French Pastry Made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More by Molly Wilkinson

  • Base recipe: pâte sucrée

    Base recipe: pâte sucrée (page 17)

    from French Pastry Made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More French Pastry Made Simple by Molly Wilkinson

    • Categories: Pies, tarts & pastries; Cooking ahead; French
    • Ingredients: all-purpose flour; powdered sugar; almond flour; unsalted butter; eggs
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Notes about Recipes in this book

  • Base recipe: pâte sucrée

    • stef on May 08, 2022

      A very nice pate sucree. The almond flour makes it very tender so it has to be very cold to work with

  • Rustic seasonal fruit galette

    • stef on May 08, 2022

      My galette was made of rhubarb,strawberries and blackberries. I added a little more sugar to my fruit and spread frangipane on bottom. Pate sucree from this book for crust and served with whip cream. Family loved it.

  • Base recipe: chocolate sauce for all occasions

    • stef on October 30, 2022

      This made a nice glaze for the eclairs

  • Tigré almond cakes

    • stef on June 19, 2022

      Easy to make. I refrigerated the batter overnight and baked them in a muffin tin. 2 tablespoons to fill each muffin tin made 12. Be sure to indent while cakes are warm. It's a nice moist financier with rich almond taste.

  • Base recipe: lemon curd

    • Shannoncooks17 on July 03, 2023

      This is the best and easiest way to make lemon curd! It also works for making Rhubarb curd. Asked Molly how to do this and she said: hi! You can do it using the lemon curd recipe. I would roast the rhubarb and then puree it - then use the puree + lemon juice to replace the full amount of lemon juice in the recipe (2/3 cup/ or 160 ml) - let me know how it goes. I used the juice of one lemon and then the rest was the puree.

  • Cream puffs and éclairs

    • stef on October 30, 2022

      Great recipe. Followed it step by step and my eclairs bakednice and hollow.

  • Galette des rois

    • stef on January 08, 2023

      Followed the instructions for puff pastry which were so clear and made filling. It was a success.

  • Mixed berry macaron cake

    • amy_ky231a on March 12, 2026

      A large macaron was difficult to make.

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  • ISBN 10 1645672174
  • ISBN 13 9781645672173
  • Linked ISBNs
  • Published Jun 08 2021
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Beautiful, authentic French pastry is easier than it looks! Molly Wilkinson, a Texas transplant running sold-out pastry workshops in Versailles, was trained at Le Cordon Bleu, but takes a refreshingly relaxed approach to pastry. Readers won’t find long, fussy recipes and tricky techniques here. With Molly’s recipes, anyone can get delicious, impressive results without sweating the details. Readers can follow her easy methods and foolproof tips and tricks, to amaze their friends and family with spectacular bakery-worthy creations.

Molly covers the basics, with time-saving recipes like her magically flakey 30-minute puff pastry and her perfect, fail-safe pastry cream, and then moves on to ganache, caramel, meringue and more. Readers can use their new skills to make classis like Eclairs, Mille Feuille and Tarte Tatin or try their hand at showstoppers like Mixed Berry Macaron Cake and Bûche de Noël. Shortcuts cut down on steps, but never flavor. With Molly’s quintessential recipes and laid-back approach, it’s easy to skip the bakery and whip up these irresistible desserts with confidence, humor and je ne said quoi.



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