French pastries have a knack for looking deceitfully simple and graceful. However, once you start looking deeper you soon learn it’s ALL about the technique and less about the ingredients working for you. Now as you scroll down, the recipe and instructions look dauntingly long, but take a deep breath before panicking! To make things easy (I hope) I’ve separated each component and its steps and in the order I would prepare them. Remember you don’t need to tackle all of these in one day and things like the citrus filling can be made a day ahead.
- I myself made two flavors of filings and icing: Meyer Lemon and Citrus Medley (Navel + Blood oranges). To do this yourself, just halve the below recipe and split it between whatever citrus you like.
- Large citrus like grapefruit and pomelos have too light of a flavor to do this. Your curd will end up tasting like custard (which isn’t bad!)
- Don’t chill the dough before baking as it’ll impede the rise and your pastries will be dense and flat.
- In order to get the best rise and firm shell. It’s best to only bake one tray at a time. If you do 2 trays, they end up deflating when out of the oven.
- As an alternative to piping the filling into the pastry, you can cut it into half and make it sandwich style.
- Optional special equipment: Piping bag fitted with Bismark piping tip.