Innholdsfortegnelse for French Baking 2021 i Bake from Scratch

MY LOVE FOR FRANCE—THE PASTRIES, THE BREADS, THE CULTURE—GOES BACK ALMOST AS FAR AS MY LOVE FOR BAKING. The Bake from Scratch team has been to France many times over, constantly mining the land of pâtisserie, gâteaux, and boulangerie for sweet inspiration. This well never runs dry, so here we are again for a deeper dive into cake, custard, and crème. This issue is stacked with both classic and revamped recipes signature to the French. From our assortment of gâteaux, the fantastic style of French cake, to a collection of boulangerie recipes, each chapter highlights a different cornerstone of French baking. And we have a special section, French Twists, that offers sensational spins on iconic recipes. We’re also rounding up our top French bakeries in the United States, with stops…

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…

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…

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…

There may be no better way to start the day than with a little something French. Sweet or savory, that’s your call—but unless you feel like waking up at 4 a.m. to make it, you’re going to need a nearby pâtisserie or boulangerie to get your croissant, cannelé, boule, or baguette fix. Here are 10 classic and contemporary bakeries in the United Sates that are rising to the occasion, offering masterfully made French pastries and breads, integrating regional flavors and ingredients, and earning a legion of local devotees. Maison Valentine MIAMI, FLORIDA maisonsvalentine.com The French pastries from Maison Valentine in Miami, Florida, are best enjoyed on a beach towel spread out on warm Florida sand. Brigitte Cavallero and her son, Bastien, embarked from France to begin their own pâtisserie in…