The Breakfast Club

Good morning everyone! I live in a suburb of Boston, a small city called Marlborough. Marlborough and its surrounding towns are a big melting pot of ethnicities. People from all over the world come to cities like mine, where the cost of living isn’t as high as in bigger cities, but there is still plenty to do. All though I have my job and many of my friends in the Boston, sometimes I feel so far from the comradery  the city has to offer. Boston has an amazing line up of bakeries, coffee shops, and restaurants with foods from all over the world, that will transport you to a new location as soon as you take your first bite. Living about 45 minutes from the city, sometimes I just wish I could have that same sensation while eating locally. I took this weekend to catch up on some work I’ve been trying to ignore, and I thought to myself, “where could I grab a bite while being productive.” I debated going into the city but the drive slaughtered my motivation. I decided to do ...

France is known for its patisserie and café au lait. Today I will be showing you how to make this scrumptious dessert Tartelette au fruit. While it may take some steps to get there I can guarantee you that making the custard and pie crust from scratch is definitely worth tasting. Pâte brisée (The Base): Flour - 400g Butter- 200g Powdered Sugar- 35g Eggs- 1 Ice Co ld Water- 3tbs Salt- Just a Pinch Note: Pre-heat oven to 375 degrees F. First, add the flour and butter into the food processor. Pulse it 6 to 8 times so that the mixture is a crumbly texture. Add the salt and egg and pulse 3 to 4 times, again so that it looks like it is incorporated but not dough like. The purpose of keeping the dough almost crumb like is to ensure that the gluten in the flour does not become activated, because if it does the pâte brisée becomes hard to work with, shrinks and becomes tough to bite when baked. Next, allow the dough to rest and further delay the process of...