Whatever you have on hand goes, the glorious food’s logic says; just dip the carbs in eggs, spices, and milk, fry the slices, and you’re good to go. In France, more than 90% of milk consumed is UHT (pasteurized at Ultra High Temperature), … However in the United States, 90% of the milk sold undergoes only simple pasteurization. Therefore it must be constantly refrigerated and only lasts for about two weeks.” Butter a baking pan and place the logs of dough side-by-side, leaving a bit of room for them to prove and puff up. Pains au Lait, or Petit Pains au Lait, translates as milk bread in French. They are a sweet bun made from an enriched dough, and taste very similar to a French brioche bun, but they are made with less butter. This is quite obvious when you look at the colour of the dough; the dough of a Pain au Lait bun will be much whiter in colour than a brioche bun, which are always yellow in colour. Pains au Lait

Then flatten each ball of dough into a small log. The log should be about half the width of your baking pan.Knisley's drawings are nice. She has a great line quality and ease in rendering people, especially their faces. I also like the layout and the use of photos in this book. On the other hand, I felt the content was rather boring and the author/main character was a bit pretentious. Yes, this is a diary and so some self-indulgence is par for the course, but once it's published it becomes a book that other people are expected to read and enjoy. I get the feeling this book was not started as a travel journal to be published (I hope), but as a personal travel log and I think this is its biggest flaw; the audience was not a real consideration during its creation. It feels like I'm reading my own travel journal (I went to Paris with my father when I was nineteen), but the difference between rereading my travel diary and Knisley's is that I actually care about the trip I took and I did not make my journal into something more than it is. Don't be fooled by the name, this French dairy product isn't much like cheese at all. It is more similar to yogurt, with perhaps slightly less tang. It comes in full fat, low fat and non-fat versions. The French might eat this topped with a little sugar or fruit for breakfast or dessert. It can also be used in recipes, like this French cheesecake recipe.

Dairy-free milk:Instead of water, you can use any plant-based milk in this basic recipe. Almond milk, soy milk, or oat milk are great. This will give you a richer French toast. Then increase the speed to medium and continue kneading with the dough hook for 15 to 20 minutes, or until the dough is smooth and elastic. Step 4There is a large section in any grocery store devoted to yogurt, which is mostly available in handy serving sized pots. Here are a few terms that could be useful if you are shopping for yogurt while in France: A lot of Europeans migrated to the USA in the 19th century believing it to be a land of milk and honey. I've been a fan of Lucy Knisley's since probably around 2007, actually, which is when she published this travelogue of her time in Paris with her mother, when both of them were celebrating special birthdays. Lucy was turning twenty-two, just on the verge of graduating from college, and her mother was turning fifty. They spent five weeks living in a tiny Parisian apartment, going to see museums, and eating mounds and mounds of French food.