French pâtisserie is revered by customer and chef alike - and no wonder, for not anyone can call themselves a pâtissier. In France and Belgium, only those who train hard and pass various examinations can claim the title for themselves and their business.

The classic French pâtisserie, with their stunning window displays, are a national institution. With many chefs cutting their teeth on French brigade system, it’s no wonder that many of them have borrowed techniques of pâtisserie for use in their own dishes. Stephen Crane’s strawberry mille feuille recipe is a sweet treat that wouldn’t look out of place in a Parisian pâtisserie window, and who could resist a slice of Pascal Aussignac’s cherry clafoutis for a more down-to-earth treat.

Graham Hornigold’s stunning sheep’s milk mousse recipe borrows from the fanciful world of high-end pâtisserie, yet infuses the dessert with pandan, proving once again that there is room in the constantly evolving world of patisserie for a wide range of flavours and cultures.