Macaron Digital Kitchen Scales Giveaway!

If you don’t have them already, digital kitchen scales are an essential item for home cooks and bakers.
Do you love baking cakes or have a precise approach to cooking? Then weighing your ingredients accurately will help you produce consistently successful results each time. In fact, don’t even start making recipes that require precise measurements (such as macarons and patisserie) without them!

digital kitchen scales for making macaronsWhat’s more, digital scales are also great at economising on washing up, as you can weigh each of your ingredients directly in the bowl or saucepan you’re using.

Grams or Ounces = Same Language

As baking in France and in the UK (and rest of Europe) is measured in metric GRAMS (millilitres and kilos), the recipes here on the blog and in both my books are also given in grams.

However, if you’re used to baking with imperial OUNCES (fluid ounces and pounds), it’s so easy to change weight measurements with digital kitchen scales by a simple tap on the UNIT button.

Why Do I Need a Digital Kitchen Scale?

digital kitchen scales TerraillonWe’re told in France that baking or making patisserie is a science. Let’s not get all technical, but yes, it’s a chemistry and if you miss anything from 20g to 50g of flour or sugar in the oven, it can be a disaster (believe me, I’ve been there!). Making macarons or pastries require EXACT quantities to the nearest gram (or 1/8 ounce), so you’ll need digital scales to weigh your ingredients precisely.

CUPS are not an accurate enough measurement to enable us to bake or cook CONSISTENTLY well.  For example: one cup of plain (all-purpose) flour isn’t the same weight as whole wheat flour or gluten-free flour, for example  – and a cup of almond flour (ground almonds) isn’t the same weight as a cup of plain flour either.

Likewise, you can’t just throw in 4 egg whites and hope for the best that it’s 150g if a macaron recipe asks for it. It may just work, but next time you try it could go wrong since 4 egg whites could be anything between 120g and 160g. Although some recipes (such as muffins, pancakes and bread) can be forgiving, measurements have to be precise by WEIGHT – not volume – in order for recipes to work successfully each time.

I could go on – but do you get the picture?

So imagine my joy to discover these stylish MACARON digital kitchen scales by Terraillon.  But were they up to it, being so lightweight?

“Macaron” Digital Kitchen Scales

Ever since these shiny raspberry-coloured scales arrived a few weeks ago, I’ve been constantly testing them – and they have passed with flying (and glossy) colours!

To choose the best digital kitchen scales, I find that Terraillon’s Macaron Scale ticks all the right criteria boxes and more:

Digital macaron scales Terraillon

  • The LCD display is easy to read and buttons are large;
  • It measures in BOTH metric and imperial weights, so if I’m following a recipe in ounces or in grams, I can switch back and forth at the touch of a button.  That way we’re speaking the same international kitchen language;
  • It’s ACCURATE to the nearest gram or 1/8 ounce – and measures liquids too;
  • It’s full 5kg (11lb) CAPACITY is a lovely feature. Some of Terraillon’s macaron scales go up to 3kg (9lb) capacity, which is still more than enough for making pastries at home. My last scale would go into overdrive if I placed a heavy glass bowl on it but this one is much more bowl friendly as a result;
  • It has a TARE function, which means being able to reset it to zero so you can add and weigh more ingredients in the same bowl. Just switch back to zero to weigh the next ingredient. This economises on washing up;
  • It doesn’t mention on the guide, but weight is indicated for a whole TWO MINUTES.  This is a feature I love compared with my last (and expensive!) scale, since often I’ll be measuring out icing (powdered) sugar and I run out towards the end.  By the time I get another packet, the scale used to switch off.  This scale doesn’t thus saves me the hassle of re-weighing;
  • Although they rely on batteries, the macaron scale uses only TWO standard AAA batteries – my previous one used a whopping four and yet this one lasts so much longer.  It also warns you when you need to change batteries too, although it still hasn’t run out after 2 months of constant use;
  • Its sleek DESIGN is slimline, it’s super lightweight, easily transportable with an integrated handle, and the surface area is wide enough to accommodate standard bowls and pans. Although I chose raspberry, it comes in 12 more delicious glossy colours from shiny liquorice, plum, bright grenadine, mojito, frosted silver, to white meringue, for example, so would look stylish in any kitchen colour theme. It’s also so easy to clean at just a wipe of a cloth.

 


macaron kitchen digital scales

Digital Macaron Scale UK Giveaway

This Macaron Digital Kitchen Scale could be yours!
The lovely people at Terraillon are giving away a Macaron Scale (value of £20) to TWO lucky UK readers.

TO ENTER, it’s easy:

1. FOLLOW me on Instagram (or Facebook). If you are already, then you can choose to sign up to receive monthly newsletters, or email alerts (choose from daily, weekly, monthly);

2. LEAVE A COMMENT below saying why you need these digital scales, and what colour you’d prefer (choose from the Macaron Digital Kitchen Scale range here).

GIVEAWAY NOW CLOSED.  Congratulations to both Bea Trundle and Joy Murphy, whose names were picked at random and have won a set of Terraillon Macaron Digital Kitchen scales each.


Disclaimer: I was not compensated for this post and was given a Macaron Digital Kitchen Scale by Terraillon for the purpose of a review. I am not required to be positive and, as always, all opinions are my own.

Corsican Veal Stew with Red Peppers

A warming easy casserole that’s even better reheated next day and fabulous served with pasta (plus glass of red!).

Christmas Macaron Tree & New Email Alert Service!

At last!  Many of you have been asking me to bring back the email alerts since I took it down due to spam problems. So here’s my Christmas present to you, thanks to Cédric Bonnard my web guru, who helped me get a brand new one up and running!  Now you need never miss a blog post – just click the pink email notification button in that right hand corner —>
or sign up here to receive updates to le blog or recipes – and you can choose whether to receive them daily or weekly!

It has all been a bit crazy the last few days.  I was so hoping to make a second bûche de Noël as, by the time I’d finished it, it was so dark and I gave up on photos and just enjoyed it with the family!  Now that we’re leaving for Corsica to spend time with Antoine’s family, there’s no time left. I shall be better organised for you next year, promise.

Merry christmas macaron tree

When I realised I had some egg whites left, I piped out a batch of 3 different sizes of pistachio macarons  (a bit quickly, I have to say) then simply sandwiched them with decadent layers of pistachio pastry cream (using egg yolks so now I have more egg whites I can freeze before I go!).

I made a big one for the photos here but simply 3 macaron layers are sufficient. If you want to be more organised, then ideally have the macaron shells prepared in advance (even stored in the freezer) and prepare the trees at the last minute. Decorate with berries of your choice.

All details about making macarons are in my first book, Mad About Macarons – but don’t forget that there’s a whole chapter on making macarons in my new book, Teatime in Paris, plus more recipes for éclairs, Réligieuses, Saint-Honorés, tarts, millefeuilles, financiers etc.

Merry Christmas Macaron tree

Don’t forget to dust on some food glitter – something which has stuck to my cell phone, as I quickly took photos of it for Instagram…  It’s catching!

Have a very Merry Christmas and good luck with all your delicious preparations.  Before I leave, I’ll post my new concoction – a great festive dessert to serve with your salted caramel macarons – Apple Gingerbread and Caramel Trifles, coming up next…

New Email Alert Service – Daily or Weekly

Don’t forget to sign up to the new e-mail alert service so that you don’t miss a post.  You can even choose whether to receive it as it comes (daily) or weekly!  How cool is that?

Jean-Paul Hévin: New French Touch Chocolate Collection 2016-2017

Thank Hévin for chocolate! Jean-Paul Hévin demonstrates stylish savoir-faire with his new French Touch chocolate collection for this holiday season 2016-2017.

New French Touch Chocolate Collection

Seven main ingredients are used by Hévin to give us that festive French Touch this year: fashion, joie de vivre, style, creativity, humour, terroir, and tradition – all illustrated in the following seven pure chocolate creations for Christmas and New Year. With FOUR new bûches in the collection, Hévin designs his chocolate yule log pastries around the quality of his chocolate first.

Bûche Fashion

new french touch chocolate collection 2016

Hévin has always had an fashionable element of la mode in his chocolate and this Bûche Fashion firmly puts it in the bag, as the saying goes (same in French: l’affaire est dans le sac). Not quite a “trunk”, this is a rather compact handbag for any chocoholic who appreciates a pure intense Venezuelan chocolate sensation. Could our hands be too hot to handle this chocolate handbag? You could also show you’re “well heeled” with his famous chocolate stiletto sculptures!

Bûche Cancan

new french touch chocolate collection 2016 Cancan Buche

A festive Bûche Cancan represents the French Joie de vivre party spirit. Like the Cancan dancers, the Tonka base has an exciting crunch, topped with frilly layers of chocolate and almond sponge, with a gutsy Peruvian Grand Cru chocolate mousse. A dark cherry jelly adds a suggestive lingering aftertaste.

Bûche Grand Style

new french touch chocolate collection 2016 Buches edible decorations

Be transported to the regal gardens of Versailles with the Bûche Grand Style, especially designed to be easily transportable abroad for any stylish party, even if it’s next day to the USA. Based around a chocolate mousse (Grand Cru from the Equator), its subtle aftertaste brings out the pistachio in the chocolate gianduja base.

Bûche Rève or Dream

new french touch chocolate collection 2016

Creativity is given to Jean-Paul Hévin’s personal favourite Bûche Rêve – with dreams of a child being able to reach for the moon at Christmas. It’s the most complex: an orange crème brûlée is subtle but just enough to distinguish some balancing acidity and I loved the texture with the crunchy almond chocolate base. Although candied ginger is in there, it’s just a suggestive hint, all billowing around a Brazilian Grand Cru chocolate mousse.

new french touch chocolate collection 2016 Buche Reve

Jean-Paul Hévin, Meilleur Ouvrier de France (MOF). Spot the orange crème brûlée?

Table Centre, Lumière

His French Touch continues with an ingredient of humour, demonstrated by a table centre-piece Lumière, as a chocolate candle – of course, not to be lit!

new french touch chocolate collection 2016 Lumiere table centre

New Bordeaux chocolates put terroir (soil, climate etc. that distinguishes chocolate like wine) in the limelight with a Grand Cru from the Equator.

Bordeaux chocolates new french touch chocolate collection 2016
The same chocolate is highlighted in a new festive macaron range, Cocorico. Hévin pays homage to the traditional French sporting cockerel mascot, Cocorico (Cock-a-doodle-do!), symbolising the French pride of their country and culture.

Hevin macarons new french touch chocolate collection 2016

This image of Jean-Paul Hévin to present the new French Touch chocolate collection sums up his quirky humour. I wonder what Renoir would have preferred for a festive dessert at this rather famous lively lunch on the Seine or Déjeuner des Canotiers in Chatou?

renoir-hevin-french-touch-painting

The French Touch festive collection is available as of 6 December.

Which one would you choose?

Jean-Paul Hévin
Avenue de la Motte Piquet
75007 Paris

Update! For more yule logs new this season in Paris, read my article at Paris Perfect!

Pascal Caffet’s New Festive Pastry Collection on Praline

I have great news for praline lovers since they’ll be spoiled this holiday season: Pascal Caffet’s new festive pastry collection 2016 is entirely based on his winning praline theme.

Known by his Meilleur Ouvrier de France (MOF) peers as the King of Praline, you’ll understand what they mean if you’ve gone into the charming boutique in Paris’s 16th arrondissement and tasted just one of his pralines. Join me for a taste here.

This Christmas, one new bûche (yule log) takes the spotlight, surrounded by a team of other festive treats in store.

New Festive Yule Log

Pascal Caffet's new festive pastry collection 2016 - new yule log

The new sublime Bûche Féérique is indeed magical with layered waves of intense praline, a perfectly balanced compote of blackcurrant from Burgundy and smooth chestnut from Naples. It’s topped with an airy Madagascan vanilla mousse then glazed with blackcurrant.

Personally, this was one of my favourites of all bûches I’ve tasted for this season, as the play of textures with the chestnut and fruit are all harmoniously dosed so that every layer’s flavours shine through. The blackcurrant gives that acidic depth, and the whole sensation is surprisingly light.

Pascal Caffet's new festive pastry collection: buches de noel

Four other classic yule logs feature in Pascal Caffet’s new festive pastry collection: 70% dark chocolate from Guatemala (Splendide); Venezuela (Etincellante, Merveilleuse); and 40% milk chocolate with lime (Lumineuse). All feature chocolate from La Chocolaterie de l’Opera®.

Splendide (pictured above as a large yule log) is for pure chocolate lovers who love that extra textural crunch of almond praline at the bottom.  The chocolate mousse has almost a hint of smokiness to it which comes from the cacao plantations, with a mix of Guatemala and Madagascar.

Even if you prefer dark chocolate like me, the Lumineuse will be a real family pleaser since although it’s made with milk chocolate, the play of flavours create a festive explosion to any meal. How does hazelnut praline with a light vanilla and lime mousse, vanilla caramel, milk chocolate lime mousse and grilled hazelnuts sound?

Life is a Box of Chocolates

Pascal Caffet's new festive pastry collection - chocolate pralines

I spied a selection of chocolates – what do you think about an edible chocolate box?  As Pascal Caffet says:

The best chocolate is the one that we love.

A Piece of Christmas Cake

Pascal Caffet's new festive pastry collection 2016 - spiced Christmas cake

I’m not such a cake fan – unless it’s like this: syrupy moist and full of flavour.Also part of Pascal Caffet’s new festive pastry collection is the Spiced Christmas cake. It’s his take on the traditional gingerbread with star anise, cinnamon, orange and candied Corsican clementines.

The cherry on the cake for praline lovers is Pascal Caffet’s new cookery book, simply called “Praliné“, which  came out 21 October. Most of the 100 praline recipes are easy enough for us home bakers while there’s a section dedicated to the more challenging recipes if you feel like taking the plunge as a pro.

The festive collection is available in any of his boutiques in and outside Paris as of 25 November.

Pascal Caffet
13 Rue Duban, 75016 Paris

Metro: La Muette


Disclosure: I was invited by Pascal Caffet’s team to simply taste the new season’s yule logs in store.  I was not compensated and was not obliged to write a positive post.  As always, opinions are entirely my own.

Angelina’s New Yule Log & Festive Collection 2016

Angelina’s new yule log for Christmas this year will certainly grace any elegant festive table for a traditional French bûche dessert. And for fans of their famous African Hot Chocolate and Mont Blanc, there are more surprises in store.

Angelina Paris Rue de Rivoli

The highlight for me was not just being invited to taste and share Angelina’s new yule log with you, but I was equally bowled over to be able to talk with the pastry chefs themselves.

Angelina’s New Yule Log, the Paon Blanc

Created for Angelina by head pastry chef, Christophe Appert, the Paon Blanc (white peacock) takes pride of place for this year’s festive centre-piece. The rare and beautiful white peacock was particularly chosen as an artistic symbol of the Belle Epoque era, echoing the style of the famous tearoom in Rue de Rivoli since 1903. For more about the background of Angelina, see my article here.

christophe Appert, Head Pastry Chef Angelina new yule log

Angelina’s new yule log is sheer elegance on a plate, the Paon Blanc fanning out delicate notes of citrus and the exotic with passion fruit, mango and coconut. As light as the peacock’s feathers, this is always appreciated after a festive meal and its perfect play of not too much sugar encourages the delicate fruity notes and white chocolate to shine through.

Let’s look at its sophisticated layers: underneath the white peacock’s coat of coconut and white chocolate and golden powdered feathers, lies a crisp crumble base finely topped with coconut butter/white chocolate.  The heart of the yule log contains layers of joconde almond biscuit (sponge) interspersed with three different jellies: orange, passion fruit and mango.

It’s all covered in an airy vanilla mousse – and my favourite part is the circular, surprising zing of a lemon and lime cream which I’m so glad that Chef Appert added after his first few drafts, as for me it’s the winning touch! I have to add that I’m not a white chocolate fan – but this is so fine with a perfectly dosed overall balance that the white chocolate, although present, is a wonderful background suggestion.

Gourmet Advent Calendar

yule log angelina christmas advent calendar

The traditional Advent Calendar evokes chic illustrations of the tearoom in Rue de Rivoli, with a surprise behind each window. Each day discover the likes of milk chocolate almonds, white or dark chocolate pralines,  Napolitains and Giandujas (chocolate-hazelnut).

The advent calendar is on sale as of 16 November.

angelina christmas gift boxes

Gift Boxes (Coffrets)

Angelina have thought of everything this Christmas, and their selection of gift boxes includes the new white-peacocked festive edition. Fans of Angelina’s famous African Hot Chocolate are spoiled with a festive edition with added cinnamon, a box of 19 chocolates, and a jar of chestnut paste to continue their Mont-Blanc theme.  A new Christmas tea (Thé de Noël) from China and Sri Lanka is also given the white peacock treatment with orange peel and flavoured with gingerbread and flower petals.

christmas yule logs angelina Paris 2016

More Yule Logs

Angelina’s new yule log still has it’s traditional bûche family alongside it: the Choco Intense, The Tentation Passion and the Mont-Blanc.

Did you know that the emblematic Mont-Blanc pastry was created by Angelina pastry chefs in the 1910’s based on a popular hairstyle that women wore at that time: a short bob?

Saturday 17 December

Mark your calendars if you’d like to surprise your loved ones with a personalised note around the festive white peacock theme. A Calligraphist will be at both stores to write something for you with her plume on an Angelina card. Free event.

  • Boutique in Rue du Bac: 11am-3pm
  • Tearoom in  Rue de Rivoli: 3.30pm-7pm

Spotlight

Meet Florent Martinot, pastry sous-chef, who joined Angelina in June 2015. Originally from the gourmet Capital of Lyon, a town where he grew up around delicious confection specialities and where he realised his vocation after falling and saving a pain au chocolat rather than his teeth as a youngster. He’s worked with Sebastian Bouillet, Dalloyau (specialising in chocolate), Hermé (managing the opening of a new chocolate shop in Alsace), then finally Hugo & Victor (R&D) before his calling to Angelina.

Florent Martinot pastry chef Angelina

Sous pastry chef, Florent Martinot

Christmas Macarons

Last but not least, are the macarons!  This Christmas, there’s nothing plain about their vanilla macarons which are coated in gold powder to top off the White Peacock theme with panache – not ganache.

angelina vanilla christmas macarons

With thanks to the pastry and press teams at Angelina for a wonderful festive tasting and for trying so hard to evoke a Christmas ambience in sweltering 30°C + temperatures of our Indian Parisian Summer in September! The Christmas collection, including the limited edition Paon Blanc, is available as of 26 November.

Angelina
Rue de Rivoli
75001 Paris


P.S. Let me show you this beautiful illustration of Angelina’s Paon Blanc bûche by a newly discovered artistic friend, the talented Isma of MesArticlesduJour. This conjures up the feminine, light touch of Angelina, don’t you think?

buche paon blanc Angelina's new yule log 2016