Baking School: French Classics

Apple Tarte Tatin + Paris Brest

I recently went through a French classics baking tear — there is nothing quite like jumping off the deep end when learning how to work with pâte à choux, it is for reals. I don’t think I ever imagined that I could create these delicate desserts — but somehow with enough, eggs flour, butter and heavy cream, I learned how to make cream puffs, eclairs and the beautiful wheeled shaped beauties called Paris Brests.

These beautiful sandwich cookies, are a sophisticated take on the sandwich cookie, the cookie itself is pate a choux, and the inside was filled with chocolate pastry cream, which I added roasted hazelnuts and then powdered sugar for the finishing touch. They are so lovely, and I’ve made them a few times as gifts for friends and neighbors, because they look like little presents.

Now, the Apple Tarte Tatin has been a revelation for me. I’ve seen these everywhere, but never ordered one because it just sounded like an apple pie to me, which don’t get me wrong, is always good, but when you have so many options out there, apple pie doesn’t always quite cause excitement.

But the Tarte Tatin shook me. Simple, rustic, and packs a powerful delicious punch. This is not America’s apple pie. This is French, and has that je ne sais quoi. The presentation is beautiful, and it has become my favorite dessert to bring to parties, because of its wow factor.

And let me tell you, one bite, with a dollop of whipped cream or ice cream, and WOW. Just wow.