brand, but it’s definitely not a case of style over substance. My baking has improved so much because of it.

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T&P: What’s your favourite Thornback & Peel design?

Angela: The Rabbit & Cabbage. A friend of mine bought me a Rabbit & Cabbage apron because we had a house rabbit called Stanley. He was a Flemish giant rabbit and looked a lot like the rabbit on the design. He was also partial to a bit of cabbage! During Stanley’s nine years I collected more and more Thornback & Peel in various designs, but I’ve always remained true to the Rabbit & Cabbage design in honour of him.

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