| Recipes from “The Art of French Pastry”, by Jacquy Pfeiffer, 7 chapters, 61 recipes in total (recipes completed so far will be in bold, with a link to the recipe page)
French Pastry Fundamentals
French Pastry Classics
Tarts
- Apple nougat tart
- Wild blueberry tart
- Plum tart
- Tarte au chocolate with nougatine topping
- Lemon cream tart with meringue teardrops
- Alsatian sour cream and berry tart
- Raspberry and hazelnut tart
- Tarte de linz ma façon
- Rhubarb tart with hazelnut crumble
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Cookies
- Christmas sableś
- Anise cookies
- Spritz cookies
- Cinnamon stars
- Lemon mirrors
- Fours de lin
- Coconut macaron/Rocher à la noix de coco
- Almond tuiles
- French macarons
- Elephant ears/palmiers
Cake & Ice Cream
- Chocolate, almond, and ganache pound cake
- Sponge cake/génoise
- Jelly roll sponge
- Almond biscuits roulade
- Flourless chocolate sponge
- Bûche de noël (chocolate/hazelnut yule log)
- Gâteau St. Honoré
- Black forest cake
- Chocolate mousse cake in a glass
- Vanilla ice cream
- Kougelhof ice cream cake
- Vacherin glacé
- Frozen coffee and chocolate mousse
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Sweet and Savory Alsatian Specialties
- Kougelhof
- Stollen
- Brioche streusel
- Bee sting brioche
- Chinois/Alsatian cinnamon rolls
- Brioche bostock
- Beignets
- Petits beignets de carnaval
- Pain D’Épices
- Cherry bread pudding
- Beer bread
- Seeded bread
- Pretzels
- Onion tart
- Beer quiche
- Tart flambée
- Warm Alsatian Meat Pie
Flourishes: La Cerise Sur Le Gâteau |
