Each summer, La Maison du Chocolat sets out in search of new flavours for the company’s estival collection. This year the spotlight is on the delicious flavours of Brittany. Under the direction of Nicolas Cloiseau, La Maison du Chocolat’s newly appointed creative director, the company’s chocolatiers have created a collection of chocolates inspired by some of … Continue reading A summer in Brittany with La Maison du Chocolat
As part of its anniversary celebrations, Ladurée has served up yet another exquisite new dessert. The company’s “pastry of the month” for June is the “mini croque” – a miniature version of the traditional French croquembouche. Ladurée’scrumptious golden cone is composed of dainty caramel-covered mini choux (profiteroles) filled with a smooth and creamy vanilla and rum-infused … Continue reading A tiny croquembouche for June
Paris’s oldest sweets shop, A la Mère de Famille, has come up with a cool new treat, just in time for summer. The confectioner and chocolatier’s rochers glacés (frozen rochers) feature a mouthful of delicious ice cream or sorbet covered in a thick layer of milk or dark chocolate sprinkled with bits of almond, hazelnut or pistachio. … Continue reading Rochers Glacés, new from A la Mère de Famille
As part of Ladurée‘s 150th anniversary celebrations, the Parisian pâtisserie is featuring “le petit pot de fraise” as its pastry of the month for May. This tasty single-portion dessert, created under the direction of Ladurée head pastry chef Vincent Lemains, consists of an entirely edible chocolate cup filled with cake and topped with fresh strawberries. It is … Continue reading Ladurée’s “le petit pot de fraise” chocolate and strawberry cup
La Maison du Chocolat‘s “Duo de Ganaches” is a collection that pairs two ganaches that have the same chocolate couverture but which offer two different taste sensations. This sixth edition of the collection features two delicious fruited ganaches, Salvador and Noir de Cassis. “Salvador” is a dark chocolate ganache made with fresh raspberry pulp. It … Continue reading Duo de Ganaches: Blackcurrant and Raspberry
A review of Macarons, by Pierre Hermé (Grub Street, 2011), would not be complete without whipping up a batch of scrumptious macarons from among the many delicious recipes presented in this fabulous collection. With dozens to choose from, I decided on coffee macarons, one of ten flavours Pierre Hermé has grouped together under the heading “classics.” (The … Continue reading Pierre Hermé’s coffee macaron recipe
While the popular double-sided Parisian macaron was invented back in the 1930s, Pierre Hermé is famous for taking the delicate meringue confections to a whole new level of sophistication. The celebrated Parisian pastry chef and chocolatier is known for his exotic macaron flavours, both sweet and savoury. The author of several books on French pâtisserie and … Continue reading Macarons, by Pierre Hermé
