44. Treacle Tart

Such a good cold weather classic. Serve warm with a bit of fresh cream and a few spoonfuls of jam... Delicious.

Treacle Tart

Makes one 23cm tart

1 portion sweet shortcrust pastry

120g breadcrumbs
60g ground almonds
1 egg
400g golden syrup
80g double cream
30g lemon juice
zest of 1 lemon

Preheat oven to 200ºC. Roll your dough out to 2mm thick and line your tart tin, trimming away any excess pastry. Chill for 15 minutes.

Blind bake your tart by lining your pastry case with parchment paper and filling with baking beans. Bake for 15 minutes, remove your baking beans and pop in the oven for a further 10 minutes until the base is slightly golden. Remove from oven and lower the temperature to 170ºC.

In a medium bowl, mix together your breadcrumbs and ground almonds. Combine your remaining ingredients, whisk together and add to your almonds and breadcrumbs. Stir until evenly combined, then add to your pastry case. Bake for 35-40 minutes until your filling is golden brown and set.

43. Sweet Shortcrust Pastry

One of the basics. This is such a great base for so many fantastic tarts. You'll never go wrong with a bit of sweet shortcrust.

Sweet Shortcrust Pastry

Makes about 400g

200g plain flour

100g unsalted butter, chilled

25g icing sugar

2 egg yolks

15g chilled water

pinch of salt

In a large bowl, mix together your flour, icing sugar and salt. Rub in your butter until the mixture resembles fine breadcrumbs. Mix your eggs and water together, then add to your flour/butter mixture and stir until combined. Tip your dough out onto your work surface and give it a quick knead to smooth it out. Wrap in cling film and chill for 30 minutes before using. Keeps in the fridge for 4-5 days.

42. Chouquettes

Such an easy to make treat, and light as air too! I can easily justify eating 20 in one go.

Chouquettes
Makes about 3 dozen

100g water

100g milk

4g salt

4g sugar

90g butter

110g flour

180g eggs (about 4)

about 200g pearl sugar
1 egg, for egg wash

Preheat your oven to 170ºC. Place your water, milk, salt, sugar and butter in a medium saucepan and bring to a boil. Remove your pan from the heat and add in your flour in one go, then beat with a wooden spoon. Return your pan to a medium heat and continue stirring the mixture to dry it out a further 2 minutes (your dough will form a ball quite quickly, but keep stirring to dry the mixture out). Place your dough into a clean bowl and continue mixing until most of the steam has evaporated and the dough is cool, about 3-4 minutes. Add in your eggs one at a time, giving it a good mix in between additions. Your dough might need a little more or a little less egg depending on how much water remains. You can test the consistency by drawing a line in your batter: if the gap closes after 4-5 seconds you're good to go. If not, add a bit more egg.

Pipe or spoon your choux pastry into tablespoon sized mounds onto baking trays lined with parchment paper. Beat your egg and lightly brush the tops of your chouquettes, when sprinkle over your pearl sugar. Bake for 30-35 minutes, quickly opening the oven door after 25 minutes to let some of the steam escape and help your choux dry out (don't do this too early or your chouquettes will collapse). Your pastry should be puffed, crisp and golden brown.

39. Palmiers

I just love watching such a thin bit of pastry quadruple in size to form this crisp, lightly caramelised cookie. So simple to make and can be stored in an airtight container. Perfect for coffee dipping and road tripping.

Palmiers

Makes about 15

600g Puff Pastry

about 300g granulated sugar

Roll your puff pastry into a rectangle about 20 x 50cm. Sprinkle your sugar over your dough to cover. Starting at the short edge of your pastry, fold twice towards the center to create 3 layers, covering with sugar at every turn. Repeat with the other side of your rectangle. Fold one half over the other and roll a bit to secure, wrap in cling film and freeze for 15 minutes.

Preheat your oven to 200ºC. Cover the outside of your prepared dough in sugar. Cut your biscuits into 6mm slices and place on a baking tray lined with parchment paper. Allow loads of room for your biscuits to grow. Bake for 15-20 minutes until well spread and golden.

38. Chaussons Aux Pommes

One of my favorites as a kid, a nice warm apple turnover brings back so many wonderful memories of chilly Canadian winter days in Quebec and the fabulous french breakfasts treats we would consume.

Chaussons Aux Pommes

Makes 8-9

One portion Puff Pastry
500g Applesauce, cold
1 egg, to glaze

Preheat your oven to 180ºC. Roll your puff pastry into a rectangle that's 23cm x 45cm, about 5mm thick. Using a 11cm diameter cookie cutter (or a mug and a paring knife), cut out as many circles as possible. Roll each disc lengthways to 3mm thick to create an oval. Place on a baking tray lined with parchment paper, spaced evenly apart.

Whisk your egg. Add 2 heaping tablespoons of applesauce to the center of each disc and brush the edges with your egg wash. Fold your pastry over and press down to seal in your applesauce. Repeat with all your pastry discs, flip them over so the flat side is facing up and egg wash the top. Refrigerate for 10 minutes.

Give your chaussons a second egg wash (this will help it turn shiny and give it a dark golden brown colour), score them using a sharp paring knife, prick the tops to create steam holes and bake for 25-30 minutes until risen and golden brown. Allow to cool for at least 10 minutes before devouring. Enjoy!

33. Tarte Bourdaloue

This classic french tart uses vanilla poached pears and crème d'amandes to make for a fabulously delicate dessert.

Tarte Bourdaloue

Makes one 23cm tart

For poached pears:
3 small firm pears
half a lemon
500g water
250g sugar
half a vanilla pod

For pastry:
200g plain flour
100g unsalted butter
25g icing sugar
2 egg yolks
15g water
pinch of salt

For crème d'amandes:
80g ground almonds
50g unsalted butter, softened
50g caster sugar
1 egg
3-4 drops almond extract (optional)

For glaze:
2tbsp apricot jam
1tbsp water

Start by poaching your pears. In a medium sized saucepan, add your water, sugar and vanilla and bring to a simmer, stirring to ensure all of your sugar has dissolved. Peel your pears and remove the core and rub them lightly with your half lemon. Add to your syrup and simmer for 10-15 minutes, until the pears are slightly softened but still hold their shape. Allow to cool to room temperature.

For your pastry, mix together your flour, icing sugar and salt. Rub in your butter until it resembles fine breadcrumbs then add your egg yolks and mix into a smooth dough. Wrap in cling film and refrigerate for at least 2 hours. Once your dough is well rested, roll out to 2mm thick and line your tart tin, trimming away any excess pastry. Chill until ready to assemble.

Place a baking tray in the middle of your oven and preheat to 180ºC. Drain your pears, cut in half and slice thinly, about 3-4mm thick.

Mix together your butter, sugar and almonds. Add in your egg and almond extract (if using) and stir until evenly combined. Spread crème d'amandes into your chilled pastry case. Fan your pear slices out slightly and, using a knife, lift and place them on top of your crème d'amandes. Place your tart on your hot baking tray and bake for 45-50 minutes until the filling is set and golden.

In a saucepan, heat your apricot jam and water to form a syrup. Strain any lumps and brush your hot tart to glaze.

28. Chicken Dumpling Soup

Sundays afternoons around our house often involve a roasted chicken, veggies and potatoes. This delicious ritual is always an excuse for what I'm really excited to make: chicken soup, topped with biscuity, crispy dumplings (drool). It's such a fabulous way to use up that leftover chicken and save a bit on the weekly shop too!

Chicken Dumpling Soup

Serves 6-7

For soup:

1 leftover roast chicken carcass

3-4 celery stalks

2 carrots

1 onion

2 garlic cloves

4-5 sprigs of thyme

4-5 bay leaves

salt

pepper

For dumplings:

200g plain flour

1.5tsp baking powder

1/4 tsp salt

pepper

100g unsalted butter

about 50g water

Place your chicken into a large casserole and cover with water. Bring to a boil, and simmer for one hour. Allow to cool, remove carcass from stock, pull off any meat and set aside. Discard the bones. 

Preheat the grill setting on your oven to 200ºC. Chop your onions, carrots, celery, garlic and add to your stock. Top off with a bit more water. It should be a bit liquid (the dumplings will help thicken it) so bring the water level up to about 4-5 cm from the edge of your casserole dish. Bring to a boil with your thyme, bay leaves, salt and pepper. Simmer for 10 minutes. 

Meanwhile, make your dumplings by mixing together your flour, baking powder, salt and pepper in a bowl. Rub in your butter until your mixture resembles coarse breadcrumbs. Stir in your water, a bit at a time until your dough comes together.

Add your reserved chicken to your soup. Give it a taste to see if it needs any more seasoning. Roll your dumplings into tablespoon sized dough balls and add to your soup. Once all the dumplings have risen to the surface, place under the grill and bake for 10-15 minutes until the tops have browned. Allow to cool slightly before serving.

27. Cheese Straws

Cheese straws: Another brilliant leftover puff pastry options and super quick to make if you have friends popping over for an "apéro" (a.k.a. wine, snacks and gossip). Careful though, a batch goes pretty quick!

Cheese Straws

Makes about 30 straws

One portion puff pastry
200g cheddar cheese
50g parmesan
salt
pepper

Preheat your oven to 200ºC. Roll your pastry into a rectangle measuring about 30 by 40cm (3mm thick). Cut your dough in half, then into 1cm strips. Twist each pastry strip 4-5 times and place onto a parchment paper lined baking tray, spaced 1cm apart. Grate your cheeses evenly over your pastry and bake 12-15 minutes until golden brown.

24. Chocolate Dipped Vanilla Éclairs

Ohhh man. The combination of pastry cream and vanilla ganache makes the filling that extra bit lighter and the slight crack and bitterness from the dark chocolate balances the crispy choux to make for a delicious dessert.

Chocolate Dipped Vanilla Eclairs

Makes about 20

For choux pastry:

100g water

100g milk

4g salt

4g sugar

90g butter

110g flour

180g eggs (about 4)

For filling:

Pastry cream:

250g milk

60g sugar

50g cornstarch

3 egg yolks

25g unsalted butter

1/2 vanilla pod

Vanilla ganache:

150g whipping cream (30%)

80g white chocolate

1 vanilla pod

For topping:

200g dark chocolate

Prepare your fillings first. For your pastry cream, scrape the seeds from your vanilla pod and add to a saucepan with your milk and place on a medium heat. Whisk together your sugar, cornstarch and egg yolks to form a paste. Whisk half of your warmed milk into your paste and then add the mixture to the saucepan with your butter. Continue whisking until very thick (your whisk will leave a trail behind it) or a thermometer reads 96ºC. Transfer to a clean bowl and cling film the surface directly to avoid a skin forming. Pop it in the fridge to cool completely.

For your vanilla ganache, heat half your cream with the seeds from your vanilla pod. Finely chop your white chocolate and add to a heatproof bowl. Pour your hot cream over your chocolate and whisk until it's fully melted. Add in the other half of your cream, mix, clingfilm the surface and refrigerate to cool completely.

Preheat your oven to 170ºC. Place your water, milk, salt, sugar and butter in a medium saucepan and bring to a boil. Remove your pan from the heat and add in your flour in one go, then beat with a wooden spoon. Return your pan to a medium heat and continue stirring the mixture to dry it out a further 2 minutes (your dough will form a ball quite quickly, but keep stirring to dry the mixture out). Place your dough into a clean bowl and continue mixing until most of the steam has evaporated and the dough is cool, about 3-4 minutes. Add in your eggs one at a time, giving it a good mix in between additions. Your dough might need a little more or a little less egg depending on how much water remains. You can test the consistency by drawing a line in your batter: if the gap closes after 4-5 seconds you're good to go. If not, add a bit more egg.

Pipe your choux pastry onto parchment paper lined baking trays. Your eclairs should be about 10cm in length and 2cm wide. I use a star shaped piping tip (with a minimum of 8 teeth) to help the pastry expand evenly in the oven without cracking, but piping with a round tip and using a fork dipped in water yields good results too. Bake for 40-45 minutes, quickly opening the oven door after 30 minutes to let some of the steam escape and help your choux dry out (don't do this too early or your eclairs will collapse). Your pastry should be an even golden brown and feel dry to touch.

Prepare your filling by whisking your vanilla ganache until stiff. Stir your pastry cream to smooth it out and fold both creams together. Melt 150g of your dark chocolate over a bain marie. Remove from heat, finely chop the remaining 50g and stir into your melted chocolate. Leave for 10 or so minutes to cool and thicken slightly.

To assemble, poke two holes in the top of each eclair and pipe in your vanilla filling. Dip each eclair into your melted chocolate and allow to cool and set (if you can resist!). These are best eaten the same day but can be stored in the fridge for up to 3 days.

23. Rustic Crostata

Have some left over poached fruit? Need an easy dessert idea? A rustic crostata will save the day!

Rustic Crostata

Serves 6

For pastry:

120g plain flour

80g butter, chilled

5g sugar

pinch of salt

40g water, chilled

For filling:

about 400g Poached Fruit

Demerara Sugar

1 Egg, for eggwash

In a large bowl, mix together your flour, sugar and salt. Cut your butter into small cubes and rub in to your flour until it resembles fine bread crumbs. Add in your water a tablespoon at a time until the dough comes together and there are no more dry bits. Wrap in cling film and chill for an hour.

Preheat your oven to 180ºC. Roll your dough out to a 3mm disc. Strain the syrup from your fruit and place in the centre of your disc. Lift the edges of your dough and fold over your fruit, pinching to form a seam. Repeat every few centimetres to create a border all the way around your crostata. Whisk your egg and brush the folds of your pastry, then sprinkle with demerara sugar. Bake for 35-40 minutes until the pastry is a lovely golden brown.

20. Homemade Puff Pastry

Puff Pastry. Honestly not as difficult as it's made out to be. Yes, it is time consuming and, yes, you can buy good, all butter puff pastry in many supermarkets nowadays. But it's not nearly as satisfying as saying "Hey, I made this entire thing myself, from scratch". It's a good thing to know how to make, and with all the butter bashing and folding and rolling, it's actually quite useful if you need to let off any hot air and relax for the afternoon.

A few things to remember before getting started...

1. Good pastry takes time. This isn't that wham-bam minute pastry you stick in the food processor and voilà. It probably takes about 6 hours to make this at it's quickest, so make sure you prepare the day before you want to bake with it.

2. You can fit your pastry around your schedule. All times stated are minimum. You can leave your pastry in the fridge overnight and fold it in the morning if you like. Resting times are there to make sure those buttery layers stay intact and don't melt into the dough, giving you nice definitive layers.

3. Be honest with your dough. If you're working in a warm environment and your dough starts to feel sticky, give it 10-15 minutes of fridge time to firm up again before continuing.

4. You can double up and freeze half. Wrap it in a bit of cling film and use within 2 months. (See, the time saving has begun!)

Puff Pastry

Makes about 600g

250g plain flour

125g water

1/2tsp salt

40g unsalted butter, melted
170g unsalted butter, chilled

The first step is to make your détrempe by combining your flour, water, butter and salt and mixing until it is well combined. Wrap in cling film and chill for 2 hours.

Take your chilled butter and flatten between two sheets of parchment paper until it measures a 15cm by 15cm square and refrigerate until ready to start making your puff.

Your dough and butter should feel of the same consistency before starting your folds. If your butter is too cold, remove it from the fridge 5-10 minutes before rolling your dough out otherwise it will break up into lumps in between your layers. Roll the détrempe out into a square about 25cm by 25cm thick. Place your square of butter diagonally on top of your dough and fold the corners of the dough over to create a sort of envelope. Pinch the seams together, then turn so you have a flat side facing you.

Fold down the top third

Fold up the bottom third

Turn your dough 90º and indent to indicate the number of folds

Roll your envelope out to 3 times it's length, then fold the dough in thirds (like a letter) and give it a 90º turn. This is called a turn. Repeat the process of rolling into a rectangle and folding, then cling film and refrigerate for at least an hour. Remember: if at any point your dough starts to get sticky and warm, place it in the fridge for 15 minutes before resuming your folds. You've now done two turns (woohoo!). Repeat the rolling, folding, rolling, folding, chilling another two times so that you have a total of 6 turns in all. Chill for 2 hours before using. Keeps for 4-5 days.

Now relax, and think of all those flaky-buttery-delicious layers you've just created!

17. Pesto Pinwheels

Don't throw away leftovers! This is a fabulous thing to do with any leftover puff pastry you might have kicking around your fridge. Turn it into something delicious!!

Pesto Pinwheels

Makes as many as you can

Leftover puff pastry scraps

Pesto

Preheat your oven to 180ºC. On a lightly floured surface, roll your pastry scraps as long as you can get them, until your dough is about 2mm thick. Spread pesto overtop leaving about a cm along one length. Starting along the pesto covered edge, roll into a long sausage shape, brush the pesto free end with a bit of water and use it to seal the whole lot together. Cut into discs 1cm thick and space out on a baking tray lined with parchment paper. Bake for 15-18 minutes (depending on thickness) until your pinwheels are a nice golden brown.

I like to play about with the scrolls and pinch them into different shapes, either 2 by 2 to make little pesto hearts or by 5-6 to make larger pieces. Make sure you have fun with it, it's leftovers after all!

15. Flan Parisien

Silky and rich, perfect for those cold winter days.

Flan Parisien

Makes one 20cm flan, at least 4cm deep

For pastry:

175g plain flour

125g chilled unsalted butter, cut into small cubes

10g sugar

1/2 tsp salt

60g water

For filling:
750g milk
250g cream (35%)
200g sugar
100g egg yolks (about 6)
100g cornflour
1tbsp vanilla extract
1 vanilla pod

Start by making the pastry. Mix together the flour, sugar and salt. Rub in your chilled butter until it resembles fine bread crumbs. Add in your water a tablespoon at a time until the dough comes together and there are no more dry bits. Wrap in cling film and chill for an hour.

Make your filling by warming the cream and milk in a saucepan over a medium heat. Split your vanilla pod in half and scrape the seeds. Whisk together with your sugar, egg yolks, cornflour and vanilla extract to form a paste. Slowly add your hot milk/cream to your eggy paste and whisk. Return to a clean saucepan and cook over a medium heat whisking constantly for about 10 minutes until the mixture has thickened. Don't worry if you get any lumps, you can always strain your filling. Place the mixture into a clean bowl, cling film the surface directly to prevent a skin from forming and chill until completely cooled (about an hour).

Roll the dough out to 2mm in thickness. Line your deep pie dish prick the base with a fork and chill for a further 30 minutes or until ready to use.

Preheat oven to 170ºC. Give your pastry cream a quick whisk to smooth it out, pour into your chilled pastry, and trim your pastry about 1cm above the filling line. Bake for 1 hour until the filling is set, golden and caramelised on top. Allow to cool completely before cutting.

9. Scones

Having spent the past 8 years in London and now living in France makes me realise a few of the things I actually do miss seeing in a bakery or coffee shop. A good scone is one of those things I haven't really found yet in Paris, but everyone seems to like them when I bring them around. Must be the light, buttery, biscuity deliciousness combined with a bit of cream and jam that wins them over every time.

Scones

Makes about 9 using a 5cm cutter

225g plain flour
30g sugar

2tsp baking powder

1/4tsp salt
50g butter, cut into small cubes

100g milk
1/2 lemon juice

1 egg for egg wash
coarse sugar

Preheat your oven to 220ºC. Combine your milk and lemon juice and set aside. In a large bowl, mix together your flour, sugar, baking powder and salt. Rub in your butter until the mixture resembles fine breadcrumbs. Add in your milk mixture and bring together into a soft dough.

Turn out onto a lightly floured surface and give it a quick 5 second knead to ensure it's well combined and roll to 3cm thick (you want it to be at least that so you get a nice tall scone). Cut out the scones by sharply plunging the cutter into the dough and taking it straight out. This helps the scones keep their shape and allows them to rise evenly. Place them onto a parchment paper lined baking tray. Once you've cut as many as possible, gently push together the remaining dough, knead lightly, re-roll and cut as many as you can.

Whisk the egg and brush the tops of the scones, then sprinkle with coarse sugar and bake for 10-12 minutes until golden on top and well risen. Enjoy with a bit of clotted cream, butter, jam or what have you and a nice cup of tea. Takes me right back to rainy ol' London town.

6. Galette Des Rois (Ou Reines)

This time of year in France is always quite exciting. Christmas followed by l'Épiphanie means that there is loads to drool over in the window displays of each and every bakery. As soon as January 1st, everyone starts to go mad for the Galette Des Rois. Traditionally made with puff pastry and frangipane (or crème d'amande), this dessert becomes a favorite at any gathering because whoever finds the fève (a small ceramic figurine) is then crowned and becomes king (or queen) for the day.

La Galette des Rois

6-8 Servings

For puff pastry (which you can buy, I just seem to have a lot of time on my hands):

250g plain flour

125g water

1/2tsp salt

40g unsalted butter, melted

170g unsalted butter, chilled

For crème d'amandes:

100g ground almonds

80g caster sugar

60g unsalted butter, softened

1 egg

1tsp almond extract (or rum: depends how festive you feel)

1 egg for eggwash

1 fève *

1 crown

Start the day before by making your puff. The first step is to make your détrempe by combining your flour, water, butter and salt and mixing until it is well combined. Wrap in cling film and chill for 2 hours. Take the chilled butter and flatten between two sheets of parchment paper until it measures a 15cm by 15cm square and refrigerate until ready to start making your puff.

Roll the détrempe out into a square about 25cm by 25cm thick. Place your square of butter diagonally on top of your dough and fold the corners of the dough over to create a sort of buttery envelope. Pinch the seams together, then turn so you have a flat side facing you.

Roll your envelope out to 3 times it's length, then fold the dough in thirds (like a letter) and give it a 90º turn. This is called a turn. Repeat the process of rolling into a rectangle and folding, then cling film and refrigerate for at least an hour (If at any point your dough starts to get sticky and warm, place it in the fridge for 15 minutes before resuming your fold). You've now done two turns (woohoo!). Repeat the rolling, folding, rolling, folding, chilling another two times so that you have a total of 6 turns in all. Chill for 2 hours before using. Then relax, and think of all those flaky-buttery-delicious layers you've just created.

Once you've finished taking in how simple making puff pastry at home is (haha), roll your dough out into a rectangle between 2-3mm thick. Using a sharp knife and a plate (or something round) that's about 23cm in diameter, cut out 2 circles of dough and refrigerate until ready to assemble.

For the crème d'amandes, beat all your ingredients together until well combined and place the mixture into a piping bag. Beat the egg for the egg wash with a tablespoon of water. Place your first pastry disc onto a baking tray lined with parchment paper. Lightly brush the egg wash around the edges of the pastry. Starting in the centre, pipe your almond mixture onto your pastry, stopping about 2-3cm from the edge. Hide your fève somewhere along the edge of your crème d'amandes. Place your second disc over top, lightly pressing to seal the edges. Using the back of a knife, make small indents all the way around your galette. Brush on a first layer of egg wash and refrigerate for 15 minutes. Be careful when applying your eggy mixture not to touch any of the sides of your pastry, this might cause it to stick together when baked instead of exposing all those lovely layers.

Meanwhile preheat your oven to 170ºC. Brush a second layer of egg wash on your galette, they let your imagination go and score with any festive design you wish. Prick a few holes in the top to help the steam escape and bake for 35-40 minutes until the pastry is a very lovely golden brown.

Now for the sharing bit: Traditionally the youngest in the group will sit under the table whilst someone cuts up the galette into portions. Unfortunately for our flatmate Norby (27), he is the one who gets to choose who gets which slice which seems to provide us with enough entertainment... Maybe we ought to invite someone younger next year...

*If you don't have a fève at home either scavenged from a previous galette or found online, I like to use a whole nut, either almond or Pecan or even a big chunk of chocolate, that way you'll be sure not to miss it!