Make these French Pâtisserie Classics

A stunning recipe book by François Blanc featuring creations by 100 of the world’s best French pastry chefs is sure to tempt all sweet-toothed France Today readers.

Apple tart

Carl Marletti, of Pâtisserie Carl Marletti “Elegant and packed with fruit, this traditional apple tart is hypnotic to the eye.”

Serves 8 | Preparation time 1 hour 30 minutes | Cooking time 1 hour 15 minutes | Resting time 7 hours

Ingredients

• For the puff pastry
• 1 cups (170 g) cake (Italian 00) flour 11/3 cups (170 g) plus 2 tsps all-purpose (plain) flour
• 1 tsp (6 g) salt
• Scant 5% tbsps (75 g) unsalted butter, melted, plus more for greasing ¼ cup plus 2 tbsps (200 g) unsalted dry butter (84% fat content)

METHOD

1. In a stand mixer fitted with a flat beater, mix the flours, salt, and hot melted butter.
2. Gradually add ½ cup plus 1 tbsp (135 g) water at room temperature and mix to a smooth dough.
3. Form the dough into a ball, cover with plastic wrap (cling film), and refrigerate for 2 hours.
4. Use a rolling pin to soften the dry butter and shape it into a square.
5. Roll out the dough into a disc, place the butter square in the middle, and fold the dough over to encase.
6. Roll out the dough lengthwise to a Sin (1cm) thickness.
7. Fold the dough in three, letter style, and rotate it a quarter (90-degree) tum. Repeat the rolling and folding operation, and refrigerate for 2 hours.
8. Repeat the entire operation another two times, resting the dough in the refrigerator for 2 hours after each operation.
9. You will have given the dough six simple tums.
10. Roll out the dough to a win (2mm) thickness and line a 9½in (24cm) diameter greased pastry ring.
11. Refrigerate for 1 hour.

For the apple compote

• 4 small (10% oz/300 g) apples
• Scant ¼ cup packed (50 g) light (soft) brown sugar
• 1½ tbsps (25 g) unsalted butter
• 2 vanilla beans (pods), split and scraped

METHOD

1. Wash, peel, and cut the apples into large dice. Combine in a saucepan with the sugar, butter, and vanilla. Cook over low heat,
   stirring from time to time, to the consistency of a compote.
2. Cover with plastic wrap (cling film) in direct contact with the compote and refrigerate.

Assembly

• 6 to 8 apples
• 3½ tbsps (50 g) unsalted butter
• 2 tbsps packed (25 g) light (soft) brown sugar

METHOD

1. Wash, peel, and core the apples.
2. Cut them vertically into thin, even slices.
3. Line the tart shell (case) with parchment (baking) paper, fill with pie weights (baking beans), and pre-bake for 30 minutes at 340°F (170°C/Gas Mark 3%).
4. Let the tart shell cool, then remove the pie weights and parchment paper and fill halfway with compote.
5. Arrange the apple slices in a rosette.
6. Melt the butter with the sugar and brush on the apples.
7. Bake for another 40 to 45 minutes, until the apple slices lightly caramelise.

Chocolate rendez-vous tart

Jean-Paul Hévin (Meilleur Ouvrier de France), of Maison Hévin “An incredibly silky, intensely flavoured and irresistible chocolate tart.”

Serves 6 | Preparation time 25 hours | Cooking time 20 minutes | Resting time 2 hours

INGREDIENTS

For the sweet pastry

• 1 oz (25 g) bittersweet (dark) chocolate (67% cocoa)
• 2/3 cup (1¼ sticks/140 g) unsalted butter, softened
• ¾ cup (90 g) confectioners’ (icing) sugar
• ¼ cup (30 g) almond flour
• 2 drops vanilla extract
• 1 pinch salt
• 1 large (UK medium/50 g) egg, at room temperature
• 1½ cups plus 1½ tbsps (230 g) all-purpose (plain) flour

METHOD

1. Melt the chocolate in a bain-marie.
2. Gently mix together the butter, confectioners’ sugar, almond flour, vanilla extract, and salt.
3. Incorporate the eggs, all-purpose flour, and, finally, the melted chocolate. Mix to a smooth dough.
4. Cover with plastic wrap and refrigerate for 6 hours.
5. Roll out the dough to a thickness of about inch (3 mm).
6. Line an 8%in (22cm)-diameter pastry ring and refrigerate for 30 minutes.
7. Bake at 340°F (170°C/Gas Mark 3%) for about 20 minutes.

For the ganache

• 6½ oz (180 g) bittersweet (dark) chocolate (64% cocoa) ¼ cup plus 2 tbsps (210g) whipping cream
• ½ large (UK medium/25 g) egg, beaten
• 1 extra-large (UK large/20 g) egg yolk 2% tbsps (40 g) unsalted butter, cut in pieces

METHOD

1. Chop the chocolate. Bring the cream to a boil.
2. Pour the hot cream over the chocolate in three additions.
3. Mix until smooth.
4. Incorporate the egg and the egg yolk. Then add the butter and mix again.
5. Pour the ganache into the tart shell and bake at 340°F (170°C/ Gas Mark 3%) for 5 minutes.
6. Let cool.

For the glaze

½ cup (110g) whipping cream
2½ tsps (10 g) invert sugar or
1½ tsps (10 g) honey
3½ oz (100 g) bittersweet (dark) chocolate (67% cocoa)

METHOD

1. Combine the cream with the sugar in a saucepan and bring to a boil. Chop the chocolate, put in a bowl, and gently mix in the cream with a whisk to emulsify.
2. Use an offset spatula (palette knife) to spread the glaze over the cold tart.
3. Refrigerate for 30 minutes.

For the decoration

• ½ extra-large (UK large/20 g) egg white (4 tsps)
• 1½ tbsps (20 g) superfine (caster) sugar
• 2½ tbsps (20 g) confectioners’ (icing) sugar 3½ oz (100 g) semi-sweet (dark) chocolate Gold luster dust

METHOD

1. Beat the egg whites with the superfine sugar, then fold in the confectioners’ sugar.
2. Pipe drop-shape meringues and bake at 210°F (100°C/Gas mark 4) for 1 hour 30 minutes.
3. Temper the chocolate and pipe two clock hands.
4. Dust the meringue with gold luster dust and arrange the decoration on the tart.

13 desserts cake

Pascal Hayotte, of Le Fournil Notre Dame “A tremendously comforting pound cake that pays homage to the Thirteen Desserts, a Christmas tradition in Provence.”

Makes 2 cakes to serve 8 Preparation time 1 hour | Cooking time 1 hour 15 minutes

INGREDIENTS

For the cake batter

• ½ cup plus 1½ tbsps (1 stick plus 1½ tbsps/135 g) unsalted butter, plus more for greasing
• 2 tsps (15 g) honey
• ¼ cup (90 g) unblanched almond flour
• 1/3 cups plus 2 tbsps (180 g) confectioners’ (icing) sugar, sifted
• ¼ cup (90 g) all-purpose (plain) flour
• Scant ½ tsp (4 g) salt
• 1 tsp (4 g) baking powder
• Zest of I orange
• 8 to 9 (60 g) dates (1½ cup prepared)
• 5 extra-large (UK large/190 g) egg whites

METHOD

1. In a saucepan, heat the butter until it browns. Transfer to a container and add the honey to dissolve.
2. Roast the almond flour in a oven preheated to 330°F (165°C Gas Mark 3%) for 12 minutes.
3. In a bowl, add the ingredients in the following order. confectioners’ sugar, all-purpose flour, roasted almond flour, salt, baking powder, orange zest, and chopped dates.
4. Whisk the egg whites to soft peaks. Fold in all the dry ingredients.
5. Incorporate the brown butter-and-honey mixture.
6. Grease cake pans (the ones used by the chef measure 6% by 3% by 2 inches/17 x 8 x5 cm) and add about 11/½ cups (380 g) batter to each mould. Bake at 300°F (145°C/Gas Mark 11½) for 50 minutes.

For the white almond gianduja and finishing

• 1½ cups (250 g) almonds
• 4% oz (130 g) white couverture chocolate, chopped
• 1 tbsp (13 g) unsalted butter
• 3½ tbsps (25 g) confectioners’ (icing) sugar
• ½ tsp (2 g) fleur de sel
• 1½ cups (70 g) feuilletine flakes (crushed wafer cookies)

METHOD

1. Roast the almonds at 330°F (165°C/Gas Mark 314) for 12 minutes.
2. Melt the chocolate with the butter.
3. When cool, put 1½ cups (200 g) roasted almonds in a food processor with the confectioners’ sugar.
4. Grind to a powder, add the melted chocolate and butter, and blend.
5. Mix in the salt and wafer flakes.
6. Spread a thin layer of gianduja over the cakes.
7. Coarsely chop the remaining ¼ cup (50 g) almonds and decorate the tops.

Raspberry and sage tart

Marion Goettlé, of Café Mirabelle “A surprising raspberry tart with a hint of sage and a light, whipped ganache.”

Serves 8 Preparation time 1 hour | Cooking time 15 minutes | Resting time 6 hours

INGREDIENTS

• For the whipped raspberry ganache 6 oz (170 g) Raspberry Inspiration (raspberry and chocolate) couverture 1½ cups (410 g) whipping cream, 1½ cups (300 g) chilled
• 2½ tsps (10 g) glucose powder
• 1 sheet (leaf) 200 bloom gelatin (2 g) softened in cold water

METHOD

1. Melt the couverture chocolate.
2. Heat½ cup (110g) cream with the glucose in a saucepan, then pour over the chocolate. Add the gelatin to the bowl and stir with a whisk.
3. Finish by incorporating the remaining chilled 1½ cups (300 g) cream and refrigerate for at least 6 hours.

For the sweet pastry

• 2/3 cup (11/3 sticks/150 g) unsalted butter ¼ cup plus 1 tbsp (100 g) confectioners’ (icing) sugar
• ¼ cup (30 g) almond flour
• 1 extra-large (UK large/60 g) egg, at room temperature, beaten
• 1 pinch salt
• 2 cups (250 g) all-purpose (plain) flour

METHOD

1. Cream the butter with the sugar. Add and incorporate the almond flour, followed by the egg, and finish with the salt and flour.
2. Mix to a smooth dough, then transfer to the work surface and knead once with the palm of your hand.
3. Refrigerate for at least 2 hours.
4. Roll out the dough to a sin (3mm) thickness and line a 7in (18cm)-diameter pastry ring.
5. Refrigerate for 30 minutes, then fill with pie weights (baking beans) and pre-bake at 325°F (160°C/Gas Mark 3) for 12 to 15 minutes, until golden brown.

For the caramelised hazelnuts

• 2½ tbsps (30 g) superfine (caster) sugar
• 1 cup (125 g) hazelnuts

METHOD

1. Combine I tbsp (15 g) water with the sugar in a saucepan and heat to 265°F (130°C). Add the hazelnuts and mix continuously until the nuts are coated with sugar and then caramelised. At that point, transfer to a container.

Assembly

• 2½ cups (300 g) raspberries
• Honey
• Sage leaves

METHOD

1. Whip the ganache to a consistency suitable for piping.
2. Cut half of the raspberries in half. Lightly heat the honey and drizzle over the whole raspberries to make them glossy.
3. Use a pastry (piping) bag fitted with a plain tip to pipe balls of whipped ganache over the tart. Altemate half and whole raspberries.
4. Finish by arranging caramelised hazelnuts and sage leaves over the top.
5. The sage is not there for decoration; the freshness it adds is an integral part of the tart. It can be replaced by basil.

From France Today Magazine