french baking

Combining the flavours of an apple pie and a dessert favourite, creme caramel these cakes are the perfect ending to a dinner party.

Apple and cinnamon creme caramel cakes

(150 grams) caster sugar

cream cheese,

can NESTLÉ Sweetened Condensed Milk

vanilla bean paste

unsalted butter, softened

large apple, grated (about 150 grams), plus 1 thinly sliced apple

cinnamon

(330 grams) caster sugar

eggs, separated

(150 grams) self-raising flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Recipe video above. Madeleines are sweet little French sponge cakes that are as delightful to look at as they are to eat. Flavoured with a hint of lemon and with the signature shell shape, these adorable mini butter cakes make for a lovely afternoon tea, or a pretty finish for any meal. Best served hot and fresh out of the oven. Keep the batter in a piping bag, then 10 minutes in the oven is all it takes!

Madeleines

+ 1 tbsp plain flour (all purpose flour)

tsp baking powder

eggs (, at room temperature (Note 1))

sugar

salt

tbsp vegetable oil ((or other neutral oil))

tbsp milk (, full fat (low fat ok too))

tsp vanilla extract

lemon

/ 9.5 tbsp unsalted butter (, melted, warm (not hot))

Canola oil spray ((or other neutral oil))

Icing sugar / powdered sugar ((optional, for dusting))

Sift flour: Sift the flour and baking powder into a bowl.

Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it&#039;s foamy (or 1 minute on speed 6 with handheld beater).

Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.

Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.

Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).

Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).

Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes.

Piping bags - Pour the madeleine batter into 2 piping bags (or 1 large) either fitted with a round tip nozzle around 0.7 - 1.2cm (0.3 - 0.5&quot;) wide, or snip the end off. (You can refrigerate until required at this stage, or freeze 2 months).

Spray and fill pan: Spray the madeleine pan with oil. Fill each hole almost to the top (2just 1m from the rim).

Bake: Bake for 10 minutes until light golden.

Serve warm! Unmold straight away. Pile onto serving platter. Dust with icing sugar and serve immediately, while hot!

Baking (next day):

French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!

French Fruit Tart With Pastry Cream

Vanilla extract

all-purpose flour

cornstarch

all purpose plain flour

tsp cornflour

560 ml or 19 fl oz milk

unsalted butter

vanilla extract

Strawberry jelly

lb of fresh mixed berries

Dr. Oetker Ground Arrowroot Sachet (1 tbsp)

225 ml or 8 fl oz Cranberry Juice

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter for 30 seconds on low speed.

Add the egg, and mix on medium speed...

Add the egg, and mix on medium speed until evenly combined.

In a medium bowl, combine the flour, cornstarch,...

In a medium bowl, combine the flour, cornstarch, and salt. Add to the mixer on low speed, and combine until there are no more dry patches.

Finish mixing the dough by hand to ensure...

Finish mixing the dough by hand to ensure it is not over-mixed.

Transfer the dough to a sheet of parchment...

Transfer the dough to a sheet of parchment paper on your work surface and sandwich it with another sheet of parchment paper, flattening it into a 1-inch thick disk.

Transfer the dough disk to a baking sheet...

Transfer the dough disk to a baking sheet and refrigerate until firm, around 20 minutes.

Generously dust flour on the work surface and...

Generously dust flour on the work surface and rub onto a rolling pin. Remove the dough from the paper and and transfer it to your work surface. Roll the dough out into a circle about 1⁄8 inch (3mm) thick.

Using your rolling pin, carefully transfer the rolled...

Using your rolling pin, carefully transfer the rolled out dough to your tart tin, being careful not to break it. Drape it over the sides and then lift the pastry gently into the tin.

Carefully go around the inside edging of the...

Carefully go around the inside edging of the tin, gently pushing the dough inside. If you do happen to break or tear the pastry, use a little overhang and patch it up, making sure you don't have any cracks at all. Finally trim off any excess dough from the edge. Place in the fridge for 20 minutes to firm up.

While the tart shell is chilling, preheat the...

While the tart shell is chilling, preheat the oven to 350°F (175°C) for conventional or 325°F (160°C) for convection.

Bake the tart on the center rack for...

Bake the tart on the center rack for 20 - 25 minutes, until it’s a light golden brown.

When ready, remove the tart shell by placing...

When ready, remove the tart shell by placing a cup or glass underneath and carefully sliding the outside tart ring in a downwards position. If you think some of the pastry is stuck to the sides, gently loosen using a small knife.

Transfer to a cooling rack and remove the...

Transfer to a cooling rack and remove the base of the tart tin. Allow the tart case to completely cool at room temperature.

Using a hand whisk, beat the egg yolks...

Using a hand whisk, beat the egg yolks and sugar until pale and slightly thickened.

Whisk in the flours.

Heat the milk in a saucepan until you...

Heat the milk in a saucepan until you see it starting to boil then remove from heat.

Whisk the milk into the egg mix.

Transfer the mixture back into the pan, stirring...

Transfer the mixture back into the pan, stirring all the time until thick and boiling.The pastry cream will thicken and turn darker in color. Once thick, remove from the heat immediately.

Return the pastry cream to the mixing bowl...

Return the pastry cream to the mixing bowl by passing through a sieve to get any lumps out.

Add the butter and vanilla extract and combine.

Cover with plastic wrap, ensuring the wrap is...

Cover with plastic wrap, ensuring the wrap is directly touching the surface of the mixture to avoid a skin from forming.

Refrigerate until completely cold.

Whilst the pastry cream is cooling, wash and...

Whilst the pastry cream is cooling, wash and slice your fruit, pop them on some kitchen paper and keep in the fridge until you're ready to assemble the fruit tart.

Place the Ground Arrowroot in a small saucepan...

Place the Ground Arrowroot in a small saucepan and blend with a little of the cranberry juice to make a paste.

Add remaining juice and gently bring to the...

Add remaining juice and gently bring to the boil, stirring until clear and thickened.Leave to cool for 20 minutes.

Place the tart shell on a cake stand...

Place the tart shell on a cake stand or serving plate.

Using a pastry brush, spread the jelly evenly...

Using a pastry brush, spread the jelly evenly over the base of the tart. This will act as a seal to stop the pastry cream from making the base soggy.

Spread the pastry cream evenly on top of...

Spread the pastry cream evenly on top of the jam.

Arrange the fruit on top of the pastry...

Arrange the fruit on top of the pastry cream. Start around the outer edge in a circular pattern and continue making circles until you reach the center. It should look like a blooming flower.

Gently brush the warmed glaze over the fruits,...

Gently brush the warmed glaze over the fruits, working from the outer edge of the tart toward the center. If your glaze has started to become too thick to brush, just pop it in the microwave for 20 seconds to loosen it and continue to brush the glaze over the fruits.

When done, refrigerate for at least 2 hours...

When done, refrigerate for at least 2 hours or more then serve.

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Apple and cinnamon creme caramel ca...

Madeleines

French Fruit Tart With Pastry Cream

Top 3 french baking recipes from across the web

The most viewed french baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple and cinnamon creme caramel ca...

Madeleines

French Fruit Tart With Pastry Cream

The most viewed french baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine