Hong Kong Style Egg Tarts

Going out for dim sum as a kid, we would always get egg tarts for dessert. They were my dad’s favorite, and since they came three to a plate I would sometimes split one just for the sake of having something sweet to finish off the meal. Back then I leaned more towards chocolate desserts, but as I’ve grown up my tastes have gotten more diverse, and I’ve learned to appreciate a flaky crust filled with smooth, silken custard– and I’m betting that if my dad ever gets to taste these, he’ll like them even better than the ones in the restaurant.

I admit that making a fully-laminated dough for the crust is a bit labor-intensive– certainly more so than simply making a flaky pie crust or a melted-butter tart crust– but the crust is one of the distinctive elements that makes these tarts a classic.

I actually made two different crust recipes, just to see which one I liked better, and while I’m only 95% sure that I noted the correct recipe to use here (oops!) they were both pretty tasty, so I’m comfortable giving you this one. It was a little tough to roll out but the flaky layers were perfectly crispy.

I used foil tart pans (these were perfectly sized), but you could probably use a regular muffin pan if you were so inclined. There’s enough butter in the dough that I wouldn’t worry too much about sticking.

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Peach Marzipan Danish

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These pastries* were really a spur-of-the-moment creation, based on the availability of fresh peaches and a last-minute dinner invitation. You know me, I can never arrive at a gathering without some kind of baked good, so I skimmed my recipe box for inspiration and came up with these incredibly simple, yet incredibly tasty desserts. Squares of buttery puff pastry are topped with a pillow of marzipan and a handful of peach slices, then baked to crispy, flaky perfection. The tanginess of the peaches is set off nicely by the floral sweetness of the marzipan, and the crunch of puff pastry wraps it all together in a convenient bundle, ready for dessert or an indulgent breakfast treat.

*Okay, so these aren’t really danishes– a danish is a very specific type of pastry with a very specific type of laminated, yeasted dough. Puff pastry was a shortcut.

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Traditional Breadbaking at Le Cordon Bleu Paris: Day 4

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So this is it. The last day of class. Chef Boudot said we’d be doing less fabrication than on other days, but it sure didn’t seem like it! We had a ton of work to do, probably because this day’s recipes involved a lot more fussing and construction.

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