Tabla de contenidos para French Baking en French Baking

CHERRY CLAFOUTIS Makes 6 to 8 servings Years ago, when this recipe was first made, the cherry pits were left in the dish, giving it an almond-like flavor when baked. For our take, we replaced the pits with almond extract. 1½ cups (360 grams) heavy whipping cream½ cup (63 grams) all-purpose flour⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided3 large eggs (150 grams)2 teaspoons (8 grams) vanilla extract¾ teaspoon (2.25 grams) kosher salt¼ teaspoon (1 gram) almond extract3 cups (339 grams) pitted fresh cherriesGarnish: confectioners’ sugar 1. Preheat oven to 350°F (180°C). Lightly spray a 7-cup baking dish with cooking spray. 2. In a large bowl, whisk together cream, flour, ⅓ cup (67 grams) granulated sugar, eggs, vanilla, salt, and almond extract. Let stand for 10…

PAIN DE MIE Makes 1 (9x4-inch) Pullman loaf or 1 (8½x4½-inch) loaf This sweet bread’s soft texture and lack of chewy crust make it the go-to sandwich bread in France. The addition of crème fraîche gives our Pain de Mie an extra-moist crumb, so it’s the ultimate vessel for croque monsieur. We like ours baked in a Pullman pan to follow the traditional method, but use a traditional loaf pan if you want a domed top. We got great results with both. 3 cups (375 grams) all-purpose flour2 tablespoons (24 grams) granulated sugar2½ teaspoons (7.5 grams) kosher salt2¼ teaspoons (7 grams) instant yeast½ cup (120 grams) crème fraîche½ cup (120 grams) whole milk1 large egg (50 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted 1. In the bowl of…

CREAM-FILLED BASQUE COOKIES Makes about 18 cookies These indulgent cream-filled cookies embody the flavors of the gâteau Basque. A timeless cake from the Basque region in southwestern France, the gâteau Basque features a pâte brisée crust filled with pastry cream. We added crème fraîche to the sugar cookie base for a tanginess that complements the cookie’s sweetness perfectly. ½ cup (113 grams) unsalted butter, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams)1 vanilla bean, split lengthwise, seeds scraped and reserved2½ cups (313 grams) all-purpose flour½ teaspoon (2.5 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt⅓ cup plus 2 tablespoons (110 grams) crème fraîcheVanilla Pastry Cream (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and…

The Book: MY PARIS KITCHEN: RECIPES AND STORIES BY DAVID LEBOVITZ (TEN SPEED PRESS, 2014) Blogger and gourmand David Lebovitz captures Paris’s modern culinary culture with the recipes and anecdotes featured in his delicious cookbook. APRICOT CRUMBLE TART (TARTE CRUMBLE AUX ABRICOTS) Serves 8 to 10 One of the secrets of French home “bakers” are rolls of tart dough that are sold in supermarkets in boxes that look similar to those containing rolls of aluminum foil. When you want to make a tart, you simply unroll the dough, line a tart pan, and—voilà!—you’re set to go. It’s a good idea, until you taste the dough (and read the ingredients), and realize that bakeries needn’t worry about the competition. One dessert that’s easy to make at home, which the French have adopted…

PARISIAN FLAN Makes 1 (9-inch) flan With a velvety custard filling, a flaky Pâte Brisée base, and a splash of Grand Marnier for added zest, our flan is authentically Parisian. It’s important to cover the crust during the last few minutes of baking so you get that beautifully browned top without burning the crust. Let the flan chill overnight so it achieves the subtle jiggle it’s famous for. 3¾ cups (900 grams) whole milk1¼ cups (300 grams) heavy whipping cream1¼ cups (250 grams) granulated sugar, divided1 vanilla bean, split lengthwise, seeds scraped and reserved5 large eggs (250 grams)½ cup (64 grams) cornstarch1 large egg yolk (19 grams)2 tablespoons (30 grams) orange liqueur*Pâte Brisée (recipe follows)2 tablespoons (40 grams) apricot jam, warmed and strained1 teaspoon (5 grams) water 1. In a…