Lemon Honey-Meringue Pie

lemon Meringue pie | Zoe Francois(3 of 5)

I love lemon meringue pie, as much for the look of it, as the taste. The tart filling is covered in sweet honey meringue. I added a floral twist that adds a subtle scent of lavender to the not-so-subtle taste of honey.

this pie is very easy to make, but there are some steps to follow that will take your pie from a weepy mess to a magnificent mile high show piece. You can watch me make the pie in my instagram stories. (more…)

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Raspberry Custard Tart (Flan Parisien)

Raspberry Custard Tart | Zoe Francois(3 of 6)

This is a wonderful tart filled with vanilla custard. It’s one that you’ll find in every patisserie in Paris, but have likely never come across here in the states. Its rustic simplicity it exactly the kind of pastry I love. It’s really quite easy to create; a tart dough (this recipe uses a bit of potato flour, which makes it even more tender, because there is less gluten to get excited and tough) that goes up the sides of a ring mold baked with a pastry cream. I added raspberries to give it a bit more character, some tartness and they’re just pretty.  (more…)

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Birthday Cake

birthday cake(5 of 6)

Tomorrow is my son’s birthday and this is the cake he requested. My kids have always been opinionated about their birthday cakes, because I encouraged it. I like the challenge of creating something special for them. Chocolate cake with cream cheese frosting is a simple enough cake, but he’s turning 17, so it needed to stand tall, just like him.

I LOVE my devil’s food cake and it will always be my go to, but in the name of research, I am always trying new recipes. I tried this one from Stella Parks, BRAVETART cookbook. She and I seem to have a similar philosophy about sweet. We want it to be there, because it’s a cake, but it shouldn’t hurt your teeth or be the dominant flavor. We also have a fondness for testing recipes and her’s always work, which is something you’d think was a given in cookbooks, but sadly isn’t always the case. So far everything I’ve tried in this book have been spot on and delicious.

Her Devil’s Food cake is made in a saucepan. I was skeptical, but she nailed it. It’s dark, bitter (in a GREAT way) and moist. The milk chocolate whipped ganache is creamy and sweet, which pairs perfectly with the cake, just as she claims it will. Her cream cheese icing is made with pastry cream and has a rich, tangy taste and holds it’s shape WAY better than cream cheese icing made with powdered sugar. (more…)

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Coffee, Bourbon & Chocolate Baked Alaska

baked alaska | ZoeBakes(4 of 7)

This weekend I fulfilled a dream, (one I didn’t know I had until I did it), to be a radio talk show host. That’s a generous description of what I was doing on the Weekly Dish, but it was the kind job title Stephanie March offered when she invited me to sit in for her co-host (Stephanie Hansen), who was busy being on vacation. Luckily, I was not filling this role alone, our friend Stephanie Meyer, was also on the air for the 2 hour show. I had a ball, but what I learned is that the “Stephanies,” as they are lovingly known, make this job seem so easy and effortless. They are hilarious, smart, quick and have an endless knowledge of what is going on in the Mpls food community (and a fair bit about the rest of the country too). I loved every second of it, but don’t think I’ll be giving up my day job.

After the show we went across the street to a neighborhood bar with a long list of coffee drinks, it was only 11am, so booze should be served with caffeine. Stephanie March ordered a coffee, bourbon and black walnut drink, because…bourbon. I took one sip and said “Baked Alaska!” We were due for a snow storm that night, and all the predictions were that we’d be trapped inside. A baked Alaska made with ice cream of espresso bean, chocolate shavings, a splash of bourbon, sitting on a layer of devil’s food and then covered with toasted meringue seemed the perfect way to weather the storm.

For the recipe.

(more…)

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Chocolate Croissant (Pain au Chocolat)

chocolate croissant | ZoeBakes(1 of 5)

The only thing better than a buttery croissant, is one stuffed with chocolate. These are made with the same dough as the plain croissants, but are rolled differently. You will find my video on how to make them and the dough on Instagram.

When I studied dance in Westport, CT, there was a bakery conveniently located next door to the dance studio. I was way more obsessed with the flakiness of their perfect croissants, than I was with mastering my grand jete or pirouettes, which is why I became a pastry chef and not a dancer. As much as I still love to dance, I think I made the right decision.

chocolate croissant | ZoeBakes(3 of 5)

Chocolate Croissants (Pain au Chocolat)

1 batch croissant dough

12 ounces chocolate (I used bittersweet, but I suppose you can use any chocolate you like)

Follow these directions for making the croissant dough. Follow the directions for rolling and baking the croissants in the “Pain au Chocolat” video on my Instagram page.

chocolate croissant | ZoeBakes(5 of 5)

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Croissants 101

croissant | ZoeBakes(3 of 4)

There are very few things as satisfying as a perfect croissant. Flaky, tender, just the right amount of pull and give, and BUTTERY. Have you ever made one? Probably not, because they’re labor intensive and require a bit of skill to “laminate” the dough. This is an industry term for layering the butter within the dough. It’s not hard, but it requires some patience and a good amount of time to do it right. I’ve had more requests on my instagram account for a video on how to make them than anything else. So, that’s what I’ve done. I learned this technique at the CIA and I’ve changed nothing (well, I cut them differently, so as not to waste a bit of dough). If you haven’t visited my instagram stories, you’ll find tutorials (set to the music in my head) for everything from macarons to meringue (because I love using my blow torch) and I take requests for things people are having troubles with in their own kitchens.

Here is the recipe for the croissants, but the instructions are basically useless without the visuals, so come to my instagram account (you’ll find the video on my homepage in the “highlights” archive. Just look for croissants 101. (more…)

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