Preparing French cuisine

Chef Rudo Kandiero

FRENCH cuisine is known for its rich flavours, intricate preparations and exquisite presentation. It is a culinary tradition that has been perfected over centuries, focussing on using high-quality ingredients and techniques.

The popular Auguste Escoffier and Marie-Antoine Carême are renowned French chefs.

Escoffier also developed the kitchen brigade system, a hierarchical kitchen structure to ensure efficiency and smooth operation.

French patisseries are famous worldwide for their delicious pastries, which are often considered works of art.

Popular French pastries:

Croissants: Flaky, buttery pastries that can be plain or filled with chocolate or jam.

Pain au chocolat: Similar to croissants but filled with chocolate.

Macarons: Delicate meringue-based cookies sandwiched with ganache or buttercream.

Eclairs: Long, thin pastries filled with cream and topped with a glaze.

Tarte tatin: A caramelised apple tart that is turned upside down after baking.

 Mille-feuille: A layered pastry made with puff pastry, pastry cream, and fruit preserves.

Tarte tatin (French upside-down apple tart)

Ingredients:

For puff pastry

. 250g unsalted butter, cold;

250g plain flour;

Quarter teaspoon salt;

80ml cold water;

One tablespoon cider vinegar

For the apples:

Six to eight medium apples (approximately 800g);

45g butter;

100g granulated sugar

Method

1. Cut the butter into thin slices and chill thoroughly before handling. Combine the water and vinegar and keep in the refrigerator until ready to use.
2. In a large bowl, whisk together the flour and salt. Add the cold butter, stirring to coat each slice with flour so they do not stick together.
3. Slowly pour in the water and vinegar mixture and stir with a rubber spatula or fork until the dough starts to come together. Pour the dough out onto your work surface and gently knead just until the dough is soft and forms into a ball.
4. Shape the ball into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes.
5. Take the dough out of the refrigerator and set aside. Lightly dust your work surface and dough with flour. With a rolling pin, roll the dough into a rectangle about 30cm long and 1,5cm thick.
6. Fold the top third of the dough over the middle of the dough. Then fold the bottom third over the top, like folding a letter. This process is called a “single turn.”
7. Rotate the dough so the seam is facing you. Repeat the steps for the first turn. Make sure to lightly dust with flour. Chill and rest the dough for 30 minutes.
8. Preheat oven to 190°C. Peel and core the apples. In a skillet, melt the butter over medium heat. Add sugar and continue to cook over medium heat until it turns a deep caramel colour (5-7 minutes). Take the skillet off the heat and arrange the apple quarters in a spiral pattern. Place the skillet back on the heat.
9. Cover the skillet and cook for 15 minutes until the apples have softened and the caramel has thickened.
10. Cover with puff pastry and tuck in the sides. Poke with a sharp knife and bake for 30 minutes until golden brown. Let it cool and carefully invert the tart onto a serving dish. Serve warm.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509