The Art of French Pastry

the grain into thin slices. Separate the layers. Cut the bacon crosswise into ¼-inch-wide strips. 5 Lig ...

of the crème fraîche mixture—about 3 rounded tablespoons—over the surface, leaving a border around the edge. S ...

Bake 5 minutes, until the edges of the crust are crisped and brown and the topping is sizzling. Keep your ...

done the crust is golden brown underneath and the edges are slightly burned and crisp. The onions and bacon shou ...

eaten straight out of the oven. They can be frozen at the baked stage but they risk becoming soggy. Th ...

apples. Sliced apples are layered on the dough, brushed with melted butter, and sprinkled with sugar and cinnamon. I ...

all, but very tasty! JACQUY’S TAKEAWAYS >> If you don’t have time to freeze your crusts, or if you are co ...

before you can get them into your oven, you can roll out the dough with the oven preheated and par-bake for 2 mi ...

baking peel or counter. Reduce the final baking time by 1 minute. ...

WARM ALSATIAN MEAT PIE / PÂTÉ CHAUD ALSACIEN ...

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YIELD | 1 MEAT PIE, SERVING 8 PEOPLE 2-DAY RECIPE A good meat pie is absolute heaven to me, especially becau ...

the Vosges, a region of hills and small mountains in eastern France where I spent many a summer afternoon pi ...

mirabelle and quetsch trees. They raised rabbits and chickens (my job as a boy was collecting eggs from the chick ...

by hand, without the help of a chain saw to section off the lumber. This he would do with an ax and a saw. ...

time, was self-sufficient, with an abundant supply of eggs, milk, cream, fruit, vegetables, and meat. In summer ...

or grown with chemicals, and the vivid flavor of these products will always be engraved on my palate. I’v ...

and veal wrapped in puff pastry. The meat is traditionally cut into strips, though it can also be cut into ...

rectangular sheet of puff pastry is set on top. Then the dough is decorated with the tip of a knife in a he ...

the pastry becomes crisp and flaky. Until I began working on this book it had been a while since I’d made ...