À la Mère de Famille: Recipes from the Beloved Parisian Confectioner

À la Mère de Famille: Recipes from the Beloved Parisian Confectioner

Julien Merceron

Language: English

Pages: 288

ISBN: 2:00296596

Format: PDF / Kindle (mobi) / ePub


Beloved À la Mère de Famille confectioneries are a venerable Parisian institution. This, their first cookbook after more than 250 years in business, is as tempting and gorgeous as the shop's bewitching displays. With the edges of the book dyed a brilliant orange and a cover featuring an enchanting candy-shop window and richly embossed lettering, this is one of the most beautiful cookbooks you've ever seen. Inside, each of the 95 recipes for classic confections has been lovingly photographed. For the home candymaker always looking for new and better formulas—and for bakers of all skill levels—this is a complete collection of recipes for À la Mère de Famille favorites, from cakes to marshmallows to ice creams and more.

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French Revolution, rediscover everyday pleasures, particularly gastronomic ones. This movement leaves us with the name of de la Reynière, founder of the gastronomic clubs of the time and creator of the culinary guide Almanach des Gourmands, which aims to steer Parisians towards the best culinary stores of the capital. 1895 ~ 1920 1920 ~ 1950 1950 ~ 1985 1985 ~ 2000 2000 ~ A CHILDHOOD DREAM COME TRUE THE SOUL OF THE NEIGHBORHOOD ALBERT AND SUZANNE A TIME FOR CHOCOLATE HISTORY IN THE

allow it to cool like that. 22 - CAKES AND PASTRIES - chocolate Cake MAKES TWO 6-BY-2-INCH CAKES OR ONE 9-BY-4-INCH CAKE PREPARATION TIME 15 MINUTES BAKING TIME 40 MINUTES 3 3 eggs /2 cup sugar 3 tbsp honey 1 /2 cup whipping cream 11/2 oz dark chocolate (70% cocoa) /4 cup all-purpose flour, sifted 2 /3 cup ground almonds 11/2 tsp baking powder 3 tbsp unsweetened cocoa powder 4 tbsp unsalted butter, melted 1 MAKING THE BATTER In a large mixing bowl, whisk the eggs, sugar, and honey

the sugar, water, and orange juice to a boil. Boil until thick and syrupy, about 7 minutes. Remove from the heat and allow to cool. While the cake and syrup are still warm, use a pastry brush to moisten the cake with all of the syrup, brushing the top, bottom, and sides. Finish decorating the cake by placing strips of candied orange peel on top. 30 - CAKES AND PASTRIES - pain d’épice MAKES THREE 6-BY-2-INCH CAKES PREPARATION TIME 15 MINUTES BAKING TIME 40 MINUTES 1 cup honey, preferably fir

flour 7 tbsp unsalted butter, melted For the cakes 6 egg whites, lightly beaten 1 2/3 cups confectioners’ sugar 3 /4 cup ground almonds 1 /2 cup all-purpose flour 1 /3 cup unsweetened cocoa powder 7 tbsp unsalted butter, melted For the filling /3 cup raspberry pulp 1 /2 cup granulated sugar 1 For the filling /2 cup whipping cream 3 oz dark chocolate (70% cocoa), chopped 2 tbsp unsalted butter 1 For the topping 4 oz white chocolate, chopped Red food coloring for chocolate* For the topping 4

food colorings MAKING THE CHOCOLATE HEN Draw and cut out cardboard templates for the hen’s comb, tail, wattle, and wings. Temper the chocolate (see page 46). Wipe a 5- to 6-inch egg mold and two 31/8-inch hemisphere molds with a clean kitchen towel. Mold a half-egg for the base and two hemispheres for the body of the hen, making two layers of chocolate for each part (see page 54). Spread a 1/4-inch-thick layer of tempered chocolate on an acetate sheet placed on a baking sheet and wait for the

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