By Dorie Greenspan
A "culinary guru" and writer of the award-winning round My French desk and Baking: From My domestic to Yours returns with a thrilling number of basic truffles from French domestic chefs and chefs
With her groundbreaking bestseller round My French desk, Dorie Greenspan replaced the best way we view French foodstuff. Now, in Baking Chez Moi, she explores the interesting international of French truffles, bringing jointly a charmingly easy mixture of modern recipes, together with unique creations in line with conventional and local specialties, and drawing on seasonal materials, marketplace visits, and her travels during the country.
Like the strangely 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 dependent simplicity. actually, many are so considerably 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 knows.
Whether it's vintage lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie places her personal inventive spin on every one dish, guiding us with the pleasant, reassuring instructions that experience received her legions of ardent fanatics.
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Additional resources for Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Bottle of food coloring Small sieve allows delicate sprinkling Stencils create shapes VARIED COLOR PALETTE To achieve more unusual shades and colors, try combining several colors together, always a little at a time. NO TIME FOR FROSTING? Baking can be a timeconsuming affair, and sometimes there isn’t the opportunity to cool a cake, frost it, and allow the frosting to set before it is served. However, if time is a concern, you can still present a pretty, unfrosted cake. Simply use stencils to add a decorative edge to a ﬁne dusting of confectioners sugar.
42 2 Tightly roll the sponge up around the damp dish towel before leaving it to cool. This will help it keep its shape. Patisserie, Meringues & Desserts HOW TO PREVENT A CHEESECAKE FROM CRACKING Rather like meringues, cheesecakes take a long time in a cool oven to cook correctly. Also like meringues, they tend to crack if exposed to quick changes in temperature while they cool. After a lengthy preparation and cooking time, cheesecakes need an equally lengthy cooling time, ideally still inside the oven, to ensure a perfect ﬁnish.
Try adding some cream of tartar, white vinegar, or a few drops of lemon juice to the mix after the sugar is incorporated. FOLDING IN THE STABILIZER Be gentle when adding the stabilizing agent into the mix, so as to lose as little volume as possible before baking. 40 Patisserie, Meringues & Desserts HOW TO USE FROZEN EGG WHITES If you bake on a regular basis, you will often need the odd egg yolk to bind together a rich pastry. When this is the case, do not throw away the leftover egg white, but freeze it in an airtight container until you have enough to make meringues.