Showing posts with label Paris. Show all posts
Showing posts with label Paris. Show all posts
Tuesday, May 20, 2014
Thursday, March 13, 2014
Monday, January 06, 2014
Rose Bakery, NYC
Do these tin can carrot cakes look familiar?
That's because Rose Bakery, the ultimate London import in Paris, has made its way stateside, landing at the tres impressive Dover Street Market. Get your forks ready!
Wednesday, November 27, 2013
Sweets I am thankful for
Orange-kissed cinnamon rolls from The Smile to Go—vegan, no less.
Teuscher champagne truffles. Perfection.
One Girl Cookies, in general.
Receiving the gift of Levain cookies.
Breakfast club with Bennie. Especially one that includes almond croissants at Lafayette.
Or gluttony at Doughnut Plant.
Peanut butter cookies from City Bakery. Sigh.
Butter Lane cupcakes. Take your pick.
And from Paris...
The untouchable praluline
Les escargot from Du Pain et des Idées.
Anything from Jean-Paul Hévin.
A light and lovely Gerard Mulot croissant.
And the Ispahan croissant from Pierre Hermé.
So, so much to thankful for.
Receiving the gift of Levain cookies.
And from Paris...
The untouchable praluline
Les escargot from Du Pain et des Idées.
Anything from Jean-Paul Hévin.
A light and lovely Gerard Mulot croissant.
And the Ispahan croissant from Pierre Hermé.
So, so much to thankful for.
Tuesday, May 28, 2013
Sunday, March 17, 2013
Macaron Day 2013
This Wednesday, March 20th, is the eighth annual Jour du Macaron.
Pierre Hermé started the brilliant celebration in Paris.
Three years ago, Francois Payard imported it to New York.
Wherever you find yourself this week, I hope you indulge in something beautiful...
(From top, Kee's, NY; Three Tarts, NY; Bosie Tea Parlor, NY; Chantal Guillon, San Francisco; Pierre Hermé, Paris; Ladurée, NY or Paris, LA Burdick, NY)
Wherever you find yourself this week, I hope you indulge in something beautiful...
Sunday, January 06, 2013
Long live the kings!
January sixth is the Day of Epiphany in France—a religious holiday
that celebrates Christ being visited by the Three Kings on the Twelfth
Night. Fair enough. But what makes the holiday worth nothing is that the
French celebrate all month long with wonderful galettes des rois.
The cakes beckon from everywhere; from neighborhood boulangeries to renowned patisseries, hard to miss because of the paper crowns that top them.
They’re not the prettiest cakes the French make. But they’re exquisite for anyone who loves creamy almond paste as much as I do.
The construct is relatively simple—essentially frangipane (almond paste) inside flaky puff pastry. A little egg and sugar, maybe some crème fraiche or Grand Marnier. It depends on the recipe and baker. But I’m quite certain all versions are delicious.
There are also some strange traditions associated with this celebration: a small plastic charm, une fève, is hidden inside for some lucky recipient to get and become king for the day.
Once the galette is cut, a child hides under the table to give the name of the person that will be served next.
The galettes are often washed down with cider or dry white wine.
Another reason to love the French.
Reposted from 2010.
The cakes beckon from everywhere; from neighborhood boulangeries to renowned patisseries, hard to miss because of the paper crowns that top them.
They’re not the prettiest cakes the French make. But they’re exquisite for anyone who loves creamy almond paste as much as I do.
The construct is relatively simple—essentially frangipane (almond paste) inside flaky puff pastry. A little egg and sugar, maybe some crème fraiche or Grand Marnier. It depends on the recipe and baker. But I’m quite certain all versions are delicious.
There are also some strange traditions associated with this celebration: a small plastic charm, une fève, is hidden inside for some lucky recipient to get and become king for the day.
Once the galette is cut, a child hides under the table to give the name of the person that will be served next.
The galettes are often washed down with cider or dry white wine.
Another reason to love the French.
Reposted from 2010.
Monday, December 17, 2012
A new Pralus in Paris, more Praluline in Paris
Say the word "praluline" (pray-looo-lean) to someone, and they'll think you're doing tongue exercises. Say it to any one of the hundreds of people who buy the beautiful brioche every day, and they will swoon. Much like I have ever since this specialty made by the chocolatier Pralus became the object of my obsession a couple years ago.
It was over 50 years ago that the first soft, buttery pastries chockfull of house-made, rose sugar-coated Valencia almonds and Piedmont hazelnuts were created. It is squishy and crunchy, savory and sweet, a beautiful little bomb of flavors and textures that is irresistible and unique.
Each time I visit Paris, I look forward to devouring one. This is a problem as "one" could easily feed four. So I was going to let it slide this past visit, having sampled plenty of breakfast pastries and Parisian cakes. But wouldn't you know: Pralus opened a second boutique in the city, on rue Cler. Just a lovely stroll from the apartment where I was staying.
Needless to say, I needed no further excuse or prompting. I bought myself a six-euro, soul-satisfying treat on my last day. Took home the carefully wrapped present.
Sliced into it.
And sighed at the utter perfection of eating a praluline in Paris.
Each time I visit Paris, I look forward to devouring one. This is a problem as "one" could easily feed four. So I was going to let it slide this past visit, having sampled plenty of breakfast pastries and Parisian cakes. But wouldn't you know: Pralus opened a second boutique in the city, on rue Cler. Just a lovely stroll from the apartment where I was staying.
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