Category Archives: Pastries

Coconut Lemon Curd Scrolls

Coconut Lemon Scrolls

Classic, buttery scones are delicious when served with a side of lemon curd and these breakfast pastry scrolls are a takeoff on that favorite. The scrolls start with a tender, butter-rich dough that is rolled out and spread with lemon curd and sweetened, shredded coconut. Rolled up and baked, the finished pastries are kind of like the cinnamon bun version of a scone – only, ... Read More »

Nutella Scrolls

nutella scrolls

The only problem with breakfast pastries is that they tend to take a while to prepare, so “breakfast” will often turn into “brunch” or later if you don’t start your prep well in advance. This is why pancakes and muffins tend to be the fall backs of the home cook, rather than croissants and danishes. It is also why I love having an easy,┬ánon-yeast recipe ... Read More »

Low Fat Vanilla Pastry Cream and Mini Eclairs

Mini Eclairs with Lower Fat Pastry Cream

Pasty cream, or creme patissiere, is one of the staples of a pastry chef. It is basically a thinner, sometime richer type of custard. It is most often used to fill things like donuts and eclairs, but it can be used as the base for a fruit tart or many other desserts. Another great use for it is in pain au raisin. The key thing ... Read More »

Homemade Puff Pastry and Palmiers

Homemad Palmiers Stack

A pair of recipes today! I made puff pastry from scratch. It is far and away the best puff pastry I have ever tasted, and I can say the same thing for the palmiers that resulted from the batch. I primarily use frozen puff pastry. It is convenient, inexpensive and works very well. I certainly wouldn’t turn away from using it again, but it’s nice ... Read More »

Choux Pastry for Cream Puffs

Today was not the most exciting day in class due to the fact that I spent much of my time sitting around waiting. We made souffles and choux pastry. I’ve done souffles before, both at a chooking class and at home, so they were nothing new to me. We made cheese souffles with gruyere, which were not very interesting. I also found them to be ... Read More »

Sfogliatine con Crema di Mascarpone

This month’s Sugar High Friday theme was puff pastry, hosted by Clement at A La Cuisine!. I have to admit that it put me in a bit of a tight spot. When I am looking to make something sweet, I tend to shy away from things that seem to be already put together (read: puff pastry, I’m just trying to phrase it nicely). To me, ... Read More »

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