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simmeringstarfruit · 2 months

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Flan Pâtisserie (French Custard Tart)

Creamy baked French custard tart, also known as flan pâtisserie or flan Parisién. This dessert recipe features a delicate vanilla custard baked in a pâte sucrée, or sweet pastry crust. This simple yet elegant custard tart is an exceptional treat, with a smooth silky texture that melts in your mouth. Including tips and tricks for making Parisian flan, plus a guide on using vanilla bean pods, paste…

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#baked french custard flan recipe #baked vanilla flan tart #flan parisien recipe #flan patisserie recipe #french custard flan #french custard tart recipe #parisian flan recipe #recipe pâte sucrée #sweet pastry dough recipe

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fullcravings · 1 year

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Pâte Sucrée

#pate sucree #pie crust #crust #food #dessert #baking #french #recipe #pastry #shortcrust #sweet shortcrust #sweetlycakes

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bitbybitwrites · 3 months

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If I Can Make Your Heart My Home - Recipe and Song list - Chp 22, 23, 24 (Part 2)

Here is the music/recipe wrap-up for chapters 22, 23 and 24.

Have to break this up into 2 posts because there is so much music!

You can see the recipes/music for these chapters under the cover art by @datshitrandom

Some spoilers are below, so if you’d like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3, Chapters 4, 5 and 6, Chapters 7, 8 and 9, Chapters 10, 11 and 12, Chapters 13, 14 and 15, Chapters 16, 17 and 18, Chapters 19, 20 and 21

To see the YouTube playlist for the fic, click here.

Chapter 23 (continued)

Music

youtube

Recipes

Kurt nodded as his brain sped through a catalog of recipes stored there. "Right," he said as he began to clear away more of the messy workstation in front of him. "San, after you clean up a station for yourself, start working on some chocolate ganache, crème anglaise, and maybe some dulce de leche. " Kurt peered through the windows in the large convection ovens against the wall. "When in doubt, we can cover whatever these are with them. I'll help out and make some creme patisserie as well. Trent, as painful as it is to ask, did they have anything in the walk-in we can salvage? Did they do any pre-work and freeze it?"

****

Chapter 24 - music

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Recipie

Kurt stiffened as he heard his name called. His workstation was scattered with the makings of another round of Saint Honoré cakes. The pâte sucrée was cut, the diplomat cream was already prepped in a piping bag beside him, and the caramel was just the right consistency. Even the choux pastry was cooled enough to fill. His mind quickly reviewed everything he had done and could not find fault with anything he had done.

#bitbybitwrites #fic: if i can make your heart my home #klaine fanfiction #klaine fanfic #klaine fic #klaine #klaine fanart #datshitrandom #kurt hummel #blaine anderson #Youtube

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thelaceylegacy · 6 months

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Greta: if you really want to know the recipe, perhaps I could help.

Nimbus: awesome sauce!!! You can come over to our rental and teach me. I'm sure my mom would also love to learn the recipe.

Greta: oh...of course! How about tomorrow?

Saith: *he almost did well*

Nimbus: see you tomorrow then!!

[they leave]

Saith: so...you do know she was using a romantic interaction on you right?

Nimbus: naah, she was just being friendly. Can you believe I didn't know about pâte sucrée?

Saith: so you really are this clueless.

#Lacey Legacy #gen 8 #Nimbus Lacey #saith lacey #greta laurent

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xxx109bradpittfanxxx109 · 7 months

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Vinegar Pie

After some Googling this pie made me go ooooh.

Vinegar Pie is also known as Desperation Pie and was made when people had trouble finding flavourings for pie, so used vinegar instead.

The recipe I used has nutmeg too, because how can I resist nutmeg? And the recipe is super simple.

The recipe calls for a pie base so I started here:

Ingredients

220 g flour

50 g soft icing sugar, sifted

15 g almond meal

1/4 tsp salt

100g butter, unsalted, cold, cut into 1cm cubes

1 large egg, at room temperature (55-60g)

I sifted the dry ingredients together, put it in the food processor, added the cubed butter, then pulsed until it was all bread crumbly and mixed.

Next I added the egg and pulsed again until everything was wet and mixed through.

Then I kneaded the pastry on the counter into a smooth ball. Flattened it into a disc, put it in a covered bowl and refrigerated for 30 minute.

After 30mims I rolled it out to fit my tart tin.

I pricked the base of the pastry with a fork and chilled it in the tart tin for about 30 minute

While the pastry chilled I collected my filling ingredients:

4 large eggs

310g sugar

56g butter, melted

22.5ml apple cider vinegar

5ml vanilla extract

generous sprinkle of nutmeg

While the pastry baked at 200°C for 15mins, (I didn't bother with baking weights, it didn't puff) I combined the eggs, sugar, butter, vinegar, vanilla extract and nutmeg.

I whisked it until combined (so.easy)...

...then poured the filling into the pre-baked pie shell.

Then I popped it back into the oven for 35mins at 180°C until it was set but still wobbly.

And let me tell you. Yum. Hot or (I presume) cold, it is soooo good.

I decided to chuck in as much nutmeg as my heart asked for (brilliant choice) before baking, and I only had apple cider vinegar, so the pie wasn't very tart (geddit?), so to cut the sweetness I'll definitely add some whipped cream to my next slice .

And the pastry? Uh-mazing.

#brad pitt #food #foodblogger #ozarks #Southwest Missouri #care to learn #ozark cuisine #vinegar pie #desperate for another slice #crisp pastry for the win

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neyatimes · 9 months

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Sweet Shortcrust Pastry (pâte brisée sucrée)

This sweet shortcrust pastry recipe is super easy to make, is a foolproof recipe, and a perfect base for sweet tarts. This sweet shortcrust pastry or pâte brisée sucrée is my favorite tart crust, especially for stone fruits (apricots, peaches, plums) as it holds together well. The best part is that you can make it in advance and even keep it in the freezer. NOTE: This sweet shortcrust pastry…

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bakelikeapro · 10 months

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Avec chef @valeriane.greban 🍑RECETTE🍑TARTE PÊCHE VERVEINE 🍑 Imaginez une pâte croustillante... ajoutez-y des tranches de pêches juteuses, sucrées à souhait et qui chantent l’été à chaque bouchée. 🌝⛱️ N’oubliez surtout pas la touche magique qui fait toute la différence… 🧚 l’onctueuse ganache montée infusée à la verveine. 🤤 Une fois que vous l’aurez goutée, vous ne pourrez plus vous en passer... 🥰 Bonne soirée mes gourmands 🥰 #pastry #miam #homemade #recette #pie #tarte #tart #recipe #dessert #pêche #fruit #summerfeels #Timeforsummer #summertime #sunisout #vacancesdété 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro https://instagr.am/p/CuPC1eluOGV/

#IFTTT #Instagram

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andylynes-blog · 1 year

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Lemon tart with lemon passion fruit curd by Mary Berry

Lemon tart recipe from the latest book by #MaryBerry Mary Berry's Baking Bible

Another lovely tart with a crisp sweet pastry case and a sharp lemon filling. SERVES 8 For the pâte sucrée 175g (6oz) plain flour, plus extra for dusting 75g (3oz) butter, softened 75g (3oz) caster sugar 3 large egg yolks For the filling 5 large eggs 225g (8oz) caster sugar 125ml (4fl oz) pouring double cream 3 large lemons To finish 6 tablespoons lemon curd 2 passion fruits First make the pâte…

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#lemon tart recipe #Mary Berry lemon tart recipe #Mary Berry recipe

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maxenceberube · 1 year

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Visite au marché Istanbul

Pour notre troisième lab, Éric et moi sommes allés visiter le Marché Istanbul, qui est une épicerie spécialisée en produits de la culture culinaire turque depuis 1994, avec l'intention d'identifier des produits alimentaires avec lesquels nous n'étions pas familiers.

Le sucuk

Les sucuk épicées sont des saucisses sèches fermentées. Elles sont populaires à travers les cuisines balkanes, du moyen orient et d’asie centrale. Ces saucisses sont généralement composées de viande hachée de bœuf, d’agneau ou même de cheval. Elles sont assaisonnées avec différentes épices comme du cumin, des piments, de l’ail et du sel. Le sucuk va souvent être coupé en rondelles et poêlé avec des œufs pour être servis au déjeuner.

Radis marinés

Pour notre recherche, nous avons pris en photo des radis marinés. Ce produit provient de la Turquie. Parfait pour mettre dans les gyros ou bien comme accompagnement avec des falafels. Cette saveur est principalement recherchée et utilisée dans la cuisine méditerranéenne et Balkans pour son acidité.

Lor Peyniri

Lor Peyniri est un fromage blanc fait à partir des restants égouttés du lait caillé. Ce produit contient une bonne quantité de protéines. La texture de celui-ci est plutôt granuleuse même après être réchauffée, soit à température pièce. Il est particulièrement servi dans la cuisine traditionnelle de leur pays d’origine. Les plats comme des salades, des menemens (plats traditionnels en Turquie) sont des œufs brouillés avec des tomates, des bureks qui sont des petites tartelettes faites d’une petite couche de feuilleté et dans les quiches.

Petits pois

Dans cette conserve se trouve des petits pois. Ils sont l’ingrédient principal pour un ragoût de légumes et d’agneau. C’est un plat simple qui se compose de petits pois, de carottes, de patates, d'oignons, de pâte de tomate et une viande au choix (optionnel).

Loukoum aux pistaches

Ce dernier produit est une friandise de loukoum avec un centre de pistache. Ces deux éléments sont la base des desserts de la cuisine Turque, mais aussi d’une grande partie du monde arabe. La pistache est un fruit sec qui est servi grillé ou bien cru, dans ce cas ci, les pistaches était grillées pour ajouter plus de croquant à la friandise. Ensuite, le loukoum est une pâte molle et élastique au goût sucré, semblable au miel, qui est généralement aromatisée et enrobée de sucre en poudre.

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volkswagonblues · 2 years

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Mango tart // December 6, 2021

Made this mango tart as a birthday treat for myself! I used this recipe as an inspiration, but instead of a biscuit crumb crust I used a fully baked pâte sucrée tart shell. Also added a splash of grand marnier for flavour + half a packet of gelatin powder (dissolved in water) to the filling because i was worried it wouldn't set enough.

Also pictured: my friend made me a coaster with New Order's Music Complete's album cover on it as a birthday present :D

#sijia bakes things

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liu-lang · 2 years

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my mum’s favourite ice cream is butter pecan so i made a pecan pie for dessert, my first time ! for the pie crust I used Claire Saffitz’ recipe and for the filling I watched the NYT cooking / Melissa Clark video. I didn’t have any maple sugar and I reduced the overall sugar by 1/4 cup to make it less sweet. I didn’t include the optional bourbon bc we didn’t have any in the house. Since I didn’t have maple sugar and wanted to add something else to the sweetness, I added ground cloves, cinnamon and ginger. The cool thing I learnt is that historically this pie wasn’t made with corn syrup but then when Karo came out with corn syrup they included pecan pie as a recipe on the label to promote the corn syrup and by the 1950’s pecan pie recipes were dominated with the inclusion of corn syrup.

Usually pecan pie is way too sweet but I was surprisingly pleased with how this came out and how the structure of the filling stood up to cutting. The all butter pie crust was also super flakey - I almost always will make pâte sucrée bc I bake tarts more often than pies so this was a confidence booster for me in terms of pie. I did lose some definition with the crimping though.

The recipe calls for the pie to be baked with the filling but I was worried about soggy bottoms tt I blind baked the crust for 15 min at 180 C. But when I did that I forgot to brush the bottom with egg whites before freezing the crust and did it after, chilled the crust more then baked it.

#personal #baking

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simmeringstarfruit · 9 months

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Sweet Pastry Dough

Sweet pastry dough! A delicious pastry base made with a touch of sugar, perfect for tarts, pies, and other baked goods. This recipe’s delicate, buttery, flaky crust composition complements a wide range of fillings, from fruit to pumpkin. Crisp yet tender, and slightly sweet with just a hint of lemon, this simple yet versatile tart shell crust is traditionally known as the pâte sucrée. Jump to…

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#fruit tart recipe #pastry crust recipe #pâte sucrée #recipe pâte sucrée #sweet pastry crust recipe #sweet pastry dough recipe #tart crust recipe #tart pastry dough #tart shell recipe

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raisindeatre · 3 years

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best pie crust recipe? i keep failing 😭

First of all, congratulations on going for a pie crust! I've always been too intimidated myself, so I really admire and am rooting for you! ❤️

I've never tried it - I'm more of a cake/cookies girl - but I have since consulted the Baking Boss™ (my mum) and apparently she swears by Rose Levy Berenbaum's Cream Cheese Butter Pie Crust (this website also has the different measurements for a lattice pie or a pie shell crust, because I'm not sure which one you're looking for).

However, this is more of a savoury pie crust, so if you're looking for a crust for fruit tarts or dessert pies, she recommends this pâte sucrée crust instead. My mum wants me to emphasise that pastry flour is really important in baking the perfect pie crust (even though it's a bit more expensive and harder to find), because of how they have less protein and thus translate to a really tender pie crust (the more protein, the tougher the crust). I don't really know enough to speak to this, but from experience every time I try to cheapskate my way out of anything baking-related, it does always come to bite me in the ass, so it's probably worth listening to her and investing in that

#asks #anonymous #all the best anon! would be delighted if you keep me posted #i also know i have some mutuals who like baking so if anyone wants to pitch in #i feel like probably the question to ask is 'what do you mean by it keeps failing?' is the crust too thick? too fragile?#i am Invested now

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gladiates · 4 years

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Les pancakes à la banane

Today for the 30 day langblr challenge, I wrote about my favorite food, banana pancakes, and translated a recipe! This picture is from the site where I found the recipe: https://www.marmiton.org/recettes/recette_pancakes-a-la-banane_45575.aspx#d41821-p1 . From my perspective, the pancakes look a little thin, which makes sense to me since crepes are more common in France.

Ma nourriture préférée est les pancakes à la banane. Ma mère les cuisine souvent pour moi quand je accomplis quelque chose. J’aime la nourriture sucré donc j’adore les pancakes! J'ai trouvé cette recette en ligne.

Les ingrédients:

250 g de farine (flour)

50 cl de lait (milk)

1 banane très mûre (very ripe banana)

3 ouefs (eggs)

1 cuillère à soupe de levure (tablespoon of yeast)

1 pincée de sucre (1 pinch of sugar)

30 g de beurre fondu (melted butter)

Dans un blender, mélanger rapidement les oeufs, la banane, la farine, 2 pincées de sel, la levure, le lait et le beurre fondu.

Laisser reposer 30 min.

Faites chauffer une poêle à crêpes. Verser des petites louches de pâte, dès que les bulles apparaissent, retourner le pancake et laisser le cuire quelques secondes.

Servir tiède, accompagné de sirop d'érable ou de beurre.

In English, that translates roughly to:

In a blender, quickly mix eggs, the banana, the flour, 2 pinches of salt, the yeast, the milk and the melted butter.

Let rest for 30 min.

Heat a crepe pan (assuming this is like an American frying pan?). Pour some small ladles of batter, as soon as bubbles appear, turn over the pancake and leave it to cook for some seconds.

Serve warm, accompanied with some maple syrup or some butter.

#30daylangblrchallenge #french langblr #french language #french #language learning #foreign languages #langblr

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toverijenspokerij · 4 years

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Hi! That pumpkin tart looks so good! Can you tell me where you found the recipe cause I want to try it too! :D Thanks!

Good morning anon!

Thank you! I combined two recipies. Just make some pâte sucrée. I usually wrap it in some clingfilm and put in the fridge over night. But an hour in the fridge is a minimum

That said; here in the Netherlands you cannot get pumpkin puree in the shops. So I made my own. For the filling: In total I cooked 800g of diced pumpkin. Used one can of sweetened condenced milk 100g of sugar, 3 (room temp) eggs, a PINCH of salt and two slightly heaped tea spoons of pumpkin spice. In hindsight, this was too much filling for the baked tart shell. But that just means I need to use a larger tart pan so I can pour it all in.

I assume you have pumpkin puree. So I'll skip how I made it.

So while your tart shell is blind baking for 30 mins (+/-) at 200/220c you can maken the filling. Put the pumpkin puree in a bowl, and loosen it with a fork. Add the sugar, stir it through well. Then the salt and the sweetened condenced milk. Then add the eggs and the two slightly heaped tea spoons of pumpkin spice. Stirr/mix well.

Take out your tart shell and let is cool for at least five/ten mins. Also, turn the oven temp down to 170c. Pour the filling into the tart shell and gently place it in the oven. Bake for 25 ish mins. After this time, turn the oven off and leave the tart to cool in the oven for at least hour or two. Why? Well the filling is from a pumpkin 'cheese cake' recipe. And everytime I took it out of the oven earlier that that, the bastard cracked on me.

Personally I think it keeps up to 4 days in the fridge. But I doubt I will live that long once you've baked it. Please let me know how the baking went, and, if you want, send me a picture of the result!

Take care!

- Toverij & Spokerij

#toverij & spokerij #baking #question

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askbloodragemushrambo · 4 years

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This AMAZING apple cake with a spiced brown butter frosting

Super CUTE apple pie cookies

A classic French apple tart

IF YOU LOVE THIS RECIPE TRY THESE OUT!

APPLE PIE COOKIES

APPLE PIE RECIPE

MOIST VANILLA CUPCAKE RECIPE

APPLE SPICE CAKE

MACARON RECIPE

If you’ve tried these apple tarts then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 9 votes

Apple Roses

Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing!

CourseDessert

CuisineAmerican, British, French

Prep Time40 minutes

Cook Time30 minutes

Total Time1 hour 10 minutes

Servings12 tarts

Calories134kcal

AuthorJohn Kanell

Ingredients

Pâte Sucrée

3 large egg yolks

1/4 cup heavy cream 60mL

1 cup unsalted butter 227g, cut into one inch cubes

2 3/4 cup all-purpose flour 330g

1/3 cup sugar 75g

1/4 tsp salt 2g

Filling

4 tbsp unsalted butter melted, 56g

1/3 cup sugar 75g

1 tsp vanilla 5mL

1/2 tsp cinnamon 1g

For the apples

2 large apples

1 lemon juiced

3 tbsp unsalted butter 42g

1/4 cup sugar 50g

Instructions

For the Pâte Sucrée (Makes two crusts)

In a small bowl, whisk the cream and egg yolks together.

In a food processor pulse the flour, butter, sugar, and salt until it's in roughly pea-sized pieces.

While the machine is running drizzle in the cream just until the mixture comes together.

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.

Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.

Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use.

Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.

Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they don't burn!)

Allow to cool in the pan.

For the Filling

Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well.

Add about 1/2 tablespoon of the mixture to each tart.

For the apples

Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.

Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.

Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them half way though and microwaving an additional 30 seconds if some are not softened.

Roll the slices into a rose shape. Place on tart and arrange petals to your preference.

Bake at 350F for 15-20 minutes.

Notes

Red apples are best for this as the definition from the skin makes the roses look more real.

The best and safest way to make this is with a very sharp knife to cut the apple slices. An excellent mandolin might do the trick but it can rip the apple's skin and often yields slices which are too thick.

Don't overcook the apples, they only need to be softened enough to be rolled.

Nutrition

*Nutrition Disclaimer

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