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Patisserie Makes Perfect is a blog covering my escapades in the kitchen as I attempt to teach myself French Patisserie.
I set out to make a hazelnut version of Bouchon Bakery’s Better Nutters, but I was incredibly disorganised and I didn’t have any hazelnut butter in the cupboard. I know I could have made some hazelnut butter, but I was feeling lazy
This recipe was just perfect and I didn’t need to change a thing, if you follow it to the letter and be sure to only bake one tray at a time and follow the timings, you will have perfect cookies. The day before you want to bake/eat the cookies, melt 340g of the chocolate chips in a bowl over a saucepan half full of water and bring it to a simmer. Using your hands, break the dough into pieces that weigh 50g, roll the dough into a ball and place it on the baking sheet, repeat with the remaining dough. Bake for 4 minutes on the middle rack, rotating the baking sheet 180 degrees halfway through and bake for a further 4 minutes.
These mint olive oil macarons came about because I was reading through William Curley’s book Couture Chocolate and I found a recipe for Rosemary, olive oil ganache. Getting back to William Curley, rosemary, olive oil ganache sounded like the perfect filling for some macarons. Undeterred, I decided to try again and I made the ganache more slowly and instead of melting the chocolate first, I used the hot cream to melt the chocolate and I added the olive oil in small batches. The reason behind using a mint infused olive oil was because I had been sent some wonderful Mint Olive Oil from Tariette and also mint and chocolate are just a match made in heaven.
My first recipe is a chocolate galette des rois which is traditionally served on epiphany (6th January), I made the galette in plenty of time, but editing the photos and getting the recipe typed up meant I missed epiphany. If you don’t know the history of the galette des rois or king cake, it is a French pastry that is said to draw the kings (three wise men) to the epiphany. Take a sheet of greaseproof paper and draw a 10cm x 10cm square on it, turn the square over and place the 225g butter in the middle of it. Take the galette out of the fridge and then using a small sharp knife score any pattern you want into the top of the galette, be careful not to cut all the way through the pastry, you don’t want any filling to spill out.