All posts filed under: pastry

The Canelé

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baking / pastry

The canelé is a French pastry, which originated in the Bordeaux region of France. It features a thick caramelized sugar crust that gives way to a custard-like interior that’s permeated with the aromas of rum and vanilla. This one is from Blackbird Baking Co. in Kensington Market, Toronto. The outside… the inside… Stay tuned for my first attempt at baking these.

A frangipane pear tart

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baking / dessert / pastry

This particular recipe comes from Standard Baking Co. Pastries, by Alison Pray and Tara Smith. I’m using the sweet pastry I talked about in the previous post. The frangipane is walnut, and the pears Flemish Beauty. This is my first attempt at a tart like this, and I have to say I was extremely happy with the outcome. Note the recipe in the book uses almond meal, however walnuts and even hazelnuts work fine, likely pecans […]

A sweet pastry dough

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baking / dessert / pastry

Recipes for sweet pastry dough abound. Let me rephrase that, recipes for pastry dough abound. So how do you know which one is best? Well, likely that is based on personal taste. This past weekend I made a lemon tart and a pear frangipane tart, both of which have a sweet pastry. The fillings and pastry came from different sources. The pastry dough came from Richard Bertinet’s book Pastry (Ebury Press, 2012). As simple as it […]