#LeithsOnline

Handmade pesto tagliatelle, so pleased with my first attempt making pasta! #leithsonline

LEITHS INTRO TO PATISSERIE UNIT 10: PETIT FOURS Learn how to make petit fours with a variety of coatings. Salted Butter Caramels | Chocolate Truffles | Sherbe...

Apple, cinnamon and spelt muffins, with a brown sugar and almond crumb topping #baking #chef #leithsonline #pastry #patisserie #cambridgefood #londonfood

LEITHS INTRO TO PATISSERIE UNIT 9: GELATINE Learn how to use three setting agents: leaf gelatine, powder gelatine and agar agar. Buttermilk Panna Cotta with Ra...

LEITHS INTRO TO PATISSERIE UNIT 9: GELATINE Learn how to use three setting agents: leaf gelatine, powder gelatine and agar agar. Cold Yuzu Soufflé with Sesame ...

Courgette, Basil & Parmesan Galette Wholemeal pastry with a thin layer of cream cheese with lemon zest, Parmesan, and basil topped with thinly sliced cougettes...

LEITHS INTRO TO PATISSERIE UNIT 8: SWEET PASTRIES AND FILLINGS Learn how to make Pâté Sucrée, a rich and delicious pastry with a biscuit like snap to it. Learn...

The perfect egg ooze...🤤 Smoked salmon on English muffins with poached eggs and hollandaise. #leithsonline

Genoise cake with a coffee syrup soak and coffee meringue buttercream ☕️ First time making genoise so she’s not winning any beauty contests (!) but it’s super ...

Hoping to learn lots on Leiths Bread and Patisserie course Unit one:Yeasted bread #leithsonline leithsonline

Chocolate brownies with a layer of salted caramel through the middle and on top (gluten free) #baking #chef #pastry #leithsonline #leiths #cambridgefood #londo...

A cooking frenzy. Poor lighting though means it doesn’t look quite as pretty as usual. Lamb rump with salsa verde and ratatouille; pork cheeks with braised litt...

LEITHS INTRO TO PATISSERIE UNIT 8: SWEET PASTRIES AND FILLINGS Learn how to make Pâté Sucrée, a rich and delicious pastry with a biscuit like snap to it. Learn...

LEITHS INTRO TO PATISSERIE UNIT 7: MERINGUES Learn how to make classic Swiss/French Meringue and Italian Meringue. Pavlova Wreath (Swiss/French Meringue) with ...

Essential Cooking / Unit 3: Eggs - Cooking and Emulsification. What should have taken a week felt like it took a month but some good techniques were learned in ...

Chocolate and tahini babka with a brown-sugar-orange glaze. 🍫🍊 Shaped this into a wreath and baked it in a Bundt tin, rather than the traditional plaited shape...

Fresh pasta. Therapeutic to make. Rewarding to plate. The best to eat. Tagliatelle with fresh pesto sauce. Tortellini with a lemon, ricotta filling and brown ...

LEITHS INTRO TO PATISSERIE UNIT 7: MERINGUES Learn how to make classic Swiss/French Meringue and Italian Meringue. French Meringue Kisses (Swiss/French Meringu...