My announcement that I’m making baklava this week has created excitement among a demographic that I fear: people in places like Greece and Turkey who really, really know good baklava. To these hopeful folks, all I can say is: please lower your expectations. The odds that I’m going to produce a world-class batch of baklava […]
READ ONThere was a time when I couldn’t abide baklava…way too sweet. Then by accident I tasted the real thing, and I’ve been a convert ever since. Anyone fancy a trip to south-central Asia?
READ ONLate last week reader Marciella sent in a question about marjolaine layers. In essence she asked: if these are supposed to be “meringues” why don’t the directions call for whipping the whites and the sugar together? I thought: well, that’s just an idiosyncrasy of marjolaine recipes. I’ve read through probably ten of them and not […]
READ ONIf I were to try to describe Joe Pastry heaven to you, it would go a little something like this: a warm spring afternoon, the kids and the missus are taking a nap. There’s a cold bottle of suds open, and a big ol’ pastry to build. That was my Sunday, friends, and here’s what […]
READ ONSo, it’s the day of your marjolaine “build” and it’s time to make your fillings. Marjolaine typically has two different cream fillings (usually pastry cream or buttercream, but I’ve also seen whipped cream versions), one flavored with nuts, nut paste or praline, and the other flavored with vanilla and a liqueur of some type. What’s […]
READ ONSince opinion is divided on which version of marjolaine is superior, the one made with sponge cake or the one made with meringue, I decided to demonstrate both: For Sponge Cake Layers You’ll need: 6 egg whites 3 ounces (1 cup) toasted, sliced almonds 4.5 ounces (1 cup) toasted hazlenuts 7 ounces (1 cup) sugar […]
READ ONWhat, you mean you didn’t know you could make ganache with crème fraîche? Indeed you can, and a splendidly rich, smooth, sweet and tangy experience it is too. Some people make ganache using nothing but crème fraîche (or sour cream) for the dairy component. I myself prefer a mellower 50-50 blend of crème fraîche and […]
READ ONYes, we’ve got a little of the ol’ nip and tuck going on at joepastry.com, just the beginning of what will eventually be a broader redesign of the site. I just thought it would be fun to get a little of the new look up there, what with it being spring and all…
READ ONPraline is what we’re going to use to flavor one of the layers of pastry cream. It’s a simple, fun and kinda silly part of the marjolaine-making process. Start by greasing a sheet pan or cookie sheet. You can use butter, oil or cooking spray like I’m doing here. (A Silpat comes in very handy […]
READ ONA couple of readers wrote in yesterday to say, in effect, I thought “nouvelle cuisine” was all about tiny portions and raw vegetables…where do they come in? I’m no expert on this subject, however I do know that the stereotypes of nouvelle cuisine are mostly incorrect. Today, almost all the food we eat in finer […]
READ ON