Sweet

Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.

The secret ingredient? Malted milk powder.

It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.

A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.

The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.