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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...

Swiss meringue pavlova with stem ginger cream and poached plums. #baking #homebaker #patisserie #londonfoodie #amateurbaker #bakingreels #bakingtechniques #bre...

Chelsea buns, filled with dried fruit and creme patissiere infused with orange cinnamon and vanilla, topped with a cream cheese glaze. Enriched bread is certa...

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

LEITHS INTRO TO PATISSERIE UNIT 6: BISCUITS Learn how to make a variety of biscuits. Sour Cherry, White Chocolate and Pistachio Biscotti, dipped in White Choco...

Vollkornbrot (German dark rye sourdough). Okay this was the longest process ever! It began with a new starter on 10th Oct and I was finally able to slice into ...

LEITHS INTRO TO PATISSERIE UNIT 6: BISCUITS Learn how to make a variety of biscuits. Lavosh, Armenian Crackers leithsonline leithscooking leithseducation #le...