Baking Chez Moi: Recipes from My Paris Home to Your Home AnywhereA “culinary guru” and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans. |
Contents
Fancy Cakes | 62 |
Tarts and Galettes | 108 |
Baby Cakes and Petite Pastries | 186 |
Cookies and Bars | 258 |
Fruit Creams Frozen Desserts and Candies | 330 |
Basics | 412 |
Back Matter | 463 |
Back Flap | 479 |
Back Cover | 480 |
Spine | 481 |
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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Dorie Greenspan Limited preview - 2014 |
Common terms and phrases
1/2 teaspoon 350 degrees F airtight all-purpose flour baking powder baking sheet beat berries boil Bonne Idée cake candy caramel Center a rack chill cocoa confectioners cookies cool to room cooling rack crème crème fraîche crumbs crust custard dessert dough egg whites filling flavor flexible spatula French fruit galette ganache grams heat heavy cream ice cream juice knife large bowl large egg lemon macarons mascarpone matcha melted meringue milk minutes mixture mousse Nutella nuts ounces oven and preheat panna cotta parchment paper pastry cream peel piece plastic film preheat the oven puff pastry puffs pure vanilla extract ramekins recipe refrigerator room temperature sauce saucepan Scrape sea salt servings SERVING sheet with parchment silicone baking mat smooth spatula spoon stand mixer fitted stir STORING streusel sweet syrup tablespoons teaspoon teaspoon fine sea teaspoon pure vanilla unsalted butter vanilla extract whisk wrapped yolks zest