Free Video Tutorials on Baking, Pastry making and Creating Desserts. Have a sweet life!
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f you find yourself wandering through the center of Paris, you can’t miss street pancake sellers and numerous crêperies (French for ‘pancake place’). The crêpes make an exquisite dessert especially if they are filled with fruit jams, various creams, or imaginative fillings. And the bonus is that you can make them sweet or savory!
M
adeleines are small, shell-shaped sponge cake pastries made of sugar, flour, and eggs, flavored with lemon juice and peel, and baked in special molds which give them those recognizable, familiar grooves.
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his chocolate indulgence is composed of two parts. The first is chocolate shortcrust pastry, and the second part is silky dark chocolate ganache. You can decorate the tart with chocolate shavings and some red berries, or you could just leave it as is, and serve it with some whipped cream. A perfect snack with your afternoon tea or coffee!
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sssst! Don’t tell anyone, but when I was a little girl, there was no greater pleasure for me then licking the beaters of a hand mixer just after Mom finished making cream slices! Mmm, cream slices… In Croatia, cream slice or cremeschnitten (in German), is, without a doubt, the most popular pastry! A block of tasty, yellow vanilla cream, sandwiched between two thin sheets of baked puff pastry is a sight that no kid can resist!
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ocaccia [foˈkattʃa] is Italian flatbread, often topped with coarse salt, olives or cherry tomatoes. Its origin goes back to the ancient Romans who were baking flatbread “panis focacius” on the hearth.
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here is one boutique I stumbled upon when I was sightseeing (read – searching for pastry shops) through Parisian district Marais that I’ve remembered very well because I have never seen something like that before – it was kind of a pastry shop, but again, it didn’t look like any other pastry shop anywhere! Long story short – it was a boutique of éclairs!
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hen I think of lemon curd, I always picture the famous and fancy English 5-o’clock-tea ritual. I see a vintage castle by the river and a glorious garden with neatly trimmed grass and breathtaking rose bushes. In the middle there is an elegant table covered with colorful tablecloth. And on that table – a feast!
A
s John Donne once said – “No man is an island”. One of my favorite quotes, and although sometimes I wish I could become an island, just for a few minutes… the truth is – in most cases I would rather eat one! But not any island, just the floating island – dessert made of vanilla flavored crème anglaise and a blob of meringue floating on top of it, of course!
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his dough has so many names, and if you look at the main ingredients – flour, salt and water – someone might think it is simple to make it, but don’t jump to conclusions until you take your shot! For this puppy, you will need a large table, steady hands, and loads of patience, but I can assure you, the reward will be tremendous! Thin, soft and crispy at the same time, buttery melt-in-your-mouth wrap around basically any filling you like – and the extra bonus is that you can use this dough for sweet and savory snacks! Lovely, isn’t it?
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mmm, ganache! Wonderful, luxurious, creamy, silky, pure chocolate pleasure! And what a wide variety of treats you can do with ganache! Rich truffles, chocolate ganache cake, chocolate ganache tart, sauce for your ice cream or dip for your cookies… And the best of all – it is really simple to make it; only two ingredients, and you just have to follow some rules.
