Results tagged cassonade from David Lebovitz

Beer Tart

I was invited to a lovely lunch at the 3-star restaurant Alléno Paris (Pavillion Ledoyen), hosted by Mauviel, a French company that makes copper cookware in Normandy, that one day, I’m hoping to visit. Although mispronouncing the name when I was introduced to the owner probably didn’t help my chances! Nevertheless, I did my best in the charm department. (Foreigners are often given a pass…

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French Sugar

Bakers who tackle French recipes get stumped by the sugars, which don’t necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there’s often unrefined sugars, such as cassonade, which grocers stock and are widely-available. In America and elsewhere, bakers often have to do a bit of hunting around to find the corresponding sugar. French brown sugars are quite…

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(Because of the terrific feedback many of you had from her pain d’épices recipe, I invited Flo Braker to do a guest post, and she graciously accepted, presenting my all-time favorite cookie of hers…) This traditional Belgian cookie, known as almond bread (pain d’amande), is a favorite from my catering baking business in the early 1970s. The raw sugar’s light golden color and distinctly old-fashioned…

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Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

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