Blog-sitting with a Pair of Choux at Just One Cookbook
It’s finally Friday. This has been a mad partying week but it’s not over yet: I’m ‘blog-sitting’ over at Just One Cookbook for my good foodie friend, Nami, while she’s visiting her in-laws in Taiwan.
Anyone who visits Nami’s blog knows that she has a goldmine of down-to-earth Japanese recipes with step-by-step, clear and easy instructions. She has been a great source of inspiration not only as a blogger friend but as a cook. Thanks to Nami, I’ve been able to suss out the ingredients at the Japanese supermarkets in Paris and my girls now regularly ask for Japanese style ginger pork or fish on our weekly menus at home.
A pair of choux for Christmas
Nami asked us blogger friends last month to come up with something for a holiday menu. As you can imagine, I opted for something on the dessert end; it was tempting to concoct something on a Japanese theme to combine our recipes. Pairing pistachio and wasabi macarons (see p.65 of the book) with her Matcha green tea ice cream was on my mind but it needed something a bit more festive for the occasion. After all, we’re now only about a week away until Christmas!
One of the first classic desserts I discovered in France was the nougat glacé. It may perhaps sound posh but there’s no nougat in it; it’s essentially just fancy honey ice cream containing a mixture of predominantly orange candied fruits and toasted nuts, then traditionally served surrounded by a pool of tart, red berry coulis.
Much that I love the classic version, I’ve never appreciated the red fruit sauce that accompanies it. When Nami explained that the Japanese adore choux buns, I could just see it: why not prepare a light nougat glacé ice cream, fill it in a choux bun and replace the red berry coulis with a sticky, seductive orange caramel for a simple yet festive dessert for the holidays?
The best part is that each of the three ingredients can be prepared in advance. So you can enjoy a stress-free, light-but-wicked festive dessert, curled up with a glass in hand in front of a crackling fire with family and friends.
Pop over now to Nami’s Just One Cookbook for the guest post and recipe. Nami has also integrated a wee interview into the post: so mix a chatter-box with a choux-box recipe and see what you get…
Don’t forget: you have until Sunday 18th December Midnight (‘Midnight in Paris’ time)
to enter
The International Christmas Giveaway of Mad About Macarons!
Enjoy all your holiday preparations!
Hi Jill – I also came here from Nami’s blog. But before I even read your guest post, I had bought your book, “Mad about Macarons” for my daughter as a Christmas present by doing a little research on Amazon. What a small world! My daughter is seriously into French Macarons, and today we went all over to look for some of the less known ingredients in your book, such as custard powder and rose water and extract. I am very glad to have found your blog and will definitely tell my daughter about it.
Lovely to hear from you, Hyosun. Yes, it is a small world! Hope you found the custard powder. You can even find them online on Amazon (I’ve listed them on the right bar on the blog.) Otherwise we have started up a list on Facebook of suppliers, with the help of readers at https://www.facebook.com/note.php?note_id=204356086249317. Happy macaron-making with your daughter!
Wow! Orange caramel! I have never had this before. It’s so mouth watering but since we are in the middle of over eating sweets in holiday season, I have to postpone making them.:-) Thanks for sharing such a wonderful recipe.
This looks like an awesome treat – I’m off to Nami’s site to check out more details!
This dish looks absolutely stunning!
So glad to have stumbled upon your blog via Nami 🙂 Don’t be startled, I am yet to sample macarons and can’t wait now that I’ve seen all your gorgeous creations 😀
Kiren, here’s wishing you a happy New Year 2012, filled with the new adventure of macarons! Great to meet you.
Hi, Jill. I am thrilled to discover your fabulous blog and website. I love macarons (my favourite are Pierre Hermé’s, I even dream about them sometimes…), but they are the most intimidating sweet preparation I know. I am in awe of your creations and have to stop staring at the choux or I will get hypnotised 😉
Sissi, lovely to see you dropping in. Please don’t feel intimidated with macarons – that’s my whole point: they’re easier than you think. See? If I can do it… and with all the beautiful dishes you prepare on your blog, it’s a piece of cake! Happy holidays.
Jill…loved your guest post at Nami’s and just left a note there. What a beautiful and elegant dessert and perfect for any special occasion! I love that the ingredients can be made in advance…and actually don’t all have to be home made if you are in a time crunch! You photos are beautiful and tempting!!! : )
Thanks, Anne. Always looking to cut corners so we’re in the same boat!
All the commenters came here from Nami’s blog and I am heading over there from yours. I love choux and yours look wonderful!
Thanks, Jamie. It’s reassuring to see that I have some people that read me here!
Hi Jill, it was nice to discover you from Nami’s blog today. You’ve really put in a lot of thoughts in preparing the guest post and the recipe is terrific! Although I have not had nougat ice cream with choux buns before, I would really like to try it sometimes. I also did not realize that nougat was such a popular holiday sweet until this week. It’s interesting to learn about food traditions from cultures around the world. So thanks for sharing!
Lovely to meet you too, Sharon. Funnily enough, I hadn’t ever had nougat ice cream with choux before, either! It works well. I’m always looking for ways to cut corners and produce something that’s easy to prepare, light but indulgent. Thanks for your sweet comment. Yes, I put a lot of thought into the post. Nami deserves it, as she’s one amazing lady!
This looks amazing and Nami is one of my favorite bloggy friends! I’m headed there now!
Couldn’t agree more with you, Ann. Me, too.
Awwww, two of my favorite bloggers in one place! Both of you have a positivity that is infectious. 🙂 This recipe is gorgeous and so elegant for the holidays.
Thanks, Terris. You have a way of making my day!
Came over from Nami’s blog. This is a yummy dessert and easy too! my kind of dessert.. love your interesting macarons, haven’t tried baking one yet. your recipes are interesting and easy to understand, maybe i’m finally persuaded to try baking macarons
Lovely to meet you, Shannon. Glad you find them straightforward, since want everyone to give them a go since they are incredibly addictive!
your blog is very interessting Jill, I ll be more around in the future. again… mezmerizing choux! 😉
Thanks for stopping by, Helene, and for your kind comment on Nami’s blog. Much appreciated!
Jill I just came from Nami’s blog and love the recipe you posted. I will be sure to make this very soon and many times over. I was drooling just looking at the photo. Happy Holidays!
Thanks so much, Vicki. You too, enjoy yourself!
Thank you so much Jill for the delicious guest post! Pistachio (I can’t eat wasabi!) macarons with green tea ice cream sounds like a nice option too, but seriously Japanese love choux buns and this was more than a perfect dessert for me (and my readers of course heheh). Also, I’m so happy to hear your family enjoys ginger pork recipe. 🙂
You can’t eat wasabi? You poor thing, Nami. I adore the stuff – and it’s fabulous with pistachio and green tea, too. We even had the ginger pork last night in your honour. So easy and tasty – the kids lap it up! Enjoy the rest of your time in Taiwan.
I’m probably the only Japanese who don’t like wasabi. It’s not allergy although that “sounds” nice… but I never liked the taste. Sushi chef always make fun of me saying I’m still a kid. =P Heehee. I’m happy to hear you like the ginger pork, Jill!
u cant eat wasabi? allergical reaction? O.O