My Paris Kitchen (errata)

In some copies of the first printing of My Paris Kitchen, it’s not clear when to add ingredients in two of the recipes in the dessert chapter. They’re correct in most copies of the book. But for the few where they weren’t, here are the clarifications:

- The Chocolate-dulce de leche tart (page 289): If the dough needs help coming together, feel free to add a tablespoon or two of water to it in step 2.

- Bay leaf pound cake with orange glaze (page 296): The bay leaf-infused melted butter gets added with the other wet ingredients (the egg mixture) in step 6.

- Bûche de Noël (page 319): The orange syrup is brushed on the cake after it’s unrolled, in step 8, just before spreading on the chocolate/orange/ricotta filling.