Emilie's Pastries

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French Toast

I like to make my french toast with home made bread. See video below by "Joy of Baking".

French Toast Recipe: 3 large eggs

3/4 cup (180 ml) milk or cream

pinch of salt

1/4 teaspoon pure vanilla extract (optional)

1/4 teaspoon ground cinnamon (optional)

6 slices of good quality, day old bread (cut into 1/2 inch slices) (1.5 cm)

Butter for frying

French Toast: In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon (if using). Transfer the egg mixture to a large shallow glass or ceramic dish. Dip both sides of each slice of bread into the egg mixture.  Meanwhile, in a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter. Fry the slices of bread until golden brown on one side and then turn and fry the other side. If not serving immediately, keep warm in a 250 degree F (130 degree C) oven. Continue frying the other slices of bread, adding more butter as needed.

Serve immediately with a dusting of powdered sugar and pure maple syrup or fresh fruit. Preparation time 10 minutes.

Serves 2-3.

Read more: http://www.joyofbaking.com/breakfast/FrenchToast.html#ixzz1MF7ulZPB

Lemon Curd Tart


Lemon Curd: 3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh (not bottled) lemon juice (2-3 lemons)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) lemon zest(The yellow outer skin of the lemon)

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten


1 cup (240 ml) heavy cream (double cream) (35-40% butterfat)

2 tablespoons (25 grams) white sugar

Lemon Curd:

In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 

Cook, whisking or stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature before filling the pastry crust. Can be made and stored in the refrigerator for about a week.

-video of Lemon Curd

Sweet Pastry Crust:

In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.

Once the pastry shell has cooled, evenly fill with the lemon curd. The tart can be served immediately or covered and placed in the refrigerator until serving time. Serve plain or with softly whipped cream and fresh berries.

Serves 6 - 8

-Video of Sweet Pastry Crust

Read more: http://www.joyofbaking.com/LemonCurdTart.html#ixzz1KM1LVSF9