Tuesdays with Dorie

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Simple Cakes:
Brown-Butter-and-Vanilla-Bean Weekend Cake (page 6)
Plain and Simple Almond Cake (page 8)
Martine's Gateau de Savoie (page 11)
Apple Weekend Cake (page 14)
Apple Kuchen (page 16)
Custardy Apple Squares (page 20)
Fluted Carrot-Tangerine Cake (page 22)
Rhubarb Upside-Down Brown Sugar Cake (page 24)
Poached Orange-Topped Cake (page 30)
Cheesecake, Alsace Style (page 31)
Double-Chocolate Marble Cake (page 34)
Cornmeal and Berry Cakes (page 37) 
Double-Corn Tea Cake (page 40)
Saint-Pierre Poppy Seed Cake (page 42)
Hazelnut, Ginger and Olive Oil Cake (page 44)
Caramel-Topped Rice Pudding Cake (page46) 
Spiced Honey Cake (page 48)
Touch-of-Crunch Chocolate Cake (page 50)
Carrément Chocolat, The Simple Loaf (page 52)
Granola Cake (page 54)
Alsation Christmas Bread (page 57)

Fancy Cakes:
Moka Dupont (page 65)
Betty's Chocoholic Cake (page 67)
Sunday in Paris Chocolate Cake (page 72)
Carrément Chocolat, The Fancy Cake (page 75)
Tarte Tropézienne (page 79)
Gingerbread Bûche de Noël (page 86)
Black-and-White Baked Alaska (page 92) 
Le Cheesecake Round-Trip (page 96)
Pithiviers (page 99)
Rose Fraisier (page 103)

Tarts and Galettes:
Gateau Basque Fantasie (page 110)
Jammer Galette (page 114)
Martine's Lemon and Apple Tart (page 116)
Apple Tarte Flambee (page 118) 
Apple Pielettes (page 123)
Pear Tart with Crunchy Almond Topping (page 127)
Fall-Market Galette (page 129)
Pear-Cranberry Roll-Up Tart (page 132)
Cranberry Crackle Tart (page 135) 
Pink Grapefruit Tart (page 138)
Brown Butter Peach Tourte (page 142)
Apricot-Raspberry Tart (page 145)
Cherry Crumb Tart (page 148)
Classic Fruit Tart (page 151)
Simplest Plum Tart (page 153) 
Summer-Market Galette (page 154)
Philadelphia Blueberry-Corn Tart (page 156)
Tropical Tartlets (page 159) 
Rhubarb-Lime Meringue Tart (page 161)
Caramelized Milk Chocolate Tart (page 162)
Caramel Tart (page 165)
Chocolate-Coconut Tart (page 168)
Creme Brulee Tart (page 170) 
Chocolate-Chestnut Tart with Chestnut-Vanilla Syrup (page 172)
Brown Sugar Tart (page 174)
Cream Cheese and Toast Tartlets (page176) 
Tiramisu (page 178)
Cookies-and-Cream tartlets (page 180)
Lemon Meringue Tart A New Way (page 182)
Smoothest, Silkiest, Creamiest, Tartest Lime Tart (page 184) 
Lime and Berry Tart (page 185)

Baby Cakes and Petite Pastries:
Nutella Buttons (page 188)
Soft-Centred Teacup Cakes (page 191) 
Limoncello Cupcakes (page194)
Tiger Cakes (page 197)
Les Whoopies (page 200)
Pistachio Raspberry Financiers (page 204)
Matcha Financiers (page 206)
Cowgirl Cornmeal-Pecan Financiers (page 210)
Lemon Madeleines (page 212)
Black-and-White Marbled Madeleines (page 215) 
Ladyfingers (page 217)
Babas au Rhum (page 218)
Canneles (page 222) 
Crackle-Top Cream Puffs (page 226) 
Bubble Eclairs (page 230)
Chocolate Cream Puffs with Mascarpone Filling (page 233)
Profiteroles, Ice Cream, & Hot Chocolate Sauce, Benoit Style (page 238)
Nun's Beignets (page 240)
Pailles (page 243)
Merveilles (page 246) 
Cocoa Palmiers (page 249)
Petite Apple Croustades (page 253)
Banana-Chocolate Chaussons (page 256) 

Cookies and Bars:
Vanilla-Bean Sables (page 261) 
Viennese Sables (page 263)
Toasted Buckwheat Chopped Chocolate Sables (page 266)
Green Tea Sables (page 268)
Double-Butter Double Baked Petit Beurre Cookies (page 270)
Palets de Dames, Lille Style (page 272)
Jam-Filled Sandwich Cookies (page 275)
Cat's Tongues (page 278)
Stained Glass Cookies (page 280)
Coco Rochers (page 282)
Basque Macarons (page 284)
Parisian Macarons (page 288)
Macaron Biscotti (page 292) 
Cocoa Crunch Meringue Sandwiches (page 293)
Almond Stripes (page 296) 
Edouard's Chocolate Chip Cookies (page 298)  
The Rugelach That Won Over France (page 301)
Cocoa Linzer Cookies (page 304)
Fruit and Nut Croquants (page 307) 
Croquets (page 310)
Lavender Galettes (page 312)
Olive Oil and Wine Cookies (page 315)
Canistrelli (page 317)
Speculoos (page 320)
Chocolate-Cherry Brownies (page 322)
Crispy-Topped Brown Sugar Bars (page 324)
Lemon Squares, French Style (page 326)
Granola Energy Bars (page 328)

Fruit, Creams, Frozen Desserts and Candies:
Laurent's Slow-Roasted Spiced Pineapple (page 333)
Roasted Rhubarb with Bitters (page 335)
Apple Speculoos Crumble (page 336)
Strawberry Shortcakes Franco-American Style (page 338)
Apple Matafan (page 341)
Bettelman (page 343) 
Pistachio and Berry Gratins (page 345)
Dark Chocolate Mousse (page 348) 
Mascarpone Mousse (page 350)
Maple (Honey)-Yogurt Mousse (page 352)
Double-Mint Milk Chocolate Mousse and Gelee (page 354) 
Marquise au Chocolat (page 357)
Lavender-White Chocolate Pots de Creme (page 360)
Chocolate Creme Caramel (page 362)
Caramelized Coffee Bean Pots de Creme (page 366)
Caramel Pots de Creme (page 369)
Vanilla-Mango Panna Cotta (page 370)
Hot Chocolate Panna Cotta (page 373) 
Nutella-Banana Panna Cotta (page 374)
Cold Chocolate Cremeux, Wine-Poached Cherries and Crumbs (page 376)
Rice Pudding, Strawberries and Spiced Hibiscus Syrup (380)
Coconut Tapioca (page 382)
Springtime Cookies and Curd (page 384)
Fudgsicles for Grown-Ups (page 386)
(Bread and Chocolate) Brioche Ice Cream Sandwiches (page 388)
Desert Roses (page 391)
Chunky Chocolate Fruit and Nut Bars (page 394)
Chocolate Truffles (page 396)
Honey-Nut Nougat (page 398) 
Chocolate-Covered Toffee Breakups (page 402)
Soft Salted-Butter Caramels (page 405)
Crunchy Granola (page 408)
Real Hot Chocolate (page 410)

Basics:
Sweet Tart Dough (page 414)
Sweet Tart Dough with Nuts (page 415)
Chocolate Tart Dough (page 418) 
Galette Dough (page 420)
Ladyfinger Batter (page 424)
Caramelized Rice Krispies (page 428)
Vanilla Pastry Cream (page 430) 
Almond Cream (432) 
Whipped Cream (page 439)
Crème Anglaise (page 441)
Bittersweet Chocolate Sauce (page 442)
Crème Fraîche (page 446)
Raspberry Coulis (page 449) 
Spiced Hibiscus Syrup (page 450) 
Candied Petals, Flowers, Leaves or Herbs (page 451)
Roasted Strawberries (page 458) 

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