Must-Bakes From Our French Issue

Strawberry Tart

Bienvenue to our March/April 2019 issue. We’ve traveled to France many times, and we return for a deeper dive into custard, cake, and crème. We spotlight tarte Tatin, our caramelized cover star, and explore new ways to make the most of our copper bakeware. Come along as we travel to Burgundy to learn rustic French recipes from The Cook’s Atelier, and join us in an afternoon of baking with David Lebovitz and Dorie Greenspan. From our guide on pâte à choux to a collection of pâtisserie-inspired layer cakes, this issue will be your passport to baking à la française.

Scroll through for an exclusive recipe share from the issue!

  1. Éclairs

The term éclair translates literally to “flash of lightning,” a reference to how quickly these oblong treats are eaten. Our version is a decadent chocolate affair, with a glossy Chocolate Glaze and silky cocoa crème mousseline filling.

Photography by Joann Pai / Recipe Development and Food Styling by Frank Barron and Jennifer Drew

2. Citron Cake

The tarte au citron by Frank Barron of Cake Boy Paris is a testament to the French love of simplicity. Made of lemon curd filling in a pâte sablée, it’s topped with meringue and nothing else. This layer cake plays up the original with lemon cake layers, Meringue Buttercream, and a tart Lemon Curd center. Decorate with dollops of brûléed meringue for an American take on this pâtisserie staple.

3. Pain au Raisin Sweet Rolls

This is our sweet roll take on the laminated classic. Baked to tall, golden perfection in copper soufflé molds, these scrolls are a home baker-friendly version of the original, with an easy-to-use frangipane filling replacing the crème pâtissière.

Photography by Joann Pai / Recipe courtesy of Marjorie Taylor and Kendall Smith Francini

4. Strawberry Tartlets with Soft Cream

In this rustic recipe by The Cook’s Atelier, use the tiniest strawberries available when preparing these tartlets. Be sure not to overfill the tarts with the pastry cream as you want a nice balance between the cream and the fruit. Like all tarts, they are best eaten the day they are made.

Photography by Jason Varney / Recipe Development and Food Styling by Susan Spungen

5. Classic Apple Tarte Tatin

Susan Spungen first became a true expert at making tarte Tatin while she was working on the movie Julie & Julia. It was a quick shot, but she worked hard to get the right look and technique so she could make it over and over again and have it look exactly the same each time, which is essential for a movie scene. Making a good apple tarte Tatin is all about technique. The ingredients are simple: apples, butter, vanilla, and sugar. Choosing an apple that holds its shape well is also important.

6. Mille-Feuilles

Meaning “a thousand layers” in French, the mille-feuille is known for its seemingly countless layers of puff pastry. With a dash of crème fraîche in the airy pastry cream and Président® butter folded into the dough, our Mille-Feuilles are simple yet decadent. If you’re short on time, don’t worry—our quick puff makes these a cinch. We bake the dough between two baking sheets (one upside down, one right-side up) so the pastry is flat enough to build those famous layers.

7 COMMENTS

    • Hi Barbara, thank you for reaching out! Unfortunately, the digital subscription is not included in the regular subscription when you purchase the magazine. We keep some recipes exclusively in the magazine and not online so that people will purchase the magazine. Let us know if you have any questions! Thank you for understanding.

  1. I have to commend ‘Bake from Scratch’ magazine for including the ingredient amounts in grams. This takes most of the guesswork, out of mixing. The recipe or formula, comes out like it should., which is delicious, the first time out.
    Thank You Muchly! Jonmac

    • Hi John, thank you so much for those kind words! We make an effort to include grams because we believe weighing your ingredients is more accurate, and we also have readers outside of the U.S. who do not use the same measurements as us otherwise. We’re so glad our recipes have turned out wonderful for you and that you’re taking advantage of the weight measurements! Happy baking!

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