Barbra Austin

When I first made this cake years ago with my friend Heather we used pecans, but pecans are not so easy to find here in Paris.

We also wrote a song about it, which I’m sure is funny only to us. I will not share it with you.

Some purists would say that making one’s own crème fraîche with pasteurized cream is a waste of time, that there is no substitute for the real, raw stuff found in France.

They are half right.