Crêpes

I grew up eating crêpes, my mom would make them very often. I never given to much thought of where they originated from or how many recipes or how different they were. But time passed and years letter I found myself in the middle of an ... well, I could call it an obsession: French pastry. I have read many books that unfortunately made me believe that I would never be able to actually learn the amazing art of french pastry. Until one day in a bookstore on the clearance table I found a book, a french pastry book I couldn't help myself and I picked it up. I have found the most amazing book. Pastry by Michel Roux. Michel Roux is a french pastry chef, born and raised in France and who lives now in England. This crêpes recipe is published in his book called "Finest Deserts" ( published in 1995). And without a doubt is the best crêpes recipe I ever tried. And if you like crêpes this is the recipe to try.

Ingredients

1 3/4 cups flour (250 g)

2 tbsp of sugar (30 g)

A pinch of salt (about 1/8 tsp)

4 eggs

2 2/3 cups milk (650 ml)

7/8 cup heavy cream (200 ml)

1 tsp vanilla

3 tbsp of clarified butter

Combine the flour with the sugar and salt in a large bowl. Then add the eggs two at the time mixing well with a whisk .

Add 7/8 cup (200 ml) from the total of 2 2/3 cups (650 ml) milk , whisk to make a smooth batter. Add the cream and the rest of the milk, then let the batter rest for about 1 hour in a cool place.

Stir the batter and add the vanilla. Brush the frying pan ( I used a 9 inches pan) with clarified butter,( you will need to do this after every 3 or 4 crêpes cooked). Let the pan heat over medium heat.

Ladle in the pan a little batter and and cook the crêpe for about 1 minute on each side, turning it with a metal spatula or tossing it ( if you are brave enough).

You can fold the crêpes or roll them. Sprinkle with sugar or fill them with your favorite jam.

My two older boys Brandon and Cass love them rolled and filled with strawberry jam.

Enjoy!

Apricot Tart with Chantilly Cream

This is by far my favorite tart. I love fruits in any form, but there is something about the apricots and Chantilly cream in a sweet crust that's very appealing to me. Once you try it,

it will become your favorite too.

Ingredients (for a 14 inch tart)

1 recipe pâte sucrée (se pâte sucrée how to)

1 can apricot halves in light syrup (796 ml)

1 recipe créme pâtissiére (recipe follows)

1 recipe Chantilly cream (recipe follows) optional.

Ingredients for créme pâtissiére

6 medium egg yolks

1/2 cup (125 g) superfine sugar

1/4 cup all purpose flour

2 cups milk (500 ml)

1 tsp vanilla extract

For Chantilly cream

2 cups of whipping cream well chilled

1/2 cup confectioners (icing) sugar

1 tsp of vanilla extract.

Roll out the dough into a circle 1/8 inch (3 mm) thick and use to line a 14 inch tart form.

Chill for 20 minutes.

Preheat the oven to 375˚F . Prick the base of the tart with a fork. Bake blind for 20 minutes.

To bake blind: cut a pice of parchment paper put on top of the tart or pie and fill the tart with dry beans. this will prevent the bottom for rising during baking ( I used chickpeas).

Remove from oven and if the edges are starting to get to dark, cover them all around with aluminum foil. Remove the chickpeas, and return to the oven for another 5 minutes. remove from oven and set aside to cool. Increase the oven temperature to 400˚F.
For the créme pâtissiére.

Mix the egg yolks and one-third of the sugar in a medium bowl to a light ribbon consistency.

Mix in the flour thoroughly.

In a large sauce pan heat the milk and rest of the sugar and vanilla extract until dissolved. As soon as it comes to a boil pour over the egg yolks mixture mixing very well.

Then return to the large saucepan and bring to a boil over medium heat whisking continuously.

Let bubble for 2 minutes, then pour into a bowl.
Use a spoon to spoon the créme pâtissiére evenly into the pastry shell. arrange the apricots around the tart.
Using your imagination. This is the way did it. If you choose not to use chantilly cream I recommend using more apricots for the esthetic appearance. Bake the tart in the hot oven for 20 minutes. Don't forget to cover the edges with foil or they will burn. After 20 minutes remove from oven and let cool in the pan on a rack.
For the Chantilly cream. Beat the chilled whipping cream with the icing sugar and vanilla extract to a light ribbon consistency. Decorate the tart using your imagination, or serve the tart pieces with a dollop of Chantilly cream.

Bon appétit!

Pâté Sucrée. (how to)

The myth that pastry-making is complicated an beyond the reach of home self-thought cooks must come to an end. It is not true! Anyone can learn the art of pastry making. Give it a try, and you'll never go back to plain tasting full of additives store bought pie or tart shells.

Pâté Sucrée is a sweet pie dough that is mostly used in fruit tarts. It it easier to work with than pâte sablée and once cooked the pastry shells are less fragile. The dough can be kept well wrapped in the refrigerator for 4 to 5 days, and in the frizzer for up to three months.

The recipe bellow is for a 14 inches pie ( I have a big family) or, for 2 regular 7 inches pies.

Ingredients

All purpose flour 1 3/4 cups (250 g)

Butter cubed and slightly softened 1/2 cup (100 g)

Confectioners (icing) sugar, sifted 1 cup (100 g)

Pinch salt 1/8 tsp

Medium eggs at room temperature 2

Heap to flour on the counter (ideally marble, I use a granite cutting board) and make a well in the centre. Put the butter, confectioners sugar and salt.
Mix together with your finger tips.
Gradually draw the flour into the center and mix with your fingertips until the dough becomes slightly grainy.

Again make a well in the center and add the eggs.
Work them into the flour mixture using your finger tips, until the dough begins to hold together.
When the dough holds together push it away from you with the palm of your hand until smooth(3 or 4 times)
Roll the dough into a ball and leave in the refrigerator for 2 hours. If you are using 7 inch diameter tart form, divide the dough in 2 equal parts and save one for another time. You can freeze it for several months if well wrapped.

Now that the dough it's ready you can fill it according to your recipe.

My favorite, apricot tart.

Mini Sablés

Pâte sablée it's a delicate dough that is usually used in tarts, like fruit

tarts and custard tarts. Also makes for some delicious melt in your mouth cookies. If you like shortbread cookies then you'll love mini sablés. My boys prefer those to the sprits cookies or any other shortbread cookies.

Ingredients

All purpose flour 1 3/4 cups

Butter cut into small pieces and slightly softened 1 cup

Confectioners sugar (icing sugar) sifted 1 cup

Salt 1/8 tsp

Medium egg yolks 2

Egg for egg wash 1(optional)

Heap the flour on the counter top and make a well( my counter top is not granite so I use a granite cutting board, it is recommended the counter top to be cold). Put in the icing sugar,and salt.

Then add the butter cut up in small pieces.
With your fingertips, mix and cream the icing sugar with the butter and salt. Then add the egg yolks and work them in delicately with your fingertips.
Little by little draw the flour into the center and work delicately until the dough comes together. Then using the palm of your hand, push the dough away from you 3 or 4 times until is smooth.
Roll it into a ball, wrap in plastic and refrigerate for 30 minutes. If wrapped well it will keep in the refrigerator for a week or in the freezer for up to 3 months.

To make the cookies.

After 30 minutes roll out the dough( on a lightly floured surface)Into an oval with the thickness of 3 mm. Using a cookie cutter cut up cookies and place them on a baking sheet.

I used a fluted round cutter and a hart cutter in different sizes. But all you have to do is follow your imagination.
Big and small fluted forms.
"stack up cookies" some with raspberry jam.

Bake in a preheated oven of 350˚F for 10 to 12 minutes . I used egg wash, I like the crust on top that it provides but this is optional. If you like to brush them with egg wash, do so before you put them in the oven.
Bon appétit!