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Petites frangipane tarts with a chocolate surprise

Petites frangipane tarts with a chocolate surprise

I know Christmas is most certainly going to be different this year, but I am determined more than ever to just enjoy it and not even think about "what it could have been without Covid". At Christmas, as you can imagine, cooking and baking really take centre stage in my house and that is not going to change this year. Sadly, it can also become overwhelming for some, my secret to overwhelm, has always been preparation and simple, quick recipes. So I think you are going to enjoy this one very much, especially if you're not a big lover of mince pies. So here you have it, my "petites frangipane tarts with a chocolate surprise".


A cupcake tray

A set of pastry cutters including a little star shape  cutter

One block of sweet shortcrust

2 Tbsp of plain flour

240 g ground almonds

4 eggs

240 g of sugar (any type of sugar will work)

240 g butter

One tablet of chocolate (milk, white or dark)

This amount should allow you to make two cupcake trays

Pre-heat your oven to 170° C


The frangipane mix:

Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.

Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circles and place them in your tray (you’ll want your circles to be bigger than the cases so there is enough space to fill them).  Prick the bottom of your cases with a fork. Use the leftover bits of pastry to cut some stars. Then, place a square of dark chocolate at the bottom of the cases, and add a teaspoon of frangipane mix on top and place the star on top of your frangipane.

Place your tray in the oven and cook for 15 to 20 minutes until golden brown on top. Eat warm or cold, once cool pop them in an airtight container, they will last for a good week. You can also freeze them.

P.S. for more Chritmassy recipes head over here. If you enjoy pastry, how about booking yourself onto one of my pastry workshops.

Bon appétit!⠀

Corrine x


Delicious Easter petits fours

Delicious Easter Petits Fours

What a gorgeous and sunny Easter holiday we've had so far. I have been tempted to just sit in my garden and not do any work this week. I am going to be honest, unlike Christmas time where I tend to get excited about the food I will be serving to family and friends, Easter tends to go pass almost like any other days in our family. I know, sacrilege! The only thing reminding us that it's not the case is a big Easter egg for my daughters, that I don't fail to buy and a few chocolatey treats that I rustle-up here and there. So here is one for you to try, delicious Easter Petits Fours, with a frangipane base and topped with a lush chocolate ganache and mini Easter eggs.


  • You will need a cupcake tray buttered. With the quantities in this recipe you will be able to make 24 petits fours.
  • Chocolate mini eggs
  • A star nozzle
  • A piping bag
  • 200 g dark chocolate
  • 200 ml double cream
  • Set your oven at 170º C (static oven) 160º C (fan oven)


For the frangipane:

  • You can get the frangipane recipe here. The only difference from the original recipe is that I added a table spoon of cocoa powder to the mix.
  • Add one tsp of the frangipane mix in each of your cupcakes base and cook for 15 minutes. Once out of the oven, take your frangipane cups out of the tray and let them cool on a rack.

For the ganache:

Bring your double cream to the boil, leave it to cool for 2 to 3 minutes then add your chocolate and stir until completely melted. Put your ganache in the fridge for a good hour and a half. Take it out of the fridge and bring it back to room temperature by stirring it vigorously. Transfer your ganache in a piping bag with a star nozzle.

Decorate your frangiane cups with the ganache, try to make a twirl shape. Add the mini eggs for the finishing touch.

P.S : These will keep for a good week in an airtight container, as the ganache has been pasteurised by boiling the double cream.

If you enjoy baking, I have a range of courses for you to try, check them out here

Bon appétit!⠀

Corrine x