[I miss you - Homemade calissons, just like the real ones]
Let me tell you something guys. You are so sweet. I mean, I don’t post for a few days and instead of the hatred words I was expecting, all I get are sweet notes and emails. One of you even sent the comforting recipe for […]
[To delicately devour - Dark chocolate sugar-free agar jelly]
Croissants aux amandes for breakfast. Rhubarb tart for lunch. Gianduja brioche for quatre-heures. Fruit cake for dinner.
This is probably what you think as my daily fare; and I won’t blame you. I mean, I bake cake, whip up entremets, assemble tarts, cut cookies out, proof bread doughs, […]
This past Monday. Yesterday, in fact. I made a choice. One of the most critical choices I’ve ever been confronted to. The kind of choices that leaves you in an uncanny state of uncertainty; but definitely one that makes you happy, one that you can’t help but think about – days and nights and every second in between -, one that comes with a CAP (Certificat d’Aptitude Professionelle) pâtissier, chocolatier et glacier.
The tart. What can I say? An insanely delicious passion fruit ganache encased in a crisp pâte sucrée shell and topped with syrupy pineapple dices […]
If you know how to use a rolling pin, then you know how to make pâte feuilletée. This could be the tagline of this pâte feuilletée 101 post.
For those of you who don’t know it yet, pâte feuilletée [literally, layered dough] – pat fe-yeah-teh – is the French for puff pastry, a fine and versatile pastry used in many pâtisseries and baked good: from mille-feuilles to flans. It consists in a basic dough, the détrempe – deh-tramp – spread with a good share of beurre manié – bear man-yeah –, then successively folded and rolled out […]
Pâte feuilletée [puff pastry] is one of those things that people don’t make, ahem, very often. You might, which you should be blessed for; but so far, I haven’t met anyone who doesn’t rely on store-bought puff pastry. I guess this is okay for most of us; I have to admit that whenever I have a tart craving and no time to make puff pastry, I prefer to quickly put a simple pâte brisée together and get on with the filling comme si de rien était.
However, come over on a Sunday morning and you’re likely to find me making pâte feuilletée […]
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