Raspberry coulis

This tart, vibrantly-colored sauce makes a delicious topping for cheesecake, ice cream, and other desserts.  Excess can be put in the freezer and thawed as needed.

1 package of frozen raspberries
1 lemon
slightly less than 1/2 cup sugar

  • Pull raspberries from the freezer and allow to thaw slowly.
  • Put raspberries in a strainer over a bowl, and use a spatula to force fruit pulp through the strainer.
  • Discard seeds.
  • Repeat as needed until all raspberries have been strained.
  • Squeeze and strain the lemon, combine lemon juice with raspberry pulp.
  • Put raspberry mixture in the food processor and blend.
  • Add sugar to taste.

Drizzle over the dessert of your choice!

Pie filling

Filling – with crème fraîche

This should be prepared in advance, as it takes 6 hours (or overnight) for the crème fraîche to form.

3/4 to 1 cup of crème fraîche
3 egg yolks
1-2 Tbsp of sugar

Crème fraîche

1/2 cup sour cream
1 cup heavy whipping cream

  • Combine the sour cream and heavy whipping cream, and put in a warm location until it thickens (for example, in the oven with the oven light on).

Pie Filling

  • Combine the crème fraîche gently with the egg yolks and sugar.
  • Put a thin layer in pie crust and cook until set.
  • Fill the crust with the rest of the crème fraîche mixture and lay the fruit in it.
  • Cook at 375°F for 20 to 45 minutes, depending on the fruit.

Filling – a lighter alternative

2 eggs
2 cups of milk
1/4 cup of sugar
1 1/2 tsp of vanilla

  • Because this custard filling is less thick than the one made with crème fraîche, it may not set as thoroughly.  This may cause the pie crust to become soggy when cooking.
  • In order to protect the crust, while it is warm it can be glazed with an apricot or currant jelly.  Certain fruits (like blueberries) can also be lightly coated with flour to absorb some of the excess moisture.
  • Continue this recipe as above.

Pâte sucrée (sablée)

For two galettes – 10-1/2 inch pie pans.

3 cups of all purpose flour
2-1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt

  • Combine the ingredients in a bowl and work until you can form a ball that holds together.
  • Place on the table and smear the mixture with the palm of your hand a few times.
  • Divide into two pieces.
  • Reserve one piece and refrigerate.
  • Roll the other into a 12-inch round about 1/4 inch thick.
  • It helps to roll the dough on a plastic sheet, which provides good support when the dough is lifted around the rolling pin, then unrolled into the pie shell.  This step can be tricky when the dough is too soft, since it breaks easily.
  • Either refrigerate it for awhile or simply press the dough in the pie pan by hand.
  • Make a border about 1/2 inch high.
  • Make it thicker at the base, to prevent it from collapsing during cooking.
  • Cut off any dough above that, and reserve for another pie, with the other half of the dough in the refrigerator.
  • Refrigerate until firm while preheating the oven at 400°F.
  • Cook for 12 to 15 minutes.

For a different dessert, cook the shell entirely for about 25 minutes.  Fill with crème patissière and top with fresh berries.

Pâte feuilleté

3 cups all‑purpose unbleached flour
1-1/2 tsp salt
6 Tbsp of unsalted butter, room temperature
1-1/8 cups of ice water
1-1/2 cups of unsalted butter (3 sticks)
1/2 cup of flour

  • Place the flour, salt and the 6 Tbsp of butter in a bowl or in the food processor.
  • Blend to the consistency of cornmeal.
  • On a pastry surface make a well 10 inches in diameter with the mixture.
  • Pour 1 cup of water  in the center.
  • Quickly flip the top of the well over the water covering all the surface.
  • Finish blending gently with fingers working all around the outside of the well.
  • Form shreds rather than a ball, this way the dough is not handled too much and does not become elastic.
  • Finish blending by cutting in 4 pieces with pastry cutter, making 1/4 turn counterclockwise and cutting again (about 4‑8 times depending on humidity).
  • Form into a loose, crumbly pastry ball.
  • If there are crumbs of dough that are not adhering to the ball you may add some of the remaining water.
  • Wrap in wax paper and chilled for 40 minutes.
  • About 10 minutes before dough is chilled, remove sticks of butter from the refrigerator and pound with a rolling pin until soft.
  • Knead 1/2 cup of flour into the butter.
  • Work together until it is malleable but cold (same texture as the chilled dough).
  • Form into a 5 inch square.
  • Roll the chilled dough into a large circle.
  • Place block of butter in the center and fold dough over it.
  • Roll into a rectangle 18″x9″.
  • Fold into thirds like a business letter (fold bottom then top over it).
  • Turn the dough counterclockwise 1/4 turn (like a book with binding on left).
  • Roll out again in a rectangle 18″x9″.
  • Fold into thirds, wrap and chill for 1 hour. (this is 2 turns)
  • Two more turns.
  • Chill again for 2 hours.
  • The last two turns should be done no more  than 2 hours before the final shaping to obtain the highest rise.
  • Roll out for final shape.

Pâte à choux

This easy recipe, sometimes called cream puff shells or puff pastry can be used in many ways. Unsweetened, it is a base for Gnocchi or Dauphine Potatoes, a bland form for filling, soup garnishes or hors d’oeuvre cases. Sweetened, it can become a base for éclairs or beignets. Shaped as round cases, it can become profiteroles when filled with ice cream and covered with a chocolate sauce. In a towering pyramid, it becomes a Croquembouche.

Panade

For about 20 choux or 40 small puffs:

1 cup of water
1/4 lb. of butter cut in 5 or 6 slices
1/4 tsp of salt, 1/2 Tbsp of sugar
1 cup* of all-purpose flour
4 eggs

For about 80 choux or 160 small puffs:

4 cup of water
1 lb of butter, cut in slices
1 tsp of salt, 2 Tbsp of sugar
4 cups of all-purpose
4 eggs

  • Combine water, salt, sugar and butter in saucepan.
  • Bring to a boil over medium heat.
  • Remove from heat and immediately add flour.
  • Beat vigorously with wooden spoon until mixture forms a ball.
  • The dough, or panade, should be soft but not sticky.
  • Return to heat for a minute and continue beating to remove moisture.
  • Transfer to a clean bowl.
  • By hand, or in a mixer, add one egg at a time and beat well.

Fill a pastry bag with the pâte à choux, coat a large cookie sheet with butter & flour.

  • Squeeze out puffs about the size of a golf ball.
  • Brush the top with a egg wash (a whole egg, beaten), pushing down the tails.
  • Let the choux dry for a while before cooking.
  • Bake in a 370°F preheated oven for 35 minutes or until well puffed and golden.
  • Shut off the heat, open the oven door slightly and let the puffs cool slowly for 1 hour.

* 165 grams or 6 oz

French bread

2 1/2 cups of warm water
1 Tbsp sugar
1 Tbsp salt
1 package of dry yeast
5 or 6 cups flour (unbleached King Arthur)
1 egg white

  • Mix the first 4 ingredients.
  • Add the first 5 cups of flour and form into a ball.
  • Depending on the consistency, slowly add the remaining flour.
  • The dough should not be sticky.
  • Knead for about 7 minutes.
  • Let rise until double in bulk.
  • Push down and let rise again.
  • Cut into four parts and roll each piece into a baguette.
  • Put into the bread mold and let rise above the rim.
  • Cook at 450°F for 15 minutes then reduce to 350°F for another 20 minutes.
  • Unmold immediately and let cool.

Crêpe batter

For about 20 to 25 small crêpes.

1 1/3 cups of flour
1 Tbsp of vegetable oil
1/2 tsp salt
2 cups of milk
2 eggs
1 Tbsp of rum

  • Put flour and a pinch of salt in a bowl.
  • Make a well in the center.
  • Add the oil and some of the milk.
  • Stir well until smooth.
  • Continue adding the milk gradually to avoid any lumps.
  • Beat the eggs and add to the mixture. Flavor with the rum.
  • Let rest for at least 2 hours.
  • Cook the batter as demonstrated during class.

Crème St. Honoré

This is a crème patissiere with almonds.

1-2/3 cups milk
1 tsp of vanilla extract
4 large egg yolks
1/4 cup of granulated sugar
1/3 cup of flour
1 cup of whipping cream & 2 Tbsp of sugar

  • Scald the milk, add vanilla
  • Meanwhile stir egg yolks and gradually add sugar until the mixture turns pale yellow.
  • Add the flour.
  • Slowly add the hot milk, stirring constantly.
  • Pour in a saucepan and bring slowly to boiling.
  • Work very fast to avoid lumps.

Crème patissière

Assemble and measure all ingredients before starting.  Work quickly.

For one cup (about 40 puffs)

1-1/2 Tbsp of all purpose flour
1-1/2 Tbsp of cornstarch
1/3 cup of sugar
2 large egg yolks
2 Tbsp of butter
1 cup of milk
1 Tbsp of rum or Cognac

For 4 cups (160 puffs)

6 Tbsp of all purpose flour
6 Tbsp of cornstarch
1-1/3 cup of sugar
8 large egg yolks
8 Tbsp of butter
4 cups of milk
4 Tbsp of rum or Cognac 

  • Sift flour in 2 quart mixing bowl.
  • Add sugar and mix well.
  • In a small bowl, beat the egg yolk slightly with a fork.
  • Knead 2 Tbsp of butter with the heel of your hand and reserve.
  • In a 2 1/2 quart saucepan bring the milk to a boil.
  • Pour half the milk in the flour bowl and beat quickly until smooth.
  • Add the egg and blend well.
  • Pour this mixture into the remaining milk.
  • Bring back to the boil if necessary.
  • Cook for 30 seconds or until thick.
  • Cool by putting bottom of pan in cold water, continue beating.
  • When just warm, add rum.
  • Whisk in the butter and mix until incorporated.
  • Cover and refrigerate.

Crème anglaise

1 1/2 cup of milk
1 tsp of vanilla
4 egg yolks
3 Tbsp of sugar

  • Warm the milk in a small pan and add the vanilla.
  • Put the egg yolks and sugar in a bowl and mix until lemon colored.
  • Add the milk gradually while mixing well.
  • Pour back into the pan and cook gently, stirring all the time until the crème anglaise coats the spoon.
  • Remove from the heat.
  • Cover and refrigerate.