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Privacy NoticeAfter being born in Southern California, Frank Adrian Barron moved to Paris back in 2012 where he fell head over heels for the city of love. Surrounded by buttery croissants, éclairs and macarons, the Instagram chef has written a delicious love letter to the city in his cookbook Sweet Paris: Seasonal Recipes from an American Baker in France. Bringing together influences from American and French baking, Frank’s literary debut features 59 incredible dessert recipes that use seasonal fruits and flavours. Here, he shares a selection of his recipes to help transport you out of your kitchen and to the streets of Paris…
Sweet Paris by Frank Adrian Barron is out now
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Tarte aux fraises Serves 6
Transport yourself to Paris with a tarte aux fraises
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Ingredients For the pâte sablée 250g plain flour, plus extra for dusting 60g icing sugar Pinch of sea salt 125g unsalted butter, cold, cubed 1 large egg For the diplomat cream 960ml double cream, cold 120g caster sugar 1/2 vanilla pod, split lengthwise 65g cornflour 5 large egg yolks 55g unsalted butter, room temperature To assemble 730g strawberries, hulled and halved Icing sugar for dusting Method For the pâte sablée In a medium bowl, whisk together the flour, icing sugar and salt. Add the butter and rub into the flour mixture with your fingers until it resembles coarse sand. Add the egg and use a fork to mix the dough until it just comes together. Using your hands, form the dough into a ball. Wrap in cling film and chill until firm, at least 1 hour. Remove the dough from the fridge 30 minutes before rolling out. Grease and flour a 23cm tart tin with a removable bottom. On a floured work surface, roll out the dough to a 30cm circle. Carefully roll the dough around the rolling pin, brushing off any excess flour. Unroll the dough over the prepared tart tin, gently tuck it into the tin and trim any excess. Using a fork, poke holes across the base. Return to the fridge for 20 minutes. Preheat the oven to 180°C/ 160°C fan/gas mark 4. Line the tart shell with parchment paper and fill with baking beans. Bake for 20 minutes. Remove the baking beans and parchment paper and return to the oven for 10 minutes, or until the centre turns golden. Transfer to a wire rack to cool completely. For the diplomat cream In a medium saucepan over medium heat, combine 480ml of the double cream and 70g of the sugar. Scrape in the seeds from the vanilla pod and bring to a gentle boil, stirring occasionally. Meanwhile, in a medium bowl, whisk together the cornflour, egg yolks and remaining 50g of sugar. Once the cream reaches a gentle boil, pour half into the egg mixture, whisking continuously. Return the egg mixture to the saucepan over a medium heat and whisk vigorously until thickened, around 1-2 minutes. Remove from the heat and add the butter, 1 tablespoon at a time, whisking each time until it is smooth. Transfer the pastry cream to a bowl. Cover with cling film, pressing it onto the surface of the cream to prevent a skin forming. Chill until set, about 2 hours. In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 480ml of double cream on high until stiff peaks form. Remove the set pastry cream from the fridge and fold a few spoonfuls into the whipped cream with a rubber spatula. Fold the rest of the set cream into the whipped cream until smooth. To assemble Place the cooled tart shell on a serving platter. Spread the diplomat cream evenly inside the shell and arrange the strawberry halves, cut side down, in a circular pattern. Chill, then dust with icing sugar, just before serving.
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Jasmine teacakes Serves 6
Indulge your taste buds with some jasmine teacakes
Ingredients 240ml full-fat milk 2 1⁄2 tbsp loose-leaf jasmine tea 300g caster sugar 200g unsalted butter, room temperature 3 large eggs, room temperature 1 tsp culinary-grade jasmine flower oil 280g plain flour, plus extra for dusting 1 1⁄2 tsp baking powder 1⁄2 tsp fine sea salt For the Italian meringue buttercream 200g caster sugar 60ml water 4 large egg whites 1⁄2 tsp fine sea salt 450g unsalted butter, room temperature 2 tsp pure vanilla extract Food colouring gel and edible pansies (both optional) Method In a small pan over a low heat, combine the milk and jasmine tea leaves. Simmer, stirring occasionally, for 4 minutes. Turn off the heat and let the tea steep. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line 3 x 15cm cake tins with parchment paper. Grease the parchment paper then dust it with flour. In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and unsalted butter on medium-high until pale and fluffy, about 4 minutes. With the mixer on low, add the eggs, one at a time, scraping down the bowl with a rubber spatula between additions. Add the jasmine flower oil and mix until combined. In a medium bowl, whisk together the flour, baking powder and salt. Pour the milk through a fine strainer into a small bowl; discard the tea leaves. With the mixer on low, add the flour mixture in two portions, alternating with the milk. Mix until the batter comes together. Divide the batter among the tins. Bake for 30-35 minutes, until golden brown and a cake tester inserted in the centre comes out clean. Transfer the cakes to a wire rack to cool in their tins for 10 minutes, then remove and leave to cool completely.
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For the Italian meringue buttercream In a small saucepan placed over a high heat, combine the caster sugar and water. Bring to a boil until the syrup reaches soft-ball stage, or 115°C on a jam thermometer. Continue cooking for 8-10 minutes. When the syrup is at 115°C, begin whipping the egg whites on high speed. Add the salt. When the egg whites reach soft peaks, pour in the syrup in a steady stream while mixing on low speed. Continue whipping until the mixture forms stiff peaks. Once the meringue has cooled, whip in the butter, vanilla extract and food colouring gel (if using) until light and fluffy. Level the cakes by trimming off the tops. Place on individual cake plates. Transfer a quarter of the meringue buttercream into a piping bag fitted with a medium French star pastry tip, and set aside. Using an offset palette knife, spread a third of the remaining buttercream over the sides and tops of each cake. Use the piping bag to make buttercream rosettes or a decorative border on each cake. Add the edible pansies, if desired. Sweet Paris by Frank Adrian Barron (Harpercollins, £20 on Amazon) is out now. For all the latest lifestyle news, sign up to our daily newsletter here .Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
