PATISSERIE MADE SIMPLE - EDD KIMBER

I adore Edd Kimber. Not only because we are good friends, but also because of his bloody good recipes, his stunning style and his manifest passion for baking and patisserie. So when he showed me the layout for his new book, Patisserie Made Simple (still untitled back then) it was instantly clear just how hard he had worked creating the recipes. In fact, it took him a year and a half to write, and you can tell that every single recipe has been considered in great depth. 

The book oozes Edd's reassuringly unassuming style. With gorgeous photography by Laura Edwards (lauraedwards.net) and Edd's personal prose, the passion for everything food is tangible. 

The recipes are precisely what is promised in the title: patisserie made simple. The simplicity comes in all forms: ingredients that are obtainable, methods clearly explained, and most importantly Edd has, where possible, used equipment that most keen bakers will already have or at least have access to. 

The book is full of recipes that you'd want to bake, admire for a while, then devour. And with Christmas approaching, what better recipe to celebrate than an edible gift?

Laura Edwards

Passion Fruit Caramels

Ingredients - Makes 30  

150ml passion fruit pureé (approx. 10 fruit)

300g caster sugar

100g unsalted butter, diced

Method

Halve the passion fruit and scrape out the seeds and flesh into a sieve over a small bowl. Push the flesh and juice through the sieve and measure out 150ml of this purée. Lightly grease a 23cm x 13cm loaf tin (although the exact size is not crucial) and line with foil or baking parchment, then grease the lining. Have this ready by the hob, so that it is right by you when the caramel reaches the correct temperature.

Put all the ingredients in a heavy-based pan over a medium heat. Cook until the sugar and butter have melted, then cook the mixture, without stirring, until it reaches 122ºC. Immediately remove the pan from the heat and pour the caramel into the prepared loaf tin. Leave to set for at least 4 hours before cutting into pieces. These caramels will keep for up to one week wrapped in baking parchment and stored in an airtight container.

Taken from Patisserie Made Simple by Edd Kimber, published by Kyle Books. Priced at £19.99. Photography by Laura Edwards.