GLUTEN-FREE PIE CRUST

1.5 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
2 tablespoons unrefined brown sugar
¼ teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 egg white
½ teaspoon vanilla extract
2 tablespoons ice cold water


 

Combine the flour, sugar and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the egg white. Mix the vanilla extract to the water and pour it in the food processor a little at a time, pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl and form it into a ball. Cover it with plastic wrap and refrigerate it for 1 hour before use.

Preheat the oven to 400 degrees Fahrenheit.

Let the dough warm up at room temperature 5 to 10 minutes before stretching it. Sprinkle the dough with a little bit of flour, place it between two sheets of parchment paper and roll it out into a 12-inch circle. Carefully transfer the dough to the tart pan(s).

If filling your tart immediately, bake it for 30 to 40 minutes.

If filling your tart at the end with pastry cream and fresh fruit , pre-bake (blind bake) the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 12 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes. Let it cool completely before filling it.
Makes one 8-inch crust

 

HOW TO PEEL HAZELNUTS

It takes some work to give hazelnuts a satiny ivory finish but the smoother taste and texture are more pleasant when baking or simply enjoying a handful for a snack.

 


 

Preheat the oven to 350 degrees Fahrenheit.

Toast the hazelnuts until browned and fragrant, 15 to 20 minutes.

Let them cool then rub them between your hands or inside a towel. The friction flakes away most of the skin.

PATE BRISEE RECIPE

2 cups all-purpose or whole wheat flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water
 


 
Combine the flour and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 1 hour before use.

 
Makes one large tart or about 10 tartlets

PATE A CHOUX RECIPE

1 cup water

1 stick unsalted butter

2 teaspoons sugar

½ teaspoon salt

1 ½ cups all purpose flour

4 large eggs

 


 
Preheat the oven to 350 degrees Fahrenheit. Butter a large baking sheet.

Bring the water, butter, sugar and salt to a boil in a medium saucepan. Stir well. Lower the heat.

Stir in the flour and keep stirring constantly with a wooden spoon until you obtain a thick mass of dough that detaches from the sides of the pan. Transfer to the bowl of a stand mixer and let cool 5 minutes.

With the paddle attachment on, add the eggs, one at a time, and work the dough until it looks like thick, sticky cake batter. This should take 2 to 3 minutes.

Transfer the dough to a pastry bag or Ziploc bag and pipe 2-inch rounds or logs onto the prepared pan, leaving 2 inches between puffs.

Bake the puffs 25 to 35 minutes, or until they are golden and sound hollow when tapped or shaken. The best way may be to test taste one to make sure it is not dough-ey in the middle. For me, getting perfectly golden and hollow puffs took exactly 32 minutes.

Let the puffs cool to room temperature on a rack before filling them. You may like this chestnut cream filling.
 
Makes 24 mini pastries.

INGREDIENT SUBSTITUTIONS

Allspice Ground cinnamon, cloves and nutmeg, to taste
1 teaspoon baking powder ½ teaspoon cream of tartar + ¼ teaspoon baking soda
1 ounce unsweetened baking chocolate 3 tablespoons unsweetened cocoa + 1 tablespoon butter or margarine
½ cup semisweet chocolate chips ¼ cup cocoa powder
1 tablespoon cornstarch, for thickening 1 tablespoon potato or arrowroot starch or2 tablespoon AP flour or tapioca starch

or

2 eggs

 

1 egg, for baking ½ mashed banana or1/3 cup applesauce

 

1 cup AP flour ¾ cup whole wheat flour or1 cup + 2 tablespoons cake flour

 

1 cup brown or white rice flour 1 cup cake flouror1 cup minus 1 tablespoon AP flour

 

1 cup self-rising flour 1 cup AP flour + ¼ teaspoon baking powder
1 tablespoon gelatin 2 teaspoons agar-agar
1 tablespoon oil 1 ¼ tablespoons butter
1 cup semolina 1 cup cream of wheat, masa harina or cornmeal
1 cup white sugar 2/3 cup agave syrup or honey
1 cup brown sugar 1 cup white sugar or1 cup white sugar + 2 tablespoons molasses (for stronger taste)
1 cup light corn syrup 1 ¼ cups sugar + 1/3 cup water, boiled down to 1 cup
½ cup peanut butter ½ cup tahini or almond butter
1 teaspoon orange blossom water 1 teaspoon rose wateror ½ teaspoon rose extract
1 vanilla bean 1 teaspoon pure vanilla extract

 

Cooking

1 garlic clove ¼ teaspoon garlic powder or garlic juice or½ teaspoon chopped garlic
1 teaspoon harissa 1 teaspoon Sriracha or Tabasco sauce
¼ cup Italian seasoning 1 tablespoon oregano + 1 tablespoon thyme + 1 tablespoon basil + 1 tablespoon parsley
1 tablespoon minced onion 1 teaspoon onion powder
1 preserved lemon 1 tablespoon lemon juice + 1 teaspoon lemon zest + ¼ teaspoon salt
Ras el hanout Cinnamon, cloves, ginger, turmeric, nutmeg, cayenne, pepper, cardamom and mace, to taste
1/8 teaspoon saffron, for color 1/4 teaspoon turmeric or annatto powder
½ teaspoon smen 1 tablespoon clarified butter or ghee + 1/8 teaspoon salt + 1/8 teaspoon crushed dried oregano
1 tablespoon sumac 1 teaspoon lemon zest + paprika for color

 

Dairy

1 cup buttermilk 1 cup milk + 1 tablespoon lemon juice or vinegar. Let stand 5 minutes before using.
1 cup crème fraîche ½ cup sour cream + ½ cup heavy cream
1 cup evaporated milk 1 cup half and half or light cream
1 cup half and half ½ cup heavy cream + half a cup milk
1 cup yogurt, for baking 1 cup buttermilk, sour cream, blended cottage cheese, or applesauce

 

 

MEASUREMENT CONVERSION TABLES

Cups and Spoons to Grams

Flour

1 cup = 130 g

¾ cup = 97 g

½ cup = 65 g

¼ cup = 32 g

1/8 cup = 16 g

1 tablespoon = 8 g


 

Granulated Sugar

1 cup = 200 g

¾ cup = 150 g

½ cup = 100 g

¼ cup = 50 g

1/8 cup = 25 g

1 tablespoon = 12 g

1 teaspoon = 4 g


Brown sugar

1 cup = 220 g

¾ cup = 165 g

½ cup = 110 g

¼ cup = 55 g

1/8 cup = 28 g

1 tablespoon = 14 g

1 teaspoon = 4.7 g


Honey

1 cup = 340 g

¾ cup = 255 g

½ cup = 170 g

¼ cup = 85 g

1/8 cup = 42 g

1 tablespoon = 21 g

1 teaspoon = 7 g


Chocolate

1 cup cocoa powder = 120 g

1 cup chocolate chips = 150 g


Nuts

1 cup chopped nuts = 120 g

1 cup nut meal = 100 g


Butter

1 stick = 8 tablespoons = 4 ounces = 113 g

1 cup butter = 2 sticks

 


 

Cups and Spoons to Milliliters

1 cup = 236 ml

¾ cup = 177 ml

½ cup = 118 ml

¼ cup = 59 ml

1/8 cup = 29 ml

1 tablespoon = 15 ml

1 teaspoon = 5 ml

Ounces to Grams

1 ounce = 28 g

3.5 ounces = 100 g

35 ounces = 1 kg

Pounds to Kilograms

2.2 pounds = 1 kg

1 pound = 454 g

½ pound = 227 g

 

Fahrenheit to Celsius

500 F = 260 C

475 F = 246 C

450 F = 232 C

425 F = 218 C

400 F = 204 C

375 F = 190 C

350 F = 177 C

325 F = 163 C

300 F = 149 C

275 F = 135 C

250 F = 121 C

225 F = 107 C

200 F = 93 C
 

Inches to Centimeters

Pan sizes

8 x 8 = 20 x 20 cm

9 x 5 = 23 x 13 cm

9 x 9 = 23 x 23 cm

11 x 7 = 28 x 18 cm