pastry

Classic Genoise Sponge Cake Recipe (only 4 ingredients!)

March 13, 2020 by Sylvia Rose 8 Comments

A classic genoise sponge cake is made with four simple ingredients: flour, sugar, eggs, and butter. Ready for a French pastry lesson?

classic genoise sponge cake cooling down

WHAT DOES GENOISE MEAN?

If you didn’t know, this classic genoise sponge cake is a favourite when it comes to French pastry.

For example, genoise sponge makes the base for many beloved cakes, like the fraisier (a strawberry layer cake with marzipan, mousseline cream, and hints of kirsch).

Around the holidays, it’s rolled up to make bûches de noël (yule logs), which means it’s great for making jelly rolls, too.

Despite its widespread use in French pastry, its origins are Italian.

Named after Genoa, the sixth-largest city in Italy, we can now see where the name comes from.

Genoise = Genoese/Genovese.

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Dark Chocolate Ganache Tart from Scratch

January 24, 2020 by Sylvia Rose 6 Comments

A dark chocolate ganache tart makes for a decadent and elegant dessert. Learn how to make this classic French pastry recipe from scratch and be the talk at the dinner table! No one will be able to resist this rich, silky chocolate ganache filling and the crumbly cookie-like crust.

dark chocolate ganache tart with red berries

THIS CHOCOLATE TART IS A BITE OF HEAVEN

If you’ve never had a dark chocolate ganache tart before, you’re in for a treat. It’s not a recipe that’s for the lactose-intolerant, though, that’s for sure!

While I believe it’s important to steer clear of refined sugar as much as possible, I also don’t believe it’s healthy to deprive ourselves from the occasional treat.

That’s why when I do indulge, I make sure it’s something good. This tart is made with the purest ingredients (no vegetable shortening here!) and it will have your dinner guests raving.

So, what on earth makes this classic French dessert taste so darn good?

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How to Make Madeleines: a Classic French Recipe

December 13, 2019 by Sylvia Rose 4 Comments

Madeleines are delightful buttery little cakes with endless flavour possibilities. Learn how to make these classic treats to go with your cup of coffee or to share with a friend.

MADELEINES IN THE TRANSPORTER

Madeleines may have never come across my radar until later in life had I not watched The Transporter back in 2010.

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This action-packed Jason Statham film includes a scene involving these buttery little cakes that are baked in special seashell moulds.

Ever since then, I’ve been obsessed, much to my husband’s (Big Papa’s) confusion. He doesn’t understand how I can be over the moon with something so simple.

That’s what I love about them though.

There’s beauty in simplicity, and often, I find, the simplest recipes are the most delicious. By the way, here’s that Transporter scene I’m talking about:

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Buttery Shortcrust Pastry Recipe (Pâte Brisée)

November 1, 2019 by Sylvia Rose 2 Comments

This buttery pie dough recipe calls for just four ingredients: flour, butter, salt, and water. Embrace the butter and learn how to make this simple pie dough for your sweet and savoury pies!

When I was in high school, I worked at a pizza shop after school taking orders, slinging pizzas, washing dishes, and greasing pizza pans with lard. After two years of smelling like lard after my shifts, I swore it off. But maybe that isn’t fair. Maybe quality lard is better than the stuff that came in those big white buckets at the pizza shop, but I need some convincing.

Do you know what else I won’t use?

Shortening.

The ingredients list will tell you the story of why I won’t use it. I know some folks swear by shortening for the world’s flakiest pie crust, and maybe that’s true, but I don’t want the flakiest pie crust. I want the best tasting pie crust.

I want flavour, purity, and simplicity. Bring on the butter!

This post contains affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

Update: Quality lard is better than the stuff that came in those big white buckets at the pizza shop. Reading Sally Fallon’s Nourishing Traditions changed my mind.

RELATED: Epic Maple Bourbon Pumpkin Pie

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Pastry Cream for Beginners

June 4, 2019 by Sylvia Rose Leave a Comment

Pastry cream is a breeze to make, but most people shrug their shoulders and pick up a box of instant vanilla pudding instead. Not in this kitchen! Ditch the box and learn how to make your own pastry cream from scratch.

Not everyone goes around calling it pastry cream. The French call it crème pâtissière and the popular North American term is pudding, but in my circle, it’s called pastry cream, so that’s what I’m going with.

It’s a simple concoction of milk, eggs, sugar, cornstarch, and vanilla. Some recipes call for butter to give it an added richness, but while butter makes everything better, it’s completely optional.

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How to Make Choux Pastry (and what to do with it)

May 31, 2019 by Sylvia Rose 2 Comments

Choux pastry (a.k.a. pâte à choux) is a wonderfully light dough that’s used to make gnocchi, cream puffs, and éclairs. Learn how to make it yourself and dazzle everyone at your next party!

CHOUX PASTRY: YOUR NEW BEST FRIEND

Choux pastry is one of my greatest allies in the kitchen.

It’s a versatile recipe that can be turned into savoury appetizers or classic desserts that most folks just can’t get enough of.

Unfortunately, a lot of people seem to shy away from attempting to make their own because it looks intimidating.

What this means for you is that when you give this a go yourself, you will wow your family and friends, impressing them with your kitchen prowess.

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