Millefeuille

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

Share this…PrintPinterestemailFacebookTwitterLinkedinThis 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 at a time…

How to Form Brioche Suisse 

Share this…PrintPinterestemailFacebookTwitterLinkedinBrioche 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 the mixer.  This…

Gateau Breton

Share this…PrintPinterestemailFacebookTwitterLinkedinThis 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 is taken from…

Pave au Chocolat and Financiers

Share this…PrintPinterestemailFacebookTwitterLinkedinContinuing 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 a 1:1 ganache…

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