When I think of French pastry, I think of croissants. Full of butter and yet light as a feather, they're best eaten fresh from the oven. They require technical accuracy and patience to make. With a bit of practice, simple ingredients, and a rolling pin, you can make croissants at home that will be better than most store-bought ones.Read More
Traditionally, the mille feuille is made up of three layers of rich, flaky puff pastry with pastry cream sandwiched between two layers. A glaze can be added to the top layer. It's a beautiful creation that is almost too alluring to eat. Just kidding: that won't stop me. But as the trend is with pastry, the mille feuille is infinitely adaptable. Flavour your pastry cream any whichway. To glaze or not to glaze? Decoration is up to you. Go bold or stay true to classic designs.Read More
Just like eclairs, religieuses have a choux base and are filled with a crème patissière. The difference, though, is in the presentation. Stack a smaller choux bun on top of a large one, and these little pastries start to resemble... well, people. In fact, religieuses, which translates literally to "religious" or to "those who are religious", were originally created to look like nuns in their habits. Traditionally, religieuses are filled with a chocolate or coffee pastry cream, dipped in the matching flavour of ganache, and piped with buttercream.Read More
A lot of recipes on gingybakes focus on pastry, and where there's pastry, there's dough lamination! Making your own pastry can be intimidating. It's full of folding and turning and books. Since when do you need books to make pastry? What is even happening?
For any recipe you're using that requires dough lamination, you can check out this guide below. Visuals are key to understanding what's going on. I should add that there are so many different methods to laminate dough. I really think you should use what methods work best for you because there isn't really one tried and true. The purpose of this guide is to take you through the steps I've been using for a few years with what has worked best for me.Read More
All of this leads me to the croquembouche. This dessert is an impressive showstopper, traditionally served at French and Italian weddings instead of a wedding cake. Based on my choux bun tower experience, I can confirm that a croquembouche endeavour, if it is in your future, is a delicious and ambitious one that is likely to please any crowd. The following recipe may seem intimidating, but patience and a free Saturday will make this seem easy.Read More
Rough puff pastry is one of the few cheats or workarounds in the baking world. Throw patience out the window! You don't need it here. Your rough puff will be done sooner than you know it, in under an hour. Don't be ashamed to use this shortcut. Rough puff will yield almost if not the same quality pastry as a full puff.Read More