Coming from Lyon, Chef Daniel Boulud is widely known as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., and internationally, owning now 7 restaurants in New York
He has certainly built a culinary empire, yet his inspiration remains grounded in the rhythm of the seasons. It’s like Daniel’s approach goes really through the French classic view of food, the perfect Tarte Tatin, or the perfect authentic Ratatouille
Now a Michelin-starred Chef and restaurateur, we love him as a baker too! We wanted to celebrate Daniel’s legacy and amazing culinary world presenting him as a baker and dessert maker. His remarkable explanations and videos across the web on how to make the perfect tarte or soufflé are simply unforgettable. Any home cook or baker could feel it’s in good hands, the whole French repertoire brought to you by him, with a certain light and enjoyable allure while he teaches to cook!
From him, our favorite explanation is that of a Classic Tarte Tatin, you could find it in PANNA Cooking if you want to explore more
We have picked: “Pear Frangipane Cake with Maple Caramel Sauce”
2 lbs. fresh barlett pears, peeled and cored, 2 thinly sliced, remainder cut into ½” cubes
2 7-oz. packages almond paste
6 whole eggs, plus whites of 4 eggs
7 tablespoons unsalted butter, melted
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 cup maple syrup
1 tablespoon lemon juice
1/3 cup maple sugar
2/3 cup heavy cream
-Preheat the oven to 325° F.
-Place the chopped pears in a small saucepan, cover, and steam on low for 10 minutes or until partially cooked. Transfer to a paper towel to dry and cool on the side.
-In a food processor, combine the almond paste and whole eggs, and mix until the almond paste is well incorporated. Transfer to a large bowl and gently stir in the chopped pears, melted butter, flour, and baking powder; set the batter aside.
-In a medium mixing bowl set over a small pot of lightly simmering water, whisk together the egg whites and sugar until warm but not hot.
-Transfer to an electric stand mixer fitted with the whisk attachment and whip the egg whites on medium speed until stiff peaks form and the bowl has cooled to room temperature, about 3 minutes.
-Fold the egg whites into the batter, taking care not to overmix. Pour the batter into a nonstick tube pan (or a greased and floured traditional tube pan) and smooth the top so that the batter is evenly distributed.
-Bake in the oven for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool while still in the pan.
-While the cake is baking, prepare the sliced pears and the maple caramel. In a large shallow saute? pan, combine the maple syrup, lemon juice and 3⁄4 cup water. Bring to a simmer, then add the pears slices. Reduce the heat to low and poach the pears for 10 minutes. Remove from the syrup.
-In a small saucepan set on medium-low, melt the maple sugar, without stirring. When amber brown, add the cream and whisk until a thick caramel develops, adding a pinch of salt to taste. Cool in the refrigerator.
-Once the cake has cooled completely, remove it from the pan and glaze the top with the caramel sauce. Arrange the sliced pears over the top and serve.
Enjoy. . . and long life to Boulud’s food and heart!
*All info and images taken from Daniel Boulud’s official website