Pastry month round-upWhether an elegant or casual dessert, or simply an afternoon treat, I have re-familiarised myself this month with the fact there is quite simply a pastry for all occasions.  I only made a very small selection, but it has been enough to reignite my interest in pastry – and ensure I continue to include a pastry sampling (or two!) in my ongoing baking repertoire.

Until then, here is a summary of the basic pastry recipes I tackled during my pastry month, and my selected pastry desserts.  I hope you enjoyed some pastry of your own this month, too!

puffPâte feuilletée (or puff pastry) is the king of pastry.  Light, buttery and decadent.  The version by renown chef Jean Millet is outstanding.  Puff pastry is time consuming to make, but you are certainly well rewarded for your efforts.

tarte:: Tarte Tatin ::
This French classic is the ultimate dessert.  Simple yet impressive.  The taste is utterly sublime when made with an all-butter homemade puff pastry.  A winner for every baker.  { Read more here }

  

mille:: Mille Feuille ::
Mille Feuille, Napoleon, Vanilla Slice.   There are many names for this messy-to-eat-but-oh-so-finger-licking-good pastry.  Guaranteed to be all consumed within minutes.  { Read more here }

 

chouxThe lightest of all the pastries, pâte à choux (or choux pastry) can be transformed into an elegant croquembouche or a simple profiterole or éclair. 

eclair:: Chocolate éclairs ::
The simplicity of the chocolate éclair certainly does not translate to boring.  The addition of a light vanilla pastry cream and rich chocolate ganache glaze, provides a classic and mouth-watering dessert.  { Read more here }

 

sucreeJulia Child’s timeless recipe for pâte sucrée (or sweet tart pastry) creates a spectacular vehicle for any sweet tart.

basil:: Lime-Basil Tart ::
The traditional citrus tart is given a twist with the addition of fresh basil.  The fragrance from the basil is subtle but brings out the zesty overtones of the limes.  These flavours pair especially well with a basic sweet tart pastry.  { Read more here }

 

sableeCrumbly and buttery, pâte sablée is melt-in-your-mouth good.  This rich, sweet pastry has a delicate crisp and crumbly texture that seems to enhance the depth of any filling.

strawberry:: Strawberry and Pistachio Tart ::
The pistachio tart pastry produces an incredible aroma when baking.  The nuttiness of the pastry is a lovely complement to the creamy berry filling.  It is a perfect tart for a casual lunch with friends.  { Read more here }

 

briseeThe most basic of pastry.  An all-round baking basic.

cloudberry:: Orange-Spiced Cloudberry Galettes ::
Pâte brisée is made distinctive by Sherry Yard with the inclusion of cinnamon, ginger and orange.  The simple galette is quick and easy to prepare.  Perfect for an afternoon snack.   { Read more here }

Mille Feuille

It was not long after I met my partner that we took a mini trip to Victoria.  It was a post-Christmas getaway.  We spent a few days travelling around the majestic Great Ocean Road taking in the amazing Twelve Apostles, then we travelled to Mornington Peninsular visiting a number of wineries and picking some local grown strawberries, and then settled back to Melbourne to ring in the New Year.

There was one pastry pit stop along the way.  My partner is quite partial to the Vanilla Slice – Mille Feuille or Napoleon, if you wish.  In my pre-travel research, I stumbled across a number of references to the ‘best vanilla slice in Victoria’.  It was a bold claim.  It was being made about Just Fine Foods Delicatessen(23 Ocean Beach Road, Sorrento, Victoria).

Seeing we were in the area, we needed to sample this custard pastry to see what all the fuss was about.  It was worth the visit.  Lovely crispy layers of pastry contained a light, creamy custard. It was delicious.

Since that trip to Victoria, I had not thought much about Vanilla Slice.  Until reaching ‘pastry month’.  Given I would have a more than willing taste tester by my side, I decided to make my own Mille Feuille.

I filled my Mille Feuille with a simple vanilla pastry cream, crème pâtissière, then topped with the traditional glaze and pattern.  This dessert exaggerated the buttery-ness of my homemade puff pastry.  In a good way.  The puff pastry flavour and texture was quite unadulterated with only the simple addition of pastry cream between the layers.  There was no hiding!

It was very rich, but totally mouth-watering – and it all went in a flash.

{ Mille Feuille }

* Ingredients *
450g or 1lb puff pastry
1/2 cup icing sugar (confectioners sugar)
1 tablespoon butter, melted and cooled
1 tablespoon milk
1 tablespoon cocoa
Basic pastry cream

* Directions *
Make the pastry cream and set aside to cool.  Meanwhile, line a baking tray with non-stick baking paper. Roll out puff pastry to 30 x 30 cm square (12 x 12 inch square).  Cut into 3 strips at 30 x 10 cm (or 12 x 4 in).  Chill for 30 minutes.

Preheat oven to 400F or 200C. Place the pastry on the lined tray. Bake for approximately 10 minutes.  Top the pastry with another sheet of baking paper and another baking tray and bake for a further 6-8 minutes or until the pastry is crisp and golden. Set aside for 30 minutes to cool.

In a bowl, whisk together the icing sugar, butter and milk to make the glaze.  Once you have reached a spreadable but firm consistency, remove 1/4 of the glaze to a separate bowl.  To that, add the cocoa powder.  Add a drop more milk if necessary.  Transfer the cocoa glaze to a small piping bag.

Spread the white glaze on top of one of the cooled pastry strips.  Spread evening.  Then pipe the chocolate across gently from side to side. Lightly drag a wooden toothpick down the length of the pastry, in alternating directions, to create the pattern.

Spread the pastry cream over the remaining two pastry strips, creating layers of pastry, pastry and then glaze.  Chill for 30 minutes.  Use a large serrated knife cut the pastry into portions and then serve immediately.

Serves 5-6

{ Basic Pastry Cream }

* Ingredients *
1 1/4 cups milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup granulated white sugar
1/4 cup cornflour

* Directions *
In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.)  Add the cornflour to the egg mixture until you get a smooth paste.  Set aside.

Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.  Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.  When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.  Cool.  If not using right away refrigerate until needed, up to 3 days.  Beat before using to get rid of any lumps that may have formed.

Makes 1 ½ cups