From the creator of the popular Cake Boy Paris blog comes a dazzling cookbook that brings together the best elements of French style and American baking like never before.
Inspired by L'heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering with good friends and delicious food, Sweet Paris is a love letter to sublime desserts and the City of Light. The more than fifty five recipes in this book - organized by season and using the best fruits and flavors each time of year has to offer - will have you wanting to make these irresistible baked goods over and over again, all year round.
Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris's different arrondissements, he would sample the assortment of patisseries on offer in each - Madeleines, macarons, éclairs, Paris-Brest, and other sweet, buttery delicacies.
But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he'd enjoyed growing up in Southern California - childhood favorites like his mom's signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes.
When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with a bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram.
In Sweet Paris, Frank brings together the best elements of French style and American baking. Throughout the book, you'll find 59 irresistible baked goods that will teach you how to get the best of each season by using the peak fruits and flavors.
The first chapter is Spring, and here you can find baked goods such as Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, and Very Vanilla Cake. Then Summer comes with its Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, and Pavlova with Summer Berries.
For when spicier desserts are needed, you have the Fall chapter, with recipes like Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, and Gâteau Opera. Last but not least, you have the Winter chapter that as recipes such as Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, and Alsatian Gingerbread.
In addition to all these delicious recipes, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai's gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.
Sweet Paris is a fantastic book that will bring out the pastry chef in all of us. Organized in seasons, a trend that we really like, and with detailed and precise recipes, this book is for those who love to bake and want to surprise friends and family with impressive and delicious baked goods.
From accessible desserts such as Lavender Honey Madeleines to elaborated creations like Crème Brûlée Cake, Sweet Paris has everything that any pastry enthusiast could dream of.
In Sweet Paris, Frank Barron brings together American and French traditions in an original and exciting way that will delight anyone who loves to bake.