Read e-book online Baking chez moi : recipes from my Paris home to your home PDF

By Dorie Greenspan

ISBN-10: 0547708327

ISBN-13: 9780547708324

ISBN-10: 0547724241

ISBN-13: 9780547724249

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

With her groundbreaking bestseller Around My French Table, Dorie Greenspan replaced the best way we view French meals. Now, in Baking Chez Moi, she explores the attention-grabbing international of French truffles, bringing jointly a charmingly basic mixture of modern recipes, together with unique creations in response to conventional and neighborhood specialties, and drawing on seasonal elements, marketplace visits, and her travels during the country.

Like the unusually effortless chocolate loaf cake speckled with cubes of darkish chocolate which have been melted, salted, and frozen, which she tailored from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she bought from her hairdresser, those recipes express the French knack for stylish simplicity. actually, many are so significantly effortless that they defy our preconceptions: crackle-topped cream puffs, that are the entire rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that almost each French girl is familiar with.

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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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.

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Baking chez moi : recipes from my Paris home to your home anywhere by Dorie Greenspan


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