Author Archives: fancyfrenchfilly

Bostock is a twice-baked pastry. And it’s Fabulous !!! You start with day old Brioche slices….which, of course, I just happen to have, and which, I would even go out and buy just to make this recipe. You soak the slices in a simple syrup made with orange peel boiled with sugar. Then you spreadContinue reading “BOSTOCK”

Most of you have tasted Brioche Bread. For those who haven’t ….because of the copious amounts of egg and butter, it is an incredibly rich and very tender bread. Almost cake-like. Nanterre refers to the form of this bread. Often baked in rolls, it can be baked in a regular loaf. Nanterre is where ballsContinue reading “BRIOCHE NANTERRE”

A Clafoutis is basically a custard baked with fruit. The “classic” Clafoutis is normally made with cherries, but this recipe called for plums and raspberries. Here is the pic from the book…. Looks delicious doesn’t it? Unfortunately….mine wasn’t. It wasn’t that it was bad. Just not as good as I had hoped. Especially since IContinue reading “PLUM RASPBERRY CLAFOUTIS”

This Chocolate torte is made with no wheat flour and only 1/4 cup of Almond flour. It is mostly made up of eggs, sugar and A LOT of chocolate ! Oh yeah, and some coffee liqueur. Can’t forget that. Here’s the pic of how it should look…. Think rich, dense, brownie. You beat the eggContinue reading “CHOCOLATE TORTE”

Creme brulee is one of the easiest and yet most decadent of the French desserts. This recipe almost felt like I was cheating ! Made only of heavy cream, egg yolks and sugar, with a little vanilla, it takes mere minutes to make. Here is a pic… The custard is baked. There is a layerContinue reading “Creme Brulee”

“Tarte Aux Pommes” is just a fancy way of saying “apple tart”. In fact, in a by-line the recipe states that you can make a free form tart by simply omitting the tart pan. The recipe starts with “Pate Brisee”……the crust. It’s similar to a regular pie crust but with 2 whole sticks of butter.Continue reading “TARTE AUX POMMES”

Well guys….it’s been awhile, but I’m back. And I found a whole new project to teach me this insane art of French Pastry ! I swear sometimes I think I am a glutton for punishment. But then I stop and realize how much I need this. Between the old age, and the pandemic, and allContinue reading “NEW BOOK ! French Pastry 101”

Remember this? These Pate a Choux balls were served on a sweet tart crust with a mint pastry cream. I thought they looked so festive when I made them for the tart….so this time I just filled them with a little raspberry jam and made them solo. They maybe aren’t as vibrant as I wouldContinue reading “6th Adaptation: Confetti”

This was sooo pretty the first time I did it, but sooo time consuming. I rounded off some corners, but yeah. Still time consuming. Here’s what they looked like after my first attempt… Now…. And before I cut them… I used a cake mix on this one with a layer of premade pie crust inContinue reading “5th Adaptation: Cancale”

Remember these ? They were one of the first recipes I tried. There was whipped ganache infused with tea, chocolate almond tart dough and candied orange peel. Not terribly difficult, but who really has that kind of time? These were fun to remake because I really made them easy and my hubby LOVED them. First….skipContinue reading “4th Adaptation: Earl grey Napoleons”