What is a really good, and easy french PASTRY recipe?

Question

I am doing a report on French Pastries in my French two class. Any information would be helpful, but I really need a simple PASTRY recipe. Not a cake, or cookies, or a salad. PASTRIES PLEASE!!

Answer 1

you could make mini tarts if you have the pans. look at allrecipes.com search for pecan tassies use the dough portion of this recipe you roll the dough in to a ball press into the muffin pans with your fingers bake and put a layer of vanilla pudding and top with fruit. Or do this one it will travel easier http://www.cooks.com/rec/doc/0,1818,156189-241193,00.html

Answer 2

I love this recipe. Enjoy! Five stages required to this recipe. Stage I. Joconde/Almond Spongecake Stage II. Mocha Italian Butter Cream Stage III. Coffee Simple Syrup Stage IV. Ganache Filling Stage V. Special Opera Glaze Opera Torte Building Procedure I. Joconde/Almond Spongecake 3 SHEETPANS BAKED IN VERY THIN LAYERS. EGGS 16 SUGAR 16 OZ. EGG WHITES 16 OZ. CREAM OF TARTAR 1 1/4 tsp. SUGAR 5.5 OZ. ALMOND FLOUR or ground nuts 21 OZ. PASTRY FLOUR - sifted 5.5 OZ BUTTER - melted & cooled 5.5 OZ. METHOD: SEPARATION EGG FOAMING METHOD 1) Grease & flour parchment well, or use a silicon mat. 2) Combine 16 whole eggs with 16 oz. sugar. Warm mixture to 120F over a simmering water bath. Whip on 3rd speed until fully volume is reached; about 10 minutes. 3) Whip whites with the cream of tartar till soft peaks; then slowly add 5.5 oz. of sugar and whip till firm peaks. 4) Sift together the flour and almond flour. 5) ** Carefully fold-in the dry ingredients, while alternating with the meringue into the egg foam. 6) Remove about 2 cups of the batter and place in a bowl. Add the melted butter to this, and blend together till just combined. Now carefully fold this back into the egg foam. 7) Spread evenly and thinly over the prepared sheetpans. 8) Bake @ 400 degrees until lightly golden brown, but not dry; about 7 minutes. 9) Slide the joconde off the sheetpan onto a cooling rack. While still warm, invert joconde and loosen the parchment - but do not remove. Reinvert. Allow to cool and cover to prevent drying. Back to top

Answer 3

That's an oxymoron, I don't think there are any "easy french" pastry recipes, however, if you get the frozen puf pastry sheets, here are a couple of ideas
spread fruit preserves and then roll, cut and bake
spread nutella, some almonds and then roll, cut and bake
spread with melted butter, sugar crystals, cut into triangles, bake and drizzle with honey
You can get fancy with the rolling and cutting to make them cute
hope that helps!!

Answer 4

Sweet Short Pastry
INGREDIENTS
2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup unsalted butter, chilled
4 tablespoons shortening, chilled
5 tablespoons ice water
DIRECTIONS
Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.

Answer 5

Eclairs
(Cream Puff Paste)
(Pate a Choux)

1 c. water
6 tbsp. unsalted butter
1/4 tsp. Salt
1 c. sifted all-purpose flour
4 eggs

Place water, butter and salt in medium saucepan and bring to a boil. Lower the heat, add the flour all at once. Continue to cook, stirring constantly until the mixture leaves the side of the pan and forms a ball.
Remove from heat and add eggs one at a time, making sure each egg is well blended before adding the next.
Preheat oven to 400 degrees. Fill pastry bag with mixture or using spoon, put paste on cookie sheet. Lightly spray cookie sheet with Pam.
For small puffs use about 2 tsp. For eclairs make 2 to 3 inch strips, for regular cream puffs use about 2 tbsp of paste. Leave about 2 to 3 inches between to allow for spreading.
Bake 20 to 25 minutes or until puffed and golden brown. Turn off oven and leave puffs in closed oven for 10 minutes.
Fill as close to serving time as possible to avoid pastry becoming soggy. These freeze well in an airtight container. Defrost completely on rack to use.
Fill with thickened pudding, custard, chicken salad or fruit and spread thin icing, powdered sugar or glaze over tops.
Although this seems like a complicated recipe it is really easy and makes a really impressive dish to serve guests.

Answer 6

Les plats typiquement francais sont: la tarte aux pommes, le cidre, la blanquette de veau, le camembert, le riz au lait, le cassoulet, la fondue savoyarde... Les restaurants et la gastronomie francaises sont très prisés. J'ai vraiment la chance de pouvoir déguster et savourer de bons petits plats tous les jours!!!

Answer 7

This is were I get all my french recipes. http://www.pastrychef.com/htmlpages/recipe.html

Hope it helps you.

Answer 8

I already answered this question -yes no?

Answer 9

Apple-Cranberry-Currant Pie with French Topping:

If making it up to 1 day ahead, cover and chill. To warm the cold pie, bake uncovered in a 350° oven 10 to 15 minutes.

1/4 cup brandy
1/4 cup currants
1 1/2 cups fresh or thawed frozen cranberries
About 1 1/4 cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all- purpose flour
1 tablespoon grated orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks

1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.

2. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange peel, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.

4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.

5. Bake on the bottom rack of a 375° oven until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.

6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

Yield: Makes 10 to 12 servings