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Ingredient: Puff pastry

  • Butternut Squash Pie

    Butternut Squash Pie

    Think of food in the autumn and anything with pumpkin seems to be the star of attention, but for me it is the Butternut squash! The Butternut squash pie has a very smooth and creamy consistency and the mix of spices make it really nice with a hint of almondy taste.

    Originally from North America, a farmer in the Massachusetts created it by crossing two types of squashes. It is named Butternut because it is “smooth like butter, sweet as nut.”

    Traditionally it is made as a soup or is roasted during Halloween and Thanksgiving. Although it is usually pumpkin pie with whipped cream that is served during thanksgiving, I personally find the Butternut squash a more flavorful filling for the pie.

    Squashes can sometimes be one of the least favourite vegetables but with this recipe even children will ask for another slice!

  • Vanilla Chocolate Flan Patissier

    Vanilla Chocolate Flan Patissier

    Couldn’t decide if I wanted a flan patissier with vanilla or chocolate. So I made both in one, creating this nice two-layered vanilla chocolate flan patissier.

    Flan has so many different variations with each country having its own flan, egg tart, pasteis de nata and so on… It initially is based on British custard cake than have spread across Europe first and then the world throughout the time of colonisation.

  • Raspberry Millefeuille

    Raspberry Millefeuille

    Millefeuille is another pastry that you can find in any boulangerie in France. Commonly flavored with vanilla pastry cream, I made this raspberry millefeuille for Valentine’s Day (I know I’m late) with raspberry pastry cream.

    I decided to use the raspberry pastry cream to have a refreshing flavor of raspberry to it and to add a romantic vibe.

    Traditionally, a millefeuille is made up of three layers of puff pastry, two layers of pastry cream and the top layer is glazed with icing or fondant in alternating white icing and brown stripes then combed.

    The French name (Thousand-leaf) of this pastry refers to the large number of layers of puff pastry. With the traditional method of preparing puff pastry, made with six folds of three layers your millefeuilles will have 729 layers we are still far from the thousand.