Selected photographs from Practical Cookery Level 2 Basic pastes, sauces and preparations for desserts

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: chantilly cream, boiled buttercream and ganache

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: boiling the sugar with water and glucose

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: whisking the eggs

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: adding the sugar

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: adding the butter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: pastry cream, crème diplomat and crème chiboust

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: boiling the sugar

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: beating the egg whites

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: combining the ingredients

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: mixture will stand up in stiff peaks when it is ready

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Italian meringue (left) and almond cream (right)

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: short paste, rough puff paste and sweet paste

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: melting cubes of butter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: adding the flour after removing from the heat

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: when the mixture is ready, it will start to come away from the sides

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: when the egg has been added and the mixture is the right consistency, it will drop from a spoon under its own weight

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: piping shapes

Hodder Education © 2010 D Foskett, J Campbell and P Paskins A selection of shapes in raw choux paste

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Raspberry and apricot coulis

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: bringing the milk to the boil

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: tipping the milk out and whisking it on to the eggs

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: returning the mixture to the hot pan

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: testing the consistency on the back of a spoon

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: passing the sauce

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: the sauce has been transferred immediately to a cold pot

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: custard, sauce à l’anglais and chocolate sauce

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: stock syrup, caramel sauce and butterscotch sauce