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 a thrilling number of easy truffles from French domestic chefs and chefs

With her groundbreaking bestseller round My French desk, Dorie Greenspan replaced the way in which we view French nutrition. Now, in Baking Chez Moi, she explores the interesting global of French truffles, bringing jointly a charmingly simple mixture of modern recipes, together with unique creations in keeping with conventional and nearby specialties, and drawing on seasonal components, marketplace visits, and her travels through the country.

Like the unusually effortless chocolate loaf cake speckled with cubes of darkish chocolate which were 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 obtained from her hairdresser, those recipes convey the French knack for dependent simplicity. in reality, many are so substantially 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 received her legions of ardent enthusiasts.

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Crème brûlée is always my little test of another pastry chef. Melting chocolate is as easy as you think it is, but can go very wrong if you aren’t careful. Chocolate is very fickle. The gentlest way to melt chocolate is in the top section of a double boiler or bain marie. Put about 2 inches of water in a small saucepan. Use a glass or stainless steel bowl that’s larger than the pot so the rim of the bowl extends beyond the rim of the pot. You don’t want the bowl sitting in or touching the water, and you don’t want any water getting into your chocolate.

The gentlest way to melt chocolate is in the top section of a double boiler or bain marie. Put about 2 inches of water in a small saucepan. Use a glass or stainless steel bowl that’s larger than the pot so the rim of the bowl extends beyond the rim of the pot. You don’t want the bowl sitting in or touching the water, and you don’t want any water getting into your chocolate. If you get a tiny amount of water into your chocolate as it melts, the chocolate can “seize,” a disaster in which the fats and solids separate from each other and create a disgusting brown mess that you have to throw away.

Two, it makes the crust thicker, flakier, and crustier because while the dough retards, there’s a secondary fermentation going on in the skin of the loaf that makes all those little bubbles and gives the crust more body to bake later. Basically, proofing means letting the dough do its thing. It’s the point in baking a yeast product when you leave it alone and let the yeast and flour and water and sugar work. There’s no shortcut in proofing—it’s done when it’s done. Deal with it. Blooming can refer to two very different things.

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