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french

Mini Chocolate and Hazelnut Terrine

September 21, 2021 by Pastry Maestra

Mini Chocolate and Hazelnut Terrine, Pastry Maestra

T

errine is a term that actually has two meanings. So,terrine is a cooking dish – a deep rectangular clay, ceramic, glass or cast iron pan that usually has a fitting lid. The literal translation of terrine in French is a “large earthenware pot”. But, terrine is also a dish that is cooked in a cooking dish called terrine! Confusing, I know, but – delicious!

Mont Blanc – the Pinnacle of Every Chestnut’s Career

October 13, 2020 by Pastry Maestra

Mont Blanc, Pastry Maestra

T

he name Mont Blanc comes from the name of the highest mountain in the Alps, as the dessert resembles a snow-capped mountain. It is popular in France, Italy, central Europe, China, and Japan! Mont Blanc is made of dried meringue base, Chantilly cream, and chestnut paste vermicelli on the top.

How to Make Dacquoise

August 25, 2016 by Pastry Maestra

Dacquoise, Pastry Maestra

I

s it a cake, or a sponge cake? Is it meringue?
Dacquoise [da-kwaz] can be a layered cake, a cake component, and it always contains meringue, however – it isn’t just meringue. It is one very special sweet treat!

Bacon and Onion Tart

May 9, 2016 by Pastry Maestra

Bacon and Onion Tart, Pastry Maestra

T

here is nothing to be said about bacon and onion, one would think, right? We all know what is bacon, and we all hate slicing onion because it makes us cry, period! Well, not so fast! Let’s hit the brakes, and see if there is more than meets the eye, shall we?

Cream Puffs or Choux à la Crème Craquelin

April 12, 2016 by Pastry Maestra

Craquelin, Pastry Maestra

C

ream puff is one of the most known desserts ever. It is a ball of baked choux pastry, cut and filled with Chantilly cream or crème pâtissière. These little sweet snacks are not difficult to make, especially if you already know how to make perfect pâte à choux. However, that won’t be enough for today’s recipe.

Chantilly and Strawberry Vol-au-Vents

March 22, 2016 by Pastry Maestra

Chantilly and Strawberry Vol-au-Vents, Pastry Maestra

W

hen translated from French, vol-au-vent [vɔlovɑ̃] means “windblown”. And if you have never seen this small, hollow puff pastry case, it is time to try something new. You can fill vol-au-vents with savory fillings such as mushrooms, chicken, tuna or bacon, and if you have a sweet tooth like I do, you can play with all kinds of sweet creams and toppings.

How to Make Perfect Éclairs

March 14, 2016 by Pastry Maestra

Chocolate Eclairs, Pastry Maestra

O

blong and elegant, simple, but sophisticated, éclair is one of the French classics. The combination of freshly baked, crispy pâte à choux shell, light crème pâtissière and sweet fondant icing is a symphony of flavors and textures for your taste buds. No wonder the French are so proud and sensitive about their éclairs! And when it comes to making them, you’ll learn that it’s always the most difficult task to achieve perfection within simplicity.

Mendiants – French Christmas Chocolates

February 26, 2016 by Pastry Maestra

Mendiants, Pastry Maestra

M

endiants [mɑ̃.djɑ̃] are small chocolate discs topped with dried fruits and nuts. There are so many great things about these sweet little snacks! First, you can use either dark, milk or white chocolate. Even better, you can put any nuts, dried or candied fruits you like, so can easily make different mendiants for each member of your family! And last, but not least, they are so attractive that you can wrap them in a cellophane bag, put a ribbon, and you will have the most beautiful handmade edible gift ever!

How to Make Croissants

February 10, 2016 by Pastry Maestra

Croissants, Pastry Maestra

W

arm, flaky croissants [kʁwa.sɑ̃], some extra butter and jam on the side, coffee and freshly squeezed orange juice, and all that served on a rooftop terrace in Paris, overlooking the Eiffel Tower. Now that’s the breakfast of champions! But did you ever wonder how to make croissants?

Chocolate Parfait with Sour Cherry Sauce

January 31, 2016 by Pastry Maestra

Chocolate parfait and sour cherry sauce chef Tereza Alabanda Pastry Maestra

O

nce you taste this combination of silky, airy chocolate parfait and sweet and sour cherries, you will perfectly understand why parfait means “perfect” when translated from French.

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