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As someone mentioned before me, the true test of a cookbook is the success of its recipes. I have been baking my way through the Tartine cookbook since September, with near perfect results for every recipe. This has now become my "go-to" book for family gatherings, holidays, and every day baking. I have never been a fan of certain desserts, namely Lemon Bars or Pecan Pie, but since they are listed in the book, I decided to give them a try. The Lemon Bars are now one of my favorites, and many of my coworkers have proclaimed them the best they have ever tasted. The base of the lemon bars is crispier than similar recipes, and stays that way even after being refrigerated for a day or two- no more soggy crust! The lemon flavor really pops with the addition of zest and extra lemon juice, so be sure and scale them back if you want a more subdued flavor (I have tried it with the full amount, and scaling it back a few tablespoons). The Pecan Maple pie is another recipe that I make quite often; I have made it at least 12 times in the past 2 months. I use orange zest instead of kumquats, because it is easier to obtain in my town.
I have currently made the following recipes from the book on numerous occasions: Croissants, Pain au Chocolat, Morning Buns (recipe not in book), Devil's Food Cake, Pecan Maple Pie, Almond Lemon Tea Cake (another hit with friends), Pumpkin Tea Cake, Brownies, Chocolate Truffles, Flaky Tart Dough, Sweet Tart Dough, Pecan-Bourbon Pralines, Double Chocolate Cookies, Apple Crisp, and several more.
It is worth noting that you "need" a stand mixer for many recipes, including the croissants. As the authors of the book frequently say, read the recipes carefully before attempting to make them. I admit that I was intimidated by the steps for the croissants, but I have made them several times now, and it has become easier with each successive try. The croissants turned out just like the photos the first time I made them, even though I enlisted the help of my 5 year-old to help roll out the dough! The recipes in this book are written well, and many are very simple, but the results are outstanding. This cookbook is a must for any baker.
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From the Publisher
Bring the Magic of Tartine Home
With irresistible croissants, fruit tarts, and tender cakes.
Chocolate Pudding
When cold, this pudding has a thick texture, much like a pot de crème, and is firm enough to hold a spoon upright. It is not the result of being especially rich with cream or stiff from eggs, but because chocolate is melted into the pudding at the end, firming up the custard as it cools. There is cocoa powder in the mix as well, giving it an even more intense chocolate flavor. Eat the pudding with unsweetened softly whipped cream-without question.
Kitchen notes: What you are making here is essentially pastry cream. Any time that you add a hot liquid to eggs, it is called tempering or a lie, meaning that you must add the hot liquid very slowly so that the eggs don't cook.
Yield: 4-6 servings
Have ready a fine-mesh sieve placed over a large heat-proof container. Combine the milk and cream in a heavy, medium saucepan and heat to just under a boil. Meanwhile, in a mixing bowl, combine the cornstarch and sugar, and sift in the cocoa powder. Whisk until blended. In another mixing bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.
Slowly add half of the hot milk mixture to the egg mixture while whisking constantly. Pour the egg mixture back into the pan with the rest of the milk mixture and cook over medium heat, whisking constantly, until the mixture has visibly thickened and registers 208 degrees Fahrenheit on a thermometer. This should take 5 to 7 minutes, depending on how cold your eggs are.
Immediately pour the contents of the pan through the sieve. Add the chocolate and let the heat of the milk-egg mixture melt it. When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible. Stop the blender and scrape down the sides of the container with a rubber spatula as needed. Alternatively, you may use a blender and work in small batches, or use a whisk to blend by hand, being extremely careful with the hot mixture. Portion the pudding right away, let cool, and serve at room temperature. The pudding will keep, well covered, in the refrigerator for up to 4 days.
Ingredients
- 1 3/4 cups whole milk
- 1/2 cup + 2 tbsp heavy cream
- 1/4 cup cornstarch
- 3/4 cup sugar
- 3 tbsp cocoa powder
- 3 large eggs
- 1/4 tsp salt
- 2 1/2 oz bittersweet chocolate, coarsely chopped
Scenes from Tartine
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Preparing croissants in the morning. |
A selection of delicious pastries await. |
Lemon bars, sweet and tart. |
Reviews with images
Beautiful layout, great tips, grams and ounces provided, and the recipes turn out beautifully!
I have made several recipes from Tartine and can't say enough good things about the book. Beautiful layout, great tips, grams and ounces provided, and the recipes turn out beautifully. Attached is a picture of the Pumpkin Tea Cake that I baked. Delicious!
