Daily Archive for: ‘February 27th, 2013’

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  Belgian milky dough

  Typically Belgian milk dough for and other sweet pastries. Preparation time 20 minutes .. Rising 10+20+30+45 minutes .. Baking 25-30 minutes

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  Mayetts

  Mayetts are a type pastry with walnut-frangipane typical for Ghent. Originally it was a cake with cream, but as the evening something was left in the bakery was this cake. So the baker replaced the cream by notenfrangipane and Mayetten are the real hits. I …

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  Pecan nuts frangipane

  Similar to the original frangipane filling of walnuts. Great to use for stuffing cakes and pastries. Preparation time 5 minutes

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