In episode 16 of the Paris Paysanne Podcast I talk with Anna Trattles and Alice Quillet of Ten Belles Bread, Frank Adrian Barron of Cakeboy Paris, and I'm joined by chef Lise Kvan for a summer "Buying Things with Lise" segment.
Anna Trattles and Alice Quillet and the founders and co-owners of Ten Belles café and, most recently, Ten Belles Bread. Their first venture together was neighborhood favorite Le Bal Café, (now closed), which they opened six years ago as one of the earliest addresses to get both great food and coffee. Follow them on Instagram at: tenbellesbread and tenbelles. Find their bread at Ten Belles Bread as well as select restaurants such as Aux Deux Cygnes and Jones.
Frank Adrian Barron is a France based baker and founder of Cake Boy Paris. You can currently find his cakes during the weekend at Café Oberkampf. Frank is also an avid coffee fan, some of his favorite cafés in the city include Boot Café, Coutume, KB Café Shop, Fondation, Loustic and Honor. You can follow Frank on Instagram at cakeboyparis.
Lise Kvan is a Paris based chef and cooking instructor. Lise has worked in the three-star Michelin restaurant Astrance on the San Pellegrino World's Top 50 Restaurant List and, later, as a personal assistant to chef Pascal Barbot. She has also worked for Sarah Mouchot and Nico Alary to start the successful café Holybelly.
If you have a question you'd like Lise to answer on an upcoming segment of "Buying Things with Lise" send me an e-mail at email@example.com
Here's a great site for finding out what's in season by month in France and here's the recipe Lise mentioned during our chat:
Lise's Frangipane Fruit Tarte
For 6-8 people
250 g flour
140 g cold butter
20 g sugar
10 g salt
20 g cold water
Blitz the flour, cold butter, sugar and salt in a food processor, or chop together using a dough cutter until the butter and dry ingredients have been roughly combined. Add in the egg and continue blitzing or chopping. Add in cold water until the mixture binds together. USe the palm of your hand to smooth out any lumps of butter. Knead into a ball and keep in the fridge for about 15-30 minutes, until malleable and easy to roll out. Roll out the crust to 4 cm thick and lay into a pie mould. Prick with a fork and blind bake for about 15 minutes (10 minutes with pie weights, 5 without).
200 g almond flour
200 g sugar
200 g softened butter
200 g your choice of fruit (Recommended: peaches, apricots, plums, berries, apples)
Cream the soft butter and sugar together, until you reach a smooth, whipped consistency. Add in the almond flour and the eggs. Pour the filling into the blind baked pie crust. Nestle your favorite fruit into the filling and bake again for 30 minutes, until the filling has set in the middle.
Top with powdered sugar or a dollop of crème fraîche. Or both! You can even add on more fruit on the top for an incredibly luxurious experience.
Option: if you'd like to skip the pie crust, you can create lovely little ramekins of frangipane and fruit that can be eaten with a spoon directly from the mould.