After being born in Southern California, Frank Adrian Barron moved to Paris back in 2012 where he fell head over heels for the city of love.
Surrounded by buttery croissants, éclairs and macarons, the Instagram chef has written a delicious love letter to the city in his cookbook Sweet Paris: Seasonal Recipes from an American Baker in France.
Bringing together influences from American and French baking, Frank’s literary debut features 59 incredible dessert recipes that use seasonal fruits and flavours.
Here, he shares a selection of his recipes to help transport you out of your kitchen and to the streets of Paris… Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!'s daily newsletter.Tarte aux fraises Serves 6 Ingredients For the pâte sablée 250g plain flour, plus extra for dusting 60g icing sugar Pinch of sea salt 125g unsalted butter, cold, cubed 1 large egg For the diplomat cream 960ml double cream, cold 120g caster sugar 1/2 vanilla pod, split lengthwise 65g cornflour 5 large egg yolks 55g unsalted butter, room temperature To assemble 730g strawberries, hulled and halved Icing sugar for dusting Method For the pâte sablée In a medium bowl, whisk together the flour, icing sugar and salt.
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