If you're looking for a distinctive cake this Easter, look no further than this classic French Charlotte.

Join me at Milk Street to learn to make Pavlova, Lemon Meringue Pie and more! The link below will re-direct you to Milk Street. Prices are in US$ and subject to Milk Street’s Terms and Conditions.

Up your pie game this spring with two stunning tarts: a savoury grilled Asparagus Tart made with slow-cooked leeks and Greyère cheese and a Lemon Cream Tart so light and luscious, you’ll want to serve it year round.

This Grand Marnier Soufflé Tart is so light and delicate it nearly melts in your mouth. But unlike a traditional soufflé, there's no need to sprint to the table before it collapses. We’ll also make a chocolate variation so you can enjoy a slice of each.

If you’re looking for simplicity this spring, you’ll want to include these scrumptious make-ahead tarts in your dessert repertoire.  Made with no-fuss crusts, one is chocolatey-nutty, the other cool and creamy.

In this lesson, you'll learn how to make a quiche so special, you'll want to make it again and again.

If you enjoy profiteroles, those airy pastry shells with filled with cream, you'll love choux au craquelin, a delicious variation that yields a crisp crackly topping. The speckled finish provides a sweet textural contrast and also helps maintain its distinctive shape.

In this make-ahead dish, salmon sits on a bed of finely chopped mushrooms and pan-roasted kale and is enclosed in puff pastry.

Rhubarb season is here and what better way to enjoy it than with freshly grated ginger in a lattice pie? In this workshop you'll learn to make a versatile Buttermilk Shortcrust Dough that's so easy to work with, you'll want to use it for all your sweet and savoury pies. The pastry can be made easily with a food processor--or by hand.