How to Make Classic French Baked Goods at Home
French baked goods are not just a treat; they are a piece of art that can elevate your culinary skills. Making classic French pastries at home may seem daunting, but with the right techniques and recipes, you can enjoy delicious creations straight from your oven. Follow these steps to make some of the most beloved French baked goods.
1. Croissants
Classic French croissants are flaky, buttery, and the perfect breakfast treat. To make them at home, you will need:
- 500g all-purpose flour
- 10g salt
- 40g sugar
- 10g instant yeast
- 300ml cold water
- 300g butter (for laminating)
Start by mixing the flour, salt, sugar, and yeast. Gradually add cold water until a dough forms. Knead for about 10 minutes, then let it rest for 30 minutes. Roll out the dough into a rectangle, and place the butter in the center. Fold the dough over, and roll it out again. Repeat the folding and rolling process three times. Finally, cut the dough into triangles, roll them up, and let them rise before baking.
2. Madeleines
These charming shell-shaped sponge cakes are perfect with tea or coffee. For madeleines, you’ll need:
- 100g unsalted butter
- 100g all-purpose flour
- 100g sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Melt the butter and allow it to cool. In a bowl, whisk together eggs and sugar until fluffy. Add the vanilla extract and melted butter, then gently fold in the flour and baking powder. Chill the batter for at least an hour. Grease a madeleine pan, fill each mold, and bake at 375°F (190°C) for 10-12 minutes until they are golden and spring back when touched.
3. Tarte Tatin
This upside-down caramelized apple tart is a classic French dessert that impresses any dinner guest. The ingredients include:
- 6-8 apples (like Granny Smith)
- 100g unsalted butter
- 150g sugar
- 1 sheet puff pastry
Begin by preheating your oven to 375°F (190°C). In an ovenproof skillet, melt butter and sugar over medium heat until it becomes caramelized. Peel and slice the apples, adding them to the skillet when the caramel is ready. Arrange the apples tightly and cook for about 15 minutes until they soften. Cover with the puff pastry, tucking in the edges. Bake for 25-30 minutes until golden. Let it cool briefly, then invert onto a serving dish.
4. Éclairs
These creamy filled pastries are a must-have in any French baker’s repertoire. For éclairs, gather:
- 125ml water
- 125g unsalted butter
- 150g all-purpose flour
- 3 large eggs
In a saucepan, combine water and butter and bring to a boil. Add the flour all at once, stirring vigorously until the mixture pulls away from the sides. Allow it to cool slightly before adding the eggs one at a time, mixing until smooth. Transfer the dough to a piping bag and pipe long strips onto a baking sheet. Bake at 400°F (200°C) for about 20-25 minutes until they are puffed and golden. Fill with pastry cream and top with chocolate glaze.
5. Macarons
No French pastry list is complete without macarons. These delicate almond meringue cookies require:
- 120g almond flour
- 225g powdered sugar
- 100g egg whites
- 30g granulated sugar
- Food coloring (optional)
Sift almond flour and powdered sugar together. Whip egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form. Gently fold in the almond mixture, adding food