My Paris Kitchen (errata)
In some copies of the first printing of My Paris Kitchen, it’s not clear when to add ingredients in two of the recipes in the dessert chapter. They’ve been corrected and added but in some editions, this information isn’t in there. A few metric conversions were omitted, and they’re just below too:
– The metric conversion for the tahini in the Beet Hummus (page 58), is 90g, and for the Hummus (page 60), is 120g. For reference: 1 tablespoon tahini = 15g.
– In the Sardine Spread recipe (page 79), the metric conversion for the 1/4 cup of cream cheese is 55g.
– To roast the figs that go with the Braised guinea hen (page 183), they should be cooked in a 400ºF/200ºC oven.
– Bay leaf pound cake with orange glaze (page 296): The bay leaf-infused melted butter gets added with the other wet ingredients (the egg mixture) in step #6.
– Bûche de Noël (page 319): The orange syrup is brushed on the cake after it’s unrolled, in step #8, just before spreading on the chocolate/orange/ricotta filling.
And for two other recipes, here are a couple of helpful tips:
– For the Chicken Pot Parmentier (page 166-167), if you don’t have a food mill or potato ricer, you can use a stand mixer to make the potato topping (steps #5 and #6). After drying out the potatoes, beat them in the stand mixer with the paddle attachment along with the 6 tablespoons (85g) butter, until smooth and the potatoes are cooled down a bit. Then beat in the cream and egg yolks.
– The Chocolate-dulce de leche tart (page 289): If the dough needs help coming together, feel free to add a tablespoon or two of water to it, in step 2.