french pastry

<p><span style="color: #191e23;font-family: 'Noto Serif'">These beautiful light choux pastries are filled with maple infused pastry cream, dipped in maple glaze and topped with candied pecans for the ultimate maple flavour in every bite. </span></p>

Maple Syrup Eclairs

For the Maple Pastry Cream

(1 ½ cups) milk

(1/3 cup) caster sugar, split

salt

(1/4 cup) corn flour

vanilla bean extract

milliliters (3 tablespoons) pure Canadian maple syrup

(1/4 cup) unsalted butter, chopped

For the Choux Pastry

water

(1/2 cup) unsalted butter

sugar

(1 cup) flour

eggs,

egg, beaten, for egg wash

For the Candied Maple Pecans

(1 cup) pecan halves

dark pure Canadian maple syrup

vanilla extract

flaked sea salt

For the Maple Glaze

(1 cup) powdered sugar

maple syrup

milk

butter, melted

1.    Add the milk and half the sugar into a medium saucepan. Over medium-high heat bring the milk to a simmer, almost to a boil.

2.    Whilst the milk is heating up, in a medium bowl placed on a tea towel (to prevent it from slipping), add the rest of the sugar, salt, corn flour and yolks and whisk until combined.

3.    Once the milk starts to bubble, remove the pan from the heat. Whilst continuously whisking the egg mix, slowly pour a quarter of the milk in a thin steady stream into the egg mix to temper it. When it has been tempered, pour the egg mix back into the milk saucepan.

4.    Place the saucepan back onto medium heat and heat the custard base whilst whisking constantly until it starts to thicken. Once bubbles appear turn the heat down to low and keep whisking for a further 2 minutes. Add the vanilla extract, maple syrup and butter and whisk until melted. 

5.    Remove from the heat and push the custard base through a sieve over a medium bowl. Immediately cover the surface of the custard with cling film and allow to cool to room temperature. Then let it chill in the fridge until required.

1.    Heat your oven to 210C/410F. Line two baking trays with parchment paper. In a medium sauce pan add the water, butter, salt and sugar and bring to the boil over medium heat melting the butter. 

2.    Remove the pan from the heat and tip the flour into the saucepan. Stir until completely combined and the mixture forms a ball. Place back onto the heat and cook out the flour for 3 minutes to dry out the dough. Remove from the heat and place in a bowl to cool for 10 minutes or until the dough has stopped steaming but is still warm. Gradually add the eggs, beating well after each addition. The mixture will make a smooth and shiny paste.

3.    Spoon the dough into a piping bag fitted with a 1.5cm plain nozzle and pipe 11cm long lengths on baking paper leaving a couple of cm gaps between each length. Dip your finger in water and smooth the ends of the length so that it doesn’t have a point. Gently brush the choux dough with egg wash.

4.    Place in the oven and bake for 25 minutes until golden brown. Remove from the oven, poke a hole in the bottom of each choux to allow the steam to escape and cool for at least an hour.

1.    Whilst the choux pastry is cooling, mix the pecans, maple syrup and vanilla extract in a small bowl until the nuts are fully coated. Lay on a baking tray lined with baking paper and bake in a 180C/350F oven for 7 minutes. Remove and toss the pecans on the paper and then continue baking for five more minutes. Remove from the oven sprinkle the sea salt, toss to coat and then allow to cool completely before chopping with a knife.

1.    In a medium bowl, sift the icing sugar then add the maple syrup, milk and butter and whisk until fully combined. If the glaze is too thick add more milk, one teaspoon at a time. Or if too thin add ¼ cup icing sugar until desired consistency is reached.

1.    Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit in the end of each choux pastry. Squeeze pastry cream into the pastry until it feels full and heavy. Then dip the top into the glaze and finally sprinkle with maple flakes or chopped candied pecans. Allow icing to set for ten minutes. Serve immediately.

Wow Emma, this recipe looks simply delicious. My goal for the new year is to learn how to bake and I will be trying this recipe out for sure. You are just so talented. Can’t wait to try these out. Pinning for later.

Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it&#039;s an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2&quot; big.

Pâte Sucrée - French Sweet Tart Crust (pastry dough)

flour (, plain/all purpose)

6 1/2 tbsp soft icing sugar / powdered sugar (, sifted (Note 1))

tbsp almond meal / ground almonds ((Note 2))

tsp salt

/ 7 tbsp butter

Whisk together flour, icing sugar, salt and almond meal in a bowl.

Add butter. Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).

Add egg. Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.

Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8&quot; thick disc. Wrap with cling wrap and refrigerate for 30 minutes.

Tart dough:

Unwrap chilled dough. Place on a lightly floured work surface.

Roll out into a 32cm / 13" round (3mm / 1/8" thick).

Rolling out:

Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.

Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).

Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2&quot; - you can use any up to this size.

Chill pastry in tart tin for 30 minutes.

Line tart tin:

Preheat oven to 200°C / 390°F (180°C fan).

Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a &quot;X&quot; arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).

Baking:

Baking times for a Par Baked Tart to be used for tarts that are baked for &gt; 30 minutes once the filling is added into the cooked tart shell.

Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.

Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again). 

Par Baked Tart Crust:

Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for &lt; 25 minutes.

Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.

Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won&#039;t cook through in less than 25 minutes once filled.

Fully Cooked Tart Crust:

Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).

Make ahead up to 3 days, suitable for baking once filled.

Cool &amp; use

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

whipped cream

circle pie crust, baked

sugar,

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Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

Dutch Apple Pie

½ cups butter, cubed,

brown sugar

kosher salt

eggs, lightly beaten

all-purpose flour

cinnamon

cloves

nutmeg

½ tsp ground ginger

¼ tsp ground white pepper

¼ tsp ground cardamom

¼ tsp ground coriander

¼ tsp ground aniseeds

firm apples, (such as Braeburn, Gala, or Cortland)

apples, (such as Golden Delicious or Pink Lady)

tbsp finely grated orange zest ((about 1/2 orange))

tsp finely grated lemon zest ((about 1/2 lemon))

tbsp lemon juice ((about 1/2 lemon))

brown sugar,

tsp speculaaskruiden spice mix ((see instructions to make it below,

cornstarch

Brandy

raisins

walnuts ((optional))

In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.

Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.

Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.

FOR THE CRUST

Mix all the spices together and store in an airtight spice bottle or glass jar.

FOR THE DUTCH SPICE MIX

Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.

FOR THE FILLING

Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.

Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.

Pick up chunks of the remaining crust and roughly press it against the sides of the springform pan until you've fully covered it. Now press it more carefully to create a smooth edge, making sure the sides seamlessly connects with the bottom crust.

Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the crust mixture all over the apples. You&#039;ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.

Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.

Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it&#039;s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark. To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they&#039;re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely. This will take at least 3 hours. The pie slices more easily if it has rested overnight. Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into pieces.

TO ASSEMBLE THE DUTCH APPLE PIE

Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.

HOW TO SERVE DUTCH APPLE PIE

Store leftover Dutch apple pie slices in an airtight container for up to 2 days.

HOW TO STORE DUTCH APPLE PIE

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

(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

This classic French cake is made with layers of almond sponge, potent coffee syrup, French buttercream, and chocolate ganache. It&#039;s worthy of any special occasion.

Classic Opera Cake

almond flour

confectioners' sugar

all purpose flour

eggs

butter (melted)

espresso powder

brandy (or cognac)

unsalted butter

semisweet chocolate (chopped fine)

semisweet chocolate chips

corn syrup

luster dust (gold)

Preheat the oven to 450F. Lightly grease a 17x11 jelly roll pan and line it with parchment; grease the paper (alternatively, use a Silpat and grease the mat).

Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined. Stop to scrape down the sides of the bowl as necessary.

In a separate bowl, whip the egg whites and fine sugar with an electric hand mixer until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Add the melted butter and gently fold again, being careful not to deflate the batter. Pour into the prepared baking pan; spread evenly using an offset spatula. Bake for 5-7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. The cake should pull away from the sides of the pan, but if it doesn’t, run a knife between the cake edge and the pan to loosen the sponge.

Invert the cake onto a wire rack and carefully peel away the parchment or silicone liner. Conservatively trim away the browned edges of the cake using a small sharp knife. Set aside to cool completely.

Jaconde Sponge

Stir together the espresso powder and 1 tablespoon of the water. Stir until dissolved. Add the remaining water to a saucepan along with the granulated sugar. Bring to a boil and stir until the sugar is melted. Remove from the heat and stir in the espresso and brandy or cognac. Let cool to room temperature.

Coffee Syrup

Stir together the espresso powder and 1 tablespoon water until the powder is dissolved. In a saucepan, bring the sugar and remaining water to a boil, stirring until the sugar is dissolved. Clip a thermometer to the side of the pan and bring to a boil without stirring. Wash down any crystals that may form on the sides of the pan using a pastry brush dipped in cold water. Cook, and bring to 238°F (soft ball candy stage) and remove from the heat.

Beat egg yolks in the bowl of an electric mixer fitted with the whip attachment for 1 minute. With the mixer running, add the hot sugar syrup to the yolks in a slow fine stream (avoid getting the syrup on the sides of the bowl, aim for the middle). Add the dissolved espresso mixture and beat at high speed until completely cooled. The mixture may look liquid and not at all like buttercream. This is normal. When the mixing bowl is cool to the touch, switch to the paddle attachment and, with the mixer running, add butter pieces one at a time. The mixture may begin to look curdled – this is normal, keep going. When all of the butter has been added beat on high speed until the mixture comes together in a thick, creamy mass of silky buttercream. Cover and set aside.

French Coffee Buttercream

In a large microwave-safe bowl, melt the butter and 6 oz. of the chocolate together (reserve remaining 2 tablespoons/1 oz. of chopped chocolate), about 1 to 1 minute 30 seconds in a standard household microwave. Use a whisk to gently stir the mixture smooth. Add the remaining 2 tablespoons of chocolate and whisk until melted. Let stand at room temperature until thickened to spreading consistency, or speed setting by refrigerating. Stir the mixture often if refrigerating.

Chocolate Glaze and Topping

Cut the cake evenly into thirds (I recommend using a ruler). Place a layer on a serving plate and use a pastry brush to apply an even layer of the coffee syrup. Spread half of the French buttercream over the soaked sponge. Top with a second layer of sponge and brush it with the coffee syrup. Spread half of the chocolate glaze over the soaked sponge. Top with the remaining sponge cake and brush with coffee syrup. Add the remaining French buttercream and spread to the edges. Chill the cake until the buttercream is firm, about 30 minutes.

Reheat the remaining chocolate glaze in the microwave for about 15 seconds or until shiny and pourable but not hot. Pour the glaze over the top of the cake and spread evenly. Chill until firm.

When the cake is firmed, trim away the edges of the cake to neaten. Cut slices evenly into fingers (about 2 inches wide). Decorate as desired, gold laurel instructions follow.

Assemble the Cake

Heat the chocolate chips in the microwave at full power in a microwave-safe bowl at 30 second intervals, stirring thoroughly after each heating. When the chips are smooth, add the corn syrup and stir until the mixture becomes thick, the chocolate with lose its shiny appearance. Spread the mixture on a large piece of wax paper and top with a second sheet; gently roll flat with a rolling pin. Let stand until firm 1-2 hours.

Remove paper from the surface and knead the chocolate until pliable and puttylike. Press small pieces of the chocolate clay into the candy mold until overflowing. Use a knife to trim the excess chocolate away so that the chocolate in the mold is flat and even with the mold’s surface. Freeze for 10 minutes. Remove gently and let stand until room temperature. Repeat until you have as many laurels as you have cake pieces (about 5-6).

Dip a dry art brush into luster dust and gently brush over the high points of the decorative laurels. Add a dot of corn syrup to the backs of the laurels and attach to the tops of the opera cake slices. Refrigerate cake until ready to serve. Bring to room temperature before serving.

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Top 15 french pastry recipes from across the web

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

Top Tags

Maple Syrup Eclairs

Maple Syrup Eclairs

Pâte Sucrée - French Sweet Tart Cru...

The Most Delicious Chestnut Dessert...

Dutch Apple Pie

Apple and cinnamon creme caramel ca...

Classic Opera Cake

Chocolate Mousse Domes

Shortcrust Pastry

Homemade Croissants (French recipe)

Gougères Recipe

Strawberry Cream Cheese Breakfast P...

Apple and Fresh Berry Pie

Easy French Palmier Cookies

Heavenly Honey Butter Nun’s Puffs

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