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Pâte Brisée from Michel Roux

Pâte Brisée from Michel Roux

For a tart, you need a tart shell and the question arises: what dough to use. For the Semi-Confit Cherry Tomato Tart I blogged two days ago, author Michel Roux of Pastry suggests this Pâte Brisée. This is a short pastry, so called because it does not contain any...
Shortcrust Pastry from Pie

Shortcrust Pastry from Pie

Yesterday’s post called for a Rich Shortcrust Pasty. Here it is from Pie by Angela Boggiano. The “richness” here is achieved by using only butter for the fat and even 1 tablespoon more than in the “standard” shortcrust pasty in Pie. Angela says that this crust is fine...
Pastry: Savory and Sweet

Pastry: Savory and Sweet

Have you ever looked at a perfect picture in a new cookbook and just wanted to lick the page?  And then you pause and say, “It’s SOOO beautiful.  I could never do that myself.  And even if it came out looking great, would it taste great?”  Beauty to...