Recipes tagged with « Pastry »
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.