Recipes: 17 results
Epiphany galette
(Found inTexts)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
278K 24.5 3 hours 8 min. January 6th 2021
How to roll out pastry for a tart
(Found inTexts)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...
291K4.6 23 min. October 13th 2010
How to use a forcing bag (piping or icing bag)
(Found inTexts)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.
293K 15 22 min. January 14th 2011
How to beat egg whites
(Found inTexts)Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
547K5 5 min. February 21th 2011
How to add beaten eggs whites to a mixture
(Found inTexts)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.
122K4.3 10 min. August 3rd 2012
Puff or flaky pastry (pâte feuilletée)
(Found inTexts)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...
440K 63.3 2 hours 45 min. January 19th 2011
How to keep a tart pastry case crisp
(Found inTexts)The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
160K4.7 1 hour June 12th 2013
Beef Wellington
(Found inTextsStages)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...
112K5 1 hour 38 min. December 24th 2023
Gâteau Basque
(Found inTexts)This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...
62K4.7 2 hours 51 min. September 11th 2018
Linzer torte
(Found inTexts)Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
48K4.7 1 hour 5 min. November 27th 2016
Yeast-based flaky dough (for croissants)
(Found inTexts)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,...
141K 4 3 hours 58 min. June 9th 2019
How to make tart cases
(Found inTexts)It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
59K 2 hours 26 min. October 3rd 2021
Langoustine and leek tarts
(Found inStages)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.
104K4.2 1 hour 28 min. May 13th 2012
Puits d'amour
(Found inStages)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.
108K4.4 1 hour 43 min. August 23th 2015
How to make a good pastry tart case
(Found inStages)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...
63K 42 min. July 14th 2019
Apple custard tart
(Found inStages)You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.
30K 2 hours 37 min. July 26th 2020
Viennese Shortbread
(Found inStages)The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
11K4 3 hours 5 min. June 4th 2023
Pages: 2 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .425K4.0 August 29th 2023
Blog articles: 5 results
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.73K 24.4 February 15th 2018
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.26K4.1 May 23th 2019
The proper use of a pastry bag
Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.4,9294.7 December 5th 2020
Zester like a pro
Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.4,2524.9 December 25th 2020
Creams in pastry
In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...8,6954.5 March 12th 2022