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From
Rebecca Franklin, your Guide to French Food
I
love a good pastry. Who doesn't enjoy popping into the bakery and
choosing the perfect, little bag of treats to take home? Buying pastries
on a regular basis is an expensive habit, so learning how to make your
own protects your pocketbook. I can't guarantee anything about your
waistline, though, because once you learn a few recipes, you'll be
making your own signature creations. Again and again. Promise.
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Vanilla Pastry Cream Recipe
This is the
foundational pastry cream recipe in patisseries worldwide. Vanilla
pastry cream can be used in profiteroles, or cream puffs, Napoleons,
eclairs, tarts, and Genoise cake. The use of creme patisserie is limited
only by your imagination; grace a simple or an elaborate French dessert
recipe with it. The results will be equally delicious.
Pain au Cinnamon Recipe
Cinnamon
rolls, pain au cinnamon, or pain au cannelle, whatever name you call
them, they're the most recognized breakfast pastry in the world. This
pain au cinnamon recipe features pastry slathered with sweet vanilla
filling, dusted with a hearty dose of cinnamon, and rolled into its
signature spiral shape before being baked to golden perfection.
See More About: pastry recipes
Chocolate Eclairs Recipe
This
traditional chocolate eclair recipe uses vanilla pastry cream as a
filling and rich, almost ganache-like chocolate glaze. Make this treat
using a super simple choux pastry dough for a base and you will have the
exact pastry seen in bakery windows worldwide. Not a seasoned baker?
This chocolate eclair recipe is beyond delicious, very easy to make, and
attractive, even if you're not a pro.
Maple Pets de Nonne
This
is, by far, my most controversial recipe. The golden, buttery maple
results are delicious, but the name alone, which I will not mention here
on the newsletter, inflames well-mannered ladies everywhere.
Conversely, the name is a source of delight to French-Canadian children.
This traditional French recipe was originally for a light choux puff,
but in Canada it evolved as a way to use leftover pastry scraps. This
treat is brushed with butter, sprinkled with sugar, and rolled into
spirals. The pastry spirals are then baked into crispy, flaky
confections that are best eaten fresh and warm from the oven.
