miércoles, 30 de septiembre de 2009


Created by Alexandre Micka in St. Tropez, Tarte Tropézienne is a simple, yet elegant creation.

Tarte Tropézienne consists of a light brioche filled with pastry cream, if it sound easy, it's because it is, but it requires attention to detail and the ingredients should be precisely measured.

Take a look:




Tropezienne tart recipe:


Tropezienne tart / Tarte Tropézienne Video Recipe:

jueves, 17 de septiembre de 2009

Basics: Pâte à choux

Zeppole di San Giuseppe

from Rubber Slippers In Italy

Pâte à choux is such an easy and fun way to impress your guests, just like any other french desserts Pâte à choux is extremly versatile plus it can be used to create savory dishes too.

Invented in italy by chef Panterelly and perfected in france Pâte à choux is used to make profiteroles, eclaires, etc.

As usual Pâte à choux is a very simple recipe, but you do need to take a few things into considaration:

-When it's done, make shure it's golden brown other wise it may collapse.
-To prevent it from collapsing it's recommended to leave the Pâte à choux in the oven with the door open a little so it cools off slowly.
-If you end up with collapsed Pâte à choux, pop them back in the oven, most of the times it will rise again.

Quick recipe:
How To Make Pâté A Choux

Pate a choux
from WayTru

In Depth info:

Good Eats S6E10P1: Choux Shine

Good Eats S6E10P2: Choux Shine