“Sweet Paris: Seasonal Recipes from an American Baker in France” by Frank Adrian Barron. Harper Design. 239 Pages. $29.99.
Dreaming of being in Paris in the summer may be just that: dreaming. But this stunning cookbook will give you an armchair slice of la vie en France.
Fallen Apricot Pistachio Cake
Preheat oven to 300.
Line a baking tray with parchment paper, spread the ground pistachios on top, and roast for about five minutes, or until fragrant. Transfer to a wire rack to cool.
Turn the oven up to 350. Grease and line an 8-inch round springform pan with parchment paper. Grease and flour the parchment. Set aside.
In a medium bowl, whisk together the cooled ground pistachios, flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high until pale and fluffy, about four minutes. With the mixer on low, add the eggs, one at a time, and mix well after each addition. Add the buttermilk and mix until combined, then add the pistachio-flour mixture and mix until just combined.
Pour the batter into the prepared pan and arrange the apricots, cut side up, in a circular pattern. Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean and the cake is golden brown. Transfer the cake to a wire rack to cool for 15 minutes before unclasping the sides of the pan and gently lifting the cake off the bottom of the pan; grip the edge of parchment paper to gently slide it off the pan. Return the cake to the wire rack to cool completely.
Serve dusted with powdered sugar and decorated with chopped pistachios.
Lavender Honey Madeleines
Grease and flour a madeleine pan. Place in the freezer to chill for 30 minutes. Preheat the oven to 400.
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and honey and whip for about 10 minutes, or until thick pale ribbons start to appear in the batter. Add the flour mixture and use a rubber spatula to fold until just combined. Add the melted butter and fold until just combined. Fill each madeleine mold with about one tablespoon of batter. Bake for about six minutes, or until the madeleines are golden brown. Remove from the pan and let cool completely on a wire rack.
Serve dusted with powdered sugar or dipped into your next cup of coffee. Makes 30 madeleines.
The final recipe included here today is for panna cotta, that sublime dessert that is rich and delicate at the same time. Barron’s recipe calls for a rhubarb sauce, but any fruit sauce would be equally delicious, as well as just a sprinkling of sugared berries.
Vanilla Bean Panna Cotta
In a small bowl, sprinkle the gelatin over the boiling water, stir, and allow to bloom, three to five minutes.
In a small saucepan set over medium heat, combine the heavy cream and sugar. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the pan and bring to a gentle boil, stirring occasionally. Add the bloomed gelatin mixture and stir until incorporated. Turn off the heat.
Divide the mixture among four glasses or ramekins and allow to cool to room temperature. Transfer to the refrigerator to set, at least three hours or overnight.
Top with fruit sauce or fresh, sugared fruit of your choice.
Makes four servings.
Dreaming of being in Paris in the summer may be just that: dreaming. But this stunning cookbook will give you an armchair slice of la vie en France.
Fallen Apricot Pistachio Cake
- 3/4 cup ground pistachios
- 11 Tbsp. unsalted butter, room temperature
- 1 cup flour, plus additional for dusting
- 1 Tbsp. baking powder
- 1/2 Tsp. fine sea salt
- 1/2 cup plus 2 tablespoons sugar
- 3 large eggs, room temperature
- 3 Tbsp. buttermilk
- 18 ounces apricots (about 10) pitted and cut in half
- Powdered sugar, for dusting
- 1/4 cup chopped pistachios, for decorating
Preheat oven to 300.
Line a baking tray with parchment paper, spread the ground pistachios on top, and roast for about five minutes, or until fragrant. Transfer to a wire rack to cool.
Turn the oven up to 350. Grease and line an 8-inch round springform pan with parchment paper. Grease and flour the parchment. Set aside.
In a medium bowl, whisk together the cooled ground pistachios, flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high until pale and fluffy, about four minutes. With the mixer on low, add the eggs, one at a time, and mix well after each addition. Add the buttermilk and mix until combined, then add the pistachio-flour mixture and mix until just combined.
Pour the batter into the prepared pan and arrange the apricots, cut side up, in a circular pattern. Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean and the cake is golden brown. Transfer the cake to a wire rack to cool for 15 minutes before unclasping the sides of the pan and gently lifting the cake off the bottom of the pan; grip the edge of parchment paper to gently slide it off the pan. Return the cake to the wire rack to cool completely.
Serve dusted with powdered sugar and decorated with chopped pistachios.
Lavender Honey Madeleines
- 13 Tbsp. unsalted butter, melted and cooled to room temperature, plus additional for greasing
- 1 1/4 cups plus 3 Tbsp. flour, plus additional for dusting
- 1 1/4 Tsp. baking powder
- 1/4 Tsp. fine sea salt
- 4 large eggs
- 1/2 cup lavender honey (or any single-varietal wildflower honey)
- Powdered sugar, for dusting
Grease and flour a madeleine pan. Place in the freezer to chill for 30 minutes. Preheat the oven to 400.
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and honey and whip for about 10 minutes, or until thick pale ribbons start to appear in the batter. Add the flour mixture and use a rubber spatula to fold until just combined. Add the melted butter and fold until just combined. Fill each madeleine mold with about one tablespoon of batter. Bake for about six minutes, or until the madeleines are golden brown. Remove from the pan and let cool completely on a wire rack.
Serve dusted with powdered sugar or dipped into your next cup of coffee. Makes 30 madeleines.
The final recipe included here today is for panna cotta, that sublime dessert that is rich and delicate at the same time. Barron’s recipe calls for a rhubarb sauce, but any fruit sauce would be equally delicious, as well as just a sprinkling of sugared berries.
Vanilla Bean Panna Cotta
- 2 1/2 Tsp. powdered gelatin
- 1 Tbsp. boiling water
- 2 cups, plus 4 teaspoons heavy cream
- 1/4 cup sugar
- 1 vanilla bean, split lengthwise
In a small bowl, sprinkle the gelatin over the boiling water, stir, and allow to bloom, three to five minutes.
In a small saucepan set over medium heat, combine the heavy cream and sugar. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the pan and bring to a gentle boil, stirring occasionally. Add the bloomed gelatin mixture and stir until incorporated. Turn off the heat.
Divide the mixture among four glasses or ramekins and allow to cool to room temperature. Transfer to the refrigerator to set, at least three hours or overnight.
Top with fruit sauce or fresh, sugared fruit of your choice.
Makes four servings.
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