Once you’ve mastered éclairs, why not give profiteroles a go? These stout little pastries use the same choux pastry as éclairs. Profiteroles can be filled with cream, or used as the base for a towering croquembouche.

Cauliflower's image has had quite the turnaround over the last few years, as the vegetable rocketed from bottom of the barrel to star of the show. Whether you're cooking regular-old white cauliflower or some ravishing romanesco, we have the perfect recipe for you.