Ingredients

 1 cup water.
 8 tablespoons (1 stick) unsalted butter.
 1/2 teaspoon salt.
 1 1/2 teaspoons granulated sugar.
 1 cup all-purpose flour.
 3 to 4 eggs, plus 1 egg for egg wash.

PUFF PASTRY

Ingredients

 225g/8oz plain flour.

 pinch of salt.
 30g/1oz lard.
 150ml/5fl oz cold water.
 150g/5oz butter.
 DANISH PASTRY

Ingredients

 250g strong white flour, plus extra for dusting.

 250g plain flour. Flour. fl-ow-er. ...
 7g sachet fast-action yeast. Yeast. yee-st. ...
 50g golden caster sugar.
 150ml whole or semi-skimmed milk. Milk. mill-k. ...
 1 large egg. Egg. egg. ...
 250g pack lightly salted butter, not fridge cold but not soft,
cut into 8 even slices.
 FRENCH PASTRY

Ingredients
 For the Pastry Cream:
 1 cup (240 ml) whole milk
 3 egg yolks
 3 to 4 tablespoons sugar
 1 tablespoon flour
 1 tablespoon cornstarch
 1 vanilla bean (split lengthwise, or 1 teaspoon vanilla flavoring)
 For the Pastry Shell:
 1 1/2 cups (170 g) all-purpose flour
 2 tablespoons sugar
 1/2 teaspoon salt
 1/2 cup (110 g) cold unsalted butter (cut into bits)
 1 egg yolk
 For the Apple Layer:
 5 apples (preferably firm and tart )
 1/2 cup sugar
 1/2 teaspoon cinnamon
 Optional: 1 tablespoon lemon juice
 1 tablespoon butter
 For the Glaze:
  1/4 cup apricot jam
 1 tablespoon lemon juice or water

PIE AND TART

Ingredients (4)

 8 tablespoons unsalted butter (1 stick), melted.

 3 tablespoons granulated sugar.
 1/4 teaspoon fine salt.
 1 1/4 cups all-purpose flour, plus more as needed.

CROSSANTS

Ingredients

 1 1/2 cups whole milk, heated to warm (105°F–110°F)

 1/4 cup packed light brown sugar.
 1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz
packages)
 3 3/4 to 4 1/2 cups unbleached all-purpose flour.
 1 tablespoon kosher salt.
 3 sticks (1 1/2 cups) cold unsalted butter