By Dorie Greenspan
A “culinary guru” and author of the award-winning Around My French Table and Baking: From My domestic to Yours returns with an fascinating choice of uncomplicated truffles from French domestic chefs and chefs
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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Extra resources for Baking chez moi : recipes from my Paris home to your home anywhere
Put the sugar and the vanilla-bean pulp in a large bowl and rub them together until the sugar is moist and fragrant. ) Whisk the eggs into the sugar, beating for about 1 minute, or until they’re thoroughly incorporated. Still working with the whisk, beat in the extract, if you’re using it, then the heavy cream, followed by the rum, if you’re using it. Continuing to whisk or switching to a large flexible spatula, gently and gradually stir in the dry ingredients until you have a thick, smooth batter.
Either way, give the squares a dusting of confectioners’ sugar before serving, if you’d like. SERVING: Most often I serve the squares plain, but whipped cream, crème fraîche or ice cream makes a great partner. STORING: The cake, which is good a few minutes out of the oven or at room temperature the day it is made, can also be refrigerated, covered, for up to 2 days and served chilled. Bonne Idées You can add a couple of tablespoons of dark rum, Calvados, applejack or Armagnac or a drop (really just a drop) of pure almond extract to the batter.
They’re plain and homey—even when they come, as many of these recipes do, from renowned chefs. And they were a revelation to me, offering a glimpse into a parallel universe completely different from the world of pastry I’d studied and challenged myself to replicate at home for so many years. FOR MUCH OF MY ADULT LIFE, I studied the classic canon of French pâtisserie with the fervor of a religious convert. And although I worked with great pastry chefs, I didn’t pay attention to them when, after they’d described their latest, fabulously imaginative creations, they’d tell me about their mothers’ sturdy chocolate cakes, the rustic tarts they themselves prepared with whatever fruit was in the market, the madeleines they craved or the crème caramel from the corner café that made them just as happy as their own beautifully layered puff pastry.