5 French Cake Recipes by PBS American Chef on YouTube

In the vast and ever-expanding world of French culinary arts, there's something quite special about French cakes. These confections are not just delicious but also carry with them an air of elegance and a rich tapestry of history. For those of us who find ourselves captivated by the allure of French patisserie, learning to bake these treats can be an immensely rewarding journey. PBS, the renowned American Public Broadcasting Service, has brought us a treasure trove of French baking secrets through their YouTube channel. Here, I'll guide you through five French cake recipes brought to life by PBS's talented American chefs.

The Foundation: Classic French Cake Techniques

Before we delve into the recipes, let’s touch upon some foundational baking techniques:

• Whipping Eggs: The texture of many French cakes relies on the volume created by perfectly whipped eggs.
• Butter Management: French baking often calls for very specific treatment of butter to achieve the right consistency.
• Folding Ingredients: To maintain the airy structure, ingredients must be folded gently, not stirred or beaten.

Recipe 1: Tarte Tatin

The Tarte Tatin is a dessert that’s both simple and sophisticated, a true icon in French pastry. Here’s how to make this rustic caramelized apple tart:

• Ingredients: Apples, butter, sugar, puff pastry, lemon juice.
• Steps:
  1. Preheat oven to 375°F (190°C).
  2. Melt butter in a skillet, then add sugar and cook until caramelized. This is your caramel base.
  3. Add lemon juice to apples, arrange them nicely in the caramel.
  4. Cut the puff pastry to fit over the apples. Prick some holes in it.
  5. Bake for 25-30 minutes until the pastry is golden and crispy.
  6. Let it cool slightly, then carefully invert onto a serving dish.

🍏 Note: Always use tart apples like Granny Smith for their ability to hold shape and for their flavor contrast with the caramel.

Recipe 2: Madeleines

These scallop-shell shaped cakes are deceptively simple but require precision for that perfect little “hump” on top:

• Ingredients: Flour, baking powder, eggs, sugar, honey, lemon zest, melted butter.
• Steps:
  1. Sift together flour and baking powder. Set aside.
  2. Whisk eggs with sugar until pale and thick, then add honey and lemon zest.
  3. Fold in the flour mixture then gently fold in the melted butter.
  4. Cover and chill for at least an hour.
  5. Pipe the batter into greased and floured madeleine molds. Bake at 350°F (175°C) for 10-12 minutes.

Recipe 3: Opera Cake

The Opera Cake is an iconic creation with its multi-layered structure and rich flavors. Here’s a simplified version:

• Ingredients: Almond flour, sugar, eggs, chocolate, buttercream, coffee syrup, and ganache.
• Steps:
  1. Make the joconde (almond cake layers): Beat eggs with sugar until thick, fold in sifted almond flour and cake flour, spread evenly in a sheet pan, and bake at 350°F (175°C) until just golden.
  2. While the joconde cools, prepare the coffee syrup by boiling sugar with coffee and water.
  3. Assemble the cake: layer joconde soaked in coffee syrup, buttercream, and chocolate ganache, repeating until three layers are complete.
  4. Top with a glossy chocolate glaze. Chill to set.

Recipe 4: Canelés de Bordeaux

These small, fluted cakes from Bordeaux have a dark, caramelized exterior and a custardy center:

• Ingredients: Milk, sugar, vanilla, egg yolks, rum, butter, and beeswax (for the molds).
• Steps:
  1. Boil milk with sugar and vanilla, then cool.
  2. Mix flour and egg yolks, gradually add the cooled milk, then add rum.
  3. Strain the batter and let it rest for 24 hours to develop flavor.
  4. Coat canelé molds with beeswax and butter. Pour in the batter. Bake at 450°F (230°C) for the first 15 minutes, then lower to 350°F (175°C) for another hour.

Recipe 5: Mille-Feuille

This “Napoleon” dessert, known for its mille layers of puff pastry, is an indulgent treat:

• Ingredients: Puff pastry sheets, confectioner’s sugar, pastry cream, and fresh fruits or berries for garnish.
• Steps:
  1. Roll out puff pastry, prick with a fork, and bake at 400°F (200°C) until golden.
  2. Cut the baked pastry into rectangles.
  3. Layer rectangles with pastry cream and fresh fruit in between, finishing with a layer of pastry on top.
  4. Dust with confectioner’s sugar and decorate as desired.

🔎 Note: For a traditional mille-feuille, you might want to include a layer of marzipan or chocolate glaze on the top layer, adding to the complexity and flavor.

Exploring these French cake recipes from PBS not only provides a glimpse into the sophisticated world of French baking but also celebrates the versatility and creativity of these culinary traditions. Each recipe, with its unique preparation and presentation, showcases the timeless elegance of French pastries. It's a journey through flavors, textures, and the art of presentation that captures the heart of French pâtisserie. By attempting these recipes at home, you're not just making desserts; you're engaging in a centuries-old culinary tradition that continues to delight and inspire.

What type of flour is best for French baking?

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French baking often requires all-purpose or “Type 55” flour, which has a medium protein content, making it ideal for cakes.

How can I get that perfect caramelization for my Tarte Tatin?

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Patience is key. Cook sugar and butter slowly, stirring until it turns amber. Watch closely as caramel can burn quickly. Apples should be arranged in a single layer for even caramelization.

Are Madeleines supposed to have a hump?

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Yes! The hump on madeleines comes from the rapid change in temperature when cold batter hits the hot mold, creating a ‘bump’ during baking.

Why does the canelé batter need to rest?

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The rest allows the flavors to develop and the gluten to relax, which helps achieve the custardy inside and crisp, caramelized outside of canelés.