Three of our best new pastry recipes: for cream puffs, jam turnovers and burnt eggnog tart

Because I used to be a pastry chef, the dessert recipes I make for the Post Magazine are near and dear to my heart.

Here are three of my favourite pastry recipes that I’ve developed in the past year.

1. Cream puffs with maple sugar craquelin and chocolate-maple mousse

OK, technically this recipe should have come in a recipe round-up for 2017 because it was published last year on December 31.

But I’m sure many of you missed it because you were probably getting ready to ring in the new year. It uses a basic pâte à choux – the versatile dough that can be made into anything from cream puffs and eclairs to gougeres and soufflé fritters. The chocolate-maple mousse is light and easy.