PastrySampler.com's Recipes: Basics like Crepes, Pastillage, Fondant, Pate a Cigarette and Frangipane

Put the dry ingredients in bowl. Make a well in center, and add eggs and yolks and mix until the mixture is shiny; do not whip the batter too much. Add the milk gradually, then the butter and liqueur. The result should be a texture lighter than heavy cream, and should be strained to remove any lumps. Let the batter stand for about 15 minutes before using. Stir batter before making each crepe. Leftover batter can be stored in refrigerator for a day.

Put the dry ingredients in bowl. Make a well in center, and add eggs and mix until the mixture is shiny; do not whip the batter too much. Add the milk gradually, then the butter. The result should be a texture lighter than heavy cream, and should be strained to remove any lumps. Let the batter stand for about 15 minutes before using. Stir batter before making each crepe. Leftover batter can be stored in refrigerator for a day.

Ida Kuratli's Mincemeat
This recipe make a lot, but is a great traditional mincemeat. If not using right away, process, but be sure to process correctly and safely because this does contain meat. There is no instructions below on how to process this mincemeat, so contact your local extension service for information. To make 1 pie, combine 2 1/2 cups of mincemeat with 2 1/2 cups of chopped peeled apples and bake in unbaked pie shell 30 to 40 minutes.

1 quart boiling water	2 qts. peeled, chopped Granny Smith apples
1 1/2 lbs. lean steak, trimmed and cut into 1 inch cubes	1/4 lb. finely chopped citron
1 pint cider	1 1/2 lbs. raisins
1 pint grape juice	1/2 lb. currants
1 1/2 t cinnamon	1/2 lb. ground suet
1 1/2 t nutmeg	1 c light molasses
1 1/2 t cloves	1 1/2 T salt
1 1/2 t mace	1 lb. brown sugar
1 t orange zest	1 1/2 t lemon juice
1/2 c orange juice	1 c brandy, or more to taste

Pour boiling water over cubed steak in a large pot, then simmer for 1 1/2 to 2 hours until tender. Drain, reserving 1 cup of the stock. Mince the meat and let cool. Place meat, reserved stock, and everything but the lemon juice and brandy into a large, heavy bottomed pot. Cook at low simmer for about 2 hours, stirring occasionally. Mincemeat should be thick, but not dry, and have a beautiful sheen to it. Remove from heat, add in lemon juice and brandy to taste. Cool, cover and chill in refrigerator overnight to develop flavors. Makes about 15 cups.

Flavorful Frangipane
This makes enough for about one 9" tart.

1 c blanched slivered almonds	1 t lemon zest
1/3 c sugar	1 t vanilla
5 T butter	1 t almond extract
1 egg	1 t dark rum

Place all ingredients in food process until almonds are finely ground. Spread into prepared crust and bake.

Source 51.

In a heavy saucepan, whisk the sugar, cornstarch and yolks together. While whisking, gradually add in the milk, whisking rapidly. Cook over low heat until the mixture is thickened and smooth; use a wire whisk for this. Don't let pastry cream come to a full boil. Cool and add in the vanilla.

Place water, sugar and glucose in a heavy sugar pan. Stir until mixture boils, wash down sides with wet, clean pastry brush and insert candy thermometer. Boil until the temperature of the syrup reaches 110°C or 230°F, then start beating the egg whites in a stand up electric mixer, until stiff. When sugar reaches 120°C or 248°F remove from heat and put the speed of the egg whites to the lowest. Pour the syrup into the whipped whites in a slow, steady stream, trying not to get syrup on the wire whip or the edge of the bowl. Continue to beat the meringue until it is nearly cold, about 15 minutes at low or medium-low speed, depending on your machine. Begin beating in the butter, a little at a time, and continue beating until smooth. If making ahead, let buttercream come to room temperature for about an hour before mixing.

The Basics