The different doughs that can be made in the kitchen open up the field of possibilities. Sweet, savory or both, with classic or original recipes, seasonal products, pasta and its variations are also a good way to use up leftovers from the fridge. Pies, pies, cookies, crumbles, cakes, take your pick.
For France Bleu Drôme Ardèche, Alexandre Plantier, who runs the “Pain et Gourmandi’Z” bakery and pastry shop in Saint-Marcel-lès-Valence, gives us his basic preparations and advice for shortcrust pastry, puff pastry, shortbread, Breton pastry . He also shares recipe ideas with us.