If we can cook it, you can cook it!

Category: French Pastry

Joanne Chang’s Sugar and Spice Brioche Buns

Joanne Chang’s Sugar and Spice Brioche Buns

This Boston Baker knows her way around a Sugar Bun! Ask Bobby Flay! When we first published Joanne Chang’s Sticky Bun recipe, we heard from Bobby Flay himself.  Before there was ‘Beat Bobby Flay’ on the Food Network there was Bobby Flay’s “Throwdown”. Joanne had…

Dulce de Leche Brownies from David Lebovitz

Dulce de Leche Brownies from David Lebovitz

Here’s to Confiture de lait, better known as Dulce de Leche. When David Lebovitz’s newsletter appeared in our inboxes last week, I immediately sent it to Andrew with a note that said “Pretty Please”.  My email arrived at approximately the moment he’d started printing it.…

This Week’s Bake: Plums and Almond Cream In a Variation of a Traditional French Frangipane Tart

This Week’s Bake: Plums and Almond Cream In a Variation of a Traditional French Frangipane Tart

John Barricelli, owner, baker, and chef of Connecticut’s SoNo Baking Company & Cafe, is no stranger on Chewing The Fat.   We love his recipes.  The Connecticut baker has two locations there. In Norwalk, it’s at 101 Water Street. And in Darien, it’s at 49…

When the Stock Market swoons, it’s time for a Financier

When the Stock Market swoons, it’s time for a Financier

There’s no bad time for these little bits of heaven that use just 6 ingredients and take under 15 minutes to bake Truth be told, in good times and bad, it’s always time for a financier. The little French almond cakes, leavened with egg whites,…

Brown Sugar Tart

Brown Sugar Tart

It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual.  And why not? We not only have the time while we self-quarantine, we also have the need to lift…

Savory Roasted Tomato Tarte Tatin

Savory Roasted Tomato Tarte Tatin

        A couple of years ago, I read a very detailed recipe for a tomato Tarte Tatin in Bon Appetit. I worked with the recipe and came up with two versions of the dish. Now that Tomato season is in full swing, I revisited this…

Andrew’s Gougeres and Chocolate Eclairs from Joanne Chang’s "Flour"

Andrew’s Gougeres and Chocolate Eclairs from Joanne Chang’s "Flour"

Mark Bittman Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my…

French Lemon Tart from John Barricelli’s "The Seasonal Baker"

French Lemon Tart from John Barricelli’s "The Seasonal Baker"

       John Barricelli’s cookbooks are among the most reliable you can keep in your kitchen.  Time after time, the pastry chef’s recipes turn out pies and pastries, cakes and cookies that are the essence of great baking.  We’ve now featured 5 of Chef Barricelli’s recipes…


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