Paris Pastry Club: A Collection of Cakes, Tarts, Pastries and Other Indulgent Recipes
In Paris Pastry Club Fanny Zanotti recalls her food memories and favourite recipes of France through all the flavours of her childhood. Taste her mama's Orange and Yoghurt Cake that was inhaled on Sundays, try her grandma's rich Nougat, and master a fail-safe recipe for Crepes that Fanny perfected at her papa's creperie.
As well as old favourites, Fanny shares her own recipes from her years as a successful pastry chef. Her delicious recipes are sure to delight - make a Lemon Weekend Loaf for lazy Saturdays, comforting, chocolate-packed Break-up Cake and mouth-watering Better-Than-Brownies Cookies.
Let Fanny hold your hand as she gives step-by-step instructions on how to make all persuasions of pastry. Steal her clever advice on how to save time by making ahead, freezing, and even using the microwave without losing the magic. Illustrated throughout with Fanny's delightful line drawings, Paris Pastry Club will give you the confidence to release your inner pastry chef and is a must-have for anyone who loves to bake.
plates and use a spoon to drag it around the edge of the plate. Arrange 3 roasted fig halves on the curd. Use your fingers – because that’s how it should always be – to crumble the cake into rough 4 cm (1½ in) pieces and place 3 pieces and some crumbs onto the plate. Sprinkle with a small handful of pine nuts. Stir the olive oil jelly to loosen it and spoon little dollops here and there. AVOCADO & CHILLI, HORCHATA FOAM At times, desserts are created with no other reason than me being
your freezer, then it’ll be super-easy to make. Essentially a simple crème pâtissière, where the sugar gets caramelised and then poured onto chocolate. You could always use store-bought puff pastry, or even shortcrust pastry, as it’s often seen at pretty much every street corner boulangerie. The one thing you need to know, though, is that this crème pâtissière must be beaten for a good solid 10 minutes after it’s been made. Both to cool it down and also to make it smoother and incorporate some
Finally, close the ‘book’ and wrap it in cling film. Chill for at least a couple of hours. Now, you’re going to make the second tour double. Place the book look-alike dough in front of you, spine on the left and repeat the rolling and folding as above. Once again, chill for a couple of hours. To give the dough its final tour, place the ‘book’ in front of you, spine on the left and roll it into a rectangle slightly larger than a sheet of A4 paper. Brush the excess flour away and fold in three,
130, 131 nougatine 18, 19 nuts, sugared 112–13 O olive oil on ice-cream 16, 17 jelly 140–2 orange & yoghurt cakes 20, 21 P pancakes 27, 35, 80, 81, 85 peaches iced yoghurt with mead-baked peach 126–9, 127 peach melba charlotte 114–16, 117 pears, caramel cider-poached 46, 47 Pimm’s & lemonade sorbet 132–3 piping bags 155 pistachio & cherry cake 108–10, 111 pistachio nougat 130, 131 proving dough 39 puff pastry 148–9, 150–3 pumpkins confit 134–5 curd 134–7 pie 134–7, 136 R
whisk until smooth. Heat a non-stick pan over medium heat. Ladle the batter – roughly one-third of a cup – into the hot pan and cook until the bottom of the pancake is golden-brown and bubbles start to appear on top, which should take anywhere between 1–2 minutes. Flip the pancake over with a palette knife and cook for a further minute. Transfer to a plate and keep on cooking pancakes until all the batter has been used. COULANTS AU CHOCOLAT When it comes to these coulants au chocolat