Live chat: Richard Bertinet on pastry

Since he first came to the UK in the 1980s, Richard Bertinet's name has become almost synonymous with the best in baked goods. Having trained as a baker from the age of 14, more recently he's been sharing his expertise with the rest of us in the form of four books (the multi award-winning Dough , Crust , Cook and most recently, Pastry ). While the more advanced techniques of the patissier's art are learned over a lifetime, the basics are disarmingly simple. Through his books and his cookery school the Bertinet Kitchen Richard is on a mission to demystify pastry-making and bring it to kitchen of even the most nervous cook. His introductory video above will hopefully provide a burst of initial inspiration, and we also have video guides to making simple yet delicious sweet pastry , how to roll it out and prepare cases for tarts and flans (with an additional masterclass in assembling a fantastic fruit tart), and how to make fantastic, rich, multi-layered puff pastry . Finally, we've guides showing you how to make that other classic of French baking, choux pastry , and something exquisite to make with it in the form of these elegant chantilly cream-filled swans . Richard will be live online for an hour from 12:00 today to address your pastry posers and ease your baking bewilderment - post your questions now!