Baking Dessert Pastry Photography Recipes

Mini Blueberry Galettes with Hazelnut Crumble

Blueberry GalettesI feel very lucky to live in a place where I can enjoy beautiful locally grown blueberries every summer. I especially like baking with them since they are very versatile and freeze well, not to mention they are packed with great nutrients. Blueberries is one of those ingredients that you don’t have to be fuzzy with, just wash them and they are already to use. This recipe is very easy and simple, it is a rustic free-formed fruit pie, don’t worry if you don’t get it perfect!  Since the fruit pairs very well with hazelnuts, I’ve added an extra element of hazelnut crumble on top for flavour and a little crunch. The crumble is optional, the pie is just as good without it! Alternatively you can also make a large galette, the instructions are also below under “TIP”.

Blueberries

Mini Blueberry Galettes with Hazelnut Crumble

Serving Size: Makes 6 imini galettes, or 1 large 9 inch galette.

Pâte Brisée recipe adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, by Joanne Chang with Christie Matheson. Published by Chronicle Books 2010.

Ingredients

    Pâte Brisée
  • 1 3/4 cups (245 grams) unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces
  • 2 egg yolks
  • 3 tablespoons cold milk
  • Filling
  • 3 1/2 cup Fresh or frozen blueberries
  • 1/2 cup Sugar or more
  • 2 tbsp Corn Starch
  • Juice and zest of half of a large lemon
  • Hazelnut Crumble
  • 3 tbsp (45 grams) Butter, softened
  • 1/4 cup Brown sugar
  • 1/4 cup All purpose flour
  • 1/4 cup Ground hazelnuts (hazelnut flour)
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Salt
  • Assembly
  • Egg wash or milk for brushing
  • Coarse sugar or granulated sugar
  • To serve
  • Whipped cream or vanilla ice-cream

Method

    Pâte Brisée
  1. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
  2. In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
  3. Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this “going down the mountain”), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
  4. Gather up the dough, wrap tightly in plastic wrap, and shape it into a log. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
  5. Filling
  6. In a medium saucepan on medium heat, combine all ingredients, and cook mixture until it bubbles, about 10-15 minutes. *Stir often to prevent bottom from burning! Transfer to a bowl, cool and chill in the fridge until ready to use.
  7. Hazelnut Crumble
  8. Combine all ingredients in a small bowl with your hands. Wrap in plastic and chill until ready to use.
  9. Assembly
  10. Line two baking sheets with parchment. Preheat oven to 375F.
  11. It is easier to de-chill the pastry dough for about 10-15 minutes before rolling. When ready, cut the dough into roughly 6 equal pieces. On a lightly floured surface, roll on the larger side to the size of about 20cm in diameter. It will be about 4-5mm thick. Don't worry if it is not circular, it will add to the rustic look of the galettes.
  12. Fill centre of the rolled pastry with filling, leaving about 4cm around the edges. Carefully fold up the edges to enclose the filling, the next fold you make should overlap the previous one. Transfer to a baking sheet, one pan should fit 3 galettes. Break up the crumble into pea size pieces and scatter all over the filling. Brush the crust with egg wash or milk, sprinkle with sugar.
  13. Bake one tray at a time (keeping the other tray of shaped galettes in the fridge), for 30 minutes, rotating the pan halfway, until the crust and crumble has turned golden brown.
  14. *TIP: Make the components ahead for up to 3 days, store them in the fridge until you are ready to bake and serve them. The crust and crumble can be wrapped tightly in plastic and can be frozen up to 1 month. You can also make a large galette with this recipe, roll out the pastry dough into a 13 inch round, fill with filling, leaving a 2 inch border, and follow the same folding and garnishing method as above. This will yield a 9 inch round galette. Baking time will be longer, bake for about 1 hour and 10 minutes, until the sides and crumble have turned golden brown and the centre is bubbling.
  15. To serve
  16. Serve in room temperature, they are the best eaten the day they are baked. The galettes are delicious on their own, but serving them with a dallop of whipped cream or a scoop of vanilla ice-cream make them the best summer dessert!
http://yummyworkshop.com/2014/07/24/mini-blueberry-galettes-with-hazelnut-crumble/

I love the rustic look of these free-formed pies, not to mention that not having to stress over making that perfect lattice of making a pie is a added bonus! These are great for dinner parties or just chilling out on the patio on a lazy summer night. Blueberry Galette

Nothing shouts summer more than a fruit pie/galette with ice-cream! Cheers!

Baking Dessert Pastry Recipes Tart

Fresh Berry Tart with Almond Cream and Fruit Preserves

Fresh Berry Tart The summer provides us with so many fresh delicious berries it is hard not to make a dessert out of them. Decorating with fresh edible flowers just makes the tarts look so seasonal and summery. You can choose any kind of fresh fruit you prefer, seasonal fruits work well because they have the best flavour and texture when in season. The recipe can be quite versatile, it consists of a tart shell, preserves, almond frangipane, and a pastry cream. Alternatively, you can fill the shells with pastry cream and top with fruits, or use just frangipane, bake, cool and decorate, fruit preserves can be optional (adjust the amounts of these components). In my version, I have layered some strawberry preserves on the bottom to give it an extra fruity flavour, combined the pastry cream and frangipane and filled the shell, baked, cooled and decorated with fresh berries. I like the creaminess and the nutty flavour when the two are combined. It is up to you how you’d to experiment with your dessert. I’ve made 7cm individual square tarts but you can use whatever tart pan you have, this recipe will yield about 8-10 servings, you can probably make a 8″-10″ tart depending on the height of your tart pan.Fresh Berry Tart.

Fresh Berry Tart with Almond Cream and Fruit Preserves

Serving Size: 8-10 7cm (2cm high) tarts - makes about 8-10 servi

Ingredients

    Tart Dough
  • 227g Butter (firm, cut into 1" cubes)
  • 100g Sugar
  • 1 Large Egg (50g), light beatened
  • 5g Vanilla Extract)
  • 345g All Purpose Flour
  • 6g Salt
  • Vanilla Pastry Cream
  • 260g Whole Milk
  • 62g Sugar
  • 50 g Egg Yolks (about 2 large yolks)
  • 20g Corn Starch
  • 12g Butter
  • Quarter of a vanilla bean, scraped
  • Fruit preserves - about 15-20g per tart
  • Almond Frangipane
  • 100g Softened Butter
  • 100g Icing Sugar
  • 100g Almond Flour
  • 1 Large Egg (50g)
  • 10g Corn Starch
  • Almond Cream
  • 1 Recipe of Almond Frangipane, about 360g (above)
  • 180g Vanilla Pastry Cream (above)
  • Fresh Berries or Fruit of your choice (about a 500g/ 1 lb)

Method

    Tart Dough
  1. Place butter in a mixing bowl, using the paddle attachment of your electrical mixer in medium speed, beat butter until it softens a little, beat in sugar until fluffy and pale in colour.
  2. Mix in egg little by little, make sure it is well incorporated after each addition. Scrape bowl if needed. Mix in vanilla extract.
  3. On low speed, add flour and mix until it forms a dough, be careful not to overmix.
  4. Shape dough in to a disk and wrap in plastic, chill in refrigerator for at least 1 hour before using. This dough can be chilled overnight, or frozen for up to a month.
  5. Before rolling, let dough sit out for about 10-15 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
  6. Measure the size of your tart pan/ring, cut out the shapes you need.
  7. If the dough is too warm, place it back in the fridge to chill, otherwise you can start lining the pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
  8. Chill lined pan/ring. Pierce the bottoms of the tart with a fork before baking, or blind bake them (yields nicer looking shells - optional). Bake at 325 F for 15-20 minutes or until golden brown.
  9. Blind baking (see photos): Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake until edges start to brown, take out and remove paper, beans and take out from the pans/rings, return to oven to bake to golden brown.
  10. Remove shells from pans/ring, let cool until ready to use.
  11. Vanilla Pastry Cream
  12. Place milk, half of the sugar, and scraped vanilla beans and seeds in a small pan on medium heat.
  13. Place egg yolks, half of the sugar, corn starch in a medium bowl, whisk until smooth and creamy.
  14. When the milk has reached just under a boil, temper the egg yolks by pour in the hot milk little by little and mixing the yolk mixture at the same time, slowly raising its temperature.
  15. Return mixture into the pot, on medium heat, continue cooking the custard using a spatula until it reaches a boil.
  16. Take off the heat right away and strain the mixture into a clean bowl or container, stir in butter until incorporated. Place a piece of plastic wrap on the surface, cool and chill for at least 4 hours, or overnight.
  17. Almond Frangipane
  18. In a bowl, mix butter and icing sugar.
  19. Add egg and mix until incorporated, add almond flour and corn starch and mix until it forms a paste.
  20. Almond Cream
  21. Mix together 360g of almond frangipane and 180g vanilla pastry cream.
  22. Assembly
  23. Preheat oven to 325 F.
  24. Place about 1 tablespoon of fruit preserves on the bottom of each tart shell.
  25. Pipe prepared almond cream until shells are about 80% full.
  26. Bake for about 15-20 minutes, the preserves and cream will expand a little, but it will sink once you take them out of the oven.
  27. Let cool and decorate generously with berries and edible flowers - optional. Alternatively, dust with a little icing sugar before serving.
http://yummyworkshop.com/2014/06/30/fresh-berry-tart-with-almond-cream-and-fruit-preserves/
 It can be decorated any way you wish – have fun! Fresh Berry Tart

Very grateful to have my dessert featured on the Gastropost section of the Vancouver Sun on July 5th!

BerryTart_Gastropost

Baking Dessert Pastry Recipes

Vanilla Rhubarb Mille-Feuille

Vanilla Rhubarb Mille-Feuille I am enjoying the abundance of spring/summer fruits and vegetables, love this time of the year. It is  rhubarb season! Rhubarb is a wonderful ingredient often paired with strawberries or other fruits in desserts, but is not really a “fruit”. It is the extremely sour leaf stalks of a large perennial herb Rheum rhubarbarum. Its leaves are considered poisonous because of its high levels of oxalic acid as well other chemicals, so just be careful if you are new to rhubarb not to consume the leaves, although when you buy them the leaves are usually removed already. My inspiration for using rhubarb in a mille-feuille comes from my Paris trip because it was one of my most memorable desserts. It is traditionally composed of three pieces of caramelized puff pastry, sandwiched with layers of pastry cream or whipped cream. In this version, I’ve simply added a rhubarb compote. The components of this desserts are not too difficult to make, though if you’d like to challenge yourself to making puff pastry from scratch, that is another story of hours of chilling and rolling the dough. Anyways, I recommend buying ready made frozen all butter puff pastry, which can be found in supermarkets. NOTE: You can save up puff pastry scraps from making other pastries to make this dessert. If you use scraps, make sure they were just gathered together, chilled, and rolled. The dough should not have been kneaded nor have sat out in room temperature for too long (otherwise the delicate layers will not form properly). The trick in working with puff pastry is to keep it cold, and to work quickly, the fridge or freezer will also be your good friend.

Rhubarb Mille-Feuille

Yield: Makes 4, depends on the size you decide to cut the pastry.

Ingredients

    Vanilla Pastry Cream
  • 260g Whole Milk
  • 62g Sugar
  • 50 g Egg Yolks (about 2 large yolks)
  • 20g Corn Starch
  • 12g Butter
  • Quarter of a vanilla bean, scraped
  • Rhubarb Compote
  • 225g Fresh Rhubarb, diced
  • 135g Sugar
  • 15g Orange Juice
  • 4 g Corn Starch
  • Zest of a quarter orange, about 1 teaspoon
  • 10g Strawberry Jam (adds fruity flavour and texture)
  • Pastry
  • 650-680g Frozen Puff Pastry (I used scraps, see note above for tips on working with puff pastry)
  • Icing Sugar for caramelizing and dusting

Method

    Vanilla Pastry Cream
  1. Place milk, half of the sugar, and scraped vanilla beans and seeds in a small pan on medium heat.
  2. Place egg yolks, half of the sugar, corn starch in a medium bowl, whisk until smooth and creamy.
  3. When the milk has reached just under a boil, temper the egg yolks by pour in the hot milk little by little and mixing the yolk mixture at the same time, slowly raising its temperature.
  4. Return mixture into the pot, on medium heat, continue cooking the custard using a spatula until it reaches a boil.
  5. Take off the heat right away and strain the mixture into a clean bowl or container, stir in butter until incorporated. Place a piece of plastic wrap on the surface, cool and chill for at least 4 hours, or overnight.
  6. Rhubarb Compote
  7. In a medium saucepan, place all ingredients except the jam. Cook on medium heat until mixture boils, continue cooking for about 4 minutes, until the rhubarb softens. Transfer to a bowl or container, chill until ready to use.
  8. Pastry
  9. Preheat oven to 400F. Roll out pastry to about 2-3mm thick, place on a parchment lined (13" X 18") cookie sheet, trim off the excess from the edges so the pastry fit the size of the cookie sheet. Dock pastry with a pastry docker, if you don't have one, just pierce the pastry evenly with a fork. Let the dough chill and relax in the fridge for about 30 minutes before baking.
  10. Place another piece of parchment paper on top of the unbaked pastry and 1-2 cookie sheets on top, (this is to prevent the puff pastry from rising too much during baking) bake for about 15 minutes, take off trays and bake for another 10-15 minutes or until slightly brown. Take out, dust surface with an even layer of icing sugar. Continue baking until the top is caramelized to a medium brown. When baking is done, cool until ready to use.
  11. When the pastry has cooled, cut off the edges, and divide the pastry into 12 equal pieces, about 2.5" X 4" per pastry. Set aside until ready to use. (TIP: carefully cut with a sharp serrated knife, pastry is delicate!)
  12. Assembly
  13. Have all components ready, make sure pastry is cut, piping bags are filled with pastry cream and compote.
  14. Place a piece of pastry on a plate, pipe pastry cream and compote, you can do it any way you'd like but avoid piping too much as you will be stacking another layer on top.
  15. Place another pastry on top, pipe more filling on top.
  16. Top with the last layer of pastry, dust with icing sugar. You can pipe more pastry cream or whipped cream to garnish if you wish.

Notes

The recipe for the rhubarb compote will yield more than enough for this dessert but it is a great for topping yogurt, toast, ice-cream, cake etc.

http://yummyworkshop.com/2014/06/13/vanilla-rhubarb-mille-feuille/

You can easily adjust the amount of filling that goes into the pastry and the size of your pastry. The dessert is best eaten freshly assembled because it is not very stable and doesn’t keep very well in the fridge – the pastry will start to absorb the moisture from the filling. If you have all the components ready, all you have to do is to assemble and serve whenever you’d like. This dessert both looks and tastes impressive! And…you can’t enjoy this without making a bit of a mess…

So excited to have my photo of the dessert printed in June 14th’s Gastropost in the Vancouver Sun! Mission complete! Gastropost Vancouver Sun

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