Paris Sweets: Great Desserts from the City's Best Pastry Shops by Dorie Greenspan

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Notes about this book

  • Eat Your Books

    2003 James Beard Award Nominee

Notes about Recipes in this book

  • Financiers

    • ComeUndone on July 06, 2010

      Awesome recipe to use up egg whites. Addictive little bites that are perfect to accompany tea/coffee or other dessert. Made this many times.

  • Korova cookies (Sables Korova)

    • Lindacakes on August 27, 2011

      Classic cookie, excellent salty chocolate.

  • Baked apple tart (Tarte aux pommes au four)

    • AgusiaH on December 03, 2014

      The calvados added a lot of taste to this recipe but grated apples on top ruined the presentation for me. This tart would be much prettier with all the apples simply sliced. It was also a little bit too sweet - sautéing apples in caramel took all their tartness away.

  • Classic Madeleines (Madeleines classiques)

    • lehenderson on September 23, 2020

      This is good base recipe, but some adjustments were required. To start, I eliminated the baking powder. This was my first time making them, and I wanted to see how much of a hump I could get without a rising agent. I'm happy with the results and don't think I'll include baking powder in any subsequent recipes. To assist the rise I froze the pan for 3 hours before use. Whether you choose to use baking powder, or not, you need to whip the sugar and eggs far longer than the recipe calls for. Start with ten minutes. It may require more time depending on the power of your mixer. I used a KA 600 pro and went for about 12 minutes. You want the mixture to triple in volume and lighten in color. The zest of a whole lemon is too much if you're expecting a flavor boost. If you want lemon madeleines add the zest of a whole lemon. Keep an eye on these once they're in the oven. I used a "large" (standard size) tin and the edges were well beyond golden by 9 minutes.

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Reviews about Recipes in this Book

  • Anise cookies (Pains d'anis)

    • Tea & Cookies

      ...when I made them they were just as easy and just as delicious as promised, with their crisp little hat on top, and a chewy, anise-flavored bottom.

      Full review
  • ISBN 10 0307489396
  • ISBN 13 9780307489395
  • Published Dec 18 2008
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

The author of Baking with Julia and the award-winning Desserts By Pierre Herme has written a book for everyone who loves Paris and dessert. Charmingly illustrated throughout and filled with Parisian pastry-shop lore, this collection of fifty sublime recipes will transport readers to the world's dessert capital.

From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled Madeleine to simple, ultra buttery sables; tarts from the famous Tarte Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes--lemon-drenched weekend cake, fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee eclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour.

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