Rough Puff Pastry Part Trois: How to Assemble a Banana Tarte Tatin

It's only fair to share…This post is the third part in a series about rough puff pastry highlighting the versatility of this marvelous pastry dough.  You can make a large quantity of puff pastry and keep it in your fridge for about one week (or the freezer for two months) and pull out small quantities…

How to Form Brioche Suisse 

It's only fair to share…Brioche Suisse seems so foreboding at first glance but it has become my go-to weekend breakfast treat.  My current pastry bible, Edd Kimber’s “Patisserie Made Simple,” gives perfect instruction for making them from start to finish.  But I have found a little cheat for those times when I just can’t babysit…

Gateau Breton

It's only fair to share…This is a very simple cake with rum-soaked prunes.  Do not overwork the dough — it is meant to be quite crumbly.  Also, fight the impulse to add water to the dough when mixing it. I found it perfect for breakfast.  Here is a brief slideshow to demonstrate assembly.  The recipe…

Pave au Chocolat and Financiers

It's only fair to share…Continuing on my French patisserie journey…If you are looking for an easy way to enter the world of truffle-making this is it.  Pave au chocolate  are essentially named after pavers or bricks because they resemble little bricks in a cobblestone road.  This is taken from “Patisserie made Simple.”  You simply make…

Rough Puff Pastry Part Deux: Chausson aux Pommes or Apple Turnovers

It's only fair to share…This morning, I pulled out some of the rough puff pastry I made yesterday and set out on another adventure for breakfast.  Again,this recipe is  taken from Edd Kimber’s book, “Patisserie Made Simple.” Here is a brief slideshow on how to assemble apple turnovers.  One thing I modified was to glaze…

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