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Recipes: 92 results

Epiphany galette

(Found inTexts Stages)
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.

January 1^st 2025313 K 24.5 3 hours 8 min.

Express apple tart

(Found inTexts)
A fine apple tart, very quick to make.

April 8^th 2020382 K 24.6 55 min.

Small foie gras pasties

(Found inTexts Stages)
Dainty pasties, filled with a morsel of seasoned foie gras.

September 7^th 2018333 K4.6 2 hours

Small cheese and bacon rolls

(Found inTexts Stages)
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.

September 7^th 2018372 K5 1 hour 25 min.

Icelandic-style fish and vegetable pie

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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.

September 7^th 2018293 K3.9 4 hours 35 min.

Tomato tart

(Found inTexts Stages)
This tart is very easy and quick to prepare.

January 13^th 2011290 K4.8 1 hour 20 min.

Vegetable pie

(Found inTexts Stages)
Three layers of vegetables, baked in puff pastry.

September 10^th 2018252 K3.9 1 hour 25 min.

Koulibiak in pie dish

(Found inTexts Stages)
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.

September 7^th 2018386 K3.8 3 hours 20 min.

Little apple turnovers with almonds and raisins

(Found inTexts Stages)
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...

September 11^th 2018317 K3.8 1 hour 35 min.

Salmon and spinach quiche

(Found inTexts)
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.

April 17^th 2022423 K 14 1 hour 15 min.

Choux pastry (pâte à choux)

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Choux pastry is used for making profiteroles, eclairs and other small pastries.

February 13^th 2022554 K4.5 1 hour 4 min.

How to prepare egg glaze

(Found inTexts)
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 ( October 17^th 2018334 K4.3 2 min.

Profiteroles

(Found inTexts)
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.

October 13^th 2010325 K 14.5 1 hour 35 min.

Maroilles cheese quiche

(Found inTexts Comments)
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).

April 17^th 2022264 K 34.7 2 hours 30 min.

French custard tart

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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.

July 13^th 2022457 K 234.3 1 hour 10 min.

Puff or flaky pastry (pâte feuilletée)

(Found inTexts Stages)
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 a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

January 19^th 2011473 K 63.3 2 hours 45 min.

Chouquettes

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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.

September 10^th 2018236 K4.8 1 hour 25 min.

Millefeuille

(Found inTexts Stages)
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.

October 13^th 2010345 K4.6 1 hour 45 min.

Tart Tatin

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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 that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust...

October 30^th 2015426 K 53.2 1 hour 20 min.

Smoked salmon sacristains

(Found inTexts Stages Comments)
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.

February 21^th 2011243 K 33.7 1 hour 30 min.

Pages: 1 results

The amateur baker

You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc.. This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.
October 15^th 2024200 K 44.1

Blog articles: 10 results

The golden-brown finish on puff pastry

Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
February 8^th 201847 K 24.6

Different kinds of pastry and dough

When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6^th 2012111 K 14.0

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.
May 23^th 201934 K4.1

The baker always gild twice

I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
June 9^th 201935 K4.2

Pastry and bakery dough families

There are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, a pie, a brioche, croissants and so on. I'll try to give you a quick overview of all these doughs, how they're classified, and what they're used for.
November 16^th 202013 K4.9

The "caves" in the bakery and pastry shop

Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...
March 27^th 202112 K4.9

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...
March 12^th 202214 K4.5

The 3 secrets of Parisian flan

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21^th 202315 K4.7

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20252,0345

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 202596

Lexicon: 1 results

Feuilletage

(Found inTexts)
Piece of puff pastry.
1.15 M

Utensil: 1 results

Pique-vite (pastry pricker)

(Found inTexts)
For pricking over the base of a tart, or sheet of puff pastry, to prevent bubbles during cooking. This is usually done with a fork, but this small roller does the same thing very fast and evenly. It's very cheap and useful.
1.15 M