Sweet Paris: Seasonal Recipes from an American Baker in France by Frank Adrian Barron

  • Tarte à la rhubarbe (page 30)

    from Sweet Paris: Seasonal Recipes from an American Baker in France Sweet Paris by Frank Adrian Barron

    • Categories: Pies, tarts & pastries; Dessert; Spring; French
    • Ingredients: all-purpose flour; almond flour; unsalted butter; egg yolks; eggs; almond extract; rhubarb; acacia honey
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Notes about this book

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Notes about Recipes in this book

  • Coconut & pineapple cake

    • JuneHawk on July 12, 2022

      This recipe/mixing method produces a very dense cake with very little rise. I don't understand why it doesn't have you cream the sugar and butter first. The taste was also rather muted.

  • Blueberry lemon bundt cake

    • ToPieFor on May 04, 2022

      This recipe is perfection. The cake is so delicious and light with a delicate lemon flavour. So good I can’t stop eating it. This will definitely be on rotation during the summer (perfect for a picnic) and all year as well.

  • Tarte aux fraises

    • bwhip on July 10, 2022

      Delicious tart. Crust was quite perfect, and pretty easy to prepare. The Diplomat Cream quantity was about double what was really needed for the tart, but it was very tasty.

  • Fraisier layer cake

    • rachelblair on November 04, 2022

      Delicious cake but I had issues with the pastry cream. I could tell that the consistency was off, it seemed too thick I think. I’ve never made pastry cream but I could tell is wasn’t right but didn’t know how to fix it.

  • Fallen apricot pistachio cake

    • lkgrover on June 27, 2023

      This did not work well for me. I couldn't find ground pistachios, so I toasted 1 cup pistachios & then put them in the food processor. The result was tiny chopped pistachios, but not pistachio flour. (Used 3/4 cup, as the recipe says.) Baked for 40 minutes, the cake tester came clean. However, the middle of the cake was soupy; not fully cooked when I cut it the next day. The outer edges of the cake were grainy because of the chopped pistachios. FYI, the apricots fall into the cake, so they are not visible until the cake is cut.

  • Lavender honey madeleines

    • Jenny on May 18, 2022

      I didn't have lavender honey but I did have lemon honey - and used that - and these were delicious - I finished with a little lemon zest.

  • White peach tart

    • lkgrover on August 09, 2022

      Delicious & beautiful peach-almond tart. I sliced the peaches and arranged them traditionally (in a circular pattern); only needed four peaches. Recommend using a piecrust protector to avoid overcooking the tart crust.

    • rachelblair on November 04, 2022

      The baking time seemed off for me. Maybe it was just my oven but the frangipane took forever to cook. The almond pastry was also super crumbly and I had to press it into the tin like a graham cracker crust instead of placing it in like you normally would. Although it was delicious.

  • Cinnamon swirl bundt cake

    • Jenny on May 18, 2022

      We love all things cinnamon in this house and while we love a good glaze - I left off the thick glaze for this occasion - and just used a simple cinnamon flavored sugar syrup - and it was moist and delicious.

    • bwhip on November 14, 2022

      Excellent cake, really tasty. Most cakes like this I’ve had are made with sour cream, and more of a streusel swirl, whereas this one has a swirl of cinnamon cake, and is made with crème fraiche. Result was delicious!

  • Mirabelle upside-down cake

    • rachelblair on November 04, 2022

      This was really good. I used little golden plums from the farmers market which were the closest thing I could find to the plums the recipe calls for.

  • Gâteau opéra

    • rachelblair on November 04, 2022

      This cake is so delicious. It turned out perfectly. I’d say it could serve 10 or 12 since you can really only have a small piece with it being so rich.

  • Apple cardamom tea cake

    • rachelblair on November 04, 2022

      The measurement for this cake are so off. It does not fit in a standard 9x5 loaf tin. I couldn’t even fit all the batter in my tin and it still spilled over in the oven. You could probably bake this in a square cake tin and it would turn out better. 4 eggs and 2 tsp baking powder is just too much rise when you also have 3 cups of apples going into such a small pan. It also took way longer than 55-60 mins to cook. After an hour it was still really soupy inside but the top was dark brown.

  • Crème brûlée cake

    • JuneHawk on May 22, 2022

      I have tried twice to make the pastry cream according to these directions and both times it has curdled and separated. You need to take the pot off the heat the moment the cream changes consistency, not two to three minute later as the recipe directs.

    • JuneHawk on October 18, 2024

      I have figured out why this pastry cream doesn't work. There is no cornstarch. In order to be boiled for two or three minutes without curdling the eggs, pastry cream MUST have cornstarch.

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Reviews about this book

  • ISBN 10 0063040239
  • ISBN 13 9780063040236
  • Linked ISBNs
  • Published Apr 19 2022
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Harper Design

Publishers Text

A dazzling cookbook featuring 75 recipes for American desserts with seasonal French twists, accompanied by 125 exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.

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, mont-blancs, 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 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. Inspired by the tradition of l’heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 75 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including:

Spring—Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake

Summer—Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer Berries, Mango Vanilla Vacherine

Fall—Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gâteau Opera, Quince Scones

Winter—Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread

In addition, 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.

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