FCA content editor 5/1/24 FCA content editor 5/1/24

KING CAKE

Also known as the king cake, this sweet pie of almond cream sandwiched in a warm butter puff pastry is traditionally enjoyed during Epiphany in France.

FCA content editor 22/11/23 FCA content editor 22/11/23

QUICHE AU FROMAGE

This triple cheese quiche is simply sensational. I carefully chose three styles of cheese (hard, soft, and a blue cheese) to create a fine balance of flavors. The nuttiness of the Comté contrasts beautifully with the soft, creamy texture of Fontina, and the addition of pieces of blue cheese on top delivers a little nugget of treasure every now and then.

FCA content editor 21/11/23 FCA content editor 21/11/23

CLASSIC SHORTCRUST

If you want to make shortcrust in 10 minutes without breaking a sweat, using a food processor is the way to go. This technique is employed by chefs and is even featured in French culinary schoolbooks, so don’t feel guilty about utilizing a food processor. This recipe is extremely popular because it yields a perfect result every time, and the dough is easy to work with. But wait, there’s more! It can be prepared as either a savory or sweet crust, making it versatile for savory tarts, quiches, fruit tarts, and custard tarts.

FCA content editor 21/11/23 FCA content editor 21/11/23

All Purpose SHORTCRUST

Contrary to what people think, making short crust pastry by hand is straightforward and fast. This recipe is a classic from culinary schools that yields a perfect result every time. The dough is easy to roll out, which is great for building confidence in working with pastry. Even better, this dough can be made with and without sugar, making it suitable for both sweet and savory delights, such as quiches, fruit tarts and custard flan.

FCA content editor 20/2/23 FCA content editor 20/2/23

PERFECT crêpes

Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crêpe.