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Foucade: A Healthy 100% Gluten-Free Patisserie in Paris

I almost want to keep this address a secret. Last week I discovered this new patisserie, Foucade, in Paris – the difference is that all pastries here are entirely gluten-free. Opened just since December 2015, tucked between the Madeleine church and Rue Saint Honoré, this stylish bright violet boutique oozes chic. From the inviting entrance with violet hydrangeas, #healthy ‘ashtags and intriguing pastry postcards splashed on the window, the pastry counter leads through to a quiet and secluded tea salon.

Foucade-paris-pastry-glutenfree

I met the boutique’s energetic founder, Marjorie Fourcade, who explained the concept behind Foucade. Discovering she was intolerant to wheat and dairy (lactose) plus problems related to sugar, she worked together with nutritionists for three years. The result was the creation of this healthy “Patisserie Positive”.

Foucade gluten-free Tea Salon

The focus is on top quality products for a total gluten-free cast with the majority of pastries also dairy-free (sans lactose). Marjorie insists on using natural ingredients with contents both low in fat and sugars – without forgetting the utmost detail to taste and flavour.

An emphasis is on fresh fruit and vegetables – yes, vegetables. There are no food colourings used: to achieve the vibrant crimson red on a Fraisier, for example, her Japanese pastry chef, Saori Odoi, adds beetroot juice. I could even taste the beetroot’s subtle presence, which is unusual in a classic strawberry French pastry, but hey, I’m flexible.

As everything is totally healthy, my excuse was to try as many pastries as I could fit in their extra large pastry box, especially interested to taste with the family at home and test out their reactions.

Healthy pastries Foucade gluten-free patisserie paris

Each Foucade pastry comes with its corresponding postcard, detailing the nutritional facts – a touch that is no doubt appreciated by any sensitive Celiac sufferer or anyone prone to food allergies. For us, we were simply curious to know more behind the pastries.

All pastries are very much reduced in sugar, allowing each ingredient to shine. Let me give you a sample tasting:

La Citronnée – Acidulée! With an 81% reduction in sugar compared with its traditional gluten versions around Paris, we were preparing our cheeks for a complete puckering session.  WRONG! (I think the most puckering sensation I’ve had with a lemon & lime tart is at Carette.) Although still tart, the creaminess of the lime, lemon, and yuzu were all slightly sweetened by a hint of basil.  The crunchy texture of the tart base of unrefined almonds finished it off beautifully. My girls were impressed that they’d also had a +269% dose of vitamin E, at that.

foucade's spicy gluten-free clove apple eclairs

L’Eclair Spicy – Spicy it is.  The choux dough is so light, made with colza and chia grains, topped with a crunchy almond and hazelnut praline.  The apples are sautéd in three spices and the Chantilly is particularly heady with a strong kick of cloves, which makes for a totally new éclair experience.

L’Opérette Puissante (dairy-free) – This is the ultimate dark chocolate treat and powerful it is. With a mixture of 70%, 85% and 100% raw cocoa, with a light crunchy mixture of buckwheat and chia grains for the most deliciously healthy protein boost. I thought my girls would find it too “raw” and lacking sugar, but they totally loved it – it’s true that it’s robust in chocolate and so a little goes a long way!

Speaking of buckwheat, Marjorie insisted I buy a packet of the Foucade special gluten-free granola. As I normally make my own breakfast oat granola with no added sugar except roasted in maple syrup, I was expecting (more or less) the same thing. I’m still trying to get my taste-buds around it and, even although there’s no label on the packet to list the ingredients, I can tell there’s a strong play of buckwheat in amongst all the lovely nuts and cranberries. Personally I prefer buckwheat in galettes (traditional Breton savoury crêpes) or a lighter version in their Opérette.  Their cute mini moist lemon cake (Cake pur citron) was more my cup of tea – although buckwheat in granola is so intriguing I may become hooked!

All pastries are very much reduced in sugar, allowing each ingredient to shine. A particular personal favorite to give you an example is La Rustique – crunchy base of chestnut flour and brown rice, sweet potato and cinnamon purée and topped with baked apple. I loved the different textures and although not powerful, the hint of sweet potato is a clever touch. At 145 calories, it’s apparently 64% less than its traditional pastry, with 40% less sugar and has 97% more Magnesium and 44% more vitamin C! No gluten, no egg, no nuts and no soya. If you’re a real dark chocolate fan, then try the (also dairy-free) powerful l’Opérette, with a mixture of 70%, 85% and 100% raw cocoa for the most deliciously healthy protein boost.

One particular pastry which struck us at first as being a total classic surprised us the most. Described as “Authentique”, it’s cheeky ingredients made it our overall winner:

La Rustique – a crunchy base of chestnut flour and brown rice, sweet potato and cinnamon purée and topped with baked apple. We loved the different textures and although not powerful, the hint of sweet potato is a clever touch. At 145 calories, it’s apparently 64% less than its traditional pastry, with 40% less sugar and has 97% more Magnesium and 44% more vitamin C! No gluten, no egg, no nuts and no soya.

If you’re a demanding gourmet who pays particular attention to well-being and are sensitive to the most natural ingredients, then add Foucade to your best patisserie list on your next visit to Paris.

Foucade Paris
Maison de Pâtisserie Positive
Tea Salon
17 rue Duphot
75001 Paris

Tel: (33-1) 42 36 11 81
Metro: Madeleine

Tues-Fri 10am-7.30pm; Sat 11am-7pm


See my article about the top 100% Gluten-free Pastries in Paris at Bonjour Paris.

 

Palets Bretons Recipe – French Butter Biscuits or Cookies

Slightly sweet & salty French butter biscuits – just irresistible!

Macarons vs Macaroons

It happened again.  I recently caught myself wincing at the teatime menu’s English version. This time it was in one of Paris’s most elegant tea salons, where the famously stylish Parisian “macarons” were translated as “macaroons”.

I know, it’s not one of the world’s first problems, but get it right.

Macarons and macaroons perhaps sound alike, but they are both totally different.

Macarons vs Macaroons

This confusion with an extra “o” is nothing new; it happens frequently, whether it’s on a top tearoom menu in Paris or on high-end supermarket packaging around the world. Even a UK bookshop snootily turned down stocking my first book five years ago, simply because the title read “Macarons” and not “Macaroons”. It’s a subject that has been raised often, but the same mistake continues like a couple of crêpes on deaf ears.

I’m perhaps mad about macarons, but if you’re just as infatuated with Paris’s Ambassador of Pastry, with its smooth delicate meringue-like shells sandwiched together with chocolate ganache, jam, curd or buttercream, its name needs to be defended. I’m not being posh or trying to show off I can speak some French after 24 years of living here – it’s just that the term, macaron is the right word to use to describe these little filled rainbow-coloured Parisian confections.

Over the last four years of guiding pastry tours in Paris, I’m still surprised by the recurring question: “So what’s the difference between macarons and macaroons?”

bitten macarons by Jill Colonna

Food lovers are evidently still puzzled. How on earth can two deliciously dainty confections create such mystery?

The only similarity between the two is their gluten-free mutual ingredients of egg whites and sugar; a macaron includes ground almonds (almond flour), whilst a macaroon is made with coconut.

So let’s get it straight with the simplest answer: the macaron is meringue-based and the macaroon is coconut based.

But there’s more to it than that.

macarons vs macaroons Jill Colonna

Is it a macaron? A rougher looking amaretti cookie and a Parisian Gerbet macaron

MACARONS

Macarons date back to the middle ages but we have a better idea of its history during the Renaissance – first cited by French writer Rabelais – when the Venetian macarone (meaning a fine paste of something crushed) of ground almonds, egg whites and sugar was brought to France by Catherine de Medici and her chefs when she married the future King of France in 1533, Henri II. It was a meringue-like biscuit but a much rougher looking type of confection, predominantly tasting of almonds and looking rather like an amaretti biscuit.

In France, the macaron’s super-model upgrade wasn’t made famous until the 1900s. This is the modern smooth, coloured macaron as we know it today, that’s now creating the confusion, known as the Parisian or Gerbet macaron. Ernest Ladurée’s second cousin, Pierre Desfontaines takes the credit for inventing these sandwiched confections – although this calls for yet more delicious, historical homework. Most importantly, a macaron is not a Parisian macaron unless it has a ruffled, frilly foot underneath that smooth, shiny surface.

But even the macaron can be a confusing term today, as there are also many French regional varieties using the same ingredients as the Parisian macaron but the proportions are completely different. Each resemble more the original Italian macaron introduced by Catherine de Medici and many date back to around the French Revolution. Each region adds its own twist and, as a result, they all look so different (check out just some of the variations here).

For example, in Picardy, the Amiens macaron speciality adds marzipan, fruits and honey. Other prize-winning French regional macarons continue today in Boulay, Chartres, Cormery, Le Dorat, Joyeuse, Montmorillan (which looks more like an round almond cakes), Nancy, Saint-Émilion, Saint-Croix, Saint-Jean-de-Luz (created for Louis XIV’s wedding in 1660) and Sault.

macaron vs macaroon coconut or almond version

Macaron on the left (don’t be confused with the coconut on top, I was just being funny); Macaroon on the right. Both recipes in “Teatime in Paris”

MACAROONS

Simpler and quicker to prepare, the coconut macaroon is also known as rocher coco or congolais in French. Sometimes the macaroon confection with shredded or flaked coconut – either star or cone-shaped – is dipped in chocolate.

It’s not clear when macaroons came on the scene but one thing is for sure: it was added to this gluten-free treat around the 1800s when coconut was brought from the East.

Just pronouncing macaroon makes us want to roll the “r” like we do in Scotland – and it’s no coincidence that us Scots are proud of the Scottish Macaroon bar: it’s particularly sweet since the fondant inside is primarily sugar and potato (trust the Scots to think of that one!) and coated with a thin layer of chocolate and coconut. I wonder if Catherine de Medici’s successor, Mary Queen of Scots as French queen brought it in her year-long reign as Queen of France?

Scottish macaroon bar homemade snowballs, just like Lee's classic

Last Christmas I adapted the large traditional bar to make these mini Scottish Macaroon bar snowballs. If you want to see the real thing, head over to Christina Conte’s blog at Christina’s Cucina to see how to make the real McCoy bars!

To puzzle us further, there’s yet another exception to the rule of almonds and coconut: there are plenty of macaroon recipes outside of France which use pie crust or pastry as a base and the macaroon reference is a mixture of coconut and/or almond toppings. For example, see this recipe for macaroon jam tarts.

Macaroon Jam tarts

Macaroon jam tarts

MACARONS vs MACAROONS

So before the confusion spreads any further between macaron and macaroon, let’s nip it in the bud.  In all their varying forms, the macaroon refers to the coconut confection; the macaron today, unless a regional version is mentioned, refers to the Parisian or Gerbet macaron – the shiny, dainty version. Just don’t forget its frilly foot.

Now it’s your turn: if you spread the macaron word, it will be no mean feat!


 

This article was published over at BonjourParis.com

Wine Festival Montmartre Paris 7-11 October 2015

While the arrival of Autumn is reminding us of its gradual presence in the early mornings and evenings, Paris has been enjoying a blue-skied Indian summer this past week. It has been a time for us to head outdoors us much as we can to make the most of it.  And I have an excuse for you to join in a great Parisian festival next week – all around the celebration of wine in Montmartre!

Sacré Coeur Paris Montmartre

Each year grapes are harvested from the Montmartre vineyard and made into wine. The locals have celebrated this tradition since 1934 – and so 2015 marks the 82nd edition of the Fête des Vendanges, or the Montmartre Paris Wine Festival which takes place around the second Saturday in October. Last year it attracted 500,000 visitors.

The Montmartre Vineyard

Montmartre was covered in vines in the Middle Ages (first evidence dates back to 944).  Just around the corner from Sacré Coeur (the second most visited site in Paris after the Eiffel Tower), you’ll see the Clos de Montmartre’s vineyard, rue Saint Vincent, on the hill or butte, with an altitude of 130 metres. 2000 vines were planted in 1933 in memory of the vines of times past with Gamay, Pinot noir and Landay grapes.

Today the grapes are cultivated without using any pesticides and about 950 bottles of Clos Montmartre are produced every year, elaborated in the cellar of the town hall of the 18th arrondissement of Paris.  Grape juice is also made for the children taking part in the events.

Autumn leaved vines in Montmartre, Paris

This year, according to Sylviane Leplâtre, wine expert for Paris vines, the climate has been more favourable than previous years and a rosé has been particularly produced to suit public demand. How is it? According to Leplâtre, it’s unique colour is salmon pink, it has floral and sweet spicy notes on the nose and the taste is light and delicate.

The grape harvest celebrations last for 5 days and festivities are full on.  Just looking at the programme reveals all sorts of workshops (art including Manga; a how-to guide for the local beehives; floral displays, etc.), competitions, concerts (including a singing-in-the-wine Bordeaux evening), tours and lectures (many of them need to be booked in advance online), and of course the wine tasting and Parcours de Goût (Tasting Journey of producers of hams, cheeses, oysters, wine, etc from all around France) from Friday to Sunday.

For a feel of the celebrations, check out Carol Gillott’s artistic ParisBreakfast view of last year’s event. She recommends you bring your own glass, save yourself for the truffled omelettes, and perhaps even wear a black jacket and red scarf …

Clos Montmartre vineyard paris october

Ever since the very first festival took place in 1934 with actor Fernandel as “Godfather” (Parrain) and actress Mistinguett as “Godmother” (Marraine), French celebrities are chosen by the mayors of Montmartre and Paris to lead the festivities. Next week actress/model Melanie Thierry and singer Raphael will take the lead.

Saturday 10th October marks the main events: the Ban des Vendanges, a gathering of the robe-clad Confrerie brotherhoods of local food and wine; the Clos de Montmartre wine auction, when the produce proceeds go to charity organisations in the district; the Grand Parade (Défilé), when 1500 participants leave the Mairie of the 18th at 3pm and arriving at 5.45pm at Place Saint Pierre; and at night enjoy a 15-minute firework display orchestrated by world firework champion, Joseph Couturier, at the foot of Montmartre.

steps to Montmartre Paris

And while you’re there, don’t forget to check out the chocolate (try the chocolate buttes and kisses!) and macarons from Christophe Roussel, who is in Rue Tardieu, just opposite the 2,280 steps and entrance to the Finiculaire cable car and say hello from me!

For more information, check out the 2015 Edition of the Montmartre Wine Festival

Metros: Abbesses or Anvers.

Brazil: Rio de Janeiro in 3 Days

It’s just how I imagined it. Rio’s Copacabana Beach showed off this scene on our first night, directly in front of the hotel with the blue moon looking on. Although it’s winter, the weather is perfect at this time of year, with temperatures hovering around 25°C. As one new Brazilian friend teased, “Winter in Rio was last Wednesday”.

Copacabana beach in Rio

Although we weren’t there at the time of the famous Carnival, we quickly realised how much more there is to Rio than Copacabana. For a start, there’s also Ipanema Beach.

Arriving off our night flight and feeling a bit new in this exciting City we were thankful to have booked an ideal 2-hour “Welcome to Rio” walk with Context Travel. Our lovely and lively guide, Amber, came to meet us and was itching to explain Rio’s different neighbourhoods and help us prepare our visit. Knowing we also love good food, she pointed us around the corner from the Copacabana Palace to show us some typical snacks. It didn’t take us long to taste our way around the bacon popcorn and carts of freshly baked brigadeiros, sweet chocolate fudge truffles made with condensed milk.

Rio de Janeiro with Context Travel

Pao de Queijo – warmed cheese bread balls, were my favourite and became rather addictive during our trip. They’re not unlike Gougères – French style cheese puffs typical of Burgundy, made with choux pastry – but the Brazilian version is more dense and heavier in weight. This is because instead of making them using normal all-purpose flour (as in Gougères), these cheese balls use cassava flour or tapioca flour.

Copacabana-Palace-Hotel

Surprisingly, we saw Pao de Queijo on each hotels’ breakfast buffets during the trip along with the most succulent local mango, guava and papaya served with lime wedges. Limes are more popular than lemons and so a must try is the national Brazilian cocktail, the Caipirinha at one of the many kiosks along the beach (more on that in the next post) or by the pool as a special treat at the famous Copacabana Palace, which opened its Art Deco doors in 1923.

Another Context Tour really helped us get an idea of the City Centre (Centro), Founding Rio, the Marvellous City. Beth walked us through Rio’s fascinating history, starting with the Portuguese sailing into Guanabara Bay in January 1502. Thinking it was a mouth of a river, they called it Rio de Janeiro, or January River.

Brazil Rio architecture

By 1822 Emperor Pedro I declared Brazil’s independence with Portugal and the evidence of old Colonial with new is evident throughout the City, who’s ports served as the Capital for the gold, coffee and diamond trade. It wasn’t until 1960 that the Capital was moved to Brasilia, a more central location. The tour ended here at the Cathedral of Saint Sebastian. Finished in 1979, it looks rather like a Mayan pyramid amongst the mix of Colonial and more modern structures.

Rio de Janeiro architecture

A note on security: it wasn’t as bad as we’d heard. Like any big city, you do need to be streetwise: don’t wear a watch or jewellery or walk around with cameras on show, and stay clear of the dodgy areas at night. In preparation for the 2016 Olympics, the police have tightened security and gone through a major project to pacify the favelas (shanty towns) and with police presence around the city, we felt safe. Just be practical and in areas in the North East, know where you’re going otherwise take a taxi.

Antoine had to talk sweetly to get me up Sugar Loaf Mountain. With vertigo, you can imagine why I’d be scared just looking at this picture. I still can’t believe I did it! There are two cable cars. The first takes you to the flatter, Urca Mountain, and from there you are whisked up by second cable car (some mountaineers decided to brave it up the only other way) up 400m. My secret was to stay in the middle and not look out of the window. There is a lot more room up there than you think to walk around, believe me!

Sugarloaf mountain Rio

Don’t forget your kids’ IDs in order to qualify for price concessions.  We didn’t cart around our passports (naturally in a big city!) and found ourselves paying full over-21 adult prices for our 12 and 15 year olds. Lucie turned 13 a couple of days later; I know she’s tall but 21? Really.

Sugarloaf mountain cable Rio

The promised sweet talk started with one of the best ice creams in Rio at Felice in Ipanema.  I opted for the passion fruit and chilli dark chocolate.  The pistachio was also delicious – and just the right colour (you know how fussy I am about pistachio colour!).

However, for the best Teatime in Rio head to the famous institution reminiscent of the Belle Epoque, the Confeitaria Colombo in the heart of the City.

Colombo Cafe in Rio

It was busy. Apologies for the terrible shot above here but I get excited in places like this, surrounded by Art Nouveau decor and wondering who exactly walked these floors since 1894. Queen Elizabeth did, apparently.

Colombo-cafe-rio

Needless to say, my choice was for the Pastels de Nata. I even had a savoury one, with cod fish followed by a most exquisite Pastel de Caipirinha (could you guess?). They also had French-inspired éclairs, Napoleon millefeuilles, lemon meringue tarts and chocolate tartlets (recipes in Teatime in Paris!).

Colombo restaurant for the best teatime in Rio

Talking of food, we tried out a number of places for dinner in our 5 days in Rio but here are our best restaurants for a 3 day stay:

  • Ten Kai Japanese restaurant in Ipanema;
  • Zaza Bistro in Ipanema (we ate upstairs, where you take off your shoes and eat at low tables);
  • Aprazivel, Santa Teresa. Some people told us to avoid this at night. For lunch you have spectacular views from the top but at night it’s just as good. (Just ensure that you take a taxi directly there and not walk the hill as you pass a favela). Order the palm hearts for starter.  One between 2 is enough but it’s served cooked from the palm tree.  Absolutely delicious!
  • From Aprizivel we went on to Rio Scenarium in Lapa, a live music club on 4 floors. Take ID with you for the entrance (also a small fee). We were unlucky since we booked in advance but there were no tables left and the 2 bands out of 4 stopped playing after 10 minutes for a break – so it was just recorded music. Hopefully you’ll be more lucky since it’s a must-do here for some Samba dancing!

Rio Scenarium live music

Another essential must-see in Rio is up the Corcovado (Portuguese for “hunchback”) mountain to see the monument of Christ the Redeemer (Cristo Rendentor). The most popular transport to get there is by train.  Normally we would have done it early in the morning to avoid the crowds but since this was Winter and the sun was shining with a great view potential, we took a taxi up to Paineiras Road then bought our tickets for the park vans to take us to the top.

Corcovado-rio

Again, like Sugar Loaf Mountain, there is a lot more room at the top than you think for the weaker amongst us. And the view of Rio de Janeiro is incredible.  If it’s misty, however, don’t even bother going there.  The whole point is for the view and to see the statue perched on this granite rock of 710m.  On a misty day you won’t see either of them.  We also saw some monkeys on the way down in the Tijuca Forest, which just made Lucie’s 13th birthday!

Christ the Redeemer monument Rio

On our last day we enjoyed our final walking tour with Amber from Context: Bohemian Rio, Santa Teresa and Lapa. Even although we had already seen a bit of Santa Teresa, we would never have seen all the secret parts of it without a guide.

Santa Teresa Rio

Amber showed us the original trolley car, famous in Santa Teresa but which was stopped in 2012 for security reasons following an accident. The area is full of renovation work in anticipation of the Olympics next year but it looks like the trolley will be back in action again soon.

Santa Teresa in Rio Brazil

We loved visiting this traditional bookstore with a difference, where this passionate writer keeps the tradition alive of writing booklets on academic subjects – some of which were in English. There are many flamboyant artists in the area too, finding ingenious ways to recycle abandoned objects, including a Beetle car shell!

As we walked on the typical mosaic tiled pavements in Rio – originally brought from Portugal and replaced by gold on the way back – our tour with Amber finished with a hidden viewpoint in the heart of the city to watch the most magnificent sunset.

Views of Rio from Santa Teresa

For music lovers, the home of Bossa Nova calls and the end of our trip finished on a high note at the Vinicius Bar in Ipanema with Gloria Ettari. I couldn’t recommend this enough!

Vinicius Bar in Rio

Stay tuned for the next post where we stop off at two destinations north and south of Rio, Buzios and Paraty, for a taste of the lazy beach life and islands plus the local Cachaça.

Related Article: Visits outside Rio de Janiero: Buzios & Paraty, Brazil


 

(Note: this was not at all a sponsored trip but our private family holiday I wanted to share with you, in preparation for the Olympic Games in Brazil, August 2016)

Confiture de Lait Recipe and How to Store Vanilla Beans

I have a confession to make. I’m glad it hasn’t really snowed in Paris this winter but I caught myself displaying a surprise tinge of jealousy the other day, admiring our Provençal friends’ snowy winter wonderland photos. They’d taken them just before they left Avignon on the TGV (speed train) to visit us snow-deprived souls “dans le nord“.

French clock tower of the town of Apt in the luberon

The paradox is that when it’s cold in the south, it can be lovely in Paris, and vice-versa. In winter, Provence can have the added wind-chill factor with the southern Mistral winds but in summer, they are blessed with the most sun-kissed, flavoursome fruit and vegetables.

Seeing Rome’s legendary Campo dei Fiori market last week reminded me of our favourite Provençal market in Apt. My parents-in-law live nearby in the hilltop village of Saignon, so this is our local market pilgrimage during summer visits. Apt is also where we stock up on candied fruit.  Renowned as the world capital for fruits confits, buying direct from the factory by kilo is far cheaper and better quality than we can find at our Parisian super-markets.

roofs of the French market of Apt in Provence

Apt’s market is far from small; here’s just a fraction of it in the square of the Hôtel de Ville (town hall), as it snakes out into the main cobbled street, the shady side streets, and a few more animated squares. In the summer, it’s crammed with more Dutch, Belgian and British tourists than locals, and musicians from around the globe come to busk in the atmosphere.

Stocking up on our favourite lavender honey, this time around we also met Monsieur Jean-Pierre Setti, selling the most plump, natural sticky Bourbon vanilla pods/beans from Madagascar.

Vanilla beans at the French market of Apt in Provence

Can you smell their perfume? Counting up each exotic stick of fragrant magic, he gave some simple advice how to preserve vanilla pods/beans: put them in a long, sealable jar with just 1/2 cm of rum, close the lid, et voilà!

Madagascan Vanilla on sale at the market in Provence

The girls were fascinated at the next stand by these vibrant Crête de Coq flowers, as they resemble a rooster’s head. Watching the 6 Nations’ rugby yesterday reminded me of some news heard on French radio end January about a particular kind of serial killer roaming around Toulouse. Prized roosters that represent France just before rugby matches were mysteriously disappearing.  Apparently French police believed the culprit was a mink. As my friend, Mel Fenson says, “Better that it’s not human!”

Tete de Coq French Flowers at the market Provence

Back to vanilla and Monsieur Setti, and back home, I found a few long jars that used to hold shop-bought fruit coulis, poured in a measure of rum and squeezed in the vanilla that had dried very slightly from our return drive.  A week later, I’d developed a new daily ritual of opening the jar to sniff the aroma jumping out of it. Better to sniff vanilla, right?

I took a look at Mr Setti’s recipe flyer that he’d thrown in with our goodies.  One of the recipes was for confiture de lait (literally, “milk jam” – or more widely known as dulce de leche). Like salted caramel, it’s more of a perfect winter treat.

Confiture de lait recipe with vanilla bean

There are many express recipe versions on the internet using a can of sweetened condensed milk and cooking it with some water in a pressure cooker.  Call me old-fashioned but I loved popping back over to the stove now and again to stir it, having the house smell sweet on a dull and nippy Sunday afternoon.  It’s a simple, soothing way to cheer up the senses!

Confiture de lait with vanilla French Milk Jam

Confiture de Lait (Milk Jam) with Vanilla

Recipe from Monsieur Jean-Pierre Setti, although I’ve lowered the sugar quantity slightly.

Fills 2 jam jars

Preparation Time: 5 minutes
Cooking Time:  2 1/2 hours – 3 hours

1 litre whole milk (full-fat)
450g sugar
1 vanilla pod/bean

 

1. Put the milk and the sugar in a thick-based large pan.  Cut the vanilla pod or bean right down the middle from top to bottom and add it to the milk.

2. Heat until boiling then reduce the heat to low and leave to simmer away for 2h30 to 3 hours.  Every so often, stir well with a long wooden spoon.  It’s normal that nothing much happens in the first couple of hours, then you’ll see that it does thicken quite quickly towards the end.

3. Take out the vanilla pod and as soon as the jam becomes caramel-like and coats the back of a spoon nicely, take off the heat and pour into a couple of clean jam jars.

It will harden as it cools. Store in the fridge.

confiture de lait or French milk jam with vanilla. Take a spoon!

How long can you keep confiture de lait? As it’s a caramel, it will last a couple of months kept in the fridge, although I found it best kept within a month.  Reheat it for a few seconds in the microwave and dribble it on crêpes, waffles and about anything that you fancy.

I made just a few macarons with Confiture de lait.  I personally find them far too sweet in a macaron, and much prefer “plain” vanilla macarons (recipe in the book) but I’ll leave that for you to try.  In any case, the girls spread so much of this on crêpes recently that the stock didn’t last long!

P.S. The good news is that vanilla is one of the heroes in my new easy pâtisserie recipe book, “Teatime in Paris” – coming 7th May!