tag:blogger.com,1999:blog-56955010449030094812024-03-13T16:18:45.352+01:00Mastering the art of French patisserie with Luca MarchioriBaking his way through Paris one cake at a timeJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-5695501044903009481.post-58810138234478658122014-05-11T10:00:00.001+02:002014-05-11T10:00:54.025+02:00Fraisier
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Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-29807249644558985392014-03-30T18:14:00.004+02:002014-03-30T18:14:22.661+02:00Paris-BombayJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-26594393156794486552014-02-24T18:36:00.001+01:002014-02-24T18:36:41.698+01:00Strawberry and cardamom macarons
In France, people still can't get enough of macarons. Available in their current form since the beginning of the last century, Paris is still in the grips of a macaron craze that started around about the time of the cupcake craze in the USA.
I am pretty good at macarons even if I say so myself. I wrote a blog post about them a while ago which you can find here, but all this time I haveJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-26669480745428132772014-02-17T18:00:00.000+01:002014-02-17T18:00:05.639+01:00Paris Brest
The Paris Brest is a relative newcomer in the constellation of French pȃtisserie, invented as it was in 1891 to celebrate the annual bicycle race between Paris and the town of Brest in Brittany, some 600 kilometres from the capital. As such, it is rubs shoulders with the like of the Saint Honoré and the Opéra in the club of celebration cakes.
The traditional Paris Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-67111323632600484092014-02-10T18:23:00.001+01:002014-02-10T18:23:34.140+01:00Tarte au citron et gingembre meringuée
The task this week was to take the classic tarte au citron that I made last week and update it into something original. Following the rules I set myself from the interview with Philippe Conticini that I blogged about, I had to include all the original ingredients but to put my own slant on it.
So, the classic tarte au citron has two main elements: pȃte sucrée (sweet pastry), and the lemon Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-62732984437707871202014-02-03T18:00:00.000+01:002014-02-03T18:00:04.293+01:00Tarte au citron
Following on from my last blog post, this weekend I decided to learn how to make tarte au citron, a luscious lemon tart using the recipe from Christophe Felder's Pȃtisserie. The classic tarte au citron, consists of a wafer thin sweet pastry case, filled with a mouth-puckering lemon cream, the contrast between the sweet and sharp making a refreshing ending to any meal. This recipe included a Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-91933106818394376082014-01-31T18:00:00.000+01:002014-01-31T21:52:46.411+01:00An interesting perspective
Since I started this blog, I have learnt so much about pȃtisserie. The weekly challenges have lead me to research how many classical recipes have been made and to learn the basic techniques, and it's been a whole load of fun sharing them with you here. However, this week, I read an interview in a French magazine that has seriously altered my outlook about how I go about this.
The interview inJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-23394689438641969652014-01-18T12:55:00.000+01:002014-01-18T12:55:17.695+01:00Challenge of the Week #5
Like most French
patisserie the true origin of the small cakes known as madeleines is lost in
the mists of time. However, also like most French patisserie, there is creation
myth, in fact two. It’s generally agreed that they were named after a cook
called Madeleine Paulmier, but one version
has her living in the 19th century and the other has her working in
the 18th century, for Stanisław Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-66229061501089896972014-01-13T12:44:00.001+01:002014-01-13T12:44:25.067+01:00Post holiday vacation
As you will have noticed, I have taken a few days off after all that Christmas baking but will be back later this week with new recipes from Paris. Happy New Year!
Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-39463290473752786082014-01-04T17:03:00.001+01:002014-01-05T17:18:12.571+01:00Challenge of the Week #4
The challenge: The classic post Christmas cake the galette des rois.
On 26 December, through the magic of Christmas, the bûches de Noël disappear from the pȃtisseries of Paris, and in their place appear flat discs of puff pastry, destined to be eaten on the Feast of the Epiphany or the Fȇte des Rois, celebrated on the Sunday closest to January 6. They tend to come inJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-81150701075661502062013-12-27T16:16:00.001+01:002013-12-27T16:16:07.728+01:00Basic recipe #4: Pȃte feuilletée (puff pastry)
The next challenge of the week calls for pȃte feuilletée otherwise known as puff pastry. The first mention of this usually has home cooks running for the hills so I am going to start off with a note of reassurance: it's OK to buy and use ready made puff pastry. Really. Yes, it is. However, homemade puff pastry, is not hard or complicated, but merely takes a long time as you have to restJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-78857177746963345112013-12-20T19:05:00.001+01:002013-12-20T19:05:55.148+01:00Challenge of the Week #3
The challenge: Choose a classic pastry from Paris and using it as inspiration create a similar recipe that can be made easily at home.
The pastry: La Bûche de Noël
This week's challenge is a little different since I haven't tasted one of these—yet! That's because we still have a few days to go before Christmas, and this week's challenge is the French Christmas classicJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-33943552844429709092013-12-17T18:00:00.000+01:002013-12-17T18:05:01.291+01:00Basic recipe #3: Biscuit joconde
Pieces of biscuit joconde cut out and ready for use
The word biscuit in French has a wider use than it does in British English, where it has the meaning 'cookie' (for my US readers) or in American English, where it means something like 'scone' (for my British readers). In French, it could be used for all of the above, but it also has the meaning of 'sponge cake', particularly thin Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-25883003172946960112013-12-13T17:48:00.004+01:002013-12-13T17:48:57.526+01:00Challenge of the Week #2
The challenge: Eat a classic pastry from a top pȃtisserie in
Paris and, using it as inspiration, create a similar recipe that can be made
easily at home.
The pastry: macarons
The pȃtisserie: Dalloyau, 101 Rue du Faubourg Saint-Honoré,
75008, Paris
A few weeks ago, I was lucky enough to attend a masterclass
by Christophe Michalak, one of the top pȃtissiers in Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-71503661815765270152013-12-09T18:00:00.000+01:002013-12-09T18:00:06.978+01:00The Great French Bake Off
Tonight is the semi-final of what has become my favourite TV programme over the last few weeks, Le Meilleur Pȃtissier. A version of the cult BBC TV programme, The Great British Bake Off, people from all over France go through three baking challenges every week, at the end of which, one person is eliminated. The format, and even the set, of the programme is almost identical in both countries, butJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com1tag:blogger.com,1999:blog-5695501044903009481.post-91380604958308981962013-12-08T21:31:00.001+01:002013-12-08T21:31:41.537+01:00Basic recipe #3: Pȃte sucrée
It's not part of the next challenge, but today, it being December and me being British, I made some mince pies and decided to use traditional french pȃte sucrée instead of the usual shortcrust. You have to roll the pȃte sucrée thinner than shortcrust and then it develops a delightful, delicate, crispiness that makes you feel that it's OK to eat more than oneJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-41842409245943868122013-12-06T13:01:00.000+01:002013-12-06T13:04:24.061+01:00Challenge of the Week #1
The challenge: Eat a classic pastry from a top patisserie in Paris and, using it as inspiration, create a similar recipe that can be made easily at home.
The pastry: religieuse
The pâtisserie: Cyril Lignac, 2 rue de Chaillot, 75016, Paris
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Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-70010509133909731252013-12-05T18:00:00.000+01:002013-12-05T18:00:05.304+01:00Basic recipe #2: Pȃte à choux
choux buns
My recipe this week also calls for pȃte à choux or choux pastry, which will be used again and again, so I am filing it here under a 'basic recipe' post. This doesn't feel like a pastry in the traditional sense, but is rather a mixture of milk, water, and butter that is thickened with flour. It is the basis of chocolate éclairs, profiterolesJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-67673660305593923562013-12-05T12:21:00.003+01:002013-12-05T15:22:49.476+01:00Challenge of the Week
So, it's almost time for the challenge of the week. How does it work? Every week I will try a pastry from a top shop in Paris and then use it as inspiration to develop an easy-to-make recipe that you can use at home. Looking forward to this week's challenge? Come back tomorrow and find out what it is.
Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-18809945599073832382013-12-04T18:00:00.000+01:002013-12-04T18:20:08.579+01:00Basic recipe #1: Crème pȃtissière
The recipe I am working on this week calls for crème pȃtissière. This is no big surprise, since this thick, creamy custard forms the basis of many classic French cakes such as éclairs, fraisier, mille feuille, and so on—have I got you drooling yet? If you don't know what these are, you will in the next few weeks, as all of them will feature on this blog.
So, rather than repeating the Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-44715345991009271822013-12-03T18:00:00.000+01:002013-12-03T18:00:04.103+01:00French Fashions #1
Japanese inspired chocolates at the Salon du Chocolat
If, in London, it feels like there is a Starbucks on every corner, in Paris the same can be said for Japanese restaurants. Sushi, it seems, is the plat du moment for Parisiens. So, it's not surprising that two Japanese ingredients have made it big in the world of French patisserie, and can be found Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-5008497337144874452013-12-02T18:00:00.000+01:002013-12-02T18:00:02.902+01:00Pȃtisserie 101: know thy pastry
The word, pȃtsserie comes from the French word pȃte, meaning pastry and that's what it's all about. Pȃte is basically a mixture of flour and water, known as a détrempe, to which other things are added to give variations of taste, texture, and puffiness. These variations will serve as the basis for most of the recipes on this blog, so let's take a quick look at them, and their differences.Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-44122722624864049932013-11-29T18:00:00.000+01:002013-11-29T18:00:06.365+01:00New look, new focus
Before, I moved to Paris, a French friend of mine told me that, from a culinary point of view, living in France was just like being in the movie Julie and Julia. I was skeptical, and have spent the last three months waiting to be disappointed. But I can categorically state, he was right.
Yes, there is a small baker's shop opposite my apartment, where I can pop down and buy fresh croissantsJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-25611945285140221032013-11-10T14:27:00.001+01:002013-11-10T14:27:33.261+01:00Photo du jour: 10 Novembre 2013
Smoked salmon and capers with risotto. Sunday lunch. Recipe to follow soon.
Jamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0tag:blogger.com,1999:blog-5695501044903009481.post-91600898822790672742013-11-08T13:00:00.000+01:002013-11-08T13:08:11.671+01:00Photo du Jour: 8 November 2013
Bouchée à la Reine
Whichever Queen the Bouchée à la Reine was named for, must have had a very big mouth. Seriously, I suspect that the name is actually a corruption of Lorraine, which is the home of this puff pastry case, filled with a comforting mushroom sauce—just right for a November picnic. In Anglosaxonia, we tend to use the Belgian name for thisJamyang Thubtenhttp://www.blogger.com/profile/01142767897591010601noreply@blogger.com0