Instagram baker Frank Adrian Barron shares teatime fancies from the streets of Paris

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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