Comments on: Réussir la pâte sucrée, pas à pas – Mastering pâte sucrée, step by step

By: Peaches and Cream Tart « happygrub

Peaches and Cream Tart « happygrub — Wed, 13 Jan 2010 10:33:04 +0000

[...] I made a nutella tart recently and had some left over pastry left which I froze. A step by step tutorial of the crust here. [...]

By: John Hopkins

John Hopkins — Sat, 14 Nov 2009 18:39:37 +0000

I am 81 and just discovered the joy of
dessert cooking, especially pastry.
You and your site have added another love to that of France and food.

By: Fran

Fran — Tue, 13 Oct 2009 12:45:52 +0000

I love the French instructions. I am going to make the pastry for a tarte aux pommes right now
thanks
xx

By: Kate

Kate — Mon, 12 Oct 2009 01:59:22 +0000

Wow, love your site,what is your favourite pastry book. Im looking to challenge myself and am looking for a book with recipes, tecniques and emplanations or the way ingredients work. I gues I am looking for a text book for apprentice chef’s. Can you help?

By: justine

justine — Sat, 15 Aug 2009 22:46:05 +0000

je l ai testée et franchement c’est un délice!!!
ma premère pâte sablée et j en suis très fière
merci fanny, elle est délicieuse et facile à réaliser!

By: Zo

Zo — Tue, 04 Aug 2009 03:34:54 +0000

Wow, merci beaucoup!
Your post is by far the prettiest and the photo at the end has convinced me to try this! Cheers, Zo.

By: nikki

nikki — Wed, 10 Sep 2008 06:55:48 +0000

you are amazing what beautiful recipe and photos!!!!i am also passionate about patiseries i am a new zealand trained pastry chef would love to learn from a french expert !!!!come visit me !!!!cheers Nikki

By: things to master before i die « sugar sublime

things to master before i die « sugar sublime — Sun, 31 Aug 2008 06:22:59 +0000

[...] things to master before i die 1. pâte sucrée [...]

By: Diane

Diane — Fri, 13 Jun 2008 05:57:50 +0000

Hi Fanny

Your recipe looks good but I was wondering if you could leave out the almonds for somebody who is allergic to nuts. If you don’t use the almonds then what else could you use in it’s place. Thanks

Diane

Diane, I can’t be certain since I haven’t tried, but I’m quite sure you could subsitute the almonds for the same quantity of plain flour.

By: Sarah

Sarah — Fri, 02 May 2008 10:35:44 +0000

I tried your pastry recipe on the weekend. It was fantastic! The instructions were clear to follow, and the result was delicious. I was so impressed that the pastry didn't shrink at all (I often have this problem). Merci beaucoup! xox Sarah

I've just read your post about it and gosh, I'm happy it made you happy ;)