Pastry Basics

Working with pastry sometimes requires using the right technique to achieve a great result. Our step-by-step guides introduce you to those handy tricks and tips to help you produce the perfect pastry dish every time. Once you know how its easy!

Smokey Pork Sausage rolls

Mushroom & Spinach Pie

Delicious mixed berry yoghurt cheesecake...

Rocher Chocolate Pie

Poached Pear tart made using Carême Sweet Vanilla Pastry

Impress your guests with our Mille Feuille

Lucy Tweed

Having a roll of Carême pastry in the freezer is a guaranteed shortcut to success for me. Whether I’m mixing some sausage meat with some grated veg and leftover cheese and rolling it in puff, slapping a top of shortcrust on a bowl of ragu, stew or soup, or haphazardly tipping a combination of fresh & frozen fruit onto a tray of shortcrust, I pretty much know I can relax, have a drink with my guests and the results will be artisan and unbelievably divine. Lucy Tweed @everynightoftheweek