NOW AVAILABLE! La Pâtisserie des Rêves from Grub Street Publishing.
La Pâtisserie des Rêves is the brand name of the world-famous French pastry shops – the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier. With four shops already open in France and two in Japan, the first shop in London opened in January 2014. Translating literally as “The Patisserie of Dreams”, the new branch took London by storm.
The recipe book was originally published in French in 2012, and after the shop’s resounding success in London it seemed only natural to release an edition in English. The book features over 70 recipes for their signature pastries, including the traditional Madeleines, Tuiles, Gateaux, Clafoutis, Tartes, as well as delights like Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce).
We’ve managed to get hold of an exclusive recipe from the book for you to try. We definitely have plans to have a go at these at Casemate Athena!
For 4 people
Preparation time: 40 minutes
Refrigeration time: 2 hours
Cooking time: 25 minutes
400g puff pastry (or 2 rolls of ready-made pastry)
6 Golden Delicious apples
20g caster sugar
120g almond butter
40g lightly salted butter
4 tablespoons brown sugar
Fleur de sel
Flour, for the work surface
Cut out the pastry cases
On the floured work surface, roll out the puff pastry to 5mm thick, prick it all over with a fork, then cut out 4 rounds of pastry, 14cm in diameter, using a pastry cutter or a plate to guide you. Cover with cling film then allow the pastry rounds to rest in the fridge for at least 2 hours.
For the apples
Peel, core and halve the apples from top to bottom. Cut the halves into slices 5mm thick.
Fill the pastry cases
Take the pastry rounds out of the fridge, lay them on a baking tray lined with well buttered baking parchment and sprinkle with caster sugar. On each round of puff pastry, place a heaped tablespoon of almond butter and spread it 4mm thick and to within 1cm of the edge.
Arrange the slices of apple
Preheat the oven to 160ºC (gas mark 3). Arrange the apple slices on the tart bases in five or six layers of overlapping concentric circles. Allow the equivalent of one and a half apples per tart. Now divide up little knobs of chilled, lightly salted butter equally between the tarts and sprinkle with brown sugar and a few grains of fleur de sel.
Bake the tarts
Bake for about 25 minutes. Take the tarts out of the oven and allow to cool on a wire rack before serving.
Philippe Conticini has worked as a pastry chef for many years, including a time at La Table d’Anvers restaurant in Paris. He and business partner Thierry Teyssier – who has already set up a theater company, an events company and a similarly-named hotel company Maisons des Rêves launched the Pâtisserie des Rêves concept after deciding that they wanted a pastry shop that would recreate the excitement children feel about fresh cakes.