Remove the dough from the refrigerator 10 to 15 minutes before rolling to ensure it is slightly soft and ready to roll. For one tart, place the dough on a lightly floured surface. Lightly flour a rolling pin. Begin rolling the dough, turning the dough as you roll to make an even circle. Once the dough is slightly larger than your tart pan, gently roll it around the rolling pin, brushing off any excess flour with a pastry brush as you go. Unroll it over the tart pan or tartlet pans , being careful not to stretch it as you ease it into the bottom and up the sides.
Begin trimming the edges by pushing your thumb against the side edges of the pan. Use your other thumb to peel away the extra dough at the edge.
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Be careful to make the dough the same thickness all the way around to create a uniform edge. Freeze for 15 to 20 minutes before baking. If you want to freeze the tart shell for longer, wrap it in a double layer of plastic wrap and freeze for up to 2 months. The frozen tart shell can be baked straight from the freezer without thawing. In a medium saucepan, heat the milk, all but 1 tablespoon of the sugar, and the vanilla seeds and pod over medium heat until the sugar has dissolved and the milk is just about to boil.
In a medium bowl, combine the egg yolks and the remaining 1 tablespoon sugar and whisk until thick and pale yellow. Sift the flour over the lightened egg yolks and whisk to combine. Very slowly add the warm milk mixture to the egg mixture, whisking continuously. Pour the mixture back into the saucepan over medium heat. Cook, whisking continuously, until the mixture thickens and just comes to a boil, about 2 minutes.
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Push the pastry cream through a fine-mesh strainer into a large bowl; discard the vanilla bean. Whisk in the butter.
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Press plastic wrap directly against the surface of the pastry cream to prevent a skin from forming. Let it cool slightly, then refrigerate until chilled and set, about 2 hours. Pastry cream can be used once chilled or can be stored in the refrigerator for up to 3 days. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.
Featuring more than market-inspired recipes and exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:.
Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.
This classic poaching broth simmers in our kitchen every day, ready to enhance shellfish with aromatics of bay leaf, coriander, and fennel seed, along with fresh lemon and white wine. The recipe makes about one gallon 3. See below for how to cook mussels, clams, and sea snails in the broth. The broth can be made in advance and refrigerated or frozen for future use.
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To make the court bouillon: In a large nonreactive saucepot, combine the water, wine, salt, lemon wedges, onion, celery, carrot, peppercorns, coriander seeds, fennel seeds, thyme, and bay leaves. Place over high heat and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes. Place a strainer over another large pot or bowl and pour the bouillon through, pressing lightly on the vegetables to extract their flavor. Use the broth immediately, or refrigerate, covered, for up to 2 days or freeze in an airtight container for up to 1 month.
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Business Idea. The GCC will be awarded automatically if the dog is graded Excellent 1st. Open Class For dogs of 15 calendar months or more on the day of the show. Dogs entered in this class may not be entered in Champion Class. Working Class For dogs of 15 calendar months or more on the day of the show.
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A copy of the recognised Working certificate shall be enclosed with the entry form. Intermediate Class For dogs of 15 and not exceeding 24 calendar months on the day of the show. Junior Class For dogs of 9 and not exceeding 18 calendar months on the day of the show. Veteran For dogs of 8 years and over on the day of the show.
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The winner of this class graded Exc 1st will be awarded the title "Veteran Winner". Puppy Class For dogs of 6 and not exceeding 9 calendar months on the day of the show. Minor Puppy Class For dogs of 4 and not exceeding 6 calendar months on the day of the show.
Each dog having entered in one of the above classes. It is not necessary that they belong to the same person on the day of the show.