Gentle Simmer

Tag: French pastry

  • Pain au Chocolat (French Pastry That’s Easier Than You Think)

    Pain au Chocolat (French Pastry That’s Easier Than You Think)

    Pain au chocolat. Chocolate croissant. Call it whatever. It’s buttery, flaky, chocolatey heaven.

    The secret? You don’t need to laminate dough for days. Store-bought puff pastry does the heavy lifting. Roll. Cut. Bake. Boom. French bakery vibes, zero airfare.

    Ingredients

    Makes 8 pastries.

    • 2 sheets frozen puff pastry, thawed
    • 16 dark chocolate batons or 4 oz (115g) dark chocolate, cut into 16 sticks
    • 1 egg, beaten (for egg wash)
    • 1 tablespoon milk (optional, for egg wash)
    • Optional: Powdered sugar for dusting

    Step-by-Step Instructions

    Step 1: Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. Unfold puff pastry sheets. Cut each sheet into 4 rectangles (8 total).

    Step 2: Fill

    1. Place 2 chocolate sticks near one short edge of each rectangle.
    2. Roll tightly away from you, enclosing the chocolate.
    3. Place seam-side down on the baking sheet.

    Step 3: Egg Wash and Bake

    1. Mix egg with milk. Brush generously over each pastry.
    2. Bake for 15-18 minutes until puffed, golden, and flaky.

    Step 4: Cool (If You Can Wait)

    1. Let cool 5 minutes on a wire rack. Dust with powdered sugar if feeling fancy.
    2. Eat warm. Chocolate should be melty. Napkins required.

    Summary

    Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes

    Yield: 8 pastries

    Difficulty: Super Easy

    Storage Notes

    Best eaten fresh and warm. But leftovers keep in an airtight container for 2 days.

    Reheat: Air fryer at 350°F for 3 minutes or oven at 375°F for 5 minutes. Microwave kills the flakiness.

    Freeze (unbaked): Assemble pastries, freeze on a tray, then bag. Bake from frozen at 400°F for 20-22 minutes.

  • Chouquettes (French Pearl Sugar Puffs You’ll Devour)

    Chouquettes (French Pearl Sugar Puffs You’ll Devour)

    Chouquettes are what happens when choux pastry meets pearl sugar. Pure magic.

    These tiny French puffs are light, airy, and topped with crunchy pearl sugar that caramelizes in the oven. No filling. No glaze. Just buttery, eggy perfection. Make a batch. Watch them disappear.

    Ingredients

    Makes 30-40 chouquettes.

    • ½ cup (120ml) water
    • ½ cup (120ml) whole milk
    • ½ cup (115g) unsalted butter, cut into pieces
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • 1 cup (125g) all-purpose flour
    • 4 large eggs, room temperature
    • ½ cup (75g) pearl sugar (also called nib sugar)
    • 1 egg yolk + 1 tablespoon milk (for egg wash)

    Step-by-Step Instructions

    Step 1: Make the Choux Dough

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. In a saucepan, heat water, milk, butter, sugar, and salt until boiling and butter melts.
    3. Reduce heat to low. Add flour all at once. Stir vigorously until dough forms a ball and pulls away from the sides (about 2 minutes).
    4. Transfer to a bowl. Cool 5 minutes.
    5. Add eggs one at a time, mixing completely after each. Dough should be smooth and glossy.

    Step 2: Pipe and Top

    1. Transfer dough to a piping bag or zip-top bag with corner snipped.
    2. Pipe small 1-inch mounds onto the baking sheet (about 1 tablespoon each).
    3. Brush with egg wash. Sprinkle generously with pearl sugar.

    Step 3: Bake

    1. Bake for 18-22 minutes until puffed, golden, and crisp.
    2. Do not open the oven for the first 15 minutes.

    Step 4: Devour

    1. Cool slightly on a wire rack. Eat warm. Eat cold. Eat them all.

    Summary

    Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes

    Yield: 30-40 chouquettes

    Difficulty: Medium (choux patience required)

    Storage Notes

    Counter: Store in an airtight container for 1-2 days. They lose crispness but stay tasty.

    Freezer: Freeze baked chouquettes for up to 2 months. Recrisp in 350°F oven for 5 minutes.

    Pro tip: Warm them briefly in the oven before serving. Almost like fresh-baked.

  • Paris-Brest (The French Pastry That Looks Impossible)

    Paris-Brest (The French Pastry That Looks Impossible)

    Paris-Brest. Named after a bike race. Shaped like a wheel. Tastes like heaven.

    A giant, puffy choux ring. Filled with silky praline cream. Topped with crunchy almonds. It looks like a French patisserie masterpiece. But it’s just choux pastry, patience, and a little confidence. You’ve got this.

    Ingredients

    Serves 8-10.

    For the Choux Pastry:

    • ½ cup (120ml) water
    • ½ cup (120ml) whole milk
    • ½ cup (115g) unsalted butter
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • 1 cup (125g) all-purpose flour
    • 4 large eggs
    • ¼ cup (30g) sliced almonds (for topping)

    For the Praline Cream (Crème Mousseline):

    • 2 cups (480ml) whole milk
    • 4 egg yolks
    • ½ cup (100g) sugar
    • ¼ cup (30g) cornstarch
    • 1 teaspoon vanilla
    • ½ cup (115g) unsalted butter, softened
    • ½ cup (75g) praline paste or hazelnut spread

    Step-by-Step Instructions

    Step 1: Make the Choux Ring

    1. Preheat oven to 400°F (200°C). Trace an 8-inch circle on parchment. Flip over.
    2. Make choux: boil water, milk, butter, sugar, salt. Add flour. Stir until dough forms a ball.
    3. Cool 5 minutes. Add eggs one at a time until glossy.
    4. Pipe dough in a ring following the circle. Top with sliced almonds.
    5. Bake 25-30 minutes until puffed and golden. Cool completely.

    Step 2: Make the Praline Cream

    1. Heat milk until simmering. Whisk yolks, sugar, cornstarch.
    2. Temper eggs with hot milk. Return to heat. Whisk until thick.
    3. Remove from heat. Add vanilla. Cool completely.
    4. Beat softened butter and praline paste. Add cooled pastry cream. Whip until fluffy.

    Step 3: Assemble

    1. Slice the choux ring horizontally like a hamburger bun.
    2. Pipe or spoon praline cream onto the bottom half.
    3. Place the top half back on. Dust with powdered sugar.

    Step 4: Serve

    1. Chill for 30 minutes before slicing. Serve cold. Watch jaws drop.

    Summary

    Prep Time: 40 minutes | Bake Time: 30 minutes | Chill Time: 2 hours | Total Time: ~3.5 hours

    Yield: 8-10 servings

    Difficulty: Medium (trust the choux)

    Storage Notes

    Fridge: Store assembled Paris-Brest in the fridge for up to 2 days. The choux softens but stays delicious.

    Freeze (unfilled): Freeze the baked choux ring for up to 2 months. Thaw, recrisp in 350°F oven for 5 minutes, then fill.

    Make ahead: Make the cream and choux separately a day ahead. Assemble the day of.