Courgettes not only add bulk to baking, they also keep moisture in a cake

Though they are notoriously difficult to bake, Michelle Darmody provides helpful tips that if followed will ensure it will go smoothly

Allowing the cake to rest in the tin before flipping it over allows the caramel that has formed during baking to solidify slightly

Unlike other sponge cakes, Genoise sponge doesn't have any raising agent and uses cooled melted butter in the making of the sponge

I have a chocolate mint plant in my garden that works very well in this recipe but almost any fresh mint will do

In the traditional recipe, the filling is simply made of eggs and cream with crispy bacon lardons. Cheese has been added in more recent decades. I use a French cheese in keeping with the recipe’s history, but you can use a different one if you prefer

Gelatin is used to solidify the panna cotta and it creates the distinctive jelly-like texture.

If you handle your butter too much while making pastry, it will melt into an oil, and the pastry will never be crisp

This recipe can also be used for cheesecakes or chocolate filled tarts

Raspberries are the perfect accompaniment to the sweet, soft crème pâtissière and crisp and flaky pastry in this recipe.