I have been waiting over a year for this cookbook to come out. Thomas Keller is of course the chef behind The French Laundry, Per Se, Bouchon, Ad Hoc, and the Bouchon Bakeries. Sebastien Rouxel, the pastry chef and Matthew McDonald, the baker have found a way to pass a lot of their expertise through the recipes which is simply fantastic. All of the recipes are given in weights as well as standard measurements which made me so happy since weights dramatically improves results. This book is definitely more on the advanced side but if that doesn’t intimidate you and you like baking this book needs to find a way into your home.
When my pre-ordered book arrived in the middle of the week I really wasn’t sure even where to begin. Every recipe looked like something I needed to try. As luck would have it events and the farmers’ market helped make up my mind for me. First we got invited to dinner. In California we can get pretty good strawberries almost year round. I found something called a Madeleine Cake that paired with fresh fruit so I gave it a whirl. It is a delightful, lemony, light cake that does pair wonderfully well with fresh fruit.
Next up a friend of ours was celebrating a birthday (I think 29). They had no plans so my wife decided they should come over for champagne and dessert. I found some Santa Rosa plums at the market as well. I had been wanting to make Tarte Aux Prunes ever since my side trip to France and was psyched to find a recipe in the book. Turns out Chef Rouxel is a mad genius. The Pâte Sucrée dough for the tart has almond flour and vanilla bean in it. It tastes and smells amazing all by itself yet alone with almond cream and market fresh prunes. Oh yeah, and Créme Fraîche ice cream I had made. Superb!
Then my wife decided that 15 other people should come too so I needed another dessert. This time I turned to the chocolate Oh Oh recipe. I didn’t have the right chocolate to coat them with so I had to wing that but these still got rave reviews.
Of course one of the reasons I’d been looking forward to this book was the bread. There are exhaustive instructions on creating bâtards (among other breads) from a poolish and I couldn’t wait to give it a try even though I had desserts to make. The directions are excellent and as the dough was coming together I could just tell it was going well. I definitely need more practice shaping and scoring but I’ve never gotten oven spring like I did with these and the flavor was great. Can’t wait for the second attempt!