• Homepage ▼
    • Homepage (EN)
    • Accueil (FR)
  • Categories ▼
    • Featured

      Desserts

      August 22, 2018

      Featured

      Main Dishes

      August 22, 2018

      Featured

      First Courses

      August 22, 2018

      Featured

      Brunches

      August 22, 2018

      Featured

      Sweet Bases

      August 22, 2018

      Featured

      Savory Bases

      August 22, 2018

      Featured

      Appetizers

      August 22, 2018

      Featured

      The Blog

      August 22, 2018

  • Desserts ▼
    • Pound Cakes Crème Brulées Crepes And Waffles Plated Desserts Layer Cakes Cakes Ice Creams And Sorbets My Desserts Of Le Meilleur Pâtissier Show Small Cakes Tarts

      Conticini’s Chocolate Pound Cake

      NUMERO 1

      The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

      NUMERO 1

      Lenôtre’s Raisins Grand Marnier Bread

      NUMERO 1

      Jacquy Pfeiffer’s French Gingerbread

      NUMERO 1

      Pierre Hermé’s Vanilla Crème Brûlée

      NUMERO 1

      Pierre Hermé’s Pistachio Crème Brûlée

      NUMERO 1

      VIDEO

      Piña Colada Crème brûlée

      NUMERO 1

      Easy and Delicious French Crêpes Recipe

      NUMERO 1

      The Crêpe Cake, with chocolate hazelnut filling

      NUMERO 1

      The Liege Waffles, by chef Conticini

      NUMERO 1

      Pierre Hermé’s Orange and Grand Marnier Crepes

      NUMERO 1

      The Poire Hélène (chocolate pears) by Pierre Hermé

      NUMERO 1

      Pierre Hermé’s Vanilla Crème Brûlée

      NUMERO 1

      Easy Tiramisy by Yann Couvreur

      NUMERO 1

      VIDEO

      French Apricot Mousse Cakes

      NUMERO 1

      All recipes for Layer Cakes

      NUMERO 1

      The Flower Cake

      NUMERO 1

      The Unicorn Cake

      NUMERO 1

      Berries Pavlova, Lime Cream and French Meringue

      NUMERO 1

      VIDEO

      French Cake, Raspberry Vanilla

      NUMERO 1

      VIDEO

      Pavlova Bûche

      NUMERO 1

      The Love Napoleon Cake (millefeuille)

      NUMERO 1

      French Mango Coconut Charlotte

      NUMERO 1

      Brittany Apple Cake

      NUMERO 1

      Parisian Flan Pie

      NUMERO 1

      VIDEO

      Vincent Boué’s Apple pound cake

      NUMERO 1

      VIDEO

      Lenotre’s Cherry Clafoutis

      NUMERO 1

      The Crêpe Cake, with chocolate hazelnut filling

      NUMERO 1

      Christophe Felder’s Strawberry Tiramisu

      NUMERO 1

      Julia Child’s Queen of Sheba (reine de saba)

      NUMERO 1

      Pierre Hermé’s Chocolate Sorbet

      NUMERO 1

      Stéphane Tréand’s Olive Oil Ice Cream

      NUMERO 1

      Pierre Hermé’s Pistachio Ice Cream

      NUMERO 1

      Stéphane Tréand’s Grand Marnier Ice Cream

      NUMERO 1

      The Washington Apple (Le Meilleur Pâtissier, episode 2)

      NUMERO 1

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

      NUMERO 1

      All recipes for Small Cakes

      NUMERO 1

      VIDEO

      French Brioche Beignets

      NUMERO 1

      French Saint-Michel Cookies

      NUMERO 1

      Thomas Keller’s Financiers (French Almond Cookies)

      NUMERO 1

      VIDEO

      Brittany Cookies (palets Bretons)

      NUMERO 1

      VIDEO

      Marbled Madeleines

      NUMERO 1

      VIDEO

      The Chocolate Cookies of the Ritz

      NUMERO 1

      French Madeleines Recipe

      NUMERO 1

      All recipes for Tarts

      NUMERO 1

      Philippe Conticini’s Rhubarb Tart

      NUMERO 1

      VIDEO

      Pierre Hermé’s Fig, Raspberries and Port Tart

      NUMERO 1

      Benoit Castel’s French Mendiant Tart (chocolate and nuts)

      NUMERO 1

      The Washington Apple (Le Meilleur Pâtissier, episode 2)

      NUMERO 1

      VIDEO

      Bocuse’s Pink Praline Tart

      NUMERO 1

      Meringue Lemon Tart (like in Vézelay)

      NUMERO 1

      Claire Heitzler’s Rhubarb Strawberry Tart

      NUMERO 1

  • Savory Dishes ▼
    • Barbecues Fish Quiches Vegetarian Dishes Meats

      Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

      NUMERO 1

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

      VIDEO

      Barbecue Pork Ribs, Highland Park style

      NUMERO 1

      Fish in Bouillabaisse Sauce

      NUMERO 1

      The Salmon Lobster Wellington

      NUMERO 1

      The Poke Bowl, Honolulu style

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      Paul Bocuse’s Quiche Lorraine (the chef of the century)

      NUMERO 1

      VIDEO

      Salmon & Leek Quiche

      NUMERO 1

      Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

      NUMERO 1

      VIDEO

      Ottolenghi’s Corn and Green Onion Pancakes

      NUMERO 1

      Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

      NUMERO 1

      Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)

      NUMERO 1

      Cyril Lignac’s Parmigiana Eggplants

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      VIDEO

      Spiced Pumpkin Velouté, herbs and truffle oil

      NUMERO 1

      All recipes for Meats

      NUMERO 1

      Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

      NUMERO 1

      Jamie Oliver’s Indian Butter Chicken

      NUMERO 1

      Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

      NUMERO 1

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

      Rabbit Stew, a French delicacy

      NUMERO 1

      Asian Beef Tacos (“Tacos estilo Asiáticos”)

      NUMERO 1

      VIDEO

      Barbecue Pork Ribs, Highland Park style

      NUMERO 1

  • Dessert Basics ▼
    • Sponges For Layer Cakes Creams And Custards Dessert Decorations Glazes Meringues Choux Doughs Pistachio Pastes

      Ladyfingers dough recipe

      NUMERO 1

      Soft Coconut Sponge

      NUMERO 1

      Stéphane Tréand’s Genoa Sponge

      NUMERO 1

      All recipes for Creams And Custards

      NUMERO 1

      Berries Confit (jam)

      NUMERO 1

      Michalak’s easy Mascarpone Cream

      NUMERO 1

      Christophe Felder’s French Pastry Cream

      NUMERO 1

      Pierre Hermé’s Vanilla Custard (Crème Anglaise)

      NUMERO 1

      Bouillet’s Caramel Pastry Cream

      NUMERO 1

      Jonathan Blot’s French Lemon Custard

      NUMERO 1

      Bachour’s Whipped Ganache (White or Color)

      NUMERO 1

      Opalines Recipe (Cake decoration)

      NUMERO 1

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      Neutral Glaze (Method 1 : with gelatin)

      NUMERO 1

      M.O.F Luc Debove’s Pistachio Mirror Glaze

      NUMERO 1

      The Pavlova Meringue

      NUMERO 1

      Lenôtre’s Swiss Meringue

      NUMERO 1

      VIDEO

      Lenotre’s French Meringue

      NUMERO 1

      Gregory Doyen’s Choux Dough

      NUMERO 1

      Choux Pastry Dough Recipe

      NUMERO 1

      Frédéric Bau’s Pistachio Paste

      NUMERO 1

      Pierre Hermé’s Pistachio Paste

      NUMERO 1

  • Savory Basics ▼
    • Sauces Tortillas

      Paul Bocuse’ Sauce Bordelaise

      NUMERO 1

      Julia Child’s Brown Sauce

      NUMERO 1

      Easy Mexican Salsa Verde

      NUMERO 1

      Alex Stupak’s Mexican Corn Tortilla

      NUMERO 1

      Alex Stupak’s Mexican Flour Tortilla

      NUMERO 1

  • Levels ▼
    • Easy Level
    • Intermediaire Level
    • Experienced Level
  • Chefs ▼
    • Slider #1
      • Alex Stupak
      • Antonio Bachour
      • Benoit Castel
      • Cédric Grolet
      • Christophe Felder
      • Christophe Michalak
      • Claire Heitzler
      • Cyril Hitz
      • Cyril Lignac
      • Frédéric Anton
      • Frédéric Bau
      • Gregory Doyen
    • Slider #1
      • Jacques Pépin
      • Jacquy Pfeiffer
      • Jamie Oliver
      • Jonathan Blot
      • Julia Child
      • Lenôtre
      • Luc Debove
      • Madame D'aubéry
      • Marc Grossman
      • Nicolas Bernardé
      • Norbert Tarayre
      • Paul Bocuse
    • Slider #1
      • Philippe Conticini
      • Philippe Urraca
      • Pierre Hermé
      • Qin
      • Sébastien Bouillet
      • Sophie Dupuis
      • Stéphane Tréand
      • Thomas Keller
      • Vincent Boué
      • Yann Couvreur
      • Yotam Ottolenghi
  • Cuisines ▼
    • Slider #1
      • French Cuisine
      • American Cuisine
      • Asian Cuisine
      • Basque Cuisine
      • Mediterranean Cuisine
      • Spanish Cuisine
      • Indian Cuisine
      • Italian Cuisine
    • Slider #1
      • Jewish Cuisine
      • Mexican Cuisine
  • The Blog ▼
    • All posts
    • Good To Know
    • Cooking Knowledge
    • Recipe Comparisons
    • Culinary Shops
    • Book Reviews
    • Culinary Getaways
    • Culinary Schools
    • Pastry Shops
    • Le Meilleur Pâtissier Show
  • Ingredients
  •  FR
  •  Homepage (EN)
  •  All recipes
  •  Recipes by ingredient
Cuisine d'Aubéry
The food blog of FX
Base Shorcrust Pastry Sablée And Sucrée Sweet Base Pie Dough Sweet Pie Dough Shorcrust Pastry Sablée And Sucrée

https://cuisinedaubery.com/recipe/crumbled-short-pastry/

The Crumbled Sweetened Short Pastry (‘sablée’)

A recipe by Stéphane Tréand Saturday April 16, 2016
11 comments Share:
Facebook E-mail
 4.1
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

  Search Recipes

 Subscribe to the Newsletter

I had to temporarily give up on including a newsletter on the blog. Too many emails are being filtered into spam folders and fail to reach their destination. I therefore recommend subscribing to my Instagram or Facebook pages to stay updated on the latest recipes.
https://www.instagram.com/cuisinedaubery
http://www.facebook.com/cuisinedaubery

A classic French dough that is just perfect for tarts

FX (François-xavier)

About this recipe

Here's a recipe used by French chefs, a "pâte sablée" ("sandy dough), a Shortcrust Pastry that is crumbling, ideal for tarts that must remain soft

The Crumbled Sweetened Short Pastry (‘sablée’)

All the shortcrust pastry recipes are HERE

The Crumbled Sweetened Short Pastry (‘sablée’)

The Crumbled Sweetened Short Pastry (‘sablée’)

Print Recipe, with photos Print Recipe, no photos
Chef: Stéphane Tréand Preparation Time: 15 Minutes Ready in: 1 Day Yield: A dough for one tart Skill: Easy Level Cuisine: French Cuisine Courses: Base, Shorcrust Pastry Sablée And Sucrée, Sweet Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée, 
Egg yolks Eggs Almond powder
 4.1
Ingredients
  • 565 g (1 ¼ lbs ) : 2 tartes de 7.87" (or 7 7/8" or 20 cm) in diameter, ou 1 tarte de 11.02" (or 11 1/32" or 28 cm) in diameter

  •   1 ¾ Cup Flour (250 grams)
  •   1 pinch of Salt
  •   ⅔ Cup Butter (140 grams). To soften at room temperature 10 minutes or more
  •   ⅓ Cup Almond Flour (30 grams)
  •   ½ Cup Icing Sugar (95 grams)
  •   1 Egg. 2 Tablespoons or 50 grams


  • 282 g ( 10 oz ) : Pour 1 tarte de 7.87" (or 7 7/8" or 20 cm) in diameter, ou un carré de 7.08" (or 7 3/32" or 18 cm) de côté

  •   ¾ Cup Flour (125 grams)
  •   1 pinch of Salt
  •   ⅓ Cup Butter (70 grams). To soften at room temperature 10 minutes or more
  •   3 Tablespoons Almond Flour (15 grams)
  •   4 Tablespoons Icing Sugar (47.5 grams)
  •   ½ Egg. 1 Tablespoon or 25 grams


  • Pour 1 tarte de 8.26" (or 8 17/64" or 21 cm) in diameter, ou un carré de 7.48" (or 7 31/64" or 19 cm) de côté, ou un rectangle de 3.93" (or 3 15/16" or 10 cm) x 13.77" (or 13 25/32" or 35 cm)

  •   1 Cup Flour (137.8 grams)
  •   1 pinch of Salt
  •   ⅓ Cup Butter (77.1 grams). To soften at room temperature 10 minutes or more
  •   3 Tablespoons Almond Flour (16.5 grams)
  •   ¼ Cup Icing Sugar (52.3 grams)
  •   0.5 Egg. 1 Tablespoon or 25 grams


  • Pour 1 tarte de 9.05" (or 9 1/16" or 23 cm) in diameter, ou un carré de 7.87" (or 7 7/8" or 20 cm) de côté

  •   1 ¼ Cup Flour (165.3 grams)
  •   1 pinch of Salt
  •   ½ Cup Butter (92.5 grams). To soften at room temperature 10 minutes or more
  •   3 Tablespoons Almond Flour (19.8 grams)
  •   ⅓ Cup Icing Sugar (62.8 grams)
  •   0.6 Egg. 1 Tablespoon or 30 grams


  • Pour 1 tarte de 7.08" (or 7 3/32" or 18 cm) in diameter, ou un carré de 6.29" (or 6 19/64" or 16 cm) de côté

  •   ⅔ Cup Flour (101.2 grams)
  •   1 pinch of Salt
  •   4 Tablespoons Butter (56.7 grams). To soften at room temperature 10 minutes or more
  •   2 Tablespoons Almond Flour (12.1 grams)
  •   3 Tablespoons Icing Sugar (38.4 grams)
  •   0.4 Egg. 2 teaspoons or 20 grams


  • 565 g (1 ¼ lbs ) : 4 tartes de 7.87" (or 7 7/8" or 20 cm) in diameter, ou 2 tartes de 11.02" (or 11 1/32" or 28 cm) in diameter

  •   3 ½ Cups Flour (500 grams)
  •   1 pinch of Salt
  •   1 ¼ Cup Butter (280 grams). To soften at room temperature 10 minutes or more
  •   ⅔ Cup Almond Flour (60 grams)
  •   1 Cup Icing Sugar (190 grams)
  •   2 Eggs. ¼ Cup or 100 grams


  • For 400 g (1 lbs 14 oz )

  •   1 ¼ Cup Flour (176.9 grams)
  •   1 pinch of Salt
  •   ½ Cup Butter (99.1 grams). To soften at room temperature 10 minutes or more
  •   4 Tablespoons Almond Flour (21.2 grams)
  •   ⅓ Cup Icing Sugar (67.2 grams)
  •   0.7 Egg. 1 Tablespoon or 35 grams


  • For 300 g ( 11 oz )

  •   1 Cup Flour (132.7 grams)
  •   1 pinch of Salt
  •   ⅓ Cup Butter (74.3 grams). To soften at room temperature 10 minutes or more
  •   3 Tablespoons Almond Flour (15.9 grams)
  •   ¼ Cup Icing Sugar (50.4 grams)
  •   0.5 Egg. 1 Tablespoon or 25 grams

  • You will need...
    Almond Flour
    Sifter for Baking
    Flour Sifter
    Large Stainless Steel Fine Mesh Strainer
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Food Wrap
    #advertising, #affiliate, #Amazon
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=3_yfEzLEm2k

    1. Start by sifting the Flour (1 ¾ Cup or 250 g) and the Salt (1 pinch) over the mixing bowl

    The Crumbled Sweetened Short Pastry (‘sablée’)

    Sifter for BakingFlour SifterLarge Stainless Steel Fine Mesh Strainer

    #advertising, #affiliate, #Amazon

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    #advertising, #affiliate, #Amazon

    2. Dice the Butter (⅔ Cup or 140 g)

    3.  Not longer than 10 minutes ! The butter must stay a bit cold in order to "sand" the flour

    4.  Butter must be softened but NOT MELTED OR MICROWAVED!

    The Crumbled Sweetened Short Pastry (‘sablée’) The Crumbled Sweetened Short Pastry (‘sablée’)

    5. For the following steps, you may use a stand mixer like "Kitchen Aid" like on the photos, using the "Leaf" or "paddle", or just use some good old elbow grease

    The Crumbled Sweetened Short Pastry (‘sablée’)

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    #advertising, #affiliate, #Amazon

    6. In the mixing bowl, add in the Butter (⅔ Cup or 140 g) (softened but NOT MELTED OR MICROWAVED !), the Flour (1 ¾ Cup or 250 g) and the Salt (1 pinch)

    7. Mix for 1 minute

    The Crumbled Sweetened Short Pastry (‘sablée’)

    8. The result is something bakers call "the sand"

    The Crumbled Sweetened Short Pastry (‘sablée’)

    9. Then continue mixing and add the Almond Flour (⅓ Cup or 30 g)

    The Crumbled Sweetened Short Pastry (‘sablée’)

    10. Sift the Icing Sugar (½ Cup or 95 g) and mix

    11.  About the Sugar : I recommend using Icing Sugar, but in case you can't, use regular Sugar

    The Crumbled Sweetened Short Pastry (‘sablée’) The Crumbled Sweetened Short Pastry (‘sablée’)

    12. Still while mixing with the paddle, add in the Egg (1)

    13.  DO NOT ADD WATER : this would result in a dough that would shrink while baking ! It's a common mistake to add water

    The Crumbled Sweetened Short Pastry (‘sablée’)

    14.  You will need to mix for a few seconds only. Beginners make the mistake to knead too long, which will make the crust too hard while baking

    The Crumbled Sweetened Short Pastry (‘sablée’) The Crumbled Sweetened Short Pastry (‘sablée’)

    15. Even if the dough seems a little bit crumbling, stop kneading

    The Crumbled Sweetened Short Pastry (‘sablée’)

    Kneading and Stretching ("Frasage" in French)

    16. You need to finish by stretch it with your hands on a work surface, just a couple times

    The Crumbled Sweetened Short Pastry (‘sablée’) The Crumbled Sweetened Short Pastry (‘sablée’)

    17. Shape a ball with the dough

    The Crumbled Sweetened Short Pastry (‘sablée’)

    Resting in the fridge

    18. We cannot use this dough right away, as it doesn't have the proper texture

    19.  You need to let it rest, covered with plastic wrap in the fridge for 2 hours or more

    The Crumbled Sweetened Short Pastry (‘sablée’)

    Food Wrap

    #advertising, #affiliate, #Amazon

    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Egg yolks Eggs Almond powder
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    11 comments Share:
    Facebook E-mail


     

    All recipes for Shorcrust Pastry Sablée And Sucrée

    The French Creamed Sweetened Short Pastry (‘sucrée’)

    The Crumbled Sweetened Short Pastry (‘sablée’)

    All recipes made with Sablée Dough

    Pierre Hermé’s Fig, Raspberries and Port Tart

    Blind Baking a Tart Shell, professional method

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    The French Rhubarb Raspberry Tart

    The other recipes for Sweet Pie Doughs

    Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    The French Creamed Sweetened Short Pastry (‘sucrée’)

    Recipes by chef Stéphane Tréand

    Stéphane Tréand’s Olive Oil Ice Cream

    Stéphane Tréand’s Genoa Sponge

    The Fabulous Baked Alaska with Grand Marnier

    Stéphane Tréand’s Grand Marnier Ice Cream

    The French Creamed Sweetened Short Pastry (‘sucrée’)

    The Crumbled Sweetened Short Pastry (‘sablée’)


    Leave a Comment

    :-(    

    :-P    

    :lol:    

    8-O    

    :-)    

    :-x    

    <3    

    ;-)    

    (Y)    

    :clap:    

    :love:    




    * Mandatory

    (will be displayed)

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)


    Anti bot verification (CAPTCHA)   * Mandatory

      


     

    11 comments

    Dee Wednesday November 30, 2016

    Hi Francois,

    Do you need to blind bake ( put weight over) the crust for this dough ?
    Does it raise too much which makes it out of shape ?

    Thanks,
    Dee

    FX (François-xavier) Wednesday November 30, 2016

    No, blind baking is required only in some recipes. For instance, if you are making a fruit tart with a Custard (creme patissiere), then as the custard is not baked in oven, there is no other choice than blind baking and then filling. In other recipes, this is not required, but is more rare

    Lola Friday March 23, 2018

    How do you make a chocolate version of this?

    FX (François-xavier) Saturday March 24, 2018

    I have a chocolate recipe from Pierre Hermé :

    Using the same technique, with those ingredients:

    - 2 cups (280 g) AP Flour (all purpose)
    - 1/3 cup + 1 TB (40 g) Cocoa Powder
    - 1 3/4 sticks (200 g) (7 oz) Salted Butter
    - 1/2 c (100 g) Sugar

    Book "chocolate desserts by Pierre Hermé" page 99

    Hope this helps

    Lu Friday June 8, 2018

    Do you used powdered sugar (or icing sugar) in the chocolate dough recipe?

    FX (François-xavier) Saturday June 9, 2018

    I use regular sugar, but powder sugar works as well

    Anonymous Sunday November 18, 2018

    I don't like almonds can I just leave the almond flour out?

    Frances Condron Sunday November 18, 2018

    I don't like almonds can I just leave the almond flour out? What can I replace it with?

    FX (François-xavier) Sunday November 18, 2018

    you may substitute with flour

    rose Wednesday July 10, 2019

    hello,

    what time and temperature should this be baked at? thank u

    FX (François-xavier) Wednesday July 10, 2019

    Usually at 340 °F / 170 °C, until lightly golden.

    Make sure to :
    1- roll out the dough and place it onto your mold
    2- rest in the fridge for at least 1 hour
    3- Then bake

     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple jam Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Bavarian mousse Beef Beef stock Berries confit Black currant Blackberry Blind baked shortcrust Bordelaise sauce Breadcrumbs Broccoli Brown sauce Brown sugar Bunch of cilantro Buttercream Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chocolate spread Chorizo Cilantro Cinnamon Cloves Coco milk Cocoa Powder Coconut Coconut cream Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crepes Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggplants Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Ginger Glucose Glucose powder Grand marnier Grand marnier ice cream Grapefruit Green onion Gumpaste Ham Ham hock Hazelnut flour Hazelnuts Heavy duty Cake Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Malibu spirit Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Pean nut Pear Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red onion Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rolling fondant Roquefort blue cheese Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Salted cod Sausage Savoy sponge cake Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweet potatoes Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla sugar Vegetable shortening (crisco) Vegetable stock Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt 
     
    Facebook Instagram Chef Simon YouTube RSS Feed

      Search Recipes

    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
    To contact me : HERE

    Support the blog

    Tipeee

    Support the blog to be hosted on powerful servers HERE

    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    A great experience that you can watch on French broadcast M6



    Spotlight...

    Spotlight...

    French Shrimp Puffs Appetizers

    Random Recipes

    • Paul Bocuse’s Potatoes Gratin (Gratin Dauphinois)

    • Lenôtre’s Pistachio Raspberry Cakes

    • French Madeleines Recipe

    • Gregory Doyen’s Choux Dough

    • Apple Rolled Puffs

    • Pierre Hermé’s Pistachio Crème Brûlée

    Recent Posts

    • French Shrimp Puffs Appetizers

    • Parisian Coconut Flan Tart

    • Homemade Pailleté Feuilletine

    • Cyril Lignac’s Parmigiana Eggplants




    Cuisine d'Aubéry
       Contact Us  |   About FX (François-xavier)...
       Share your recipe photos Unsubscribe from the newsletter
    • Facebook
    • Instagram
    • Chef Simon
    • YouTube
    • RSS Feed

    Tous droits réservés © Cuisine d'Aubéry, cuisinedaubery.com 2013-2025 | L'utilisation du site de cuisine implique l'entière acceptation des Conditions Générales d'Utilisation | La Politique de confidentialité est ICI

    © Copyright Cuisine d'Aubéry, cuisinedaubery.com 2013-2025 | All Rights Reserved - Read the Terms of Service | The Privacy Policy is HERE


    En tant que Partenaire Amazon, je réalise un bénéfice sur les achats remplissant les conditions requises.

    As an Amazon affiliate, I may earn a profit on eligible purchases.


    Back To Top
    Cuisine d'Aubéry
    • Homepage (EN)
      • Home #1
        • Homepage (EN)
        • Accueil (FR)
    • Categories
      • Slider #1
        • Desserts
        • Main Dishes
        • First Courses
        • Brunches
        • Sweet Bases
        • Savory Bases
        • Appetizers
        • The Blog
    • All recipes
    • Recipes by ingredient
    • Desserts
      • Slider #1
        • Pound Cakes
        • Choux
        • Candies
        • Ice Cream Cones
        • Crème Brulées
        • Crepes And Waffles
        • Plated Desserts
        • Frozen Desserts
        • Éclairs
        • Layer Cakes
        • King Pies
        • Cakes
        • Ice Creams And Sorbets
        • My Desserts Of Le Meilleur Pâtissier Show
        • Macarons
        • Small Cakes
        • Chocolate Mousses
        • Rolled Cakes
        • Saint-Honorés
        • Tarts
        • Verrines
    • Savory Dishes
      • Slider #1
        • Barbecues
        • Savory Breads
        • Savory Crêpes
        • Curries
        • Gratins
        • Hamburgers
        • Breads
        • Italian Pasta Dishes
        • Fish
        • Quiches
        • Fried Rice
        • Sandwiches
        • Tacos
        • Savory Tarts
        • Vegetarian Dishes
        • Meats
    • Dessert Basics
      • Slider #1
        • Sponges For Layer Cakes
        • Macarons Shells
        • Creams And Custards
        • Dessert Decorations
        • Gianduja
        • Glazes
        • Meringues
        • Mousses
        • Feuilletine Wafer Crunchs
        • Choux Doughs
        • Almond Pastes
        • Pistachio Pastes
        • Praliné Pastes
        • Sweet Sauces
    • Savory Basics
      • Slider #1
        • Stocks
        • Bread Starters
        • Pasta Doughs
        • Sauces
        • Tortillas
    • Levels
      • Slider #1
          Easy Level
          Intermediaire Level
          Experienced Level
    • Chefs
      • Slider #1
          Alex Stupak
          Antonio Bachour
          Benoit Castel
          Cédric Grolet
          Christophe Felder
          Christophe Michalak
          Claire Heitzler
          Cyril Hitz
          Cyril Lignac
          Frédéric Anton
          Frédéric Bau
          Gregory Doyen
          Jacques Pépin
          Jacquy Pfeiffer
          Jamie Oliver
          Jonathan Blot
          Julia Child
          Lenôtre
          Luc Debove
          Madame D'aubéry
          Marc Grossman
          Nicolas Bernardé
          Norbert Tarayre
          Paul Bocuse
          Philippe Conticini
          Philippe Urraca
          Pierre Hermé
          Qin
          Sébastien Bouillet
          Sophie Dupuis
          Stéphane Tréand
          Thomas Keller
          Vincent Boué
          Yann Couvreur
          Yotam Ottolenghi
    • Cuisines
      • Slider #1
          French Cuisine
          American Cuisine
          Asian Cuisine
          Basque Cuisine
          Mediterranean Cuisine
          Spanish Cuisine
          Indian Cuisine
          Italian Cuisine
          Jewish Cuisine
          Mexican Cuisine
    • The Blog
      • Slider #1
          All posts
          Good To Know
          Cooking Knowledge
          Recipe Comparisons
          Culinary Shops
          Book Reviews
          Culinary Getaways
          Culinary Schools
          Pastry Shops
          Le Meilleur Pâtissier Show