Benoit Blin, judge and host of Channel 4's Bake Off: The Professionals and who has worked as a Chef Patissier at hotel in Oxfordshire for almost 30 years, has shared his top baking tips in his debut cookbook.

Born in Normandy, Mr Blin has worked at Le Manoir aux Quat’Saisons in Oxfordshire since 1995 as a Chef Patissier.

Le Manoir aux Quat’Saisons is a luxury hotel located in the south Oxfordshire countryside. 

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Mr Blin has had years of training to perfect his creations, but there are a few things you can do at home to make your own bakes look a bit more professional, which he has revealed in his new cookbook Bake With Benoit Blin.

His first tip is to “invest in good quality basic equipment” like a brush, flat nonstick baking tray, thermometer probe and nonstick cake tin, adding: “It always pays back for itself with neater and more consistent work in your kitchen, making your life easier, too.”

Mr Blin also advises getting to know your oven: “Many ovens bake slightly differently than others and may need few minutes more or less, so set your timers for half way through the total cook time and see what is going on, then set further check-ins based on that.”

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Other tips are simple but effective, like not rushing the recipe and reading it fully before diving in, and making sure you have all the ingredients, equipment and space required for success.

If you want to finish your dessert off with a professional flourish, Mr Blin Blin recommends: “Glaze your fruits on a tart or a cake with a bit of jam, it adds a bit of sweetness and gives that extra sheen.”

Bake Off: The Professionals kicked off on June 10, embarking on its seventh season, with Mr Blin judging alongside Cherish Finden.