Tips and tricks on the french cake 'pastis landais' with the magimix

14 tips and tricks about the magimix recipe

• For an even lighter and airier dough, you can add a pinch of baking powder to the dough mixture.
• For a more intense flavor, you can add lemon or orange zest to the dough.
  
  See all the tips and tricks
• If you prefer a more rustic version, you can replace part of the flour with cornmeal or fine semolina.
• For a more indulgent pastis, you can add chocolate chips or dried fruits (raisins, walnuts, almonds) to the dough.
• For a crispy touch, you can sprinkle pearl sugar on top of the pastis before baking it.
• If you don't have orange blossom water, you can replace it with rose water, almond extract, or vanilla.
• For an even creamier pastry cream, you can add a tablespoon of cornstarch to the recipe.
• If you prefer a more fragrant pastry cream, you can infuse the milk with a vanilla bean or lemon zest before using it.
• For a lighter version, you can replace part of the milk with almond milk or soy milk.
• If you want a more elegant presentation, you can dust the top of the pastis with powdered sugar after baking.
• Some people flavor the pastis landais with orange blossom water, vanilla, or rum.
• Do not confuse it with the pastis gascon, which is made with armagnac and is a puff pastry, whereas the pastis landais is a traditional cake resembling an anise-flavored brioche from the Landes region. Pastis means "cake" in Gascon and Occitan.
• You can add a hint of lemon zest to make it more flavorful.
• It is often enjoyed with custard or floating islands.