By Dorie Greenspan

ISBN-10: 0547708327

ISBN-13: 9780547708324

A "culinary guru" and writer of the award-winning round My French desk and Baking: From My domestic to Yours returns with a thrilling choice 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 meals. Now, in Baking Chez Moi, she explores the attention-grabbing international of French truffles, bringing jointly a charmingly simple mixture of modern recipes, together with unique creations in response to conventional and nearby specialties, and drawing on seasonal components, marketplace visits, and her travels in the course of the country.

Like the strangely 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 exhibit the French knack for based simplicity. in reality, many are so noticeably 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 almost each French girl knows.

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

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Additional info for Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

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Then remove the cupcakes and cool on a rack. For the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half of the lavender flowers. Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers. Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months. Makes 1 1/2 dozen hummingbird cupcakes with marmalade frosting see variations The hummingbird cake is a classic recipe from the American South.

Bake for 20 to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, slowly beat the cream cheese in a large bowl with an electric mixer until it is soft and smooth. Add the confectioners’ sugar, lemon juice, and vanilla. Beat briskly until smooth and well combined. Swirl the frosting onto the cooled cupcakes. Decorate each cupcake with a banana slice. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Cinnamon 1/2 tsp. salt 3/4 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1/2 cup (2 medium) mashed bananas 1 1/2 tbsp. grated orange zest 1/2 cup shredded carrot 1/2 cup crushed pineapple, drained 1/2 cup flaked coconut for the frosting 1/2 cup (1 stick) sweet butter, softened 2 1/2 cups confectioners’ sugar, sifted 2 tbsp. freshly squeezed orange juice 2 tbsp. orange marmalade Preheat the oven to 350˚F (175˚C). Place 12 baking cups in a muffin pan. In a medium bowl, sift the flour, baking powder, cinnamon, and salt.

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