Bakery Reviews

French Pastry Recipes



<br /> French Pastry Recipes<br />

French Pastry Recipes

1 Understanding Basics of French Pastry Techniques.jpg: Baking

1. Understanding Basics of French Pastry Techniques

Title: A Brush with All Things Flaky and Sweet: A ‘C’est Magnifique!’ Adventure into French Pastry Techniques

Sacrebleu! The tantalizing world of French pastry invades your senses and teases your palate. For those of us who have been held captive in its sweet embrace, turning back is close to impossible. And why would you want to, when the mere whisper of pâte à choux sends shivers down your spine and makes your spoon do a pirouette? So, hello, amateur bakers and sugar-glazed dreamers, let’s take an alluring journey down the patisserie route to twirl, knead, and fold our way to sweet surrender.

Our first stop is “Pâte à Choux”. It’s not just a fancy phrase Francophiles throw around at dinner parties or a code name for some James Bond-esque spy operations. It’s the ethereal base of French classics like éclairs, profiteroles, and beignets – the Holy Trinity of ‘chouxtown’. The process starts with a hot love affair between water (oui, you read that right), butter, and flour. Add a speckle of salt, a pinch of sugar, and you’re halfway there. The trick is in the stirring, not with the awkward sway of first-time dancers, but with vim and vigour – the kind reminiscent of Napoleon leading his army. Fear not the humble eggs, for they shall grant your dough its much-needed rise. Your perfectly piped éclairs are but a bake away from turning your home into a corner patisserie in a quaint Parisian borough.

Moving onto the realm of the uber-rich, buttery, and, oh so flaky, “Pâte Feuilletée” or puff pastry.


“Thus, as structural engineering has advanced as the result of a flow of new theoretical concepts, new, improved, and strengthened materials, and new methods of fastening, the progress of tunnel engineering has been due more to the continual refinement of constructional techniques”

~ Unknown, Unknown

Imagine, if you will, delicate layers of crumbly joy, the flaky seductress of the pastry world. Creating this opulent goodness requires you to flirt with your dough by folding in pockets of butter – a maneuver colloquially known as lamination. Have you heard the adage, the devil is in the details? Well, in puff pastry, the heaven is in layers – precisely, 729 of them!

Before we step into the glorious chambers of “Pâte Sucrée,” remember to check your sugar-pikaloo (a whimsical term I just crafted for sugar meters)! Mon ami, this sweet pastry dough, the prime diva of French tart shells, begs no mercy with its rich, tender essence. Austerity has no place in the pastry world, so dive in with a good knob of butter, a splash of vanilla extract, and a dash of eggs. As you knead, remember one golden rule, treat the dough like you would a French lover- gently, passionately, and with utmost respect! Confidently stride forward, whisk in one hand, rolling pin in the other, et voilà! You’re the Picasso of pastries, the Monet of macarons!

French pastry-making is a journey of love and patience. It’s a grand waltz of dough with countless twirls, lacey frills, and artful dips. So, roll up your sleeves, dip your fingertips in flour (and icing sugar) and dance your way into the world of patisserie, where each morsel melts into a symphony and every bite is a masterpiece. After all, as the French say, ‘La vie est trop courte pour manger des mauvaises pâtisseries’ or ‘Life is too short to eat bad pastries!’ À votre santé, my dear pastry lovers. Bon Appétit!


Learn More: 1. Understanding Basics Of French Pastry Techniques

2 Famous French Pastry Recipes and Their Histories.jpg: Baking

2. Famous French Pastry Recipes and Their Histories

Title: Sugar, Spice, and Everything Nice: A Delectable Journey through Famous French Pastry Recipes and Their Histomatic Extravaganzas!

Bonjour! Fancy a quick jaunt to Paris, the city of love? Put away your suitcase. For this trip, all you need is a sense of humour and some pumped up taste buds. Let me guide you through the butter-laden alleys of French pastry history. Oui, messing with your diet is a piece of cake – pun very much intended!

1. Croissant

Our first stop: the iconic, crescent-shaped croissant, as French as berets, accordions and romantic comedies. Hold on though, is it really? Oh là là, plot twist right off the bat!

The croissant’s ancestors trace back to 17th-century Austria, where the ‘Kipferl’ ruled baker’s racks. But it was the French who invited the Kipferl over, added a little je ne sais quoi, and morphed it into the flaky wonder that is the croissant. Now, it’s synonymous with French breakfasts and Audrey Hepburn movies.

Best enjoyed with a side of people-watching at a Parisian café, the croissant is a buttery, golden masterpiece of 56 deceptively light layers. You might need to do a bit of Tour de France to burn it off, but it’s worth it!

2. Tarte Tatin

Next up: Tarte Tatin, a classic French dessert that’s the perfect poster child for turning mistakes into masterpieces. The Tatin sisters, running a hotel in Loir-et-Cher, were baking an apple pie when they accidentally left the apples caramelizing for too long. In a rushed attempt to save the dish, they flung the pastry onto the fruit and promptly shoved it in the oven.


“This place, so famous in Norman history, was not one of the ancient cities of the land”

~ E. A. Freeman , William the Conqueror

The result? Upside-down caramelised apple heaven!

Just remember, the next time you’re channeling your inner Julia Child and things seem to be going south, you might just be inventing the next Tarte Tatin. Keep calm and bake on!

3. Macaron

If you thought the ‘macarena’ dance was all the rage, wait till you meet the macaron! Born in Italy (yes, really), it waltzed into France via the purse of Catherine de’ Medici when she married King Henry II. It’s been ruling French dessert tables ever since. Two delicate almond meringue disks sandwiching a vibrant ganache, buttercream, or jam filling – it’s a dance of flavours that’s for sure!

Fun fact – there’s a delightful language confusion with macarons and macaroons. But up the ante with a ‘macaron’ at your next cookie conversation, and watch people’s expressions shift from Uh-what? to Ooh-la-la faster than you can say ‘Versailles’.

4. Éclair

Last but not the least, the Éclair. A pastry so delicious, it was named after a lightning bolt! A concoction of choux dough filled with cream and topped with icing, éclairs are a staple at every French Pâtisserie. It’s the Usain Bolt of the pastry world – one moment it’s there, the next, it’s vanished!

While the éclair might not guarantee you a gold medal, it swears by its power to take your taste buds on a deliciously electric ride!

Well, that’s the sweet stuff of legends! The stories behind these whimsical, mouth-watering French pastries are as diverse and delightful as the pastries themselves. So, tie on that apron, preheat the oven, and let’s unleash some French pastry magic together. Signing off till next time, from Paris with love and a generous dusting of powdered sugar! Au revoir!


Source: 2. Famous French Pastry Recipes And Their Histories

3 Ingredients and Substitutions in French Pastry Cooking.jpg: Baking

3. Ingredients and Substitutions in French Pastry Cooking

Title: ‘3. Putting the Ooh La La in Your French Pastries: A Comical Guide to Ingredients and Substitutions’

When it comes to French pastries, the journey from amateur boulanger to bona fide patissier can be as complex as a plum-filled tarte tatin, and may leave you swearing in French! Fear not, intrepid bakers, for this charming and amusing guide is here to ease your voyage onto the patisserie scene. Today, you’ll be introduced to three quintessential French pastry ingredients and their oh-so-convenient substitutions.

1. Butter:
If love makes the world go ’round, then butter surely keeps the French pastry scene spinning like a dizzy sugar plum fairy. Croissants, brioche, éclairs – they all whisper sweet, creamy promises of buttery bliss to your tastebuds, because where there’s French pastry, there’s butter. But what if your fridge’s butter compartment is as empty as a forgotten bakery in the middle of the night?

Behold! Here comes coconut oil, your non-dairy knight in shiny armor, ready to save the day for vegans and the lactose intolerant. It provides a similar fat content while adding a dash of tropical paradise to your pastries. Keep in mind, the taste can be a smidge more exotic than original butter. If you’re seeking a less adventurous substitution, margarine or shortening can mimic butter’s texture, yet lack that full-bodied, definitely-not-on-a-diet, buttery flavor.

2. Eggs:
The house band of any French patisserie, eggs are what provide structure, leavening, and a golden glow to your pastries. Yes, my friends, they are the unsung heroes behind that perfect puff and heavenly hue. But oh, calamity! The egg carton is oddly feather-light.


“Numerous augur holes were bored in the logs, and pins driven in to hang articles of apparel and cooking utensils on”

~ N. E. Jones, The Squirrel Hunters of Ohio

Alas, the last egg has abandoned its nest! Fear not, resourceful baker – we’ve got a line-up of understudy substitutes, ready to save your dessert’s dénouement.

For your vegan pals or surprise egg shortages, consider the three A’s: applesauce, avocado, or aquafaba (the liquid from canned chickpeas). These replacements can step in to provide moisture. They’re versatile, have relatively neutral tastes (aside from a hint of fruit or bean), and boast the added bonus of making your pastries healthier. Now you can feel less guilty when you’re eating your fourth croissant of the day.

3. Flour:
The humble backbone to all the French pastry world! Without a strong, reliable flour structure, your pâte à choux would be more ‘pas’ than ‘choux’. But darn it, you open the pantry and it’s a flour-less desert. Despair not – open your mind, grasp your apron strings, and leap into the world of flour alternatives!

Almond flour comes first to the rescue! Not only does it lend a delightful nutty profile to your petit fours, but it’s also gluten free. Next up, coconut flour – this one is a real team player, it adds a delicate sweetness and is an ideal substitution for your gluten-challenged buddies. However, it can be a bit thirsty and soaks up liquids, so keep that in mind when substituting, or your pastries might end up drier than a comedy show without the punchlines.

Ah, the adventurous art of French pastry-making! There’s no need to panic when you’re faced with a missing ingredient or two. As we’ve learned today, there’s a whole world of tasty substitutions ready to step into the breach, enabling you to rise to the challenge like a flawless soufflé. Pillowy pastries and tartlets are surely on your horizon! And remember, in the grand adventure of baking, sometimes the missteps are just as delicious. Bon appétit!


Read More: 3. Ingredients And Substitutions In French Pastry Cooking