Sweet Dough (Pâte Sablée / Pâte Sucrée in French) is a basic dough that you can use in any sweet pie dessert. This sweet dough is similar to the Pie Crust (Pâte Brisée) that I gave you previously but you add one egg yolk, and sugar. I sometimes I like to substitute ¼ cup of…
Basics
Buckwheat Crêpes (Galette)
“Crêpe” is the French word to describe what can be seen as the European version of a pancake. You can see a “Crêpe” as a larger pancake, the size of a plate, but it is actually much more thinner. A little history about a special French day tradition when we cook crêpes: In France, February…
Pie Crust (Pâte Brisée)
Pie Crust (Pâte Brisée in French) is a basic dough that you can use as any base of tart, pie, or quiche. It is really easy to make and the taste is so much better than what you can buy in a grocery store. The recipe below is perfect when using a 9 to 11-inch tart…