TARTE TATIN

Tarte tatin was created in 1889 by Stephanie and Caroline Tatin. This tart is absolutely delicious. It is a must to try.
I have used Rachel Allen's recipe from "Bake" and little modified it.


Ingredients for soured cream shortcrust:

200 g plain flour, sifted
Pinch of salt
100 g chilled butter, cubed
1 egg yolk
1 tablespoon of soured cream

1. Place the flour, salt and butter in a food

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PROFITEROLES WITH WHIPPED CREAM AND CHERRIES

I love profiteroles. My favourites are with whipped cream and cherries.






1. Prepare choux pastry from this RECIPE.
2. Pipe the choux paste with a plain nozzle, making each buns identical in lenght.
3. First 10 minutes bake them in pre-heated oven to 220 C. Remove baking try from oven. Make small split in each bun. Change temperature in oven to 180 C. Put back eclairs to oven and bake

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ÉCLAIRS WITH VANILLA BUTTERCREAM AND STRAWBERRIES

There is just one word which can describe this dessert: YUMMY!



1. Prepare choux pastry from this RECIPE.
2. Pipe the choux paste with a plain nozzle, making each finger identical in lenght.
3. First 10 minutes bake them in pre-heated oven to 220 C. Remove baking try from oven. Cut choux fingers in a half. Change temperature in oven to 180 C. Put back eclairs to oven and bake for about 15

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HOW TO MAKE CHOUX PASTRY?

Choux Pastry is one of the basics pastry. You can use it to make desserts or to savoury dishes.
In Poland we make soups with small choux pastry balls. Yum!



Recipe is from book "Desserts. Over 150 celebrated recipes hundreds of step-by-step techniques" by Le Cordon Bleu

Ingredients:

150 g plain flour
1 tsp salt
15 g sugar
100 g unsalted butter
250 ml water (or 125 ml water and 125 ml

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BRIOCHE PARISIENNE WITH WHITE CHOCOLATE

I found this recipe in Sousoukitchen blog. I have to say it is perfect brioche. You will need to be very patient as this dough needs to rise for 19 hours!
You can prepare your brioche with chocolate (like I did), creme anglais or custard.


Ingredients

2 3/4 (450 g) cup flour
1/4 cup (30 g) dry milk
1 teaspoon dry yeast
3 tablespoons sugar
1 1/4 salt
3 eggs
1 egg yolk
1/4 cup (60 ml) warm

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