List of recipes using "Pastry": 167 recipes

[Courgette tart with mint]
Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
43,3414.1/5 for 16 ratings 1 hour 23 min.
[Gougères]
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
67,254 13.8/5 for 17 ratings 56 min.
[Ham spirals]
Ham spirals
These puff pastry spirals made with smoked ham are delicious and quick to make.
19,0013.8/5 for 17 ratings 58 min.
[Icelandic-style fish and vegetable pie]
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
78,1393.9/5 for 18 ratings 4 hours 35 min.
[Olive twists]
Olive twists
These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.
3,8653.8/5 for 17 ratings 1 hour 39 min.
[Small cheese and bacon rolls ]
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
78,5775/5 for 13 ratings 1 hour 23 min.
[Small foie gras pasties]
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
64,1774.6/5 for 14 ratings 2 hours
[Smoked salmon sacristains]
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
62,924 33.9/5 for 11 ratings 1 hour 30 min.
[Tomato and courgette tart]
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.
48,1114.2/5 for 20 ratings 2 hours 5 min.
[Tomato tart]
Tomato tart
This tart is very easy and quick to prepare.
58,7254.8/5 for 20 ratings 1 hour 18 min.
[Tomato tatin]
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
42,2144.8/5 for 18 ratings 2 hours 35 min.
[Vegetable rosette tart]
Vegetable rosette tart
Blanched courgettes and carrots arranged in a rosette with a feta filling.
53,0623.8/5 for 17 ratings 1 hour 52 min.
[Vol-au-vent]
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
26,4074.4/5 for 19 ratings 1 hour 23 min.
[Crusty cockle tart]
Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
21,6814.3/5 for 15 ratings 2 hours 52 min.
[Langoustine and leek tarts]
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
25,3474.2/5 for 11 ratings 1 hour 28 min.
[Beef Wellington]
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
6,2725/5 for 1 ratings 1 hour 57 min.
[Chicken and mushroom pie]
Chicken and mushroom pie
This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce.
13,514 14.4/5 for 16 ratings 1 hour 40 min.
[Chicken pie]
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
23,1704.3/5 for 12 ratings 2 hours 29 min.
[Crispy rolls with chicken and leek]
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
69,6385/5 for 1 ratings 49 min.
[Fine multi-tomato tart]
Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
1,136 59 min.
[Gisèle's Pasties]
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
10,4103.8/5 for 12 ratings 1 hour 14 min.
[Ham "friand" pie]
Ham "friand" pie
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
13,8734.2/5 for 20 ratings 1 hour 5 min.
[Leek and artichoke tart à la piémontaise]
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
3,6395/5 for 13 ratings 1 hour 25 min.
[Leek and fresh tuna tart]
Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche-style egg and cream mixture.
12,1165/5 for 13 ratings 1 hour 15 min.
[Nanou's tuna tart]
Nanou's tuna tart
Crisp puff pastry topped with tuna, mushrooms and cooked shallots.
29,3854.2/5 for 12 ratings 1 hour 36 min.
[Pissaladière with puff pastry]
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
3,1183.8/5 for 17 ratings 1 hour 38 min.
[Quick flaky pizza]
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
1,249 36 min.
[Rustic chicken and mushroom pie]
Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream...
2,988 1 hour 35 min.
[Shallot confit tart]
Shallot confit tart
This savoury tart is full of flavour: the thin puff-pastry case is filled with lightly grilled slices of ham and a mixture of cream and Époisses cheese, topped with a layer of oven-cooked shallot confit. This tart can be eated hot, of course, but is also good cold or reheated until just warmed...
4,2794.6/5 for 14 ratings 2 hours 25 min.
[Thin endive tart]
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first).
7,2434.9/5 for 18 ratings 58 min.
[Tomato feuilleté with pesto]
Tomato feuilleté with pesto
This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
2,6654.1/5 for 16 ratings 59 min.
[Vegetable pie]
Vegetable pie
Three layers of vegetables, baked in puff pastry.
65,3653.9/5 for 20 ratings 1 hour 21 min.
[Almond tuiles]
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
94,7625/5 for 1 ratings 1 hour 18 min.
[Alsatian apple tart]
Alsatian apple tart
This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.
2,264 54 min.
[Apple amandine tarts from Brélès]
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
62,3973.7/5 for 20 ratings 1 hour 10 min.
[Apple Pie]
Apple Pie
This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
5,9143.7/5 for 11 ratings 54 min.
[Apple semelles (flat apple tarts)]
Apple semelles (flat apple tarts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.
30,7874.3/5 for 11 ratings 1 hour 5 min.
[Apple Strudel]
Apple Strudel
Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
8,6795/5 for 2 ratings 1 hour 32 min.
[Apricot and almond cream tart]
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
67,1744.1/5 for 16 ratings 1 hour 45 min.
[Blackcurrant-almond muffins]
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.
80,9603.8/5 for 17 ratings 49 min.
[Bonnevaux apple tart]
Bonnevaux apple tart
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In...
4,0064/5 for 20 ratings 2 hours 7 min.
[Bounty-style tart for Alison]
Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
30,001 14/5 for 1 ratings 1 hour 34 min.
[Breton apple and rhubarb tart ]
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
5085/5 for 1 ratings 1 hour 44 min.
[Breton strawberry and verbena tart]
Breton strawberry and verbena tart
Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base.
294 1 hour 47 min.
[Buckwheat almond biscuits]
Buckwheat almond biscuits
In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.
7,4994/5 for 2 ratings 2 hours 40 min.
[Caramelised apple pie]
Caramelised apple pie
Apple pie made with caramelised apples.
66,1224.3/5 for 18 ratings 1 hour 55 min.
[Cherry and pistachio tarts]
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
59,762 25/5 for 1 ratings 1 hour 20 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,2105/5 for 1 ratings 53 min.
[Chestnut Fudge Cupcakes]
Chestnut Fudge Cupcakes
This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.
6,6845/5 for 1 ratings 53 min.
[Chocolate almond cookies]
Chocolate almond cookies
Cookies made with ground almonds, chocolate chips and a little cocoa.
71,561 14.3/5 for 15 ratings 1 hour 49 min.
[Chocolate cake]
Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.
7,980 44/5 for 1 ratings 1 hour 16 min.
[Chocolate cereal bars]
Chocolate cereal bars
These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars.
1,757 1 hour 18 min.
[Chocolate eclairs]
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
62,337 34.5/5 for 2 ratings 3 hours 52 min.
[Chocolate muffins]
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
75,2484.3/5 for 15 ratings 1 hour 15 min.
[Chocolate Truffles]
Chocolate Truffles
Chocolate truffles: those dreamy, creamy chocolatey treats, rolled in cocoa powder or a mix of chopped dry-roasted pistachios and almonds.
7,3315/5 for 3 ratings 2 hours 54 min.
[Chouquettes]
Chouquettes
Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
59,8654.8/5 for 11 ratings 1 hour 25 min.
[Cochelin d'Evreux]
Cochelin d'Evreux
This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
8,9575/5 for 20 ratings 2 hours 2 min.
[Coconut tuiles]
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
103,2704.8/5 for 4 ratings 1 hour 12 min.
[Crust for tea]
Crust for tea
Under this strange name there's a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
57,096 14.9/5 for 18 ratings 1 hour 1 min.
[Crusty pistachio, almond and apricot flan]
Crusty pistachio, almond and apricot flan
The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry.
4,8494.3/5 for 15 ratings 1 hour 37 min.
[Diamond biscuits]
Diamond biscuits
These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
1,042 1 hour 47 min.
[Elsa's Comtoise galette]
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
20,5034/5 for 20 ratings 46 min.
[Epiphany galette]
Epiphany galette
Quick recipe for this classic French cake with a "lucky charm" baked into it, usually served on twelfth-night (Epiphany). If you don't like almond cream, you can also try this version with caramelized apples.
74,837 24.5/5 for 12 ratings 1 hour 2 min.
[Express apple tart]
Express apple tart
A fine apple tart, very quick to make.
67,646 24.6/5 for 14 ratings 54 min.
[Financiers]
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
98,094 24.6/5 for 14 ratings 32 min.
[Finger biscuits]
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
103,6975/5 for 1 ratings 1 hour
[Fraisier (French strawberry cake)]
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
44,5984/5 for 4 ratings 2 hours 43 min.
[Framboisier]
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
2,9804/5 for 10 ratings 2 hours 38 min.
[French custard tart]
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
99,408 234.5/5 for 13 ratings 1 hour 41 min.
[French Family Cake]
French Family Cake
The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.
9,8854/5 for 1 ratings 1 hour 12 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,0934.0/5 for 20 ratings 1 hour 11 min.
[Grapefruit moelleux]
Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
8025/5 for 1 ratings 1 hour 7 min.
[Hazelnut and orange cake]
Hazelnut and orange cake
A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit...
8275/5 for 1 ratings 2 hours 15 min.
[Individual charlottes with morello cherries]
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
62,843 15/5 for 13 ratings 4 hours 49 min.
[Lemon and lime cakes]
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
780 1 hour 44 min.
[Lemon Tart / Meringue Pie]
Lemon Tart / Meringue Pie
Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
5,0205/5 for 14 ratings 3 hours 21 min.
[Lime meringue tart]
Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
1,816 1 hour 54 min.
[Little apple turnovers with almonds and raisins]
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
77,0033.8/5 for 17 ratings 1 hour 31 min.
[Little caramelized peach tarts]
Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
4,8063.8/5 for 17 ratings 1 hour 15 min.
[Little lime tarts]
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
35,6834.3/5 for 12 ratings 1 hour 30 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,605 714.7/5 for 43 ratings 2 hours 38 min.
[Meringues]
Meringues
A very simple recipe but which always impresses.
91,0584.5/5 for 19 ratings 4 hours 17 min.
[Milk rolls]
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
36,835 13.8/5 for 17 ratings 5 hours 31 min.
[Millefeuille]
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
84,9174.6/5 for 5 ratings 1 hour 42 min.
[Mini lemon millefeuilles]
Mini lemon millefeuilles
These dainty and delicious mini millefeuilles have layers of puff pastry filled with lemon confectioner's custard (pastry cream). They are a bit tricky because they are quite fragile and do not keep well once assembled. But freshly made, they are a true delight.
2,441 2 hours 22 min.
[Mini Mont-Blanc choux puffs]
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
953 1 hour 43 min.
[Mini palmiers]
Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
14,0265/5 for 1 ratings 39 min.
[Mirlitons]
Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling.
12,8504.1/5 for 16 ratings 1 hour 27 min.
[Nanou's chocolate cake]
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
77,5704.6/5 for 19 ratings 1 hour 45 min.
[Nanterre brioche]
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
63,2833.8/5 for 17 ratings 2 hours 26 min.
[Oat shortbread biscuits]
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).
72,075 15/5 for 1 ratings 2 hours 41 min.
[Paris-Brest]
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
47,9014.6/5 for 14 ratings 2 hours 18 min.
[Passion fruit jellies]
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
84,9194.4/5 for 7 ratings 2 hours 30 min.
[Peach and green tea tart]
Peach and green tea tart
This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
4,8305/5 for 13 ratings 1 hour 11 min.
[Peach and verbena feuilleté]
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
2,7054.1/5 for 16 ratings 2 hours 23 min.
[Pear, grapefruit and pistachio tart]
Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
18,7214.3/5 for 15 ratings 1 hour 37 min.
[Pecan fruit rolls ]
Pecan fruit rolls
These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
26,5194.9/5 for 10 ratings 1 hour 21 min.
[Pets de nonne]
Pets de nonne
These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar. [Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].
9,7994.1/5 for 16 ratings 45 min.
[Piped petits-fours]
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
1,318 1 day 32 min.
[Pistachio custard tart]
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
12,556 24.3/5 for 15 ratings 1 hour
[Pistachio shortbread biscuits]
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
29,8975/5 for 3 ratings 2 hours 58 min.
[Plum tart]
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
59,1604.9/5 for 19 ratings 2 hours 37 min.
[Plum tart "En passant par la Lorraine"]
Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.
269 1 hour 56 min.
[Profiteroles]
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
87,924 14.5/5 for 2 ratings 1 hour 35 min.
[Puits d'amour]
Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.
22,5834.3/5 for 15 ratings 1 hour 43 min.
[Raspberry muffins]
Raspberry muffins
Delicious when still warm.
74,3645/5 for 1 ratings 43 min.
[Raspberry tart]
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
1,5045/5 for 1 ratings 1 hour 41 min.
[Rum babas]
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
19,5983.8/5 for 17 ratings 3 hours 33 min.
[Saint Honoré cake]
Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
27,1934.6/5 for 14 ratings 2 hours 51 min.
[Sicilian Epiphany Pie]
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
7,1663/5 for 2 ratings 1 hour 1 min.
[Strawberry feuilleté]
Strawberry feuilleté
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries.
3,6653.8/5 for 11 ratings 43 min.
[Strawberry tart]
Strawberry tart
For this great dessert classic: a sweetcrust pastry case, vanilla confectioner's custard and the best strawberries available. This recipe is simple yet demanding, but the result is an exceptional tart.
23,0334.6/5 for 14 ratings 2 hours 30 min.
[Strawberry Verveine Tart ]
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
10,4743.8/5 for 17 ratings 1 hour 31 min.
[Succès praliné (praline meringue)]
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.The original recipe comes from the master chef Gaston Lenôtre, and...
72,711 34.9/5 for 7 ratings 4 hours 16 min.
[Tart Tatin]
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
84,460 13.8/5 for 4 ratings 1 hour 17 min.
[Tarte Jurassienne]
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
2,447 25/5 for 13 ratings 1 hour 17 min.
[Toasted almond cake]
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
65,4194.3/5 for 15 ratings 2 hours 2 min.
[Two-coloured chocolate-orange tart]
Two-coloured chocolate-orange tart
This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other. You will need to make a divider but, as you will see, this...
8,6645/5 for 13 ratings 2 hours 35 min.
[Yvetot Douillons]
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
10,8774.3/5 for 19 ratings 1 hour 3 min.
[Brioche royale]
Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
692 16 hours 47 min.
[Cramique]
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
2,763 13 hours 55 min.
[Panettone]
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...
12,2005/5 for 13 ratings 1 day 1 hour 19 min.
[Apple confectioner's custard]
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.
11,7594.6/5 for 11 ratings 21 min.
[Breton sablé biscuit dough]
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
2,389 26 min.
[Brioche dough]
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
113,781 24.2/5 for 6 ratings 14 hours 27 min.
[Butter cream]
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
61,7574.6/5 for 14 ratings 58 min.
[Caramelised walnuts]
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
80,6995/5 for 1 ratings 22 min.
[Chocolate ganache]
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
46,215 14.5/5 for 4 ratings 15 min.
[Chocolate sweetcrust pastry]
Chocolate sweetcrust pastry
This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
1,8721/5 for 1 ratings 16 min.
[Choux pastry (pâte à choux)]
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
138,9594.5/5 for 4 ratings 1 hour 4 min.
[Citrus syrup]
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
981 1 hour 13 min.
[Confectioner's custard (Crème pâtissière, or French pastry cream)]
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
267,096 303.8/5 for 36 ratings 36 min.
[Craquelin (sweet cracker dough)]
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...
8015/5 for 1 ratings 54 min.
[Fruit crémeux]
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
5,2065/5 for 2 ratings 40 min.
[Génoise (Genoa sponge)]
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
45,979 55/5 for 1 ratings 1 hour 13 min.
[Lemon Confectioner's Custard]
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
10,1854.4/5 for 5 ratings 23 min.
[Lime confectioner's custard (pastry cream)]
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
535 56 min.
[Marzipan (almond paste)]
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
96,268 34.5/5 for 2 ratings 11 min.
[Muffin dough]
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
90,6115/5 for 2 ratings 21 min.
[Noisette butter]
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...
9764.5/5 for 2 ratings 15 min.
[Nougatine]
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!
19,5864/5 for 5 ratings 32 min.
[Pistachio confectioner's custard]
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
1,475 31 min.
[Pistachio cream]
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
58,873 44.1/5 for 16 ratings 33 min.
[Pistachio powder or paste]
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
93,505 133.8/5 for 6 ratings 48 min.
[Poaching syrup]
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
74,1805/5 for 13 ratings 14 min.
[Praline]
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
69,4875/5 for 1 ratings 55 min.
[Puff or flaky pastry (pâte feuilletée)]
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
100,431 44/5 for 3 ratings 2 hours 45 min.
[Royal icing]
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
27,4624.6/5 for 11 ratings 13 min.
[Shortcrust pastry (pâte brisée)]
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
103,501 23.8/5 for 11 ratings 31 min.
[Sugar syrup]
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
118,3555/5 for 1 ratings 8 min.
[Sweet pastry]
Sweet pastry
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
2,276 13 min.
[Sweetcrust pastry (pâte sablée)]
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
98,9825/5 for 1 ratings 33 min.
[Vol-au-vent cases]
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.
25,9654.1/5 for 10 ratings 44 min.
[Walnut paste]
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
89,168 64.3/5 for 3 ratings 14 min.
[Yeast-based flaky dough (for croissants)]
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
834 2 3 hours 58 min.
[How to add beaten eggs whites to a mixture]
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
11,2174.3/5 for 15 ratings 10 min.
[How to bake blind a pastry cake ]
How to bake blind a pastry cake
This method allows you to cook the bottom of a tart, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
27,7525/5 for 13 ratings 1 hour 40 min.
[How to cook caramelized puff pastry well]
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
5,3215/5 for 19 ratings 36 min.
[How to glaze a tart ]
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
25,7974.7/5 for 11 ratings 7 min.
[How to make a good pastry tart case ]
How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will...
408 42 min.
[How to make chocolate chips]
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
51,8113.8/5 for 17 ratings 5 min.
[How to prepare egg glaze]
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
42,6874.7/5 for 3 ratings 2 min.
[How to roll out pastry for a tart]
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
39,5654.6/5 for 14 ratings 23 min.
[How to use a forcing bag (piping or icing bag) ]
How to use a forcing bag (piping or icing bag)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
25,632 15/5 for 1 ratings 22 min.
[How to use gelatin]
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
22,7654.8/5 for 18 ratings 7 min.
[You should not leave egg yolks in contact with sugar]
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
9,9995/5 for 18 ratings
[Pavlova]
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
27,1954.3/5 for 18 ratings 2 hours 34 min.

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