After 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…
Tarte aux fraises
Serves 6
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
For the diplomat cream
To assemble
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Jasmine teacakes
Serves 6
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
For the Italian meringue buttercream
Sweet Paris by Frank Adrian Barron (Harpercollins, £20 on Amazon) is out now.
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