Category Archive: baking

Lemon Cream Tart


Here is the new Lemon Tart recipe I’ve been using… This lemon cream has a much lighter, softer texture than the previous recipe. It’s also a much more repeatable process since it is meant… Read More

Bread Making


Pâte brisée – Pie dough


This is an adaptation of Pascal Rigo’s American Boulangerie recipes. The main adaptations are conversions from imperial to metric. This remains my favorite dough for quiches.

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