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Réussir la crème pâtissière, pas à pas – Mastering pastry cream, step by step
It was a day at the end of September. A couple of years ago. I put on my pied-de-poule trousers for the first time since the internship I had done the summer before at Pierre Hermé. I walked up the...
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Fields of frost –Éclairs au chocolat, presque comme chez Fauchon
[Chocolate eclairs, almost like Fauchon’s] When trees are shaped like hearts; and breakfast means just-brewed coffee slash bike ride slash jonchée eaten as soon as I’ve taken my gum boots off. And we...
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The sound of icebergs – La tarte tropézienne
There is the sound of the icebergs bumping into each other with every wave, not unlike a distant thunderstorm. There is the forest that I’ve walked through so many times before, now covered in a thick...
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Basic pâtisserie creams: la crème pâtissière
The process. Crème pâtissière is the starting point for many other creams, which we’re going to discuss over the next few articles. It’s pretty straight-forward to make. 1. Bring milk and vanilla to...
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Le chasseur et le ceuilleur – Macarons à la pèche
[The hunter and the gatherer – Peach macarons] Today, I don’t have any magical stories to tell you. It’s summer. And that’s magical enough for me. Yes, I’ve walked barefoot in the grass. And sat on a...
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On pâte sucrée (and my favourite lemon meringue tart)
I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developped for a nut-free pâte sucrée. And that what it is, in essence. With a few...
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Feed the chefs #1 – Carrés au citron
You can ask any chef; staff meals are a luxury in the restaurant industry. Over the past ten years, I’ve come across almost anything. The baguettes we’d be sent to buy at the wonderful Des gâteaux et...
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