2026 Summer Baking Camp Recipes - France

2026 Summer Baking Camp Recipes - France

Parisian Pâtisserie Orange Cupcakes

Ingredients:

• 50g butter
  
• 175g sugar 
  
• 1  egg
  
• 5g vanilla
  
• 150g flour
  
• 6g BP
  
• 100 ml Milk
  
• 50 ml orange juice

Instructions:

1. Preheat oven to 325F
2. Cream butter and sugar
   
3. Add eggs and vanilla and mix until pale
   
4. Mix dry ingredients in a separate bowl - have milk measured out in another bowl
   
5. Begin alternating the dry ingredients, mixing between each addition 
   
6. Portion batter between 12 cupcake lines and bake for 12-15 minutes

Mini Apple Galettes

• 360g or 2+⅔ cup all purpose flour (plus extra for dusting) + 1tbsp salt
• 1 tbsp icing sugar
• 285g or 1 ¼ cup COLD vegetable shortening
• 125ml or ½ cup COLD water

• 1-2 Apples, sliced or chopped
• 2TBS Cinnamon 
• 1/4 cup brown sugar

1. In a medium sized bowl with Flour rub (or grate) shortening into the flour until reduced to pea-sized crumbs.
2. Sprinkle cold water over the flour mixture and mix with your hands until it just comes together and the dough appears to have marbling throughout. 
3. Transfer dough to a floured table, shape into a thick disc, cover tightly with plastic wrap and allow to rest in the freezer for at least 15 minutes before rolling.
4. Cut apples into slices or chunks - toss in cinnamon and brown sugar
5. Cut the disc into 6-8 pieces, roll out each section, fill with apples and fold/crip the crust along the edges. 
6. Optional - apply an egg/milk wash and sprinkle with sugar
7. Bake at 375F 30-45 minutes, until starting to turn golden brown around edges.

French Baguette

• 8 grams traditional yeast ( or 2 teaspoons)
• 1 tablespoon honey
• 1 ¼ cups warm water 
• 1tsp salt
• 300g cups AP Flour

1. Add salt, flour, water, and honey to a bowl. Start mixing with a spatula then work in the flour with your hands and form a loose ball
2. Sprinkle the top with flour and cover the bowl until it doubles in size
3. On a floured surface, split the dough in half 
4. Knead the dough pieces until they are slightly firmer
5. flatten the dough into a rectangle, fold the dough like a letter (in thirds), pressing on each seam.
6. Roll the baguette until it reaches your desired length (about 6 inches)
7. Place on a baking tray and score or cut with scissors, sprinkle the top with flour and salt
8. Let rise for another 30 minutes. 
9. Heat oven to 460F and place a baking tray or bowl of water in the bottom of your oven
10. Bake for 20-25 minutes

Cinnamon Brioche Twists

• 352g or 2 ¾ cups of All purpose Flour plus extra for dusting table
• 4g or 1 teaspoon Salt
• 50g or ¼ cup Icing Sugar
• 12g  ¾ tablespoon Instant Yeast
• 120mL of milk
• 3 large eggs
• 75g or ⅓ of a cup soft butter

• 1 1/2 tbsp Cinnamon 
• 160g Demerara Sugar

Instructions:

1. Combine all dry ingredients together in a bowl.
2. Make a hole in the centre of your flour (like you do with pasta making) and all wet ingredients; butter, Eggs, and milk 
3. Scramble eggs with a fork into liquid mixture then slowly begin to incorporate dry ingredients. Once dough looks like it has come together, turn out onto your counter and knead. Knead until the dough is smooth on the outside.  When you press the kneaded dough lightly it will spring back.  It is hard to over knead bread by hand, this process will roughly take 10-15 minutes depending on arm strength.
4. Cover and allow dough to rest until doubled in size. 
5. Once doubled, cut the ball of dough into 8-10 pieces. Roll each piece into an 8 inch rope making the middle thicker than the ends. 
6. One by one, brush the rope with melted butter and roll it in the sugar mixture
7. Hold the centre of the rope and twist the two ends around each other, place the twists on a lined baking tray. 
8. Allow to double in size before baking in an oven preheated to 350F for 20-25 minutes