With our March/April 2019 issue, we return to the epicenter of baking: France. This Issue is stacked with both classic and revamped recipes signature to the French. We have the Parisian Flan, a custard creation that checks all the boxes on texture, taste, and sheer beauty. Then we’re focusing on France’s top cultured cream and one of our favorite ingredients to bake with: crème fraîche. And what would a French issue be without a guide to pâte à choux, the airy, golden base dough for cream puffs, éclairs, and Paris-Brests? May you enjoy baking from this issue as much as we enjoyed putting it together!
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Endlessly customizable and always impressive, cakes are the ultimate baked confection. The charm lies in their versatility. Nearly all occasions call for or would be improved with a little cake. Our layer cakes come as two-, three-, and four-tiered extravaganzas. The simple, dependable single-layer cake recipes offer everything from a breakfast-ready coffee cake to a boozy sheet cake packed with bourbon and brown sugar. If you’re looking for something with a flashy design and minimal effort, reach for our beautifully ridged Bundt and tube cakes that are no-fuss additions to the dessert spread. Find loaf cakes and skillet cakes perfect for sharing. With these recipes added to your collection, we promise satisfaction by the slice.
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