Choux Pastry Swans a French Baker’s Challenge
Originating in 1540, choux pastry is used to make countless French pastries. This type of pastry has the ability to form a number of different shapes – even swans! Choux Pastry Swans an incredibly beautiful option to make for any occasion. They are delicate and elegant, with a retro flair …
Originating in 1540, choux pastry is used to make countless French pastries. This type of pastry has the ability to form a number of different shapes – even swans! Choux Pastry Swans an incredibly beautiful option to make for any occasion. They are delicate and elegant, with a retro flair …
Religieuses au Café: French Pastry for Bakers
Despite their amazing taste, the religieuses au café have recently been looked over by bakery lovers because they are not as easy to eat on the go as choux or éclairs are. You can even find specialized pastry boutiques in Paris, such as Popelini or l’éclair de Genie. The name means”nun” …
Despite their amazing taste, the religieuses au café have recently been looked over by bakery lovers because they are not as easy to eat on the go as choux or éclairs are. You can even find specialized pastry boutiques in Paris, such as Popelini or l’éclair de Genie. The name means”nun” …
No Joke! Make this April Fools’ Pastry the Poisson d’Avril feuilleté
The French love the flaky, sweet Galette des Rois (that we enjoy in January) so much that they find excuses to eat more of it all year long. For example, this recipe for the fish-shaped pastry is a creative take on the beloved Galette des Rois. While it might not …
The French love the flaky, sweet Galette des Rois (that we enjoy in January) so much that they find excuses to eat more of it all year long. For example, this recipe for the fish-shaped pastry is a creative take on the beloved Galette des Rois. While it might not …
French Bakeries Visiting a Boulanger in Aix-en-Provence
Susan and Sam Gish went on a magical tour of Au Pavé du Roy: Artisan Patissier Chocolatier Boulanger Glacier Traiteur in Aix-en-Provence. Our rendez-vous was with Mme Laurence Campanella, who is the 3rd generation owner of the shop. She invited us to come on a morning in October, and we …
Susan and Sam Gish went on a magical tour of Au Pavé du Roy: Artisan Patissier Chocolatier Boulanger Glacier Traiteur in Aix-en-Provence. Our rendez-vous was with Mme Laurence Campanella, who is the 3rd generation owner of the shop. She invited us to come on a morning in October, and we …
Pork and Chicken Liver Pâte Tarts a Starter Course
Nimes-based chef Anne Challier adapts her recipe for pâte with pork and chicken liver pâte (pâté fois de volaille) to create a savoury pastry tart. Here, is the recipe for the meat filling. Use a muffin pan as your shape, make the pastry dough recipe
Nimes-based chef Anne Challier adapts her recipe for pâte with pork and chicken liver pâte (pâté fois de volaille) to create a savoury pastry tart. Here, is the recipe for the meat filling. Use a muffin pan as your shape, make the pastry dough recipe
Perfect for Lunch in Provence Tomato Tarte Tatin
Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
A Tomato Tarte Tatin.
Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
A Tomato Tarte Tatin.
Pears and Honey in One Sweet Tart Recipe
Light flaky butter short crust pastry teeming with sweet caramel honey flavoured pear cubes topped with ice cream or crème fraiche,
Light flaky butter short crust pastry teeming with sweet caramel honey flavoured pear cubes topped with ice cream or crème fraiche,
Pastry Fit for Kings Galette des Rois
Galette des Rois is puff pastry tart with a frangipane interior – golden, flaky and delicious. This tart is served around the Christmas holidays, but always on January 6th (Epiphany).
Galette des Rois is puff pastry tart with a frangipane interior – golden, flaky and delicious. This tart is served around the Christmas holidays, but always on January 6th (Epiphany).
The #1 Insult to the French Palate
Contributor blog post by Deborah Bine: Sugar. Who would think that the French, with all their pastry and chocolate shops, would be offended by sugar? I learned it the hard way. After two years living in the south of France, I’ve discovered that the French have an aversion to overly …
Contributor blog post by Deborah Bine: Sugar. Who would think that the French, with all their pastry and chocolate shops, would be offended by sugar? I learned it the hard way. After two years living in the south of France, I’ve discovered that the French have an aversion to overly …
How to make galette des rois, traditional Epiphany cake
Contributor blog post by Phoebe Thomas: January is the month of la galette in France. La galette des rois, or King’s Cake, a flaky buttery pastry filled with almond paste, is traditionally eaten at Epiphany on 6th January, but in reality it’s eaten throughout the month at social gatherings, schools, …
Contributor blog post by Phoebe Thomas: January is the month of la galette in France. La galette des rois, or King’s Cake, a flaky buttery pastry filled with almond paste, is traditionally eaten at Epiphany on 6th January, but in reality it’s eaten throughout the month at social gatherings, schools, …