Recipes tagged with « Pastry »
Galette Royale Twist
Galette des Rois reworked with almond-coconut frangipane and spiced rum. Puff pastry circle, lightly thickened custard, added coconut flour for texture, honey replaces some sugar, cinnamon whispers in background. Two disks sealed tight, docked, chilled, then baked till deeply golden. Ceramic fève tucked inside for tradition. Focus on tactile seal, color cues, and gentle poke to check readiness. Gluten-free ready with puff pastry swaps. Timing flexible, focus on dough feel and golden brown crown. Expect crackle, nut aroma, rich filling, a bit of caramelized edges.
Jam-Swirled Puff Pastry
Flaky puff pastry strips twisted with jam filling, baked until golden with a crunchy sugar topping. Adjusted from a classic, swapping basic jam for citrus marmalade and replacing traditional eggs with a plant-based wash. Focuses on texture and aroma cues rather than strict timings. Ideal for 4 to 5 servings, simple ingredients, quick prep. Tips included to handle dough elasticity and prevent sogginess. Sugar caramelizes audibly while baking, edges turn crisp and fragrant. Practical twists to fit allergy concerns or pantry shortages.
Chocolate Religieuses Twist
Choux piled with airy, chocolate custard adapted with reduced sugar. Cornstarch replaced partly by arrowroot for cleaner set. Egg yolks cut back to 2 for lighter texture. Cream swapped for coconut cream, giving subtle tropical richness. Ganache enriched with pinch cinnamon and a dash of espresso powder to deepen chocolate complexity. Baking times adjusted slightly to ensure golden crisp shells without sogginess. Techniques focus on tactile and visual doneness cues, avoiding timers where possible. Moisture control tips, piping guidance, and storage advice included for best results. Emphasis on practical swaps in allergy-sensitive kitchen setups.
Cinnamon Twisted Pastry Sticks
Crisp twisted sticks from buttery puff pastry infused with cinnamon sugar, baked until golden and flaky. Quick hands and a sharp blade. Dairy-free milk swap suggested, plus exciting nutmeg addition for a spicy lift. About 40 sticks per batch, great crowd pleaser or snack with tea.
Mango Pitahaya Tart
A tart with a tender crust, rich pastry cream, topped with mango and pitahaya. Crust stays crisp under the cream. Vanilla bean infusion in cream makes the texture dense, not runny. Pitahaya adds subtle earthiness; mango brings juicy sweetness. Apricot glaze seals the fruit, adds slight shine and subtle tartness. Stepwise chilling ensures structure holds when serving. Adjusted flour and sugar balance keeps crust flaky but not crumbly. A touch of lemon zest in pastry cream cut into sweetness, keeps it fresh. Uses plant-based refined oil instead of butter for twist and allergy-friendly. Substituted tapioca starch for flour in cream for silkier finish. Instructions shuffled for workflow in busy kitchen.