Recipes tagged with « French Pastry »
Almond Paris-Brest Twist
Reworked choux pastry ring with an almond praline crunch and amaretto-infused cream. Classic prep with adjusted proportions for easier handling and slight flavor shifts. Includes a nutty-chocolate substitution for added texture and a hint of bitterness. Timing tweaked for bake and chill. Emphasis on technique details – how dough should feel when mixing eggs, how to tell when caramel is ready without scorching. Light whipped cream folding tips included. Tips for substitutions and common pitfalls. French pâtisserie basics, practical kitchen reality. Not for shortcuts but smarter moves.
Almond Sugar Tart Dough
Sweet tart dough elevated with hazelnut flour and brown sugar, creating a tender, flavorful crust. Works well for small tarts, sturdy yet delicate. Swapping classic powdered sugar for brown introduces moisture and a hint of caramel. Hazelnut flour replaces almond powder, offering a deeper nut profile and richer crumb. Essential to chill dough thoroughly to avoid shrinkage. Watch dough texture — too dry, it cracks; too wet, becomes sticky. Bake until edges golden, surface matte with tiny cracks. A must-know for tart lovers aiming for a tender base with subtle nutty notes.
Mint Chocolate Profiteroles
Choux pastry filled with a mint-infused whipped cream, topped with a dark chocolate-espresso sauce. Adjusted quantities throughout with a peppermint tweak. Ingredients swapped: cream 38% for richness and maple syrup replaces corn syrup for a natural sweetener. Careful timing and observation key to success. Egg wash replaced by milk wash for a subtler crust color. Cooling technique avoids soggy shells. Emphasis on texture, aroma, and visual cues, plus practical substitutions and solutions for common mistakes.
Sablé Tart Crust with Lemon Zest
Reworked pâte sablée using a mixture of all-purpose and cake flour for tenderness; swapped granulated sugar for powdered sugar for finer texture; replaced egg yolks with whole eggs for richer binding. Zest of lemon added for brightness. Slight adjustments in salt and butter quantities. Dough pressed directly into 22 cm pan. Baked at 190 °C with keen eye on color and scent. Focus on granular texture before baking, and firm but pliable feel when pressing. Tricky to work with too cold or too warm butter. Offers crisp, tender base, with adaptable method for gluten-sensitive or dairy-alternative needs.