Bake from Scratch

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

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

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,

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 crèm

Almond Gâteau Breton 30 Beaumes-de-Venise Cake with Apricots 27 Cherry Clafoutis 14 French Apple Cake 15 Gâteau Basque 23 Hazelnut Mocha Dacquoise 19 Le Fraisier 26 Reine de Saba Cake with Grand Marnier Whipped Cream 18 Tarte Tropézienne 31 Vanilla S

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

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 inspir

(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. Serves 8 to 10 One of the secrets of French home “bakers” are rolls of tart dough