Abricotine patisserie recette skin#
Abricotine patisserie recette plus#
Abricotine patisserie recette torrent#
Abricotine patisserie recette windows#

Abricotine patisserie recette windows#

During the month of January in France most pâtisserie windows are laden with these 'cakes' in various sizes, from the individual to the more traditional 9-10' size. Galette des rois or king's cake, is that very popular, scrumptious, almond-and-pastry-cream-filled puff pastry treat.

Happy New Year everyone! I’m re-sharing this post I published FIVE years ago to celebrate Epiphany, galette des rois and a look at making reverse puff pastry, one of my favorite versions of pâte feuilletée.

I went with the smaller quantity and both batters came out with a bit of heft, yet nice and smooth and easy to work with. Then fold in 1-2 tablespoons whole milk as needed to slacken the mixture. I like to take my bowl right off the mixer and finish things up by hand with a spatula - it helps to get down into the bottom to be sure everything is blended in. On low speed add 113 g all purpose flour (88 g ap + 25 g cornstarch in Torrent’s version), 1.5 teaspoons baking powder (1 tsp in Torrent’s) and 1/4 teaspoon fine sea salt and mix just until combined. Reduce speed to medium low and add 1 teaspoon vanilla extract (or vanilla bean paste) and the lightly beaten egg in three additions, blending fully and scraping down after each addition. In the bowl of a stand mixer fitted with the paddle attachment, cream 113 g softened unsalted butter with 113 g granulated sugar on medium high for 3-5 minutes until light and fluffy. Butter the bottom of your cake pan(s), place a round of parchment down, butter parchment and sides of pan(s) and dust with flour.īreak 2 large (~ 100 g) eggs into a small bowl and lightly beat them.

Abricotine patisserie recette torrent#

The differences between the SLT and Torrent recipes are a tad more baking powder in SLT’s and the replacement of about a quarter of the flour with cornstarch in Torrent’s. Note: double the recipe for an 8” cake, either baked in one pan sliced into two layers or two pans with shallower layers ready to assemble.Īll ingredients should be at room temperature. Just remember the two shallower layers won’t need quite as long to bake. The batter can be baked in ONE buttered/parchment lined/buttered again/floured pan and then sliced into two layers once cooled OR in TWO prepared six inch-ers which takes out the layer slicing step. This recipe is for a six inch double layer cake. The milk is intended to “slacken” the mixture making it less stiff for spreading evenly in the pan. Many also have a small amount of milk blended in at the end - some give a specific amount, some a range of anywhere from 1-4 tablespoons (depending on the amount of batter/size of the cake).

Abricotine patisserie recette plus#

The base recipe for Vic-sponge is similar to pound cake: equal weights butter, sugar, and flour, plus eggs (usually a bit less by weight), baking powder, salt and vanilla. I’m sure many of you know the substitution if you don’t happen to have cake flour in your pantry - place 2 tablespoons cornstarch in a one cup measure, top it off with all purpose flour to yield one cup.

Abricotine patisserie recette skin#

As always, there’s more than one way to skin a cat! Some call for cake flour, another softer flour without any leavening additions. I also reviewed a number of other Victoria sponge recipes and found that some call for self-rising flour (or self-raising as the Brits say) which is a softer flour with baking powder and salt already in the mix.