Being that it is the first day of Spring, I know I’m getting a little ahead of myself by making decorated pumpkins but I just couldn’t wait another 6 months to sculpt these.
Bouchon Bakery: Pistachio Madeleines
The madeleine’s adorable shell shape somehow lures me to take a bite every time I see the petite French cake, only to be disappointed by it’s dryness. The one version I do like comes from Ble Sucre in Paris but there is a ton of butter and it’s coated in a glaze. Traditionally the cake’s only addition, if any is a dusting of powdered sugar. I’ve experimented with a couple madeleine recipes in the past but after my attempt this week, I will definitely be making them much more.
Bouchon Bakery: Raspberry Macarons
Valentine’s week I attempted the Bouchon Bakery macarons, twice. I didn’t get them quite right and not because of the recipe. It is a solid one and I plan to use it in the future but I need to experiment with placement in the oven so they bake properly. In this post I go into detail on the process. The filling is a raspberry buttercream that I made by flavoring a French buttercream with seedless raspberry jam.
Afternoon Tea: Laduree
This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.
I always say Laduree is the Tiffany’s of sweets. Walking out of the shop with a pastel green bag is chic and tres Parisian. The interior is truly opulent with crystal chandeliers and wall paintings inspired by the Sistine Chapel and nearby Opera Garnier. Everything is gilded in gold from the porcelain china for tea to the macaron boxes that I admit to saving because they are so beautiful. I typically brave the long line, buy my macarons and leave but on my latest trip I decided this was a fitting place to celebrate graduating from pastry school since my final project was a pastry assortment inspired by the ones at Laduree.
Three of the locations in Paris have tea salons, Champs-Elysees, rue Bonaparte and rue Royale. The latter is the oldest and I wanted to be at the original establishment so allons-y! Off to rue Royale for tea!
Bouchon Bakery: Blueberry Muffins
This recipe from Bouchon Bakery yields very moist muffins from letting the batter sit overnight. I used a standard oven so they rise beautifully, as long as you don’t overfill the liners. I was particularly excited to try out the panettone baking molds that give the muffins an artisanal look.