68 BITE-SIZED FRENCH PASTRIES FOR THE BEGINNER BAKER MINI PISTACHIO AND MINI PISTACHIO AND RASPBERRY LOAVESRASPBERRY LOAVES Grind some pistachios, add the powder to a simple yogurt- based cake and watch it transform into the prettiest, most delicious pistachio cake! These little loaves are topped with fresh raspberries that perfectly contrast with the earthy flavors and green color of pistachios. MAKES 8 MINI LOAVES Neutral oil or melted butter, for pan 100 g all-purpose flour, plus more for the pan 150 g shelled pistachios 1 tsp baking powder ¼ tsp fine table salt 100 g superfine or granulated sugar 3 large eggs, at room temperature 80 ml canola or other neutral cooking oil 120 ml Greek yogurt 1 tsp lemon zest FOR ASSEMBLYFOR ASSEMBLY 100 g fresh raspberries, sliced in half 25 g shelled pistachios, chopped roughly 1. Preheat your oven to 325°F (160°C). Oil or butter and then flour a mini loaf pan with 2½ x 4–inch (6.5 x 10–cm) molds. Grind the shelled pistachios in a food processor until you get a slightly coarse powder. Transfer to a medium-sized bowl and add the flour, baking powder and salt, then stir to combine and set aside. 2. In a large bowl, whisk together the sugar and eggs for about 2 minutes, or until bubbly. Mix in the oil, Greek yogurt and lemon zest, then add the pistachio mixture. Stir until just combined. 3. Pour the batter evenly into the prepared molds of the mini loaf pan. Top each loaf with three raspberry halves and a little bit of chopped pistachios. 4. Bake for 20 to 22 minutes, or until the edges are lightly golden. Remove from the oven and place the pan on a wire rack to cool completely before removing the loaves from the pan. PRO TIP: When grinding the pistachios, keeping a few larger bits of nuts will provide a great texture and crunch to the cakes.68 BITE-SIZED FRENCH PASTRIES FOR THE BEGINNER BAKER MINI PISTACHIO AND MINI PISTACHIO AND RASPBERRY LOAVESRASPBERRY LOAVES Grind some pistachios, add the powder to a simple yogurt- based cake and watch it transform into the prettiest, most delicious pistachio cake! These little loaves are topped with fresh raspberries that perfectly contrast with the earthy flavors and green color of pistachios. MAKES 8 MINI LOAVES Neutral oil or melted butter, for pan 100 g all-purpose flour, plus more for the pan 150 g shelled pistachios 1 tsp baking powder ¼ tsp fine table salt 100 g superfine or granulated sugar 3 large eggs, at room temperature 80 ml canola or other neutral cooking oil 120 ml Greek yogurt 1 tsp lemon zest FOR ASSEMBLYFOR ASSEMBLY 100 g fresh raspberries, sliced in half 25 g shelled pistachios, chopped roughly 1. Preheat your oven to 325°F (160°C). Oil or butter and then flour a mini loaf pan with 2½ x 4–inch (6.5 x 10–cm) molds. Grind the shelled pistachios in a food processor until you get a slightly coarse powder. Transfer to a medium-sized bowl and add the flour, baking powder and salt, then stir to combine and set aside. 2. In a large bowl, whisk together the sugar and eggs for about 2 minutes, or until bubbly. Mix in the oil, Greek yogurt and lemon zest, then add the pistachio mixture. Stir until just combined. 3. Pour the batter evenly into the prepared molds of the mini loaf pan. Top each loaf with three raspberry halves and a little bit of chopped pistachios. 4. Bake for 20 to 22 minutes, or until the edges are lightly golden. Remove from the oven and place the pan on a wire rack to cool completely before removing the loaves from the pan. PRO TIP: When grinding the pistachios, keeping a few larger bits of nuts will provide a great texture and crunch to the cakes.94 BITE-SIZED FRENCH PASTRIES FOR THE BEGINNER BAKER VIENNESE SABLÉSVIENNESE SABLÉS Viennese sablés (sometimes called spritz cookies) originally come from the Alsace region of France but are now widely popular all around the continent. This crumbly, buttery cookie is easily recognizable by its special piped “W” or round swirl. Once baked, the sablés are dipped in dark chocolate. MAKES 12 COOKIES 180 g unsalted butter, very soft 75 g powdered sugar, sifted 1 large egg white (about 30 g) 1 tsp vanilla paste 200 g all-purpose flour, sifted Generous pinch of fine table salt 100 g dark baking chocolate, chopped finely 1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. 2. In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute to smooth it out, then add the powdered sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is very soft. Add the egg white and vanilla paste, and mix for another 1 to 2 minutes to get a thick, smooth paste. 3. Slowly mix in the flour and salt and stop mixing as soon as combined. Transfer the dough to a pastry bag fitted with a ½-inch (1.2-cm)-wide open star piping tip. Pipe the dough into a “W” shape on the prepared baking sheet. The cookies should be about 1½ x 3 inches (4 x 7.5 cm). 4. Bake for 12 to 14 minutes, or until the edges are slightly golden. Remove from the oven and transfer to a wire rack to cool completely. Let the prepared baking sheet cool, as you will need it for the next step. 5. In a heatproof bowl set atop a saucepan of boiling water (do not let the water touch the bowl), or in a microwave-safe bowl microwaving in 30-second increments, melt the choc- olate. Dip half of each cooled cookie in the chocolate, gently shake to remove any excess and place back on the prepared baking sheet. Place in the fridge to chill for 30 minutes, or until the chocolate has set. PRO TIP: Make sure the butter is as soft as possible (without it having melted), or the dough will be too stiff and hard to pipe. If too hard to pipe, leave at room temperature for a few minutes to allow it to soften. 94 BITE-SIZED FRENCH PASTRIES FOR THE BEGINNER BAKER VIENNESE SABLÉSVIENNESE SABLÉS Viennese sablés (sometimes called spritz cookies) originally come from the Alsace region of France but are now widely popular all around the continent. This crumbly, buttery cookie is easily recognizable by its special piped “W” or round swirl. Once baked, the sablés are dipped in dark chocolate. MAKES 12 COOKIES 180 g unsalted butter, very soft 75 g powdered sugar, sifted 1 large egg white (about 30 g) 1 tsp vanilla paste 200 g all-purpose flour, sifted Generous pinch of fine table salt 100 g dark baking chocolate, chopped finely 1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. 2. In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute to smooth it out, then add the powdered sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is very soft. Add the egg white and vanilla paste, and mix for another 1 to 2 minutes to get a thick, smooth paste. 3. Slowly mix in the flour and salt and stop mixing as soon as combined. Transfer the dough to a pastry bag fitted with a ½-inch (1.2-cm)-wide open star piping tip. Pipe the dough into a “W” shape on the prepared baking sheet. The cookies should be about 1½ x 3 inches (4 x 7.5 cm). 4. Bake for 12 to 14 minutes, or until the edges are slightly golden. Remove from the oven and transfer to a wire rack to cool completely. Let the prepared baking sheet cool, as you will need it for the next step. 5. In a heatproof bowl set atop a saucepan of boiling water (do not let the water touch the bowl), or in a microwave-safe bowl microwaving in 30-second increments, melt the choc- olate. Dip half of each cooled cookie in the chocolate, gently shake to remove any excess and place back on the prepared baking sheet. Place in the fridge to chill for 30 minutes, or until the chocolate has set. PRO TIP: Make sure the butter is as soft as possible (without it having melted), or the dough will be too stiff and hard to pipe. If too hard to pipe, leave at room temperature for a few minutes to allow it to soften. INDIVIDUAL DESSERTS 137 SALTED CARAMEL SALTED CARAMEL PETITS POTS DE CRÈMEPETITS POTS DE CRÈME This recipe is a fun cross between a petit pot de crème and a crème caramel. You get the deliciously soft and creamy texture of a petit pot de crème with the same deep flavors of salted caramel compared to the milder-tasting crème caramel. MAKES 6 POT CARAMELCARAMEL 150 g superfine or granulated sugar 30 ml water 360 ml heavy cream, divided in two ½ tsp flaky sea salt CUSTARDCUSTARD 4 large eggs, at room temperature 50 g superfine or granulated sugar 1. Prepare the caramel: In a small saucepan, combine the sugar and water. Place over medium-low heat and allow to cook for 8 to 10 minutes without touching the sugar. The sugar should have completely melted and turned a light amber color. Meanwhile, in a separate small saucepan, heat half of the cream over low heat until warm. When the sugar reaches the desired color, remove from the heat and carefully pour in the warm cream while stirring. The caramel will bubble and rise quickly. Continue to stir until you get a smooth liquid consistency. Mix in the remaining (cold) cream and flaky sea salt. Set aside to cool for 10 to 15 minutes. 2. Preheat your oven to 285°F (140°C). Prepare six 3-inch (7.5-cm)-wide ramekins and a deep baking dish or roasting pan. 3. Make the custard: In a large heatproof bowl, lightly whisk the eggs and sugar until just combined. Mix in the cooled caramel sauce to get a glossy, thick batter. 4. Evenly pour the custard into the ramekins and gently tap each ramekin on a hard surface to pop any air bubbles. Place the ramekins in the large baking dish and pour in some warm water about halfway up around the ramekins. Bake for 25 to 30 minutes; the center should still be slightly jiggly. 5. Carefully remove from the oven (the water will be very hot) and remove the ramekins from the bain-marie. Let cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour, or until completely cool and set. They can also be enjoyed slightly warm for a creamier, less set consistency.INDIVIDUAL DESSERTS 137 SALTED CARAMEL SALTED CARAMEL PETITS POTS DE CRÈMEPETITS POTS DE CRÈME This recipe is a fun cross between a petit pot de crème and a crème caramel. You get the deliciously soft and creamy texture of a petit pot de crème with the same deep flavors of salted caramel compared to the milder-tasting crème caramel. MAKES 6 POT CARAMELCARAMEL 150 g superfine or granulated sugar 30 ml water 360 ml heavy cream, divided in two ½ tsp flaky sea salt CUSTARDCUSTARD 4 large eggs, at room temperature 50 g superfine or granulated sugar 1. Prepare the caramel: In a small saucepan, combine the sugar and water. Place over medium-low heat and allow to cook for 8 to 10 minutes without touching the sugar. The sugar should have completely melted and turned a light amber color. Meanwhile, in a separate small saucepan, heat half of the cream over low heat until warm. When the sugar reaches the desired color, remove from the heat and carefully pour in the warm cream while stirring. The caramel will bubble and rise quickly. Continue to stir until you get a smooth liquid consistency. Mix in the remaining (cold) cream and flaky sea salt. Set aside to cool for 10 to 15 minutes. 2. Preheat your oven to 285°F (140°C). Prepare six 3-inch (7.5-cm)-wide ramekins and a deep baking dish or roasting pan. 3. Make the custard: In a large heatproof bowl, lightly whisk the eggs and sugar until just combined. Mix in the cooled caramel sauce to get a glossy, thick batter. 4. Evenly pour the custard into the ramekins and gently tap each ramekin on a hard surface to pop any air bubbles. Place the ramekins in the large baking dish and pour in some warm water about halfway up around the ramekins. Bake for 25 to 30 minutes; the center should still be slightly jiggly. 5. Carefully remove from the oven (the water will be very hot) and remove the ramekins from the bain-marie. Let cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour, or until completely cool and set. They can also be enjoyed slightly warm for a creamier, less set consistency.Next >