By Dorie Greenspan
A “culinary guru” and author of the award-winning Around My French Table and Baking: From My domestic to Yours returns with an intriguing selection of basic truffles from French domestic chefs and chefs
Whether it’s vintage lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie places her personal artistic spin on each one dish, guiding us with the pleasant, reassuring instructions that experience gained her legions of ardent fans.
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Extra info for Baking chez moi : recipes from my Paris home to your home anywhere
Here and there you’ll find recipes that are more elaborate than those my French friends bake, but they’re favorites of mine, and I didn’t want you to miss tasting what some of today’s most creative chefs are doing. Take the time for Hugo & Victor’s Pink Grapefruit Tart—it’s a miracle (gorgeous, too). And stretch your imagination with the recipes for the fancy or simple Carrément Chocolat cakes, with chunks of salted chocolate (total genius), my adaptation of the specialties from my pastry hero, Pierre Hermé.
STORING: Once the cake is cool, it should be wrapped well (I wrap it in wax paper), and if you’ve got the time, set aside to ripen for a day. The cake will keep for about 4 days at room temperature or, if it’s not glazed, for up to 2 months in the freezer. Defrost it in its wrapper. Apple Kuchen Apple Kuchen: A Tall Apple-Custard Tourte Makes 10 servings I FOUND THIS RECIPE in one of my notebooks from the 1980s, and I’m not exactly sure where it came from. With the name kuchen—German for “cake”—it might have come to me by way of Alsace or Lorraine, the French regions bordering Germany, but you hear the word kuchen in Paris too.
Run the kuchen under the broiler until the sugar bubbles and burns just a bit. Transfer the kuchen, still on its baking sheet, to a cooling rack and allow it to cool to room temperature. When the tourte is cool, remove the sides of the springform pan. Just before serving, dust the tourte with confectioners’ sugar. SERVING: The kuchen is meant to be served at room temperature, when the custard filling is at its creamiest, but it’s awfully good chilled, when the custard has firmed and the apples have too.
Baking chez moi : recipes from my Paris home to your home anywhere by Dorie Greenspan