#frenchpastry

[springtiger95]

Tarte au citron meringuée recipe

INGREDIENTS:

For the crust:

1 ½ cups (180g) all-purpose flour

½ cup (115g) unsalted butter, cold and cut into small cubes

¼ cup (50g) granulated sugar

1 egg yolk

1-2 tablespoons ice water

For the lemon filling:

1 cup (240ml) freshly squeezed lemon juice

Zest of 2 lemons

1 cup (200g) granulated sugar

1/4 cup (30g) cornstarch

4 large eggs

1/4 teaspoon salt

1/4 cup (60g) unsalted butter

For the meringue topping:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup (100g) granulated sugar

>>> Video tutorial here &lt;;<<

PREPARATION:

Preheat the oven: Preheat your oven to 350°F (175°C)

Prepare the crust:

In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again.

Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.

Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Roll out the dough:

On a lightly floured surface, roll out the dough into a circle slightly larger than your tart pan.

Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Press the dough into the bottom and sides of the pan. Trim any excess dough hanging over the edges.

>>> Video tutorial here &lt;;<<

Blind bake the crust:

Line the crust with parchment paper and fill it with pie weights or dried beans.

Bake the crust in the preheated oven for about 15 minutes.

Remove the weights and parchment paper, then bake for an additional 5 minutes or until the crust turns golden brown.

Remove from the oven and let it cool.

Prepare the lemon filling:

In a medium saucepan, combine the lemon juice, lemon zest, sugar, cornstarch, eggs, and salt.

Whisk the mixture together until well combined and smooth.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a custard-like consistency.

Remove the saucepan from the heat and whisk in the butter until melted and incorporated.

Pour the lemon filling into the cooled crust.

>>> Video tutorial here &lt;;<<

Make the meringue topping:

In a clean, dry bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.

Gradually add the sugar while continuing to beat until stiff, glossy peaks form.

Assemble and bake the tart:

Spread the meringue over the lemon filling, making sure to cover the entire surface and create decorative peaks.

Bake the tart in the preheated oven for about 10-15 minutes, or until the meringue turns golden brown.

Cool and serve:

Remove the tart from the oven and let it cool to room temperature.

Once cooled, refrigerate for a few hours to set.

Serve chilled and enjoy!

>>> Video tutorial here <<<

[nolafoodporn]

I don't know how many more king cakes I can manage this year, but I knew I couldn't let a season pass me by without a traditional galette des rois from "The Laminator" AKA chef/owner Jeff Becnel @lapetitesophiepatisserie in Harahan. It was an hour roundtrip journey, but I'd drive even further for the most delicious galette in the GNO. 💜💚💛 . . . #mardigras2023 #galettedesrois #nolaeats #eatingnola #thelaminator #frenchpastry #neworleansbakeries (at La Petite Sophie Patisserie) https://www.instagram.com/p/CoVDw3FJtKV/?igshid=NGJjMDIxMWI=

[instanomss]

🍰 🥐🍮 Already planning an encore @pourquoipas.patisserie 👌 Annie’s cake is delicate, delicious and perfectly not too sweet 😋 Matcha Black Sesame Cake Cereal Milk Eclairs Double Chocolate Sea Salt Cookie Marshmallow Toffee Cookie Croissant Looking forward to Carrot Cake Financier French Onion Pull-Apart — — #instanomss #coquitlam @cityofcoquitlam @visitcoquitlam #frenchpastry #patisserie #bakerylife #bakeryshop #dessertpic #eatcake #eatcakeforbreakfast #eatcaketoday #eatcakebehappy #cakeoftheday #cakeinstagram #france #parisvibes #parisfoodie #parís #tricity #tricities #coquitlamfoodie #asiandesserts (at Coquitlam, British Columbia) https://www.instagram.com/p/Cnu2ruAy6_H/?igshid=NGJjMDIxMWI=

[crumbsofwisdompastry]

This weekend I've been busy my friends... Celebrating Epiphany with France's Galette des Rois - A Royal Delight!

A tout les gourmands !

Question for you; Have you ever found a surprise in your slice of cake? In my country France, let me tell you that this tradition turns dessert into a royal affair. Discover the charm of the ”Galette des Rois” a culinary queen of the Epiphany The Epiphany and the Galette des Rois – A French Culinary Tradition A Slice of History – The Galette des Rois Epiphany and Galette des Rois in France:…

[lanoyadeduphenix]

Tartelettes aux abricots - Gali's Blog Savor the taste of summer with these exquisite apricot tarts, beautifully shared on Gali's blog.

[danhelldanger]

Macarons de France Savor the taste of Parisian elegance with these delightful French Macarons, handcrafted with love and served with a side of inspiration.

[romainshtz]

Tartelettes aux abricots - Le blog de Gali

Indulge in the delicate flavors of apricot tarts with a touch of sweetness, courtesy of Gali's blog.

[boolajerry]

[moncannele]

Sweet Cannelés Saigon | Ho Chi Minh City | Mon Cannelé

Discover the delectable sweetness of Cannelés in Saigon at Mon Cannelé. Indulge in our mouthwatering collection of Sweet Cannelés Ho Chi Minh City, expertly crafted to perfection. Explore our range of irresistible flavors and experience the authentic taste of these delightful French pastries. Order now from Mon Cannelé's online store and satisfy your sweet cravings today.

[thatdarnbaker]

Sweet macaronage action

[lariamconcept]

No trip to Ste-Dé is complete without a decadent treat at Comptoir élyséen 🥮⁣ ⁣ ⁣ #dessertforbreakfast⁣ #comptoir⁣ #brasserie⁣ #hightea⁣ #teaservice⁣ #frenchpastry⁣ #parisstyle⁣ #highsociety⁣ #baroque⁣ #rococo⁣ #artdiscover https://www.instagram.com/p/CoXQA4FOz0H/?igshid=NGJjMDIxMWI=

[springtiger95]

Mille-feuille recipe

INGREDIENTS

For the Pastry and Filling:

1 1/2 pounds frozen puff pastry, or 1/2 batch homemade pâte feuilletée

3 cups store-bought pastry cream (or homemade)

Optional: 1/2 cup heavy cream, whipped to medium peaks

2 tablespoons all-purpose flour

For the Royal Icing and Decoration:

80 grams bittersweet chocolate, melted

2 large egg whites, room temperature

2 teaspoons fresh lemon juice

350 grams confectioners' sugar

>>>>Get access to the tutorial video here<<<<

PREPARATION

Prepare the Pastry and Filling

Gather the ingredients. Preheat oven to 400 F / 200 C.

If using homemade puff pastry dough, have it ready and chilled. Or thaw store-bought frozen puff pastry dough according to the package directions.

If you want to lighten the texture of the pastry cream, fold the optional whipped heavy cream into it. Cover and refrigerate until assembly time.

Bake the Pastry Layers

On a lightly floured surface, gently roll out the puff pastry dough into an elongated rectangle, the thickness of a thin piece of cardboard.

With a sharp knife, cut the dough into three equally sized pieces.

Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork.

Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes.

Bake the weighed-down dough, in batches if necessary, for about 18 to 20 minutes or until the dough is deep golden brown. The weights and the top layer of parchment paper pan can be removed for the last 5 minutes or so of baking to help crisp up the dough. 

Transfer the baked pastry layers to racks to cool completely.

>>>>Get access to the tutorial video here<<<<

Assemble the Mille-Feuille

Gather the ingredients. If the baked pastry layers look unevenly sized, you'll have the chance to trim the edges for a uniform look after assembling the pastry.

Start by distributing half of the pastry cream over one layer of baked puff pastry.

Top with another layer of dough, pressing gently to adhere it to the pastry cream.

Spread the remaining pastry cream over the second layer of pastry, top with the third layer of pastry, and again press down gently. Reserve.

>>>>Get access to the tutorial video here<<<<

Decorate the Mille-Feuille

Melt the chocolate in a saucepan over very low heat and transfer it to a pastry bag or decorating tube fitted with a fine round tip. Alternatively, you can use a small plastic bag with a pierced or snipped corner to make a tiny opening. Reserve.

Using a standing mixer or mixing by hand, make the royal icing by beating the egg whites, lemon juice, and confectioners' sugar on low until the mixture is very smooth and glossy. This should take at least 7 to 10 minutes.

Add more confectioners' sugar or water, if necessary, to achieve a consistency so that when the icing is drizzled back into the bowl from the beaters, it will sit briefly on the surface of the icing before sinking back in.

Immediately pour the royal icing over the top layer of the assembled pastry and spread it evenly over the entire surface with the help of a spatula. Some of the icing might drip over the edges.

Working quickly before the icing sets, drizzle the chocolate across the icing in evenly spaced parallel lines. Don't worry if some of the chocolate drips over the edges or if your lines look sloppy. After trimming the edges the appearance will be very refined.

Drag the tip of a thin, sharp knife through the lines of chocolate, spacing them evenly from one side of the pastry to the other; go first in one direction and then in the opposite direction to make a chevron pattern. This creates the most classic mille-feuille decorative pattern.

Before trimming the edges or cutting into individual portions, refrigerate the assembled mille-feuille for at least two hours, or freeze for at least 30 minutes if pressed for time.

>>>>Get access to the tutorial video here<<<<

[alexzachchaligne]

How can one ever say no to this? #frenchpastry #patisserie #guadeloupe (at Trois-Rivières, Guadeloupe) https://www.instagram.com/p/Co-QkYDI5sV/?igshid=NGJjMDIxMWI=

[martinespastries]

Happy Valentine’s the team at Martine’s loves you💕 Please join us at the bakery today for a Valentine’s Day of crêpes & waffle charcuterie board special, French pastries, chocolate dipped strawberries, sugar decorated cookies, designer cupcakes, celebration cakes, cookie gift bags & boxes, cafe savories, espresso favorites, mimosa sparkles, upstairs art and love 💗 #valentinesdessert #valentinesfood #frenchpastry #crepesparty #bakerygifts #charcuterieboard #chocolatedippedstrawberries #sugardecoratedcookies #celebrationcakes #cookiegifts #cafespecial #espressomaker #mimosabar #bakeryart #upstairsart loveourclients #loveourteam #lovelexington 🙏 👩‍🍳 👨‍🍳 💝 @foureyedbaker @theebil @olessya_me @__j__allen @chelseadavis1023 @lizz53 @nadiya_babch @mexasaurus_rex @scottpiobe @sylviacerelsuhl (at Martine's Pastries) https://www.instagram.com/p/CopMsC_Ou4i/?igshid=NGJjMDIxMWI=

[shycook]

Paris Brest 💫 #parisbrest #chouxpastry #pâtisserie #pâtissière #pateachoux #pâteachoux #frenchpastries #frenchpastry #pastryart #pistache #pomme #praliné 5 days ago (at New York, New York) https://www.instagram.com/p/Cn7b_ZErEsX/?igshid=NGJjMDIxMWI=

[nogarlicnoonions]

Baba au Rhum… a very good one, made at home, made with love. #FrenchPastry #FrenchQuality #Gateau #Lebanon @paradisdusucre #ParadisDuSucre (at Lebanon) https://www.instagram.com/p/Cm39L1kow53/?igshid=NGJjMDIxMWI=