The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen by Pascal Rigo and Paul Moore

  • Natural bread starter (Levain nature) (page 20)

    from The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen The American Boulangerie by Pascal Rigo and Paul Moore

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: grapes; bread flour; all-purpose flour
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Notes about Recipes in this book

  • Almond croissants (Croissants aux amandes)

    • anya_sf on March 06, 2023

      Even using leftover Costco croissants, these were fantastic and tasted like the ones from Bay Bread Boulangerie (prior to Starbucks' acquisition). The biggest downside was having to make creme patissiere for the small amount used in the almond cream. Baked 15 min rather than 10.

  • Sweet tart dough (Pâte sucrée)

    • anya_sf on March 06, 2023

      Recipe says it makes 2 shallow or 2 rustic (i.e., deep) tarts, but instructions say only 1 rustic tart. I made 1/2 recipe for one shallow 9" tart; there was extra dough - perhaps enough for a deep dish (not sure)? Tasty, like a butter cookie. I didn't bother rolling between sheets of plastic wrap and had no issues. Prebaking the crust took closer to 25 min; however, it was quite crisp and tart slices were tricky to cut with a fork, so perhaps underbaking is better. The crust didn't slump, but the bottom did puff up, so I had to dock it partway through baking.

  • Pastry cream (Crème pâtissière)

    • anya_sf on March 06, 2023

      Straightforward, easy to make. Quite thick, good for fillings. Half the recipe was slightly too much for a shallow 9" tart pan.

  • Raspberry macarons

    • anya_sf on March 12, 2023

      My first attempt at macarons, which have always intimidated me, turned out pretty well. I chose this recipe due to its simplicity, but also referred to Dorie Greenspan's for some tips. My almond shells were a little large (I didn't use a template, but will next time) and the tops didn't smooth out, but the texture was great and they were delicious. Skipped the food coloring. Filled half with raspberry jam and half with apricot. Per Dorie, chilled overnight before eating.

  • Simple fruit tart

    • anya_sf on March 06, 2023

      Classic fruit tart with a cookie-type crust, pastry cream (shallow 9" tart used a bit less than 1/2 recipe), fresh fruit (I used strawberries), and optional apricot glaze (recommended). Delicious.

  • Peach cornmeal upside-down cake (Gâteau de maïs renversé aux pêches)

    • Racook on August 02, 2023

      Good recipe, make every year at peach harvest

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  • ISBN 10 1579595278
  • ISBN 13 9781579595272
  • Published Sep 24 2004
  • Format Hardcover
  • Page Count 200
  • Language English
  • Countries United States
  • Publisher Bay Books
  • Imprint Bay Books

Publishers Text

How can one experience the wonderful freshly baked products of a French bakery without visiting France? Simply by following the instructions and guidance of Pascal Rigo, offered here in more than 70 recipes, many illustrated with color photographs. He, along with his crew of bakers and pastry chefs, has poured into this book the secrets of ancient family recipes, the knowledge of experienced professional cooks, and the traditions and techniques of various French regions. The result is chewy, dark, and rich breads like Pain au Levain; light crisp ones like Pain de Épi; buttery croissants to dip into cafe au lait; savory Quiche Lorraine and sweet fruit tarts; as well as tempting desserts including pound cake, poached pears, and Pots de Creme.

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