French Pastry
Twenty-seven layers in a croissant, three days from flour to fold to bake. The lamination logic precedes the butter. Knowing what goes wrong is part of knowing what to do.
Featured french pastry recipes
- The croissant takes three days. Here’s why. — Gabriel Moreau · Paris · Gabriel: three days. Twenty-seven layers. Every fold has a reason.
- Pâte feuilletée, the country in twenty-seven layers — Gabriel Moreau · Paris · Gabriel on the architecture. Cold butter. Cold dough. Square corners.
- Pain au chocolat, two batons — Iris · Paris · Same dough as the croissant. Different fold. Two dark batons inside.
- Kouign-amann, Breton butter cake — Iris · Douarnenez, Brittany · Sugar laminated into the butter. The caramel happens at the edge.
- Tarte aux pommes, glazed and thin — Iris · Normandy · A flat tart. Fanned apples. Apricot glaze and not one apple too many.
- Pâte à choux, the basic dough — Iris · Paris · One dough, four desserts. Éclairs, profiteroles, gougères, Paris-Brest.
- Paris-Brest, praliné cream — Iris · Paris · A wheel for the bicycle race. Praliné is the only filling that earns it.
- Galette des rois, frangipane — Iris · Paris · Puff pastry, almond cream, a hidden bean. Eat in January.
- Tarte Tatin, by accident — Iris · Lamotte-Beuvron · Caramelize first. Pastry on top. Flip it once. Do not look back.
- Mille-feuille, classic — Iris · Paris · Three layers of pastry, two of crème pâtissière. The fork is a problem.
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