La Religieuse is a French pastry made up of two choux puffs, with one on top of the other and are filled with Crème Pâtissière.
Sunday, November 3, 2013
La Religieuse is a French pastry made up of two choux puffs, with one on top of the other and are filled with Crème Pâtissière.
Saturday, November 2, 2013
Classic French Croissants
A rich,buttery,crescent-shaped roll of yeasted dough eaten for breakfast.
Petits pains au chocolat
A rich,buttery,chocolate sandwiched roll of yeasted dough eaten for breakfast too.
Tuiles
These are beautiful chocolate and vanilla french wafer-like biscuits.
The biscuits are baked quickly and shaped as soon as they come out of the oven.
A tuile to complete my dessert of red wine poached pear and ice cream. |
Sunday, October 6, 2013
Vol-au-vents
Vol-au-vents are small hollow cases of puff pastry with either sweet or savoury fillings.
Vol-au-vents with crème patissière and fresh raspberries.
Mille-feuilles (Napoleons)
This a a French patisserie classic made up of layers of buttery puff pastry and crème patissière.
Assembly#1 Raspberry mille feuille:
3 layers of puff pastries with 2 layers of crème patissière with fresh raspberries.
Assembly#2 Classic mille feuille:
3 layers of puff pastries with 2 layers of crème patissière and topped with glacé icing.
Thursday, September 12, 2013
Quenelles
Quenelles can be made with minced fish, chicken, meat or vegetables. This oval-shaped dumpling is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles.
Adapted from
Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.
Quenelles can be made with minced fish, chicken, meat or vegetables. This oval-shaped dumpling is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles.
Adapted from
Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.
Wednesday, September 11, 2013
Petits gâteaux-Mont Blanc aux marrons
Mont blanc chestnut cakes
It is a dessert of puréed, sweetened chestnut cream over a meringue.The name comes from Mont Blanc, as it resembles the famous snow-capped mountain.
Petits Gâteaux-Macarons
Macarons are sweet meringue-based confection made mainly with eggs, icing sugar, granulated sugar and ground almond.
Pipérade
A spicy tomato-pepper side dish
Piperade is a spicy tomato-pepper side dish from the Basque region of France.
I used it as a garnish to my grilled fish.
It is a simple sauté put together with red,yellow and green peppers, onions,tomatoes,ham, and a spicy paprika known as piment d’Espelette.
A spicy tomato-pepper side dish
Piperade is a spicy tomato-pepper side dish from the Basque region of France.
I used it as a garnish to my grilled fish.
It is a simple sauté put together with red,yellow and green peppers, onions,tomatoes,ham, and a spicy paprika known as piment d’Espelette.
Saturday, August 10, 2013
La tarte au citron
Sweet crust pastry with lemon curd or lemon creme.My tarte is made with lemon curd; comprising lemon juice,sugar,egg yolks and butter.
Sweet crust pastry with lemon curd or lemon creme.My tarte is made with lemon curd; comprising lemon juice,sugar,egg yolks and butter.
Monday, May 27, 2013
Tartes aux pommes Parisienne
Paris style apple tart
These apple tarts are usually made without the custard filling.
A layer of applesauce is first applied to the pastry shell and then cover with a neat, closely overlapping layer of sliced apples.
Recipe is taken from Tarte aux Pommes(from Mastering the Art of French Cooking by Julia Child)
Apricot glaze adds shine to the baked tarte.
Tarte à l'oignon (onion tart)
Recipe taken from Chef Raymond Blanc: The Very Hungry Frenchman: Alsace.
Tuesday, January 22, 2013
Clafoutis aux cerises
Cherry Clafoutis is a traditional French custard cake that originated in Limousin,France.
Clafoutis is basically fruits baked in batter. The recipe used is taken from this wonderful book called French Food Safari . It is also a SBS TV show (of the same name) hosted by Maeve O'Meara with chef Guillaume Brahimi. In this recipe,chef Guillaume added almond meal in the custard batter.
Cherry Clafoutis is a traditional French custard cake that originated in Limousin,France.
Clafoutis is basically fruits baked in batter. The recipe used is taken from this wonderful book called French Food Safari . It is also a SBS TV show (of the same name) hosted by Maeve O'Meara with chef Guillaume Brahimi. In this recipe,chef Guillaume added almond meal in the custard batter.
Fine sugar is sprinkled on the top. |
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