In France, different variations of choux pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles and chouquettes.

To prepare fresh pasta for short-term use: make pasta and then dry for approximately 30 minutes. Place pasta in plastic bags and refrigerate for up to 12 hours. To freeze the pasta, dry it completely before placing in bags. This can take several hours, but if the pasta remains moist, it’s possible for mold to form. Freeze the pasta for up to two months.

Children can assist with this recipe, weighing ingredients in and setting the controls. Never leave them unattended with Thermomix®, while it is running or between steps.

Replace all-purpose flour with 00 extra fine unbleached flour for a more supple and malleable dough that is easy to work with.

Use a fluted pastry cutter when cutting out the pasta to create an attractive edge.

Serve with grilled meat, vegetables or fresh bread.

This pastry serves as a base for cakes, pastries, cream puffs and fruit tarts.

Adapt this recipe by using any leftover vegetables or herbs in your fridge. Use the same quantities as indicated in the recipe.

The cooking time required to melt the butter in step 1 will depend on the temperature of the butter.

To make your own rice flour, place 250 g rice into mixing bowl and mill 2 min/speed 10. Use as needed.

For better results, leave the cut dough to dry 1-2 hours on a floured cloth.

In France, different variations of cream puff pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles, chouquettes. These versatile and tender pastry puffs are stuffed with a traditional cream filling. Light and airy. Split and fill with your favorite cream, ice cream or fruit.

It is often assumed that puff pastry is easier to buy...not anymore! This easy recipe allows you the satisfaction of knowing you’ve made it yourself, and makes a great base for pastries, cream puffs and fruit tarts.

You can find junket tablets at most major supermarkets and online. You can find non-iodised salt at most major supermarkets.

This Thermomix® recipe simplifies a pastry that is traditionally more difficult to make. Chop frozen butter into flour in seconds, then create the layers by rolling and folding the pastry. It also freezes well – simply defrost in the fridge before baking.

Bring a large pot of water to boil. Add ramen noodles and immediately reduce stove temperature to avoid overboiling while keeping the water boiling then cook for 5 minutes. Drain noodles using Varoma dish. Rinse under cool water.

Sesame seeds help to lower cholesterol and reduce blood pressure.

Cut dough into desired shapes according to the type of pasta you want to prepare. Lasagna or ravioli: cut dough into rectangles (8 in. x 4 in.). Tagliatelle: cut into strips (approx. 1/16 in. x 12 in.). Bow ties: cut small rectangles (1 in. x 2 in.) and pinch the center of each rectangle to form a bow tie.

If at any time during the process the dough feels warm, place in the freezer for 5 minutes before rolling out again. To prevent the dough from sticking to the work surface, whenever necessary use a light dusting of flour, or roll dough between two sheets of baking paper.

Rennet is a complex set of enzymes produced by ruminant mammals and is often used to separate milk into solid curds and liquid whey. You can purchase rennet at cheese making companies, in some major kitchenware stores and online.

The success of this recipe depends on keeping the pastry dough chilled so the layers of butter do not melt. A cold work surface (marble or stone) and a cool room temperature are helpful. If at any time during the process the dough feels warm, place in the freezer for 5 minutes before rolling out again.

Yield will vary depending on brand of cream used. For an increased yield, you can double this recipe.

Add semolina until the dough is firm enough to be handled easily.