Choux, or Brandteig in German, is a light and airy dough. It is used to make Eclairs, Windbeutel, Cream Puffs among others. What makes it unique is its method and its magic: it holds no leavening agents like baking powder or yeast. Instead, it relies on steam created during baking to puff up and form hollow centers, perfect for filling. Choux pastry is incredibly versatile … Continue reading Master the Pastry for Windbeutel & Eclairs
The Palmiers pastry, commonly referred to as “Elephant Ears” or “Schweineohren,” are typically sweet appetizer; yet, this recipe offers a savory twist. These delightful pastries originated in France and are sure to please any palate. I recently attended a party where I prepared this savory version of Palmiers pastry, and it was incredibly well received by everyone! Traditionally, the Palmier’s are crafted by rolling or … Continue reading Savory Puff Pastry Palmiers
There’s something about a good pasta salad that makes it the star of any outdoor gathering. The Alsatian Pasta salad is perfect for a sunny barbecue and it suits a casual lunch on the terrace too. This dish always delivers comfort, color, and flavor. I first fell in love with this particular pasta salad while visiting the French Alsace region, in the charming town of … Continue reading Delicious Alsatian Pasta Salad Recipe
When I gave baking classes several years ago, I invited about 10 Ladies over to bake breads and baguettes. I had prepared the dough a day before, so I did my demonstration The house smelled heavenly while baking. Afterward, we all sat down. We tasted the freshly baked bread with some of my homemade French Liver Pate and Cheeses. While preparing my German Bauernbrot I … Continue reading Authentic French Baguette (no knead)
On a crisp autumn journey through the Black Forest, en route to the storybook town of Colmar, I tasted a dish that felt like a warm embrace: Gratin Dauphinois. This creamy potato casserole, hailing from the Dauphiné region in southeastern France, is simplicity at its most elegant. With just a handful of ingredients—potatoes, cream, garlic, and a touch of butter—it transforms into a side dish … Continue reading Gratin Dauphinois, a French Potato Casserole
I remember my mother making her smooth gravy, she’d always put so much time, love and devotion into her delicious meals. This method and basic recipe below is called in German “Einbrenne” or in French “Roux”
This recipe of making Gravy is very old. You’d use your pan drippings (or butter) from your roast to thicken gravy while adding an intense flavor and nice texture.
Continue reading The Einbrenne: The Heart of German Roux Gravy
Tarte flambée, as the French call it, is proof that good recipes don’t need tons of ingredients. But good ones! Tarte flambée is always on our table when we don’t really feel like cooking. This is done so quickly, that it does not require a long rise time or the cumbersome preparation of other ingredients. Continue reading Flammkuchen or Tarte Flambée
I ate these decadent Almond Croissants while in Paris at the Les Deux Magots. They are also called croissants aux creme d’amandes or simply croissants fourrés. We arrived at the Parisian district with a special charm, an atmosphere of character and a renowned café name Les Deux Magots! With a patio facing the church, and its waiters in black and white clothes set the tone of Saint-Germain. Continue reading Croissants aux Amandes in Paris
