Recipe from The Seasonal Baker
2 cups of all-purpose flour
2 sticks of unsalted butter
1/4 cup of sugar
1 teaspoon of salt
1 egg yolk
- Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until light and fluffy, about 3 minutes.
- Add the egg and egg yolk, mix until combined with the flour.
- Shape the dough into a flattened disk and wrap in plastic. Refrigerate overnight.
Recipe from Macarons
1 vanilla bean
1 cup of milk
1 cup of heavy cream
5 egg yolks
2/3 cup of granulated sugar
- Preheat your oven to 125°C (255°F).
- Split the vanilla bean in half lengthwise and scrape out the seeds.
- In a saucepan, pour in the milk and vanilla seeds. Heat over medium temperature.
- In a bowl, whisk the egg yolks and sugar until smooth.
- When the milk begins to boil (watch it carefully, it can boil over), remove it from the heat and stir in the heavy cream. Pour in the yolks and whisk quickly to prevent the heat from cooking scrambled eggs!
- Pour the mixture through a sieve.
To our surprise, the pâte sucrée tart shells shrunk in the oven! They no longer had the height of the tart pans, which created a really shallow area for the crème brûlée. Some of the tarts could only hold a spoonful of filling. Well, we bake and we learn. Take out some ramekins for your extra custard!
Carefully ladle the custard into the tart shells and pop them back in the oven. Bake for another 15 minutes or until the custard sets. It will jiggle a little bit, but be careful not to over bake it, the custard will curdle! Remove the tarts from the oven and let cool. Refrigerate for an hour or overnight.
Ignite your kitchen torch and move the flame evenly over the top of the tarts. Avoid the crust and stop when the sugar is caramelized. Serve immediately.