The canelé (also written as cannelé) is a sweet speciality of the Bordeaux region known for its thick, caramelised crust and soft, custard-like interior. It is recognisable by its cylindrical shape and characteristic striations. Biting into one of these scrumptious treats is a divine foodie experience! The crunchiness of the caramel quickly gives way to … Continue reading Canelés de Bordeaux
The practice of preserving fruit in sugar dates back to antiquity. More than 2,000 years ago, the ancient Romans preserved fruit in this way using honey. During the Crusades, Europeans arriving in the Middle East discovered pâtes de fruits, jams and candied fruit. These sweet and flavourful confections eventually made their way to France by … Continue reading Holiday recipe: Chocolate-covered candied orange peel
Florentines (florentins), the crunchy almond cookies with a chocolate base, are said to have been introduced to France during the reign of King Louis XII (1462-1515). King Louis’s second wife was Anne, Duchess of Brittany (1477-1514). A master pastry chef who had worked for the Medici family in Florence came to visit the couple in … Continue reading The florentine, a 16th-century cookie fit for a queen
The invention of madeleines, the small, rich shell-shaped cakes popular throughout France, is believed to date back to the 18th century, when they were first made in the town of Commercy (Lorraine region). In 1755, Madeleine Paulmier, a servant of the marquise Perrotin de Baumont, is said to have created some little scallop-shaped cakes for … Continue reading Petites Madeleines (madeleine cakes)
What could be more divine than chocolate mousse? Light yet satisfying, silky smooth and flavourful, it is the perfect finish for any meal. This classic French dessert has been served in France since the early 19th century. Alexandre Viard, a chef to Louis XVI and Napoleon, described it in the 1820 edition of his culinary encyclopedia, Le cuisinier royal … Continue reading Summer Desserts: Mousse au Chocolat
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
Hernán Cortés first introduced chocolate to Europeans in 1528 when he returned to Spain from Mexico with samples of cacao beans, cultivated by the Aztecs for thousands of years and used in a ceremonial drink known as xocolatl. Not accustomed to the bitter flavour of cacao, the Spanish created their own version of the Aztecs’ traditional … Continue reading Chocolat Chaud, or 40 ways to make hot chocolate
