French Bakery Recipies

French Pastry & Dessert Recipes

Preparation

• In a large bowl, mix the bread flour, sugar, salt, and instant yeast. Add the softened butter and cold water. Mix until a rough dough forms, then knead gently for 3 to 4 minutes until smooth (do not over knead to avoid developing too much gluten). Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours (or overnight).

• Place the cold butter blocks between two sheets of parchment paper. Pound with a rolling pin to soften slightly, then roll into a 18×18 cm (7×7 inch) square of uniform thickness. Chill in the fridge for 10 minutes so it stays pliable but cool.

• Roll the chilled dough out into a 26×26 cm (10×10 inch) square on a lightly floured surface. Place the butter square diagonally in the middle of the dough square, like a diamond. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.

• Roll the dough package out into a long rectangle (about 20×60 cm). Fold the bottom third up and the top third down, like a business letter (Turn 1). Wrap in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times (Turns 2 and 3), chilling for 30 minutes between each turn.

• Roll the rested dough into a long rectangle roughly 4 mm thick (about 25×60 cm). Trim the edges, then cut the dough into tall, slender triangles. Make a small 1 cm vertical slit in the base of each triangle, gently stretch the tip, and roll tightly from the base to the tip.

• Place the shaped croissants on parchment lined baking sheets, leaving plenty of space between them. Whisk the egg, milk, and pinch of salt, then brush lightly over each croissant. Let them proof in a cool room (around 22–24°C / 72–75°F) for 2 to 2.5 hours until visibly puffy and jiggly when gently shaken (do not let the room get hot or the butter layer will melt!).

• Preheat your oven to 200°C (390°F). Lightly brush the croissants with a second layer of egg wash. Bake at 200°C for 10 minutes, then lower the temperature to 180°C (350°F) and bake for another 12 to 15 minutes until deep golden brown with visible flaky layers. Let cool on a wire rack for 20 minutes before serving!

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Preparation

• Sift the powdered sugar and almond flour together into a large bowl twice to ensure a smooth texture. Throw away any large almond bits left in the sieve.

• In a clean, dry bowl, whip the egg whites, cream of tartar, and salt with an electric mixer on medium speed until foamy. Gradually add the granulated sugar one tablespoon at a time, increasing the speed to high until stiff, glossy peaks form.

• Gently fold the dry almond mixture into the whipped egg whites in batches using a rubber spatula (the macaronage step). Fold by scraping around the sides and cutting through the center until the batter flows off your spatula in a continuous “ribbon” or “figure 8” without breaking. Divide the batter into separate bowls if making different colors, gently folding in your gel food colors.

• Transfer the batter into piping bags fitted with small round tips. Pipe 1.5 inch (3.5cm) circles onto baking sheets lined with parchment paper or silicone mats.

• Tap the baking sheets firmly on the counter 3 to 4 times to release trapped air bubbles (pop any remaining surface bubbles with a toothpick). Let the piped shells sit at room temperature for 30 to 45 minutes until a dry skin forms on top and they are no longer sticky to the touch.

• Preheat your oven to 150°C (300°F). Bake one tray at a time for 12 to 15 minutes until the macarons have developed ruffle “feet” and don’t wobble when touched. Let them cool completely on the tray before peeling off the paper.

• Pair up matching shells. Pipe pistachio buttercream, salted caramel, raspberry jam, or dark chocolate ganache onto the flat side of half the shells, then gently press the top shells over the filling to sandwich them together.

• For the absolute best texture, let them mature in an airtight container in the fridge overnight before enjoying.

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Preparation

• In a large bowl, use an electric mixer to beat the eggs, granulated sugar, and honey together on high speed for 3 to 5 minutes until pale, thick, and ribbon like. Stir in the pure vanilla extract.

• Sift the flour, baking powder, and salt together into the egg mixture. Fold gently with a rubber spatula until just combined.

• Take a small scoop of the batter and stir it directly into the cooled melted butter to lighten it up. Then, gently fold the butter mixture back into the main batter until smooth and glossy (be careful not to overmix and deflate the air!). Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight chilling is key to getting that signature bump on the back!).

• Brush a classic madeleine pan generously with melted butter and dust lightly with flour, tapping out any excess.

• Preheat your oven to 190°C (375°F). Spoon or pipe about 1 tablespoon of cold batter into the center of each shell cavity (no need to spread it out, it will melt into shape as it bakes).

• Bake for 8 to 10 minutes until the edges are golden brown and the tops spring back when lightly touched, featuring that signature raised bump on the back. Immediately transfer the madeleines onto a wire rack to cool so the shell pattern stays crisp and golden. Serve warm with a tea or coffee!

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Preparation

• To make the vanilla cream filling, whisk the egg yolks, sugar, and cornflour in a bowl until smooth. Heat the milk in a saucepan over medium heat until steaming, then slowly stream half into the egg mixture while whisking constantly. Pour everything back into the saucepan and cook over medium low heat, whisking constantly, until thick and bubbling. Remove from heat, stir in the butter and vanilla extract, cover directly with plastic wrap touching the surface, and chill in the fridge for at least 2 hours until cold.

• Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

• For the pastry, combine the water, milk, butter, sugar, and salt in a saucepan over medium heat. Bring to a boil, then remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms. Return to low heat and cook for 1 to 2 minutes, stirring continuously, until a film forms on the bottom of the pan.

• Transfer the dough to a bowl and let cool for 5 minutes. Beat in the eggs one at a time, mixing fully after each addition, until you get a smooth, glossy batter that falls off your spatula in a “V” shape.

• Pipe 10–12cm (4 inch) strips onto the baking sheet using a French star tip or large round tip. Bake at 200°C (400°F) for 15 minutes, then lower the temperature to 180°C (350°F) and bake for another 15 to 20 minutes until golden, puffed, and hollow inside (do not open the oven door during the first 25 minutes!). Poke a small hole in the end of each éclair and let cool completely on a wire rack.

• For the glaze, heat the heavy cream until steaming, then pour over the chopped chocolate, powdered sugar, and butter. Let sit for 2 minutes, then whisk until smooth and glossy.

• Fill a piping bag fitted with a small round tip with the chilled vanilla cream. Pipe the cream inside each cooled éclair through 2 or 3 small holes poked underneath until heavy and completely filled.

• Dip the top of each éclair into the warm chocolate glaze, letting any excess drip off! Serve chilled.

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Preparation

• Peel and core the apples, then cut them into half wedges. Toss with lemon juice in a bowl to prevent browning.

• In an oven safe skillet or classic tarte tatin pan (about 23 cm / 9 inches), melt the sugar over medium heat without stirring, gently swirl the pan as the sugar melts into a rich, deep amber caramel. Once amber, remove from heat immediately and whisk in the butter, vanilla extract, and a pinch of salt until combined into a glossy sauce.

• Carefully arrange the apple slices closely together in the caramel, starting from the outer edge in a tight circular spiral pattern, curving in the same direction. Place a few extra pieces in the center to fill any gaps. Cook over medium low heat for 10-12 minutes until the apples begin to soften and absorb the caramel sauce. Remove from heat and let cool for 10 minutes.

• Preheat your oven to 190°C (375°F).

• Roll out your puff pastry sheet on a lightly floured surface and cut out a circle slightly larger than your skillet (about 25 cm / 10 inches). Place the pastry sheet directly over the caramelized apples. Tuck the excess pastry edges neatly down around the sides of the apples inside the pan. Cut 3 small slits in the center of the pastry to allow steam to escape.

• Bake for 25 to 30 minutes until the puff pastry is puffed, crispy, and deep golden brown.

• Remove from the oven and let rest for 5 minutes (do not wait too long or the caramel will set and stick to the pan!). Place a large rimmed serving plate upside down over the skillet. Using oven mitts, hold the plate and skillet tightly together and swiftly invert them. Gently lift the pan off to reveal the glossy, golden brown caramelized apple rosette nestled over the golden crust. Serve warm with vanilla ice cream or crème fraîche!

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Preparation

• In a large bowl or stand mixer fitted with the dough hook, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until frothy and bubbly.

• Whisk in the remaining sugar, evaporated milk, egg, softened butter, vanilla extract, and salt until combined. Add 2 cups of the flour and mix until smooth. Gradually add the remaining flour, mixing until a soft, slightly sticky dough forms. Knead for 3 to 5 minutes until smooth. Transfer to a greased bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours (or overnight).

• Roll out the chilled dough on a generously floured surface into a rectangle about 1/4 inch (0.6cm) thick. Using a pizza cutter or sharp knife, slice the dough into 2 inch (5cm) squares.

• Heat 2 to 3 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F).

• Carefully drop 3 to 4 dough squares at a time into the hot oil. Fry for 1 to 2 minutes per side, spooning hot oil over the tops so they puff up into hollow pillows with golden brown edges. Remove with a slotted spoon and drain briefly on paper towels.

• While piping hot, toss the beignets generously in a deep bed of powdered sugar, blanketing them completely and serve immediately alongside warm coffee or hot chocolate!

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Preparation

• Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

• In a medium saucepan, combine the water, milk, butter, sugar, and salt over medium heat. Bring to a boil, then immediately remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms. Return to low heat for 1 to 2 minutes, stirring continuously until a thin film covers the bottom of the pan.

• Transfer the dough to a bowl and let cool for 5 minutes. Add the eggs one at a time, beating completely after each addition, until the dough turns smooth, shiny, and drops from a spoon in a clear “V” shape.

• Pipe or spoon 3.5cm (1.5 inch) round mounds onto the baking sheet, spacing them apart. Bake at 200°C (400°F) for 15 minutes, then lower to 180°C (350°F) and bake for another 10 to 15 minutes until golden, puffed, and hollow inside. Prick the bottom of each bun with a toothpick and cool completely on a wire rack.

Whip the cold heavy cream, powdered sugar, and vanilla extract together until medium, stiff peaks form.

For the sauce, heat the heavy cream until steaming, then pour over the chopped dark chocolate, butter, and maple syrup. Stir until smooth, glossy, and warm.

Slice the cooled choux buns horizontally across the middle. Generously fill the bottom half with a plush mound of Chantilly cream, replace the pastry cap, and dust lightly with powdered sugar. Spoon the thick, warm chocolate sauce directly over the top. Serve immediately!

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Preparation

• In a large bowl, whisk the bread flour, sugar, salt, and instant yeast. Add the softened butter and cold water, mixing until a dough forms. Knead gently for 3 to 4 minutes until smooth. Flatten into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 2 hours.

• Place the cold butter blocks between sheets of parchment paper. Pound with a rolling pin and roll into an 18x18cm (7×7 inch) square. Chill in the fridge for 10 minutes to ensure it is pliable yet cool.

• Roll the rested dough out into a 26x26cm (10×10 inch) square. Enclose the butter square inside the dough diagonally, pinching the seams to seal. Roll the dough out into a long rectangle (20x60cm) and fold into thirds like a letter (Turn 1). Wrap and chill for 30 minutes. Repeat the rolling and folding process two more times (Turns 2 and 3), chilling 30 minutes between each turn.

• Roll the laminated dough into a large rectangle roughly 4mm thick (about 25x60cm) and trim the uneven edges. Cut the dough into 8 to 10 even rectangles (about 8x12cm each).

• Place one chocolate baton near the short edge of a dough rectangle. Roll the dough over the baton once, place a second chocolate baton next to the fold, and finish rolling the dough up completely so the seam sits underneath. Repeat for all rectangles.

• Arrange the pastries seam side down on parchment lined baking sheets. Whisk the egg, milk, and salt together, then brush a light layer of egg wash over each pastry. Let them proof in a cool room (around 22-24°C / 72-75°F) for 2 to 2.5 hours until visibly puffed and layered.

• Preheat your oven to 200°C (390°F). Brush with a second light layer of egg wash. Bake at 200°C for 10 minutes, then lower the oven temperature to 180°C (350°F) and bake for another 12 to 15 minutes until deep golden brown, flaky, and crisp with the chocolate batons peeking out the sides. Cool on a wire rack for 15 minutes before serving warm!

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Preparation

• In a small bowl, mix the granulated sugar, vanilla bean powder (if using), and pinch of sea salt together. Sprinkle about 1/4 cup of the sugar mixture evenly over your work surface.

• Unroll the cold puff pastry sheet directly onto the sugar layer. Sprinkle another 1/4 cup of the sugar mixture evenly over the top of the dough. Use a rolling pin to gently roll over the dough, pressing the sugar crystals firmly into both sides until the pastry rectangle measures roughly 25x35cm (10×14 inches).

• To shape the heart spirals, find the center point along the long edge of the rectangle. Fold the left and right outer edges inward so they meet halfway to the center line. Sprinkle the exposed dough with more sugar. Fold the outer edges inward again so they meet precisely at the center line. Finally, fold one half over the other like closing a book, creating a compact log with 6 layers on each side. Wrap the log tightly in plastic wrap and chill in the freezer for 20 to 30 minutes until firm enough to slice easily without flattening.

• Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

• Remove the chilled dough log from the freezer. Using a sharp chef’s knife, slice the log crosswise into 1 cm (3/8 inch) thick slices. Dip both cut sides of each slice into the remaining sugar mixture and place them on the lined baking sheets, leaving at least 5cm (2 inches) of space between them so they have room to expand.

• Bake for 10 to 12 minutes until the bottoms are caramelized and golden brown. Carefully flip each palmier over using a spatula and bake for an additional 3 to 5 minutes until both sides are golden, crispy, and coated in glistening caramelized sugar.

• Transfer immediately to a wire rack to cool completely (the sugar will crisp up into a caramel crunch as they cool). And serve!

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Preparation

• To make the vanilla diplomat cream, heat the milk and vanilla bean paste in a saucepan over medium heat until steaming. In a bowl, whisk the egg yolks, sugar, and cornflour together until pale. Gradually stream half of the hot milk into the egg mixture while whisking constantly. Pour everything back into the pan and cook over medium heat, whisking constantly until thick and bubbling. Remove from heat, whisk in the butter, transfer to a shallow dish, and cover directly with plastic wrap touching the surface. Chill in the fridge for at least 2 hours until completely set.

• Whip the cold heavy cream to stiff peaks. Beat the chilled pastry cream briefly to smooth it out, then fold the whipped cream into the pastry cream in two batches until velvety and smooth. Transfer into a piping bag fitted with a round tip and chill until assembly.

• Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

• Unroll the puff pastry sheet onto the parchment paper. Prick the entire surface liberally with a fork. Cover with a second sheet of parchment paper and place a second heavy baking sheet directly on top to weigh it down (this keeps the layers crisp, flat, and perfectly thin). Bake for 20 minutes, then carefully remove the top baking sheet and top paper. Dust the pastry generously with 3 tablespoons of powdered sugar and bake uncovered for another 5 to 7 minutes at 220°C (425°F) until the sugar melts into a shiny, caramelized golden crust. Let cool completely.

• Using a long serrated knife, gently trim the edges of the caramelized pastry rectangle and cut it into three equal, neat rectangles (about 10x20cm each).

• For the glaze, whisk the powdered sugar, milk, and vanilla extract in a bowl until smooth and spreadable. Spoon 2 tablespoons of this white glaze into a separate small bowl and mix with the melted dark chocolate; transfer the chocolate glaze into a small piping bag or zip top bag with a tiny tip snipped off.

• Spread the white icing evenly across the top surface of one of the three pastry rectangles. Immediately pipe thin parallel lines of chocolate icing horizontally across the white glaze. Gently drag a toothpick or tip of a knife vertically up and down through the lines in alternating directions to create the classic feathered Chevron pattern, exactly like in the picture. Let set for 10 minutes.

• To assemble, place the first plain pastry rectangle on a serving board. Pipe neat, uniform dollops of the vanilla diplomat cream across the top in rows. Place the second plain pastry rectangle on top, pressing gently, and pipe another layer of cream dollops. Finish by placing the feathered glazed rectangle on top. Chill for 30 minutes before slicing gently with a sharp serrated knife!

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