1. Dissolve yeast in 2 tbsp warm water. 2. Mix egg, butter, sugar and lemon zest thoroughly. 3. Add sifted flour little by little until dough is sticky but comes away from the sides of the bowl. 4.
Most of you probably have heard of croissant and canelé, but what about kouign amann or galette de pérouges? Here are 10 uncommon French pastries you might not have heard of, but should definitely put ...
Guillaume meets Martin Thibault, the fifth generation continuing to bake a family recipe for locals and tourists. Guillaume learns the tricks for making this sweet, thin, brioche pie known as the ...
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