Table Of Content

Murielle Valette was born into a family of French chefs. She has been making and enjoying food for as long as she can remember. Learning the family tradition first, she was then classically trained and worked alongside the best chefs in France and the UK. After fifteen years of learning how to create des Pâtisseries à la française, she is now renowned for her unique combination of French-inspired cooking with English flavours and traditions. Head pastry chef at the Michelin-starred restaurant Ockenden Manor Hotel, south of London, Murielle dedicates her time and energy to sharing her passion for French pastry in the UK. Pâtisserie MURIELLE VALETTE Constable • London Constable & Robinson Ltd 55–56 Russell Square London WC1B 4HP www.constablerobinson.com First published in the UK by Constable, an imprint of Constable & Robinson Ltd, 2013 Copyright © Murielle Valette 2013 Photographs © Lisa Devlin 2013 The right of Murielle Valette to be identified as the author of this work has been asserted by her in accordance with the Copyright, Designs and Patents Act 1988 All rights reserved. This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out or otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. A copy of the British Library Cataloguing in Publication Data is available from the British Library ISBN 978-1-9089-7413-6 (trade paperback) ISBN 978-1-4721-1014-5 (ebook) Printed and bound in the UK 1 3 5 7 9 10 8 6 4 2 Cover design: www.mousematdesign.com To Mamie, Jeanne Salvagnac (1922-2010), my loving grandmother who introduced me to pâtisserie as a child. Contents Preface The basic techniques Sweet shortcrust pastry Sweet pastry Sablée pastry Puff pastry Choux pastry Croissant dough Brioche dough Savarin dough Génoise sponge Crème anglaise Crème pâtissière Almond cream Buttercream Chantilly cream French meringue Italian meringue Chapter 1 – Sweet shortcrust pastry How to line a tart tin Apple and cinnamon tart My mother’s rhubarb tart Greengage tart How to blind bake a pastry base Alsatian apple tart Parisian flan tart Blueberry and lemon tart Chapter 2 – Sweet pastry Caramelized lemon tart How to make a dark chocolate mousse filling Deliciously light chocolate tart Apricot and almond tart Fig, honey and almond tart How to poach pears Pear, chocolate and almond tart Basque custard and black cherry pie Walnut tart Chapter 3 – Sablée pastry Sour cherry and pistachio tartlets How to make a white chocolate and vanilla mousse Raspberry and white chocolate tart Strawberry tart Warm chocolate tartlets Lemon meringue pies Milk chocolate and hazelnut tartlets Chapter 4 – Puff pastry Apple tart Tatin Summer fruits puff tartlets Fine plum tart Twelfth Night cake: almond pithivier Cherry and hazelnut pithiviers Apple and blackberry turnovers Vanilla millefeuille White chocolate and raspberry millefeuilles Dark chocolate millefeuille Chapter 5 – Choux pastry Chantilly choux Chocolate éclairs Chocolate profiteroles Roc sugar choux Iced coffee cream choux How to make a caramel French wedding cake Saint-Honoré choux cake Praline choux cake Chapter 6 – Rising doughs How to roll up croissants How to roll up almond croissants How to roll up pains au chocolat How to roll up pains aux raisins Croissants, almond croissants, pains au chocolat, pains aux raisins Parisian brioches Pink praline brioche Chocolate Vienna breads Kugelhopf Saint-Tropez tart