Mini mad macs

October 17, 2010/0 Comments/in Slider /by Jill Colonna

And it doesn’t stop there. After the classics and becoming more creative you can amaze your guests with savoury “mini mad macs”. They are the lightest, sugar-reduced macarons that can be served as an apéritif or with a starter. Try Jill’s hot and spicy Tikka “Mac’Sala” or Beetroot and horseradish macarons.

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Teatime in Paris Reviews

It's not 'cos' I happened to paint the Paris pastry map endpapers, but I love this cookbook. I'd no clue I could bake but Jill's Teatime in Paris makes it easy to bake real French pastry. If I can do it so can you.

Carol GillottMaking financiers with ParisBreakfasts

Teatime in Paris is chock full of tips, advice, references guides, clear step-by-step (recipe) instructions, and on-line stockists. For anyone who loves Paris, loves French, loves pastries, this pretty pink book is just the treat!

Jamie SchlerHoliday Cookbook Gift Guide, Huffington Post

Jill shares the best and easiest ways to make French pâtisserie classics at home, from madeleines to éclairs. While some desserts may appear hard to make, Jill breaks down each recipe with a simple step-by-step, making them more than suitable to prepare for your own teatime, wherever you may be.

Lindsey TramutaLost in Cheeseland/Author The New Paris

"...Years ago, I read 'French Women Don't Get Fat'. Colonna writes with a similar levelheaded voice. All things in moderation...

RoyaGoodReads

This pretty cookbook is as tempting as the recipes it describes, and suspect am going to earmark it as Gift of the Year for everyone I know who loves baking, eating and Paris (so that’s everyone).
Rating 10/10

NicolaLiterary Ramblings

To start, Jill scribes a fabulous passage about how the French enjoy pastry while maintaining their waistlines; the section in itself is worth the price of the book.

Brooks WalkerCakewalker

This book is a gorgeous visual feast and would be a lovely gift for those who enjoy baking.

NeginGoodReads

Essentially, Teatime in Paris is an entire book of foodporn: page after page of delectable desserts, pastries, cakes and of course, macarons.

Christina ConteChristinas Cucina

Jill is very down to earth ...The recipes are written simply and with lots of tips and advice so that you can make cakes that turn out like the pictures and taste absolutely scrumptious.

Janine MarshThe Good Life France

Jill’s style is light, humorous and most informative. Each recipe begins with a brief introduction, detailing its history and/or associations ... The photographs are mouthwatering, the recipes are varied and interesting; most importantly they’re actually DOABLE.

ChocletteTin and Thyme UK

Thank you for showing us it is possible to create special looking treats that taste delicious but don't cost the earth with difficult to find ingredients and that are simple and successful to make.

Jacqueline BrownFrench Village Diaries

The book also includes a helpful chapter on baking equipment (the essential and the “little luxuries”) along with a list of stockists for ingredients and equipment in various countries. There’s also a useful “quick reference guide for egg whites”.

Mardi MichelsEat Live Travel Write

Jill’s pâte sucrée (sweet pastry or sweet tart dough) recipe yields the best pastry cases I’ve ever made. They’re sturdy enough for any filling, but just the right balance of crispy and tender when you bite into them. They also don’t get soggy over time.

Teresa McCarthyOneWetFoot Canada

I would love to make almost every single recipe in Teatime in Paris. This is really a feat in a cookbook as many times, I end up putting them back on the shelf when I am considering buying one, as there just aren’t enough recipes that appeal to me.

Christina ConteChristinas Cucina

Programmes like the Great British Bake Off have brought pastries like Paris Brest, macarons and all manner of fancy tartlets into the British consciousness as something that can be made at home. Teatime in Paris! gives you the tools to create these yourself and Jill's recipes make them much easier than you would think.

Janice PattieFarmersgirl Kitchen

The recipes in Teatime in Paris are very well laid out. I wish all cookbooks were this easy to follow. I also appreciate how accessible Jill makes French pastries … I adored this cookbook from start to finish.

Stephanie CarusoKitchen Frolic

It's nice to be able to impress your friends and family with a dessert that looks like it was made by a pastry chef, but I often feel those fancy French pastries are beyond my ability or available time. I had heard that chocolate pastry was really difficult to work with and ganache seems like a tricky thing to make, however nothing could be further from the truth as you can see from these Double Chocolate Tartlets from "Teatime in Paris!"

Janice PattieFarmersgirl Kitchen

As she walks us through recipes for the easiest of treats right through to to the crème de la crème, Jill points out some of the streets famous for the best patisseries in Paris, adding bits of history and plenty of baking tips, making this a recipe tour that’s both fun and accessible.

Mardi MichelsEat Live Travel Write

From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have.

Brooks WalkerCakewalker

Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions - and with ingredients you probably already have in your own pantry.

Kim KellyLivLife

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