Browsing Tag

techniques

blind baking tarts
la pâtisserie

A few notes on blind-baking tarts

By On January 28, 2015

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… Read More

cinnamon biscuits
la pâtisserie

On rituals and beautiful habits – Biscuits croustillants à la cannelle

By On November 25, 2014

[Crisp cinnamon biscuits] I don’t want fig leaf or oak bark infusion. I don’t want gimmicks and royal icing where it’s not needed. I want to explore flour, sugar, butter and eggs.… Read More

pate-brisee
la pâtisserie

Maitriser la pâte brisée, pas à pas – Mastering shortcrust pastry, step by step

By On February 13, 2014

Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe.… Read More