Make these French pastry classics | EUROtoday

A Stunning Recipe Book by François Blanc Featuring Creations by 100 of the World’s Best French Pastry Chefs is bound to tempt All Sweet-Toothed France TODAY READERS.

Apple Tart

Carl Marletti, of Pastry Carl Marletti “Elegant and Packed With Fruit, This traditional Apple Tart is Hypnotic to the eye.”

Serves 8 | PREPARATION TIME 1 HOUR half-hour | Cooking Time 1 HOUR quarter-hour | RESTING TIME 7 Hours

Ingredients

• For the Puff Pastry
• 1 cups (170 g) cake (Italian 00) flour 11/3 cups (170 g) plus 2 all-ups tsps (plain) flour
• 1 TSP (6 g) salt
• Scant 5% TBSPS (75 g) Unsalted Butter, Melted, plus More for Greasing ¼ Cup plus 2 TBSPS (200 g) Unsalted Dry Butter (84% Fat Content)

Method

1. In a stand mixer fitted with a flat beater, combine the flours, salt, and scorching melted butter.
2. Gradually Add ½ Cup Plus 1 TBSP (135 g) Water at Room Temperature and Mix to A Smooth Dough.
3. Form the Dough Into a Ball, Cover with Plastic Wrap (Cling Film), and Refrigerate for two Hours.
4. Use A Rolling Pin to Soften the Dry Butter and Shape It Into A Square.
5. Roll out the Dough Into A Disc, place the Butter Square within the Middle, and Fold the Dough Over to Back.
6. Roll out the Dough Lengthwise to A Sin (1cm) Thickness.
7. Fold the Dough in Three, Letter Style, and Rotate It A Quarter (90-degree) Tum. Repeat the Rolling and Folding Operation, and Refrigerate for two Hours.
8. Repeat the Entire Operation Another Two Times, Resting the Dough within the Refrigerator for two Hours after Each Operation.
9. You can have Given the Dough Six Simple Tums.
10. Roll out the Dough to a Win (2mm) Thickness and Line A 9½in (24cm) Diameter Greased Pastry Ring.
11. Refrigerate for 1 HOUR.

For the Apple Compote

• 4 Small (10% Oz/300 g) Apples
• STRAGE ¼ CUP PACKED (50 g) mild (smooth) Brown Sugar
• 1½ TBSPS (25 g) Unsalted Butter
• 2 Vanilla Beans (Pods), Split and Scraped

Method

1. Wash, peel, and minimize the apples into massive cube. Combine in a Sanicece with the Sugar, Butter, and Vanilla. Cook over low warmth,
   Stirring every now and then, to the consistency of a compote.
2. Cover with Plastic Wrap (Cling Film) in Direct Contact with the Compote and Refrigerate.

Assembly

• 6 to eight Apples
• 3½ TBSPS (50 g) Unsalted Butter
• 2 TBSPS PACKED (25 g) Light (Soft) Brown Sugar

Method

1. Wash, Peel, and Core the Apples.
2. CUT them vertically into order, Even Slices.
3. Line The Tart Shell (Case) With Parchment (Baking) Paper, Fill with Pie Weights (Baking Beans), and Pre-Bake for half-hour at 340 ° F (170 ° C/Gas Mark 3%).
4. Let the Tart Shell Cool, then Remove the Pie Weights and Parchment Paper and Filll Halfway With Compote.
5. Arrange The Apple Slices in A Rosette.
6. Melt the Butter with the Sugar and Brush on the Apples.
7. Bake for one more 40 to 45 minutes, Until the Apple Slices Lightly Caramelise.

Chocolate Tart Rendezvous

Jean-Paul Hévin (Meilleur Ouvrier de France), of Maison Hévin “An Incredubly Silky, Intensely Flavoured and Irresistible Chocolate Tart.”

Serves 6 | Preet Time 25 Hours | Cooking Time 20 minutes | RESTING Time 2 Hours

INGREDIENTS

For the Sweet Pastry

• 1 oz (25 g) Bittersweet (Dark) Chocolate (67% coconut)
• 2/3 Cup (1¼ sticks/140 g) Unsalted Butter, Softened
• ¾ Cup (90 g) Confectioners’ (ICING) SUGAR
• ¼ cup (30 g) almond flour
• 2 Drops Vanilla Extract
• 1 pinch salt
• 1 Large (UK Medium/50 g) Egg, at Room Temperature
• 1½ cups plus 1½ TBSPS (230 g) All-Purpose (plain) flour

Method

1. Melt the chocolate in a bain-marie.
2. Gently Mix Together the Butter, Confectioners’ Sugar, Almond Flour, Vanilla Extract, and Salt.
3. Incorporate the Eggs, All-Purpose Flour, and, Finully, The Melted Chocolate. Mix to a clean dough.
4. Cover with Plastic Wrap and Refrigerate for six Hours.
5. Roll out the Dough to A Thickness of About Inch (3 mm).
6. Line yr 8percentin (22cm) -Diameter Pastry Ring and Refrigerate for half-hour.
7. Bake at 340 ° F (170 ° C/Gas Mark 3%) for About 20 minutes.

For the ganache

• 6½ Oz (180 g) Bittersweet (Dark) Chocolate (64% coconut) ¼ cup plus 2 tbsps (210g) Whipping Cream
• ½ huge (UK Medium/25 g) Egg, Beaten
• 1 Extra-Large (UK Large/20 g) Egg Yolk 2% TBSPS (40 g) Unsalted Butter, Cut in Pieces

Method

1. Chop the Chocolate. Bring the cream to a boil.
2. For The Hot Cream Over the Chocolate in Three Additions.
3. Mix Until Smooth.
4. Incorporate the Egg and the Egg Yolk. Then Add the Butter and Mix Again.
5. For The Ganache Into the Tart Shell and Bake at 340 ° F (170 ° C/ Gas Mark 3%) for five minutes.
6. Let cool.

For the glaze

½ cup (110g) whipping cream
2½ TSPS (10 g) Invert Sugar or
1½ TSPS (10 g) Honey
3½ Oz (100 g) Bittersweet (Dark) Chocolate (67% coconut)

Method

1. Combine the cream with the sugar in a sacept and produce to a boil. Chop the Chocolate, put in a bowl, and gently combine within the cream with a whisk to emulsify.
2. Use an offset spatula (Palette Knife) to Spread the Glaze Over the Cold Tart.
3. Refrigerate for half-hour.

For the ornament

• ½ Extra-Large (UK Large/20 g) Egg White (4 TSPS)
• 1½ TBSPS (20 g) Superfine (Caster) Sugar
• 2½ TBSPS (20 g) Confectioners’ (ICING) SUGAR 3½ OZ (100 g) Semi-Sweet (DARK) Chocolate Gold Luster Duster

Method

1. Beat the egg Whites with the superfine sugar, then fold within the confectioners’ sugar.
2. Drop-Shape Merringues and Bake at 210 ° F (100 ° C/Gas Mark 4) for 1 HOUR half-hour.
3. Tempe the Chocolate and Pipe Two Clock Hands.
4. Dust the meringue with Gold Luster Dust and Arrange the Decoration on the Tart.

13 Cake desserts

Pascal Hayotte, of Le Fournil Notre Dame “A TREMENDOUSLY COMFORTING POUND CAK THAT HOMMAGE TO The Thirteen Desserts, A Christmas Tradition in Provence.”

Makes 2 truffles to serve 8 preparation time 1 hour | Cooking Time 1 hour quarter-hour

INGREDIENTS

For the Cake Batter

• ½ cup plus 1½ TBSPS (1 stick plus 1½ TBSPS/135 g) Unsalted Butter, plus More for Greasing
• 2 TSPS (15 g) Honey
• ¼ cup (90 g) unblanched almond flour
• 1/3 Cups plus 2 TBSPS (180 g) Confectioners’ (ICING) SUGAR, SIFTED
• ¼ cup (90 g) All-Purpose (plain) Flour
• Scant ½ TSP (4 g) salt
• 1 TSP (4 g) BAKING POWDER
• Zest of I Orange
• 8 to 9 (60 g) dates (1½ cup ready)
• 5 Extra-Large (UK Large/190 g) Egg Whites

Method

1. In a Sanscement, Heat the Butter Until It Browns. Transfer to a container and add the honey to dissolve.
2. Roast the almond flour in oven preheated to 330 ° F (165 ° C Gas Mark 3%) for 12 minutes.
3. In A Bowl, Add the Ingredients in The Following Order. Confectioners’ Sugar, All-Purpous Flour, Roasted Almond Flour, Salt, Baking Powder, Orange Zest, and Chopped Dates.
4. Whisk the Egg Whites to Soft Peaks. Fold in all of the dry components.
5. Incorporate The Brown Butter-And-Honey Mixture.
6. Grease Cake Pans (The Ones Used by the Chef Measure 6% by 3% by 2 Insches/17 x 8 x5 cm) and add about 11/½ cups (380 g) Batter to every mill. Bake at 300 ° F (145 ° C/Gas Mark 11½) for 50 minutes.

For the White Almond Gianduja and Finishing

• 1½ cups (250 g) almonds
• 4% Oz (130 g) White Chocolate cowl, Chopped
• 1 TBSP (13 g) Unsalted Butter
• 3½ TBSPS (25 g) Confectioners’ (icing) Sugar
• ½ TSP (2 g) Fleur de sel
• 1½ cups (70 g) Flakes sheet (Crushed Wafer Cookies)

Method

1. Roast the Almonds at 330 ° F (165 ° C/Gas Mark 314) for 12 minutes.
2. Melt the chocolate with the butter.
3. When cool, put 1½ cups (200 g) roasted almonds in a meals processor with the confectioners’ sugar.
4. Grind to Powder, Add the melted chocolate and butter, and mix.
5. Mix within the Salt and Wafer Flakes.
6. Spread a Thin Layer of Gianduja Over the Cakes.
7. Coarsly Chop the Remaining ¼ Cup (50 g) Almonds and Decorate the Tops.

Raspberry and Sage Tart

Marion Goettle, of Café Mirabelle “A Surprising Raspberry Tart with a Hint of Sage and A Light, Whipped Ganache.”

Serves 8 Preparation Time 1 Hour | Cooking Time quarter-hour | RESTING TIME 6 Hours

INGREDIENTS

• For the Whipped Raspberry Ganache 6 Oz (170 g) Raspberry Inspiration (Raspberry and Chocolate) 1½ cup cowl (410 g) Whipping Cream, 1½ cups (300 g) Childe
• 2½ TSPS (10 g) Powder glucose
• 1 Sheet (Leaf) 200 Bloom Gelatin (2 g) Softned in Cold Water

Method

1. Melt the Chocolate cowl.
2. Heat½ cup (110g) Cream with the glucose in a sacept, then to over the chocolate. Add the Gelatin to the Bowl and Stir with a Whisk.
3. Finish by Incorporating the Remaining Chilled 1½ Cups (300 g) Cream and Refrigerate for at Least 6 Hours.

For the Sweet Pastry

• 2/3 cup (11/3 sticks/150 g) Unsalted Butter ¼ cup plus 1 tbsp (100 g) Confectioners’ (icing) SUGAR
• ¼ cup (30 g) almond flour
• 1 Extra-Large (UK Large/60 g) Egg, at Room Temperature, Beaten
• 1 pinch salt
• 2 cups (250 g) All-Purpose (plain) FLOUR

Method

1. Cream the Butter with the Sugar. Add and Incorporate the Almond Flour, adopted by the Egg, and Finish with the salt and flour.
2. Mix to a clean dough, then switch to the work floor and knead as soon as with the palm of your hand.
3. Refrigerate for at Least 2 Hours.
4. Roll out the Dough to a Sin (3mm) Thickness and Line A 7in (18cm) -Diameter Pastry Ring.
5. Refrigerate for half-hour, then Fill with Pius Weights (Baking Beans) and Pre-Bake at 325 ° F (160 ° C/Gas Mark 3) for 12 to fifteen minutes, Until Golden Brown.

For the carameted hazelnuts

• 2½ TBSPS (30 g) Superfine (Caster) Sugar
• 1 cup (125 g) hazelnuts

Method

1. Combine I TBSP (15 g) Water with the Sugar in a saucept and warmth to 265 ° F (130 ° C). Add the Hazelnuts and Mix constantly Until the Nuts Are Coued with Sugar after which Caramelized. At that time, switch to container.

Assembly

• 2½ cups (300 g) Raspberries
• Honey
• Sage Leaves

Method

1. Whip The Ganache to A Consistancy adopted for piping.
2. Cut Half of the Raspberries in Half. Lightly Heat the Honey and Drizzle Over the Whole Raspberries to make them Glossy.
3. Use A Pastry (Piping) bag fitted with a plain tip to pipe balls of whipped ganache over the tart. Altemate Half and Whole Raspberries.
4. Finish by Arranging Caramelized Hazelnuts and Sage Leaves Over the Top.
5. The sage shouldn’t be there for adornment; The Freshness it provides is an integral a part of the tart. It will be substitute by basil.

From France Today Magazine