For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Meanwhile, preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30–35 minutes, or until golden brown. Put the sugar, eggs and lemon zest in the processor bowl and process for about one minute. With the machine still running, slowly pour in the oil. Once fully combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly.

This dish is inspired by a Nancy Silverton recipe that was so beloved by Julia Child that it made her cry when it was made on her 90s Baking with Julia TV show. Upon tasting it, Child shed a tear and declared it the best dessert she had ever tried. High praise indeed. My version, a brioche tart topped with a creme fraiche custard and a scattering of fruit, is in the same spirit as the original, but it’s been simplified slightly, because the fruit is baked right on the custard layer. If you can’t find pearl sugar (or sugar nibs), you can use sanding sugar, demerara sugar or even flaked almonds). The brioche dough needs to chill overnight, so start the day before you want to bake it. Place the butter, syrup or honey, sugar and milk powder into a medium-sized saucepan and cook over a low medium heat until melted and combined. To finish, drizzle the caramel over the brownies, sprinkle over the remaining pecans and milk chocolate, and scatter over a little extra flaked sea salt, if you’re a fan of sweet and salty. Remove from the tin and cut into squares. Store in a sealed container for four days. To serve, use the parchment paper to lift the mixture from the tin, then cut into pieces using a sharp knife. If you want clean slices, using a knife that’s been heated in hot water (dried before using) for each cut will help.His explanations are easy to understand and to the point, and he dwells on why an ingredient or technique would work better for a recipe and what could be an alternative to it that wouldn't compromise the flavours too much. Edd Kimber reveals the secrets of the Parisian pastry shop, with step-by-step instructions to take the fear out of French classics like cherry clafoutis, éclairs and seasonal favourites like Buche de Noël.' -- Country Living

For the crust, place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter egg white and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes. Place the flour, baking powder, salt and sugars in a large bowl and whisk to combine. Add the butter, eggs, vanilla, espresso and sour cream and mix until a smooth batter forms. Pour it into the prepared tin and spread evenly. While still hot, pour the caramel over the chocolate and leave for a couple of minutes, then stir until a smooth ganache. Heat the sugar in a medium-sized saucepan over a medium heat until melted and the colour of an old copper coin. Add the butter, salt and half the warm cream. Once the bubbling has subsided, you should have a smooth caramel. If not, reduce the heat and stir until smooth. Pour in the remaining cream and the vanilla and stir to combine. In his brilliant new book, Edd shows that French baking needn't be daunting. He turns 70-plus classics into achievable home bakes, channelling his lifelong love of Paris' posh patisseries. Add enticing photography into the mix and it's a visual, as well as culinary, treat.' -- Delicious magazine

When it comes to brownies, I am a purist. No nuts, no fruit – I want pure, unadulterated chocolate. There is, however, the rarest of occasions when I am willing to break these self-imposed rules, and that would be when caramel is involved. For the uninitiated, a “turtle” is a classic confection made of chocolate, pecans and caramel, and, let’s be honest, if there is one thing that makes brownies better, it’s the addition of caramel.

If you have a sweet tooth - a seriously dramatic, extravagant sweet tooth - then this book has your name on it.' Raymond Blanc Bake for 20–25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel. While the Anzac mixture is still warm, tip it into the prepared tin and press into a flat and even layer.Edd writes for several magazines and newspapers including regular features in BBC Good Food, Delicious and Waitrose Kitchen. Edd has also made regular appearances on TV including on Sunday Brunch and as resident baker on The Alan Titchmarsh Show (ITV 2014) as well as on his own Christmas special ‘John and Edd's Christmas Bakes’ (Food Network 2013).