Baguette Murder: Book 3 (A Patisserie Mystery with Recipes) (11 page)

“Rose has a lifetime to find boyfriends. She’s young. What about me? I’m in my fifties. Sex with someone like Pierre isn’t going to come by for long. I had to take what was mine.”
 

“But Rose wanted to marry him!”
 

“Pierre was scum anyway. He was going to cheat on her. And he treated me like crap after he was done with me. Rose should be so lucky to get rid of him. I know I am. You know what he said after he had his way with me on Friday? He said he was done with me. Of course I didn’t believe him.”

“You didn’t want to believe him, you mean.”
 

“He said that it was over, that he never wanted to see me again. After a night of passion that we had? In the morning he had the nerve to toss me out like garbage. When I wouldn’t listen, he said that he doesn’t want me because I was an old hag. That I was all used up and that he never wanted to see me again. Well. I clunked him over the head with my purse. It was an accident. I didn’t realize there were so many things in my bag, like a hardback book and all my beauty products. I just wanted to hurt him, but when he wasn’t getting up, it felt good. I was actually glad. I laughed. And I still don’t feel remorse. After all he said and done. I don’t feel remorse at all. He deserved it entirely.”
 

“Why did you come here?” Clémence asked, even though she had an idea. “Why did you come to the scene of the crime? Did you want to get caught?”
 

“Rose told me you came here to get the iPad. I figured you’d be gone by now, so I came here to see if the piece of
pâté aux pommes de terre
was still there. I had meant for Pierre to eat it, but that was before I killed him. When Rose said you were coming, I remembered that it was probably still in the fridge, the only thing incriminating me to the murder. It sounded like no one was in the apartment when I came here, so I let myself in.”

“So you have a spare key to the apartment.”
 

“It was how I caught my husband. When I found out that he was spending money on another apartment, I found the extra key in his briefcase, made the copy, and one day, I was here, catching him in the act with some dirty little slut.”
 

“Diane. You really need help, and you’re not going to get away with this.”
 

She laughed, cackled really. “I already have.”
 

“The police are on their way,” Clémence bluffed.

“I don’t think so, little girl. Not if I kill you first.”
 

Diane pulled a knife from one of the massive pockets of her coat, then the knife was coming down on Clémence’s chest.
 

CHAPTER 16

Clémence jumped out of the way. The knife stabbed the counter instead. Diane cried out from the pain of hitting something solid and attempted to stab her again, but Clémence punched her right on the face.
 

“Ouch” Clémence muttered. “That really hurt my knuckles.”
 

Diane dropped her knife. Blood gushed from her nose.
 

“You broke my nose, you bitch!”
 

Clémence kicked the knife away, then retrieved it. Clémence backed out into the hallway as Diane covered her nose, wailing. The Polish housekeeper came out, asking what all the commotion was about. Clémence asked her to call the police.
 

Diane wouldn’t be going anywhere, especially with a broken nose—Clémence would make sure of that. She needed medical treatment, then some jail time.
 

***

“Are you crazy, Clémence? You almost got yourself killed again?”
 

Arthur looked mad and relieved at the same time. The police had arrested Diane, who at first insisted on her innocence, but after Clémence listed all the evidence: the
pâté aux pommes de terre
in the fridge, the emails, the confession she’d heard, the stabbing attempt, and the fact that she’d shown up at the apartment, Diane relented and confessed all over again to Cyril and his team. Cyril was proud to arrest the killer, but annoyed that he wasn’t the one to catch her—again.

After they took Diane away, Clémence went outside for some air. She met Arthur on the street, as she’d texted him and he came as soon as he could.
 

“It’s not like I throw myself into these kinds of situations,” she said.

“What did I tell you before? If you ever need someone to help you, you can call me.”
 

“Sorry. I didn’t know it was going to be dangerous. It was suppose to be an in-and-out operation. Plus, we just saw each other and I didn’t want to be needy.”
 

“You have a lot of pride, you know that Damour?” Arthur gave her a reassuring kiss. “Are you sure you’re not bleeding or bruised anywhere?”
 

“No, I’m fine. My hand hurts from punching her nose, but I’m really okay.”
 

He broke out into a smile. “I can’t believe you broke her nose.”
 

“She deserves it.” Clémence sighed. “I don’t know how I’m going to tell Rose. Her mother not only had sex with her boyfriend for a year, but she killed him. Now she’s going to jail. How is Rose suppose to take this?”
 

“I don’t know.” Arthur held her in a tight embrace.

“And how could Diane do this? I’ve known her since I was thirteen! I can’t believe people can turn into psychopaths.”
 

“Well, I’m sure it was gradual. Heartbreak really messes some people up.”
 

“Some people get over it,” Clémence said. “They move on. I guess this is what happens when people let anger and bitterness ravage their souls.”
 

Clémence realized that she had been nervous. Sure, she’d acted calm when she defended herself, but now that she was in Arthur’s arms, she realized how shaken she really was.
 

She pulled back, looking deep into Arthur’s eyes. “Will you go with me to break the news to Rose? I don’t think I can do it alone.”

“Sure,” he said, and kissed her eyelid.
 

CHAPTER 17

One Week Later

Clémence went to the
Damour
kitchen to check up on the bakers. She was itching to work on the new savory line of sushi macarons, but Sebastien and Berenice were busy making eclairs. She felt as if she hadn’t been at work in forever, after all that had happened.

Rose had broken down and cried for two days after she learned about her mother. It was painful, but at least it gave her closure on one part of her life with Pierre. Now she would face the pain of her mother going on trial for murder, and then having a mother in prison. Clémence offered her apartment for Rose to stay in for as long as she wanted, but Rose needed to be with family, so Clémence helped Rose pack to live in Germany with her father for a while.

After Rose left, Clémence was able to see Arthur more often. They would cook dinner together, drink wine and talk into the wee hours. They were taking it slow, still getting to know each other more as friends first before they jumped into anything.
 

Their relationship was still a secret from their parents and friends. It was something they wanted to protect for now, but when Clémence walked into work, she couldn’t help but exude the happiness that she was feeling.
 

Celine, one of the hostesses, noticed her glow as soon as she came in through the salon door. She took her break and followed Clémence into the kitchen.
 

“Something’s up with Clémence,” she said to Berenice.
 

“It does look like you’re walking on a cloud,” Berenice said.
 

“Where’ve you been, Clémence?” Sebastien said. “I had to test out my inventions with these inferior taste buds.”
 

“I’ve been solving crimes,” Clémence said. “It takes up my time.”
 

“That was ages ago,” said Berenice. “And you haven’t been in to work since.”
 

“Something
is
different about you,” said Sebastien. “Are you wearing more makeup?”

“No, nothing. Why can’t I just be happy to see you guys? It’s been so long.”

“It’s a boy, isn’t it?” Celine said.

“Here we go.” Clémence smiled and mock rolled her eyes. “The boy talk.”
 

“Admit it,” Berenice said. “It’s a boy. Let me guess, that dishy neighbor of yours?”

Even Sebastien was looking at her with an eyebrow raised.

“Okay fine,” Clémence said. “We’re dating, okay? His name is Arthur.”

“I knew it,” Berenice exclaimed. “Didn’t we tell you? He couldn’t stop staring at you that time we went the Le Coq.”

“We all said he was gorgeous,” Celine said dreamily. “Didn’t I say he was gorgeous? But you said you didn’t think so. Classic denial.”
 

“I thought he was cute, but he grew on me, okay? Every time there’s a murder, he’s around to help me. And we got to know each other a bit more recently. He’s not bad.”
 

“Not bad?” Celine said. “Where’s the details?”
 

“What exactly have you been up to?” asked Berenice. “Is he a good kisser? Have you gone all the way? Don’t keep all the intimate details to yourself now.”
 

Clémence blushed. She wasn’t going to spill everything of course, but she was so happy that she couldn’t help but gush a little bit.

“From beginning to end,” Celine demanded. “When was your first date?”
 

“Well…” Clémence started.
 

RECIPE #1: Classic French Baguettes

Baguettes have a crunchy crust and a chewy center. If you’re in France, you will often see French people carrying these long, thin loaves home after work, often tucked under one arm.
 

Making gourmet quality French baguettes at home is not as hard as you think.
 

This recipe makes 2 large baguettes or 4 small ones

Ingredients:

• 1/4 tsp. rapid rise yeast
  
• 1 1/2 cups water, room temperature
  
• 4 cups all-purpose flour
  
• 1 3/4 tsp. salt
  
• 1/2 tsp. cornmeal
  

In a large mixing bowl, pour in the yeast and stir in the water, then the salt. Add the flour and stir with a wooden spoon until the dough is thick and sticky, 5 to 10 minutes. Cover the bowl with plastic wrap. Let it sit in a turned-off oven until it doubles in size, 12 to 14 hours. The dough will be sticky and bubbly.

Dust cornmeal generously on a silicone baking mat on a baking sheet.
 

Using a floured spatula, scrape out the dough into a well-floured work surface and dust dough with flour. Pat dough into a rectangle with well-floured hands, and cut into 4 equal pieces (or 2 if making large baguettes).
 

Dust each piece of dough with flour. Use floured fingers to gently roll and stretch out into a log. Transfer to the baking sheet. Repeat with other piece(s). Dust loaves lightly with flour. Dust a piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let the loaves rise until doubled, 1 to 1.5 hours.

Preheat oven to 500 degrees F or as high as your oven will go. Place an oven-safe baking dish full of water into the bottom of the oven.
 

Use sharp kitchen shears to cut 4 or 5 angled slashes on the dough, poking down the sharp tips of dough left by the scissors. Spray loaves with water in a spray bottle.
 

Bake in the middle rack of the oven until baguettes are browned, 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around after the second spraying.
 

Transfer the baguettes to a cooling rack. Let cool to room temperature before serving.
 

RECIPE #2: Pain de Campagne

Pain de Campagne
(Country bread) is a white bread made with a mixture of corn flour and rye flour. The thick crust helps the bread keep longer. You can buy them round from a French boulangerie, or baguette shaped.

This recipe makes 2 loaves.

For the Starter:

• 1/2 tsp. instant yeast
  
• 1/2 cup warm water
  
• 3/4 cup whole wheat flour
  

For the Dough:

• 6 cups unbleached bread flour
  
• 2 1/2 cups warm water
  
• 1/2 tsp. instant yeast
  
• 1 tsp. salt
  

• 2 tbsp. cornmeal for dusting
  

Whisk the 1/2 tsp. yeast in 1/2 cup warm water. Stir in the whole wheat flour until it turns into a thick batter. Beat for around 100 stroke to form long strands of gluten. Cover the bowl with a damp cloth and let it sit at room temperature for 2 to 8 hours. When it’s ready, it will be bubbly and loose. Scrape it into a bowl and stir in the 2 1/2 cups water and the last 1/2 tsp. of yeast. Stir well. Add bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.

Put the dough on a floured surface and knead for 10 to 12 minutes. Add more flour only when the dough gets too sticky to handle. Sprinkle salt over the dough and knead for 5 to 7 minutes more. The dough should have a smooth surface and spring back with touch. Shape the dough round and cover with a damp cloth for 5 to 10 minutes.

Put the dough in an oiled bowl, turning it to coat the surface of the dough with oil. Cover dough with a damp cloth. Let rise at room temperature until doubled in size, 2 to 3 hours.

Deflate dough and cut into two pieces. Shape into two rounds. Cover them with plastic or a damp cloth. Allow the dough to rest for 30 minutes at room temperature.

Shape the dough into rounds or into long baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves on the floured cloth. Dust the top of the loaves with flour. Cover with a damp towel. Let rise until doubled again, about 2 hours.
 

Preheat oven to 375 degrees F. Sprinkle a baking sheet with oatmeal. Gently transfer risen loaves to the baking sheet. Make diagonal slashes in the loaf with a blade.