Baking Chez Moi: Recipes from My Paris Home to Your Home by Dorie Greenspan

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 an exhilarating choice of uncomplicated truffles from French domestic chefs and chefs

With her groundbreaking bestseller round My French desk, Dorie Greenspan replaced the best way we view French nutrition. Now, in Baking Chez Moi, she explores the interesting international of French truffles, bringing jointly a charmingly simple mixture of modern recipes, together with unique creations in accordance with conventional and local specialties, and drawing on seasonal materials, industry visits, and her travels through 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 convey the French knack for dependent simplicity. in truth, many are so notably effortless that they defy our preconceptions: crackle-topped cream puffs, that are all of the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that just about each French lady knows.

Whether it's vintage lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie places her personal artistic spin on every one dish, guiding us with the pleasant, reassuring instructions that experience gained her legions of ardent enthusiasts.

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4 Pour the batter into the prepared pan and bake for 25 to 30 minutes until the top is springy and a knife inserted into the middle comes out clean. LIQUID FLAVORINGS Using liquids to add flavor to a cake is a difficult maneuver. They can’t simply be added to a standard cake mix — that skews the ratios of ingredients and potentially results in a dense, gummy texture in the finished cake. It’s often safer and easier to use dry flavorings or highly concentrated liquid ones, hence lemon zest rather than juice, a dash of ground spices, or a scant teaspoon of potent vanilla extract.

It ferments bread dough, feeding on starches and producing tiny air bubbles as it works. It’s these air bubbles that expand in the oven to give bread its rise. Yeast adds complex flavors, too. You can read more about it on this page. Cornstarch Cornstarch is a pure starch and a potent thickener. Added to liquids and then heated, it absorbs water and releases a network of starch molecules, which thicken sauces and creams. You can see it in action in the pastry cream. Don’t confuse cornstarch with cornmeal, which is often yellow and has grittier particles.

And, excitingly, the very things that make tea so good to brew — the aromatics, the concentrated flavor — also make it perfect to cook with. Earl Gray can complement a citrus tea loaf, and green tea lends a bright green color and delicate flavor to a shortbread cookie. Even gentle chamomile tea can be effective, as in the soothing chamomile cupcakes opposite. It’s a change from the usual flavoring formula of essence, spice, or zest. Tea does, however, benefit from being infused in a liquid first if it’s to release its flavor most effectively.

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