The aim of the Classic French challenge is to explore and celebrate the joys of French patisserie. The original inspiration for the challenge came from reading the Larousse Gastronomique Desserts, Cakes and Pastries book. There is a section at the back of the book which details the basic techniques e.g. pastry, sauces etc that form the basis of many French desserts and pastries. Each month I will be selecting a technique or recipe at random which I will attempt to recreate and you are welcome to join me. You don't have to follow the recipes I pick up from Larousse but it would be nice to see how other people interpret the same recipe. I won't always be using the Larousse book every month but I will keep referring back to it as long as the challenge runs.
Current challenge and past challenge round ups.
May challenge is macarons
April challenge is madeleines
March challenge was brioche - round up here
February challenge was chocolate ganache - round up here
January challenge was the Soufflé - round up here
December challenge was Buche de Noel - round up here
November challenge was Créme Brulée - round up here
October challenge was Tarte Tatin - round up here
September challenge was Choux Pastry - round up here
Missed the first six months but discovered this just in time for March! Looks like fun and a good chance to brush up on Classic French techniques.
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