Continuing my spelt baking series, here is a recipe for spelt shortcrust pastry. If you’re reading this, then you know why you’re here. Enjoy!
It’s been a confusing week. But today’s recipe is a gem. Using the spelt sweet shortcrust pastry (pâte sucrée) which I posted previously, filled with a beautiful, lusciously thick lemon curd, it makes a beautiful spelt tart au citron with crisp, sharp flavours and that soft, crumbly, sweet spelt crust. It’s a beauty of a patisserie recipe perfect for afternoon tea or a post-prandial dessert.
The Human Experience
I’ve experienced the full breadth of human emotion from happiness to sadness, fear to anger. Monday began with buoyancy, entering a week full of possibilities. Freelance work to arrange, personal photoshoot to organise, job application to complete, review and submit, exhibition display to create, personal artwork project to finish, blog posts to write on top of having made evening arrangements every night from Monday…come and read more…
Today’s recipe is spelt sweet shortcrust pastry, otherwise known as pâte sucrée, a staple ingredient for your culinary knowledge banks, a sweet base which can turn it’s hand to many creations in the kitchen. Both sweet shortcrust pastry and it’s savoury sister are the foundations of some of the loveliest sweet and savoury baked creations. Just consider where we’d be without tarts, pies and quiches? Anarchy, that’s where.
The pastry in this recipe makes a stunningly tender, soft and sweet crust. It’s delicate when cooked, with a beautiful buttery warmth which crumbles into submission when eaten.
I’m keeping the words in this post short because the recipe below is LOADED with pictures to help you find your way through this simple yet essential recipe. If you’ve found this page, you’re probably here for one thing – amazing pastry! Enjoy!…come and read more…
When writing the recipe for these spelt eclairs, I wondered if people will think it odd that I’m using a dairy free filling in pastry which contains butter. Weird, huh?
However, it’s not as odd as it may appear.
Boundaries of Tolerance
I experience an intolerance to lactose. This means that if I drink a pint of milk, or worse still, if I consume a mountain of whipped cream, I will get anything from mild discomfort up to severe stomach cramps and nausea.
Products such as butter and yoghurt contain far less lactose than milk or thick cream. Therefore, people such as myself who experience a variety of physical symptoms from consuming lactose can often consume amounts of yoghurt or butter without any significant negative reaction. I eat yoghurt every week and have never noticed discomfort from doing so.
I seem to be able to eat butter, with…come and read more…
Suddenly, inspiration hit me. I want to make a croquembouche, a spelt croquembouche and it needs to be a massive one made up with loads and loads of little spelt choux (pronounced ‘shoe’) balls.
Croquembouche is one of the most spectacularly decadent culinary creations in existence. It’s a celebratory sweet used in French cuisine at special occasions, comprising choux pastry balls into the hundreds, stuffed with cream then piled high in a cone shape and bound together with large splurges of caramel. It’s the kind of recipe that should have The Samaritans’ phone number attached, especially if you’re making it to a deadline, or for the first time, because I could easily induce some kind of nervous breakdown.
As the saying goes, there’s no use trying to run before I can walk. The first step in this adventure is to make, and become comfortable with choux pastry. Also known as…come and read more…
I’m tackling a patisserie basic today, luscious crème pâtissière, that thick, sweet, yellow cream found in the most amazing patisseries treats and tarts. This version here has undergone a lactose free tweak, making a dairy free pastry cream that everyone can enjoy.
Don’t worry, I’ve not adopted a peculiar language or speaking in tongues. It’s how I first heard crème pâtissière referred to during a croissant making workshop. The instructor was demonstrating other uses for the lovely, flaky, layered, enriched dough, working through pain au chocolat, before mentioning we could make pain au raisin.
He suddenly shouted across the kitchen to his assistant “Can I use some of your krem pat?”. She said “sure! It’s in the walk-in”. As I blankly wondered what the hell this krem pat was, he went on to explain crème pâtissière, or pastry cream as it’s also known.
I love…come and read more…
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