La Religieuse

La Religieuse is a French pastry made up of two choux puffs, with one on top of the other and are filled with Crème Pâtissière.

Classic French Croissants

 A rich,buttery,crescent-shaped roll of yeasted dough eaten for breakfast.

Petits pains au chocolat

A rich,buttery,chocolate sandwiched roll of yeasted dough eaten for breakfast too.

Tuiles

These are beautiful chocolate and vanilla french wafer-like biscuits.
The biscuits are baked quickly and shaped as soon as they come out of the oven.

A tuile to complete my dessert of red wine poached pear and ice cream.

Vol-au-vents 

Vol-au-vents are small hollow cases of puff pastry with either sweet or savoury fillings. 

 

Vol-au-vents with crème patissière and fresh raspberries.

Mille-feuilles (Napoleons)

This a a French patisserie classic made up of layers of  buttery puff pastry and crème patissière. 

Assembly#1 Raspberry mille feuille: 

3 layers of puff pastries with 2 layers of crème patissière with fresh raspberries.

Assembly#2 Classic mille feuille: 

3 layers of puff pastries with 2 layers of crème patissière and topped with glacé icing.

Quenelles 



Quenelles can be made with minced fish, chicken, meat or vegetables. This oval-shaped dumpling  is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles. 

Adapted from 
Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.

Petits gâteaux-Mont Blanc aux marrons 

Mont blanc chestnut cakes 

It is a dessert of puréed, sweetened chestnut cream over a meringue.The name comes from Mont Blanc, as it resembles the famous snow-capped mountain.

 

Petits Gâteaux-Macarons

Macarons are sweet meringue-based confection made mainly with eggs, icing sugar, granulated sugar and ground almond.

Pipérade
A spicy tomato-pepper side dish

Piperade is a spicy tomato-pepper side dish from the Basque region of France.
I used it as a garnish to my grilled fish. 
It is a simple sauté put together with red,yellow and green peppers, onions,tomatoes,ham, and a spicy paprika known as piment d’Espelette.

La tarte au citron meringuée

Lemon curd tarte topped with meringue.

La tarte au citron

Sweet crust pastry with lemon curd or lemon creme.My tarte is made with lemon curd; comprising lemon juice,sugar,egg yolks and butter.

Tartes aux pommes Parisienne

Paris style apple tart

These apple tarts are usually made without the custard filling. 

A layer of applesauce is first applied to the pastry shell and then cover with a neat, closely overlapping layer of sliced apples.

Recipe is taken from Tarte aux Pommes(from Mastering the Art of French Cooking by Julia Child)

 

Apricot glaze adds shine to the baked tarte.

 

Tarte à l'oignon  (onion tart)

Recipe taken from Chef  Raymond Blanc: The Very Hungry Frenchman: Alsace.

Clafoutis aux cerises

Cherry Clafoutis is a traditional French custard cake that originated in Limousin,France.
Clafoutis is basically fruits baked in batter. The recipe used is taken from this wonderful book called French Food Safari . It is also a SBS TV show (of the same name) hosted by Maeve O'Meara with chef Guillaume Brahimi. In this recipe,chef Guillaume added almond meal in the custard batter.

Fine sugar is sprinkled on the top.