Florentines are what I’ll label as “fancy” cookies from the Bouchon Bakery book. While Thomas Keller’s cookie offerings primarily focus on American classics and interpretations of childhood favorites, florentines are more complex both in execution and flavor.
Even man’s best friend gets treats at Bouchon Bakery. I remember on one of my visits, at the counter there was a glass jar filled with dog bones made using foie gras, quite luxurious before the ban of the ingredient in 2012. Chicken liver is the replacement, according to the recipe in the book.
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.
Time for my first of three afternoon tea posts. Sadly I heard this past week (1/14/13) that Jacques Genin will no longer be carrying pastries. Yes his fortés are his chocolates and caramels but I thoroughly enjoyed the afternoon tea I had there. Hopefully it will continue in some form.
Tea for two at Jacques Genin in the Marais (3rd arrondissement)
After a couple of weeks of more involved cookies, we get back to the basics with this shortbread recipe. Just five pantry staples: butter, sugar, flour, vanilla and salt. At first I was underwhelmed with the idea of doing this recipe. It didn’t seem that interesting but after consuming more than my fair share of cookies, this recipe now sits very high up on my go-to list.
