This recipe makes 20 cookies. The recipe was provided by Chef Jean-Baptiste Lucas, a French Pastry Chef based in Bangkok, Thailand.

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Shortbread Cookies

Course Dessert

Cuisine International

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author JeanBaptiste Lucas

Ingredients

• 90 g flour
• 75 g butter
• 30 g icing sugar
• 2 g salt

US Customary – Metric

Instructions

How to make Shortbread Cookies

• In a bowl, whisk the butter, icing sugar, and salt until very foamy and pale.
• Add the flour and mix quickly.
• Spread on a baking sheet and roll out to 2-3 mm ( 0.07 inches) thick.
• Keep in the fridge until hard.
• Bake in the oven at 180 °C/ 356° F for 5 minutes.
• Remove from the oven and cut the cookies using a ring.
• Bake for about 5 minutes more, until the cookies start to brown.

The post Shortbread Cookies Recipe appeared first on Chef's Pencil.

This apple tarte tatin recipe has been provided by French Pastry Chef Jean-Baptiste Lucas, who runs a pastry & baking school in Bangkok, Thailand.

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Apple Tarte Tatin

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Author JeanBaptiste Lucas

Ingredients

Puff pastry:

• 1 piece puff pastry sheet

Filling:

• 4-5 apples
• 125 g sugar
• 70 g butter

US Customary – Metric

Instructions

How to Make the Filling:

• Peel, core, and cut the apples into 1 cm (1/2 inch) thick wedges.
• Pour the sugar into a frying pan and set the pan over medium heat.
• Allow the sugar to melt slowly without stirring and cook until it becomes a light brown caramel.
• Add the butter and mix.
• Add the apple wedges and cook for 5 minutes.
• Remove from the heat.

How to Make Apple Tatin:

• Roll out the puff pastry. Using a ring, cut an 18 cm (7 inch) circle.
• Arrange apple wedges in the bottom of a 18 cm (7 inch) wide pie ring.
• Pour the caramel on top.
• Place puff pastry on top of the apples.
• Bake in the oven at 180°C /356 ℉ for about 30 minutes.
• Flip the pie right after baking.

Notes

Related: Normandy Apple Tart
Related: Apple Strudel with Vanilla Cream
Related: Caramel Apple Cheesecake
Related: Homemade Apple Pie
Related: Romanian Apple Pie

The post Apple Tarte Tatin appeared first on Chef's Pencil.

Chef Lucas recommends using fresh organic ingredients for this recipe (e.g. butter instead of margarine and fresh milk instead of milk powder). This way your choux pastry will turn out crisp and simply delicious.

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Choux Au Craquelin

Course Dessert

Cuisine French

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author JeanBaptiste Lucas

Ingredients

Choux pastry:

• 250 ml milk
• 125 g all purpose flour
• 80 g butter
• 4 eggs
• 1 pinch salt

Craquelin:

• 50 g butter
• 60 g brown sugar
• 60 g all purpose flour

Vanilla pastry cream:

• 500 ml milk
• 110 g sugar
• 4 egg yolks
• 30 g cornstarch
• 20 g all purpose flour
• 1 tbsp cocoa powder
• 25 g butter

US Customary – Metric

Instructions

How to Make Craquelin:

• Mix the butter and brown sugar in a bowl.
• Add flour and mix until homogeneous.
• Roll out the dough between two silicon mats (around 3 mm or 1/10th of an inch thickness).
• Keep in the fridge until hard.
• Cut the craquelin into 2 cm (about 1 inch) circles.

How to Make the Choux Pastry:

• In a medium saucepan, combine the butter, milk, and salt.
• Heat until the butter melts completely.
• Reduce the heat to low and add the flour.
• Stir vigorously until the mixture leaves the sides of the pan and begins to form a stiff ball. When some of the dough sticks to the bottom of the pan, remove from the heat. Let it cool.
• Add the eggs, one at a time, mixing well to incorporate completely after each addition.
• Put the choux pastry in a piping bag and start piping.

How to Make the Pastry Cream:

• Heat the milk and vanilla extract in a saucepan.
• Beat the egg yolks with the sugar in medium-sized bowl.
• Add the flour and cornstarch and mix again.
• When the milk is boiling, pour it onto the eggs and sugar and whisk.
• Put the preparation back in the saucepan.
• Cook over a medium-low heat, stirring constantly, until the mixture thickens.
• Add the butter and whisk until a homogeneous blend is obtained.
• Pour the pastry cream into a pan and press a piece of plastic wrap onto the surface of the pastry cream to prevent a “skin” from forming.

How to Make the Choux au Craquelin:

• Using a piping bag with a round tip, pipe the choux pastry into 2.5 cm (about 1 inch) circle. Put one craquelin circle on top of each choux.
• Bake for 15 minutes at 170 °C/ 338 ℉. Do not open the oven for 15 minutes.
• Then, open the oven door to get rid of the steam and bake for 8-10 minutes more until the choux are brown.
• Pipe the cold vanilla pastry cream inside the choux.
• Sprinkle icing sugar on top.

Notes

Related: Crème Brûlée
Related: Crème Caramel
Related: Chocolate Entremet with Creme Praliné
Related: Lemon Tart with Crème Fraiche
Related: Pâte à Choux (Choux Pastry)

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