french pastries

The kouign-amann is pronounced &quot;queen a-mahn&quot; and is from Brittany, France. It&#x27;s like a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside.

Kouign-Amann

DOUGH:

400 g (3 cups and 3 tablespoons) bread flour

236 g (1 cup) ice water

g (1 1/2 teaspoons) salt

g (1 tablespoon) butter

g (scant two teaspoons) instant yeast

BUTTER BLOCK:

339 g (3 sticks) butter

*NOTE: use a higher quality butter

SUGAR MIX:

250 g (1 1/4 cup) sugar

salt

Scale all the ingredients for the dough into...

Scale all the ingredients for the dough into the bowl of a stand mixer. Mix on low speed for 2 minutes. The dough should come together at this time. Increase mixing speed to medium, and mix for another 15-20 minutes, until the dough has strong gluten development. (You should feel resistance when you pull on it.)

Remove dough from the bowl, and form into...

Remove dough from the bowl, and form into a flat, 8-inch x 8-inch square before wrapping in plastic wrap. Freeze for ~ 1 hour, until very cold, and slightly hardened. Flip the dough halfway through, so that it is evenly chilled.

In the meantime, combine sugar and salt; mix...

In the meantime, combine sugar and salt; mix well, and set aside. In a folded over piece of parchment, use a rolling pin to shape the butter into an 8-inch x 8-inch square. Use a dough scraper to straighten the sides, as necessary. Refrigerate ~ 20 minutes, until firm but still pliable.

Once the dough and butter are both sufficiently...

Once the dough and butter are both sufficiently chilled, roll out the dough as necessary to even out the thickness, and ensure that it has the same dimensions as the butter block. Then, place the butter inside the dough so that it forms a diamond within the square. Fold the edges of the dough into the middle, completely enclosing the butter. Pinch seams together.

Roll this square packet until it is three...

Roll this square packet until it is three times as long, keeping roughly the same width. You will end up with an 8.5-inch x 24-inch rectangle. Fold the rectangle into thirds. This is called “the first turn.” Rotate 90 degrees, and repeat the process once more.

After the second turn, wrap the dough in...

After the second turn, wrap the dough in plastic wrap, and chill in the freezer for ~ 10 minutes. Once cold, remove from the freezer and do one last fold, incorporating the sugar this time. (See video for details.)

Rotate 90 degrees, and roll out the dough...

Rotate 90 degrees, and roll out the dough into a rectangle, 10 inches wide x 16 inches. Cut dough into 2-inch strips, and roll each one up before placing in a greased muffin tin, or greased ring mold.

Let rise for 45-60 minutes. Preheat oven to...

Let rise for 45-60 minutes. Preheat oven to 375 F. Bake for 45-60 minutes until golden brown. Check bottoms to make sure that dough is fully cooked; they should be golden brown as well. Remove from the oven, and use tongs to carefully remove the kouign-amanns from their muffin tin, or molds. This step should be done immediately, or else the sugar will harden into a caramel,  making it impossible to extract the kouign-amanns later. Bon appetit!

The challenge of making choux pastry will be so worth it when you get to gobble one of these cream-filled, chocolate-topped eclairs.

Chocolate eclairs

thickened cream

tsp vanilla extract

tsp caster sugar

NESTLÉ BAKERS' CHOICE Dark Choc Melts

butter

butter, chopped

plain flour

eggs, lightly beaten

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5754575246001&=domain=taste

5348771529001-5754575246001

Create perfectly thin and tender crepes with simple steps! I&#039;m sharing the essential tips to make it successful at home.

Homemade Crepes

5.3 oz All-purpose flour (1 1/6 US cups)

1.7 oz Granulated sugar (1/4 US cup)

Salt

oz Egg (About 4 eggs)

1.7 oz Unsalted butter (melted) (About 4 Tbsp)

17.6 oz Whole milk (2 US cups)

Tbsp Dark rum

Mix all the dried ingredients.

Mix all the dried ingredients: all-purpose flour, granulated sugar, and salt.

Add eggs and mix well.

Add eggs and mix well until the batter looks very smooth.

Add very warm melted butter.

Add very warm melted butter and mix well.

Add milk.

Add milk and mix well:First, add about one-third first and mix well until it looks smooth. Add the rest of the milk and mix well.Scrape off the sides of a bowl on the way to ensure that the batter is mixed evenly. 

Add rum.

Heat a non-stick pan.

Heat a non-stick pan at medium heat. Apply a thin layer of melted butter right before you pour the batter.

Spread the batter over a pan.

Spread the batter over a pan. The 3 steps:1. Lift the pan and pour a little less than 1/3 cup (for a 10&quot; | 25 cm pan) of the batter at once. Shake the pot well as you pour it to spread the batter evenly before it hardens. 2. Once you see that the batter is spread, turn your pan and coat the edges of the pan using the rest of the batter.3. Move the pan at least once or twice while heating to deliver the heat evenly.

Flip the crepe.

Flip the crepe and cook the other side for 5 - 15 seconds. Drop it on a plate, cloth or paper towel: Once you start seeing nice golden color on the edges, that is a sign that you have the same caramelization on the surface. Then, flip right away.When you use 2 long chopsticks/sticks: First, place a stick closer to the edge, about 2 inches or 5 cm away from the edge. And using the other stick, hang the edge over it, lift, and flip a crepe. Rotate a stick to take it away easily without dragging a crepe.To flip by hand: Use food-safe gloves.

8 Steps

Repeat 1-8.

Repeat 1-8 until you run out of the batter: Mix the batter each time or at least once every few times to ensure that the flour is not sunk on the bottom and everything is even. When you overheat a pan, set it aside to cool it down.

Repeat 1 - 8

Golden profiterole puffs of perfection are not as difficult as you think - enjoy and indulge!

Coffee profiteroles

165.00 ml plain flour

milk

vanilla bean paste

141.90 gm caster sugar

32.50 gm cornflour

coffee powder

300.00 gm pure icing sugar

butter, finely chopped

40.00 gm boiling water

Golden profiterole puffs of perfection are not as difficult as you think, so enjoy and indulge your tastebuds!

Individual bee stings

82.50 ml flaked almonds

300.00 gm thick vanilla custard

Icing sugar mixture,

Step 1

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.

Step 3

Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.

Step 4

Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).

Step 5

Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe dough, 6cm apart, into 4cm-wide rounds onto prepared trays. Brush with reserved egg. Sprinkle tops with almonds.

Step 6

Bake 1 tray of profiteroles for 6 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.

Step 7

Sandwich profiteroles with custard. Dust with icing sugar. Serve.

Profiteroles are simple choux pastry which are baked and can be filled with a variety of sweet or savory fillings.

Profiteroles (Step by Step Recipe) with Chocolate Topping

Tbsp butter ((good quality))

water

all purpose flour

eggs ((at room temperature))

recipe's yield of Homemade Custard

oz heavy whipping cream

Tbsp Grand Marnier liqueur

chocolate

½ oz heavy whipping cream

Confectioner's sugar ((as needed))

Heat oven to 400ºF.

First prepare the choux pastry, by placing the butter and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.

Add all of the flour.

Stir well until a dough forms, then remove from the heat. Continue to stir and allow to cool for a few minutes.

Add one egg and beat vigorously until it is incorporated. Continue in this way with the rest of the eggs, adding one at a time and clearing in between.

When all the eggs are added you will be left with a sticky, but smooth dough.

Using two spoons, drop spoonfuls of dough (your desired size) onto a lined baking tray. Give them space to expand.

Make the Choux Pastry:

Place in the preheated oven for 20 to 30 minutes, depending on the size you made. Turn the tray 180 degrees about 10 minutes before they&#x27;re done if they are baking unevenly (I need to do this). Turn off the oven and leave them inside another 10 minutes or so. 

Remove them from the oven and place on a cooling rack.

Bake the Profiteroles:

Make the custard recipe below, using only ¾ cup (175 ml) of milk. When it  is made and chilled, add the Grand Marnier and stiffly beaten whipping cream.

Fold in gently until the mixture is evenly combined. Cover and place in the refrigerator until ready to use. (This will keep in the fridge for about two days, so this can be made ahead.)

Make the Filling:

Melt the chocolate into the cream and stir until smooth.

Remove from heat so the topping doesn&#x27;t get too hot/runny.

Make the Chocolate Topping (When Ready to Assemble):

Start by cutting each profiterole in half, almost all the way through, then remove the uncooked dough inside if there is any to remove.

Spoon some filling into each pastry.

Top with the chocolate ganache. Place on plate and keep in fridge until ready to serve (best served within a few hours). You can also keep them unglazed and serve them with the intention of pouring the chocolate glaze topping on upon serving them.

Assemble the Profiteroles:

I’ve made cream puffs (ages ago) but would love to try these Profiteroles. I think the Caffarel chocolate hazelnut spread would be delish (and quicker) on top. Can’t wait to make these! Thanks for all the great recipes, especially the saints day recipes!

Top 6 french pastries recipes from across the web

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Top Tags

Kouign-Amann

Chocolate eclairs

Homemade Crepes

Coffee profiteroles

Individual bee stings

Profiteroles (Step by Step Recipe) ...

Top 6 french pastries recipes from across the web

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

Top Tags

Kouign-Amann

Chocolate eclairs

Homemade Crepes

Coffee profiteroles

Individual bee stings

Profiteroles (Step by Step Recipe) ...

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