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Dorie Greenspan is providing members of our Baking Club a glimpse into the kitchens of home bakers in France, with her thorough instructions and heartening narratives in July’s book of the month, Baking Chez Moi.
Luckily, she took the pressure off of readers quickly, stating that in a country like France where elegant pastries can be found in nearly every street corner patisserie, the true French home baker is not compelled to compete with the professionals. (WHEW!)
Dorie confides that her friends aren’t baking fancy pastries at home, but rustic, simple treats that any home baker can replicate. With her reassurance and regular presence in the Club, members jumped into Baking Chez Moi with both feet, and have been pleasantly rewarded for their efforts!
Monita Sen chose the Rhubarb Upside-Down Brown Sugar Cake, stating “This cake, in my opinion really sparkles when served with fresh strawberries, as recommended by Greenspan. She also suggests a side of fluffy whipped cream, but I wasn't in the mood for anything to come between me, my candy-like rhubarb, and the berries.”
Dorie Greenspan's Rhubarb Upside-Down Brown Sugar Cake from her cookbook #bakingchezmoi . . A substantial cake, with a nice moist crumb of brown sugar and buttery goodness, pairs beautifully with the tart and sweet rhubarb. This cake, in my opinion really sparkles when served with fresh strawberries, as recommended by Greenspan. She also suggests a side of fluffy whipped cream, but I wasn't in the mood for anything to come between me, my candy-like rubharb, and the berries. I found some great rhubarb at Whittamore farms and decided to make this for the #food52bakingclub, as my first contribution. This month they happen to be featuring one of my very favourite cookbook authors. Greenspan's books have been well used and referenced for almost 10 years in my kitchen. If it weren't for her cookbook Paris Sweets, I would never have learned to go outside of my comfort zone and learned to make Fresh Strawberries and Orange Blossom Water Marshmallows, or the best scones for afternoon tea, or my favourite celebration cake, or Katherine Hepburn's Brownies. Thanks to her, I bring the treats and the major intimidation factor to other people who claim they like to bake. I'm not referring to my fellow IGers, just the civilians out there who talk a lot of smack about their so called "skills". If you want to be a good baker, you definitely need a Greenspan book on your shelf. Not only is she an incredible baker, her stories and anecodotes make reading her textbook sized baking books a pleasure. I can't wait to show you what else I have lined up from this excellent repository of cakes, cookies, tarts, confections, and more. . . #seriouseats #thehub_food #epicurious #indianfooddiye #thefeedfeed #beautifulcuisines #foodgawker #bakersofinstagram #cuisinesworld #bonappetitmag #tastingtable #f52grams #huffposttaste #buzzfeedfood #buzzfeast #foodandwine #still_life_gallery #yahoofood #sweetcuisines #feedfeed #buzzfeedfood #foodieflatlays #trellingfood #top_food_of_instagram #fbcigers #tophomecooking #hautecuisines #foodblogfeed
Other popular everyday creations so far, this month have included tarts, like the Cherry Crumb Tart, and MANY varieties of loaf cakes!
Of course, there are also a couple of recipes that push us out of our comfort zone.
Anna Hashizuma wrote, “I've fallen in love with cannelés over the past year but I never thought I could make them. One of those 'leave it to the pastry chefs' moments. I'm so glad I found this group I've had the courage to experiment! This recipe is a winner!”
Anna’s excitement was met with resounding pride from Dorie in her response on Facebook: “This makes me so happy—three cheers for you and your beautiful cannelés!”
If you have been intimidated by French baking, it is not too late—let Dorie (and our Baking Club members) guide you!
Head over to Facebook to join in or over here for more information on how to participate. You can also catch up with the Baking Club on Instagram, using the hashtag #f52bakingclub—keep scrolling for a few more samples of what members have been whipping up lately.
I was able to salvage that broken tart crust from 2 posts ago and make the Pink Grapefruit Tart from @doriegreenspan's Baking Chez Moi. . I've been lucky enough to taste the real thing from @hugovictor_paris, and this tart is definitely worth trying to recreate. As you can see from the texture of the grapefruit crémeux layer, I didn't whip it well enough after chilling before filling the tart, but luckily it didn't affect the taste at all. Now what should I do with the rest of the Campari? . #thecookingofjoy #grapefruit #tart #hugoetvictor #eater #pamplemousse #hugovictor #doriegreenspan #fwx #bakingchezmoi #f52grams #f52bakingclub #fruity52 #thebakefeed #thesugarfiles #howisummer #latergram #eattheworld #shareyourtable #dessert #foodandwine #tastingtable #tastespotting #feedfeed #beautifulcuisines
Celebrating strawberries 🍓 with Fraisier-they're so delicious!!! Rose Fraisier from #bakingchezmoi by @doriegreenspan The cream filling is silky, smooth, not too sweet, it's so good when chilled, the sponge has a hint of rose and citrusy flavor that really goes well with the strawberries. There're helpful tips from the author on rose flavor; on rose syrup and rose extract-the flavor turned out just right-a lot better than how I used them on other sweets. I got a little too excited that I decorated the strawberries before I put the other half of sponge on top-oops! The taste was wonderful though!! Cant wait to bake it again-play around with sizes and decoration. ほんのりとバラの香りが広がるフレジェ。甘さ控えめでバラの風味も強過ぎず、丁度良く、いちごの甘酸っぱさを一層引き立てているような。美味。#f52grams #food52 #f52bakingclub #superfresh #cookbook #fraisier #rose #homebaked #cake #strawberries #farmtotable #yahoofood #buzzfeast #buzzfeedfood #foodgawker #dessert #huffpostfood #huffpostaste #bakedwithlove #sweets #beautifulcuisines #eattheworld #フレジェ #お菓子作り #いちご #ケーキ #バラ味
Hope you will join us soon, we can’t wait to bake with you!!