Category Archives: Uncategorized

In honor of this weeks’ Food Network show ….”America’s Best Baker”….I decided ( In spite of the heat!) to bake the same dessert the contestants had to make for the finale. A Basque cake. For those of you that saw the episode…you will remember that this is a filled cake(?) with trademark decorative scoring onContinue reading “GATEAU BASQUE”

Flan Patissier is also called Parisian Flan. If any of you have ever spent any time in Mexico… you have probably had Flan. It’s a custard with a caramel sauce-type glaze. This is NOT that. This is more like a custard pie. This is what it should look like…… Almost looks like a cheesecake. TheContinue reading “FLAN PATISSIER”

Let’s talk Tuiles. The Tuiles’ classic shape is sort of the shape of a potato chip. They are traditionally draped over your rolling pin moments after being taken from the oven. Then they set up into these delicate, crispy little wafers. Adaptations of the classic, include draping over muffin tins or bowls before they setContinue reading “BROWN BUTTER ALMOND TUILES”

These are a French butter cookie. Sable means “sandy” and Breton is the Britany region of France. The recipe is fairly easy, with the heavy hitter being (of course) the butter and eggs. Sable Breton is a very plain and classic cookie with a traditional crisscross pattern. The spiced pecan sables, take this low-key cookieContinue reading “SABLE BRETON and SPICED PECAN SABLES”

Gougeres are little cheese puffs made with pate aux choux pastry. I love anything that’s made with “Choux”. It’s so easy to make and so versatile …..from cream puffs to eclairs to churros! And now….cheese puffs !!! Crispy exteriors, and chewy cheesy centers. Here’s how the book shows them….. My favorite Pate Aux Choux recipeContinue reading “GOUGERES”

“Sandwich cookie” should give you all the clues you need here. This was one of my favorite recipes yet! And finally…..a recipe where mine turned out every bit as pretty as the book. At least I think so. Here’s the book…… Very pretty. The cookies are a French Sable’. Basically a butter cookie. These areContinue reading “PISTACHIO RASPBERRY SANDWICH COOKIES”

I’m sure everyone has heard of a Tarte Tatin….especially with all the many cooking shows and competitions on TV. But for those that have not…..this is a very classic and basic French pastry. It is essentially an upside-down cake made with Puff pastry instead of cake. Which of course makes it easy as pie. PunContinue reading “TARTE TATIN”

“Chausson aux pommes” pretty much means “apple pastry”. So very much like a small apple turnover….yet prettier. This recipe calls for granny smith apples cooked with cinnamon, brown sugar, and a touch of spiced rum. Yum !!! Here’s how they are supposed to look….. Just gorgeous little gems, aren’t they ? You start with traditionalContinue reading “CHAUSSON AUX POMMES”

This pastry, (tart, cake, bread, whaaaat?) is not easy to describe so I will start with the picture…… Pretty ! Having company for lunch….I wanted to make something that was visually pretty, but bland after spicy food. I picked this because it was basically bread with vanilla pastry cream. The main body is a roundContinue reading “TART TROPEZIENNE”

Happy Easter everyone ! Well this was an easy decision this week . Could a recipe be more perfect for Easter? I have made many quiches in my kitchen, but when I saw this traditional recipe in the book…..,I couldn’t resist. Let’s go right to the picture…… As per the French….this recipe is ALL calories,Continue reading “QUICHE LORRAINE”