Pastry chef tips – Tour double

Single fold? Double fold? When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour double – otherwise known as double fold. I’m planning on making a post describing both types, along with some notes; but today’s pastry chef tip ...

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On pâte sucrée (and my favourite lemon meringue tart)

I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developped for a nut-free pâte sucrée. And that what it is, in essence. With a few notes around it. In France – or at least at the pâtisseries where I worked, and in books and magazines – pâte sucrée will always call for ...

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Saffransbullar med mandelmassa

[Swedish saffron and almond buns] Sunrise: 9:33 AM Sunset: 1:28 PM Temperature: -11.8°C The Swedish saffron and almond buns you see here were made on the twenty-fourth of November. Perhaps, it was a Tuesday. Or a Monday. But I remember how we made the dough the night before. And topped it with marzipan butter in the morning, just as a trumpet in the distance started ...

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My ultimate kanelbullar, un peu comme des brioches

[My ultimate kanelbullar, not unlike cinnamon brioches] Tomorrow is the 4th of October. A date that doesn’t go unnoticed in Sweden. Yes, tomorrow is kanelbullens dag [cinnamon roll day]. I must have felt that this post – which I promised to share with you long before I even knew kanelbullar had their own day – was waiting in my drafts for a reason. This is ...

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Rhubarb custard squares

In Kusmark, the apple trees, now heavy with blossoms are buzzing with bumblebees. The rhubarb has grown taller than me. Strawberry and raspberry bushes are just starting to bloom. Yes, every time we go there – more often than not on the weekend – I can’t stay away from the garden, mesmerised by how fast everything seems to grown around us. Soon, potato flowers will ...

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Pastry chef tips – Flatten the dough with the palm of your hand

More often than not, I always share tips and techniques in my posts. Why clingfilm to the touch, how to fold cream when making a mousse, how to get a neat crack on top of a loaf, how to blindbake tarts, and so on. But since so many of you requested, I thought I’d start a new feature* where I give you not-so-secret tips from ...

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The sound of icebergs – La tarte tropézienne

There is the sound of the icebergs bumping into each other with every wave, not unlike a distant thunderstorm. There is the forest that I’ve walked through so many times before, now covered in a thick blanket of snow. There are lakrits [liquorice] cookies in the oven. And lights by every window we see. Yes, this is it. Sweden. And really, it’s just as wonderful ...

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A few notes on blind-baking tarts

Butter the rings I like to butter my rings before lining with dough. It will slide down the ring more easily and won’t ever ever stick to it once baked. How to roll and cut the dough These days I always roll my dough in betwen two sheets of feuille guitare, a thin acetate. If you can get your hands on it, it’s much better ...

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Une histoire de tarte au chocolat et oranges sanguines

[A story of chocolate tart and blood oranges] The story of this chocolate tart is a simple one. It all started when a friend asked me to show him how to make one. So we mixed butter and sugar. Added eggs and flour and cocoa powder. And of course salt, because a chocolate tart can never be perfect without salt. We lined an entremet ring ...

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