Sans titre

INGREDIENTS:

For the crust:

1 ½ cups (180g) all-purpose flour

½ cup (115g) unsalted butter, cold and cut into small cubes

¼ cup (50g) granulated sugar

1 egg yolk

1-2 tablespoons ice water

For the lemon filling:

1 cup (240ml) freshly squeezed lemon juice

Zest of 2 lemons

1 cup (200g) granulated sugar

1/4 cup (30g) cornstarch

4 large eggs

1/4 teaspoon salt

1/4 cup (60g) unsalted butter

For the meringue topping:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup (100g) granulated sugar

>>> Video tutorial here &lt;;<<

PREPARATION:

Preheat the oven: Preheat your oven to 350°F (175°C)

Prepare the crust:

In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again.

Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.

Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Roll out the dough:

On a lightly floured surface, roll out the dough into a circle slightly larger than your tart pan.

Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Press the dough into the bottom and sides of the pan. Trim any excess dough hanging over the edges.

>>> Video tutorial here &lt;;<<

Blind bake the crust:

Line the crust with parchment paper and fill it with pie weights or dried beans.

Bake the crust in the preheated oven for about 15 minutes.

Remove the weights and parchment paper, then bake for an additional 5 minutes or until the crust turns golden brown.

Remove from the oven and let it cool.

Prepare the lemon filling:

In a medium saucepan, combine the lemon juice, lemon zest, sugar, cornstarch, eggs, and salt.

Whisk the mixture together until well combined and smooth.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a custard-like consistency.

Remove the saucepan from the heat and whisk in the butter until melted and incorporated.

Pour the lemon filling into the cooled crust.

>>> Video tutorial here &lt;;<<

Make the meringue topping:

In a clean, dry bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.

Gradually add the sugar while continuing to beat until stiff, glossy peaks form.

Assemble and bake the tart:

Spread the meringue over the lemon filling, making sure to cover the entire surface and create decorative peaks.

Bake the tart in the preheated oven for about 10-15 minutes, or until the meringue turns golden brown.

Cool and serve:

Remove the tart from the oven and let it cool to room temperature.

Once cooled, refrigerate for a few hours to set.

Serve chilled and enjoy!

INGREDIENTS

For the Pastry and Filling:

1 1/2 pounds frozen puff pastry, or 1/2 batch homemade pâte feuilletée

3 cups store-bought pastry cream (or homemade)

Optional: 1/2 cup heavy cream, whipped to medium peaks

2 tablespoons all-purpose flour

For the Royal Icing and Decoration:

80 grams bittersweet chocolate, melted

2 large egg whites, room temperature

2 teaspoons fresh lemon juice

350 grams confectioners' sugar

>>>>Get access to the tutorial video here<<<<

PREPARATION

Prepare the Pastry and Filling

Gather the ingredients. Preheat oven to 400 F / 200 C.

If using homemade puff pastry dough, have it ready and chilled. Or thaw store-bought frozen puff pastry dough according to the package directions.

If you want to lighten the texture of the pastry cream, fold the optional whipped heavy cream into it. Cover and refrigerate until assembly time.

Bake the Pastry Layers

On a lightly floured surface, gently roll out the puff pastry dough into an elongated rectangle, the thickness of a thin piece of cardboard.

With a sharp knife, cut the dough into three equally sized pieces.

Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork.

Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes.

Bake the weighed-down dough, in batches if necessary, for about 18 to 20 minutes or until the dough is deep golden brown. The weights and the top layer of parchment paper pan can be removed for the last 5 minutes or so of baking to help crisp up the dough. 

Transfer the baked pastry layers to racks to cool completely.

>>>>Get access to the tutorial video here<<<<

Assemble the Mille-Feuille

Gather the ingredients. If the baked pastry layers look unevenly sized, you'll have the chance to trim the edges for a uniform look after assembling the pastry.

Start by distributing half of the pastry cream over one layer of baked puff pastry.

Top with another layer of dough, pressing gently to adhere it to the pastry cream.

Spread the remaining pastry cream over the second layer of pastry, top with the third layer of pastry, and again press down gently. Reserve.

>>>>Get access to the tutorial video here<<<<

Decorate the Mille-Feuille

Melt the chocolate in a saucepan over very low heat and transfer it to a pastry bag or decorating tube fitted with a fine round tip. Alternatively, you can use a small plastic bag with a pierced or snipped corner to make a tiny opening. Reserve.

Using a standing mixer or mixing by hand, make the royal icing by beating the egg whites, lemon juice, and confectioners' sugar on low until the mixture is very smooth and glossy. This should take at least 7 to 10 minutes.

Add more confectioners' sugar or water, if necessary, to achieve a consistency so that when the icing is drizzled back into the bowl from the beaters, it will sit briefly on the surface of the icing before sinking back in.

Immediately pour the royal icing over the top layer of the assembled pastry and spread it evenly over the entire surface with the help of a spatula. Some of the icing might drip over the edges.

Working quickly before the icing sets, drizzle the chocolate across the icing in evenly spaced parallel lines. Don't worry if some of the chocolate drips over the edges or if your lines look sloppy. After trimming the edges the appearance will be very refined.

Drag the tip of a thin, sharp knife through the lines of chocolate, spacing them evenly from one side of the pastry to the other; go first in one direction and then in the opposite direction to make a chevron pattern. This creates the most classic mille-feuille decorative pattern.

Before trimming the edges or cutting into individual portions, refrigerate the assembled mille-feuille for at least two hours, or freeze for at least 30 minutes if pressed for time.

Ingredients

CRACKER:

40 g (1/4 cup) unbleached all-purpose flour

40 g (3 tbsp.) brown sugar

30 ml (2 tbsp.) unsalted butter, softened

LIGHT CREAM

105g (1/2 cup) sugar

30 g (3 tbsp.) unbleached all-purpose flour

20 ml (4 tsp.) cornstarch

1 egg

1 egg yolk

375 ml (1 1/2 cups) milk

5 ml (1 tsp) vanilla extract

125 ml (1/2 cup) 35% cream

CHOUX PASTRY:

60 ml (1/4 cup) water

60 ml (1/4 cup) milk

40 g (3 tbsp.) unsalted butter

5 ml (1 tsp) sugar

1 pinch of salt

75 g (1/2 cup) unbleached all-purpose flour

2 eggs

CHOCOLATE FONDANT:

6 oz (170 g) dark chocolate (between 50% and 60% cocoa), chopped

15 ml (1 tbsp.) vegetable oil

>>> Eclair au chocolat recipe TUTORIAL VIDEO Here <<<

DIRECTIONS:

Step 1 : CRACKER

In a bowl, mix all the ingredients until the batter is smooth. Between two sheets of parchment paper, roll out the dough to 3 mm (1/8 in) thick. Freeze 30 minutes.

Step 2: LIGHT CREAM

In a small saucepan off the heat, whisk together the sugar, flour and cornstarch. Add egg and egg yolk. Mix well. Stir in milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture thickens. Remove from fire. In a sieve, over a bowl, strain the pastry cream to remove any lumps.

Directly cover the surface with plastic wrap. Let cool, then refrigerate for 3 hours or until completely chilled. When using the pastry cream, mix it with a spatula to restore its flexibility.

In another bowl, whip the cream until stiff peaks form. Using a whisk, incorporate the whipped cream into the pastry cream. Refrigerate the light cream until the éclairs are assembled.

Step 3: CHOUX PASTRY

Meanwhile, in a saucepan, bring the water, milk, butter, sugar and salt to a boil. Remove the saucepan from the heat. Add the flour all at once and mix vigorously with a wooden spoon, until the dough forms a smooth ball that comes away from the sides.

Return the pan to medium heat and cook, stirring, for 3 minutes or until the paste dries out. This step is crucial for the success of the cabbage recipe. A thin film forms in the bottom of the pan when the dough dries out. Transfer to a bowl or the bowl of a stand mixer.

Using a wooden spoon or flat whisk, add the eggs, one at a time, stirring well between each addition, until the batter is smooth and homogeneous.

Place the grill at the center of the oven. Preheat the oven to 190°C (375°F). Line a baking sheet with a silicone mat or parchment paper.

Transfer the choux pastry into a pastry bag fitted with a plain tip 2 cm (3/4 in) in diameter. On the baking sheet, slowly shape the dough into cylinders about 14 cm (5 1/2 in) long and 2 cm (3/4 in) wide, spacing them apart.

Place the rectangles of crackers on the cylinders of dough without crushing them.

Bake for 5 minutes. Reduce the oven to 180°C (350°F) and continue baking for 20 minutes or until the éclairs are golden brown. Let cool completely on a wire rack. Freeze at this stage, if desired.

Using the round handle of a wooden spoon, pierce the éclair from one end to the other (see note). Using a pastry bag fitted with a 1-cm (1/2-inch) plain tip, fill each eclair with light cream through the holes.

Step 4: CHOCOLAT FONDANT

In a bowl large enough to dip the éclairs in, melt the chocolate in the microwave for 1 to 2 minutes, stirring every 30 seconds. Whisk in the oil.

Quickly dip the tops of the éclairs into the fondant, rotating as needed. Refrigerate 30 minutes before serving. The éclairs will keep for 3 days in an airtight container in the refrigerator.