Fine Art Of French Pastry Making At Studio Fifteen

The invite was from France Tourism Development Agency and Bonne Mamam at Studio Fifteen. We, The FBAI members were to acquaint with fine art of French pastry making that would be further enhanced by the indulgent flavours of renowned French Confectioner Bonne Mamam.

Now Bonne Mamam, as you might know, make preserves and jellies that are 100% all-natural ingredients,  made from same time-honoured traditional French recipes. So making the cookies in normal traditional way and then adding a dollop of Bonne Mamam jelly on the top would naturally enhance the taste.

I don’t normally bake (actually I need to buy a decent oven to begin with, it’s on my wish list) but the fact remains that I would be learning something different (everyday is a learning experience) from the expert chefs like Pooja Dhingra and Pablo Naranjo, and that was good enough reason to accept the invite.

Due to heavy Mumbai traffic, I was a bit late for interaction with other food bloggers, but luckily, I was in time to try my hand on baking Jam Thumbprint Cookies and Matcha Apricot Financiers.

After the brief introductions, we were split up in four groups of three persons each, so that all of us would get hands-on experience on preparation of these cookies and financiers. It was so easy that I am thinking why had I not baked these before. There is really no trouble at all, baking is just mixing the right proportion of ingredients and baking them at right temperature.

The cooking session was fun really, everybody had a story to tell, that made the session very interesting.

With ingredients, all measured and kept on the table, and under guidance of Pooja and  Pablo, we began to work on the recipe given to each one of us.

Sharing the recipe of

Matcha Apricot Finanaciers (of Studio15)

First important thing is to preheat oven at 200C

Whisk together 100 gms icing sugar, 20gms flour, 50gms almond powder and 1tsp Matcha powder

Add 2 egg whites and mix gently using fork

In a sauce pan, heat 60gms butter till it browns and strain over mixture

Pipe the batter into financier moulds and bake for 8-10 minutes

Add Jam on the top of financiers, as per your taste.

Sharing the recipe of

Jam Thumbprint Cookies (of Studio15)

Whisk together 100 gms butter, 120 gms castor sugar, and 1tsp vanilla essence till light and fluffy

Add one eggs and whisk well

Sift together ½ tsp baking powder and 175 flour

Fold into the above mixture with a spatula

spatula

Mix well and refrigerate the dough for 2 hours

Preheat the oven to 165C and line your baking tray with parchment paper

Take small quantities of the dough, make small balls, flatten with your finger tips into medium sized cookies

Put them on the baking tray, leaving 2-inch gap between each cookie. Using your thumb, make a small well in the middle of each cookie

Put a spoonful of jam in each well

Bake for 15 minutes or till the edges start browning

Once cooled, top the well with some more jam and serve.

Tasting is the best part of cooking or baking

Bringing back  food favours of a bottle of apricot jam and a pretty cookbook will inspire me to try my hand on baking, for sure..

Thank you Studio Fifteen for hosting us.