Category Archives: Pastries

Homemade Canneles

Homemade Canneles, innards

The first time I tasted a cannele, the French pastry that is often referred to as a hand-held creme brulee, I was completely underwhelmed. The wonders of these pastries are frequently extolled by food writers and the rubbery, bland pastry I tasted was surely not worth more than a single word: bad. I tried many more, some better than others, but they never lived up ... Read More »

Baklava Bites

Baklava Bites, innards

Baklava is a middle eastern pastry that is made with layers of filo dough, filled with chopped nuts and sweetened – or perhaps I should say drenched – with honey. The flavors are great, but it can be messy to eat, as your fingers inevitably get very sticky. That said, I still like to serve it around the holidays because it’s got a very unusual ... Read More »

Sugar Donut Muffins

Sugar Donut Muffins

While a donut with white frosting and a generous topping of rainbow sprinkles was never turned down, sugar donuts were always my favorite when I was a kid. I liked the subtle crunch of all that extra sugar on top of a light, fluffy donut. They’re still a top choice for me now, although I think they’ve lost their top ranking to plain, old-fashioned cake ... Read More »

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 »

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