A rather Franglais-style cheesecake & ranting over Brexit
Standing in the buzzing queue of many of Paris’s best pâtisseries, I often realise that decision-making has never been one of my strong points. Well, how can you blame me? With such sumptuous choices to ponder over, there are a number of pastry classics that look up from the shiny museum-like glass counters, saying “Go on – don’t forget me! Pick me!”
Admittedly, picking one or two out has become quicker, thanks to taking around eager testers on my previous chocolate and pastry tours around Saint-Germain in Paris. What a responsibility it can be to choose a wide enough variety of fabulous samples without them all floating off into a sugar coma.
One of the lighter popular classics is a giant pink macaron garnished with pastry cream and surrounded with fresh raspberries. What’s more, it’s gluten-free. However, it’s not that easy to cut up into sample pieces!
Pierre Hermé, dubbed by Vogue Magazine as the Picasso of Pastry, christened the most famous of giant raspberry macarons the Ispahan, named after a tender, fragrant Iranian rose. The giant pink macaron is filled with a rose and lychee cream and finished off with beautiful fresh raspberries.
So many pastry shops in Paris have drawn on his inspiration with their own take on it. Even our local pâtisserie had their version (above) with the bottom macaron shell upside down…
As you can imagine, such Parisian pâtisserie temptations are a constant source of exciting inspiration. For this dessert classic I replaced the lychee and rose with a zingy passion fruit filling, adding that extra acidic touch to the raspberries.
Truth be told, I ran out of passion fruits as I thought two would be enough. But after tasting the cream, I felt it needed another passion fruit for that extra fruity punch. So instead I added some extra passion fruit purée as an emergency back-up. I use an excellent passion fruit purée from Monin. Incidentally, I also love their floral syrups to quickly and easily add that delicious fragrant touch to pâtisserie recipes such as rose, elderflower and violet for a summery Teatime in Paris.
Passion Fruit Cream Filling for Giant Raspberry Macarons
I used the basic macaron recipe in “Teatime in Paris” adding a pinch of deep raspberry pink powdered colouring (if using “Mad About Macarons”, use the measurements specified in the Annex of the book, under “Egg White Reference Chart” based on 100g egg whites). This will make 12 large macarons. The filling is based on a classic pastry cream (recipe also in “Teatime in Paris”) but I’ve adapted it here based on the liquid of the passion fruit. Don’t forget that macaron shells can be frozen, so I often prepare them in advance and defrost them the day of a dinner party and the rest is easy to put together.
Preparation Time: 10 minutes
Cooking Time: about 15 minutes
Chilling Time: 1 hour (minimum)
250 ml full-cream milk
1 vanilla pod/bean, seeds scraped out (optional)
3 egg yolks
50 g sugar
30 g cornflour
juice of 3 passion fruits (the equivalent of 4 tbsp once seeds removed)
2 punnets of fresh raspberries
1. In a medium saucepan, gently heat the milk with the vanilla seeds, if using. Meanwhile, using a balloon whisk, mix the egg yolks and sugar in a large bowl until creamy, then whisk in the cornflour until smooth. When the milk is hot (but not boiling), add half of the hot milk to the beaten egg yolk mixture. Whisk vigorously then quickly add the mix to the rest of the milk in the saucepan while whisking continuously.
2. Continue to whisk over the heat until the mixture thickens. Cover with cling film so that no skin forms on the surface and leave to cool for about 10 minutes then chill in the fridge for at least an hour.
3. Meanwhile, using a sieve, strain the juice and remove the seeds.
4. When chilled, whisk in the juice of the strained passion fruits and continue to chill until closer to serving time.
Spoon or pipe out the filling into the middle of 6 giant macaron bases and arrange about 8-10 raspberries (according to size) on the outside and finish off by topping with a macaron shell.
Speaking of passion fruit, have you tried the passion fruit and lemon meringue tartlet recipe from Teatime in Paris yet? My lovely friend, Christina, of Christina’s Cucina has just made them and posted the sample recipe! You must pop in for a Parisian teatime in California – and please say hello from me.
Honey Lemon Sablé Biscuits were just asking to be baked. It was a sign: Corsican lemons poking out from an oversized basket, stuck to their prickly leaves. I filled a large bag and, dreaming at the Monoprix checkout, thought about my favourite lemon and passion fruit meringue tart I could make with them. Corsican hubby would be pleased.
Then Lucie suddenly came down with a virus all last week while Mummy bear tried to calm her scratchy throat and racking cough with hot lemon and honey drinks. Finally when the fever subsided after a few days, it was my turn for the symptoms; then Antoine; like crashing dominoes, we were. The lemons didn’t make it to dessert mode – instead these easy Honey Lemon Sablé Biscuits.
The oversized jar of honey, bought from the market at Apt last summer, was also our best medicine. Miel de Garrigues, or honey from the Mediterranean coastal regions from such typical wild shrubs as lavender, thyme, sage, rosemary was the perfect soothing addition to drinks, yoghurts and to coat our favourite weekend brioche (thank you, freezer!).
Feeling sorry for myself (I’m a typical Aries – I’d hate to live with me), I felt the love circulating via friends with hints on the best remedies on Facebook – thank you! Now I’ve discovered Rooibos, that has really helped.
However, I’ve also been thinking about the new website, and so Jérôme’s suggestion, “More egg yolk recipes?” was also welcome. I’ve gradually been building up a list of yolk recipes and you’ll be happy to hear there are plenty more waiting for you in my book, Teatime in Paris (as well as many egg white recipes!). Meanwhile I’m adding more to the list here on le blog. After all, we are mad about macarons, and we need to use up these yolks tout de suite.
Luckily I hadn’t lost my appetite. Come teatime this weekend, the end of the honeypot was looking rather concrete and unappetising. With only a few seconds in the microwave, the last of the liquid nectar was just too good to down all in one go, so I found these biscuits on the internet.
I say biscuits with my Scottish accent, my American friends call them cookies, the French call them sablés, so what on earth was I supposed to write as a title? Incidentally, the French refer to them as sablés since as you mix the butter and flour together with your fingertips, it resembles sand (our breadcrumbs reference). Crumbs – isn’t that fascinating? So, honey lemon sablé biscuits they are.
Honey Lemon Sablé Biscuits
Recipe slightly adapted from 750 grammes French website for Petits délices au miel. I reduced the sugar slightly and added a pinch of salt. I used a stronger honey (like mountain honey) which flavours the biscuits beautifully.
Makes about 40 sablés (depending on the size of your cookie cutters) @ 83 Calories each.
Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 10 minutes
250g / 9oz plain flour
60g / 2.5oz sugar
130g /4.5oz softened butter (unsalted/doux)
2 egg yolks
2 tsps lemon zest (unwaxed)
3 tbsp runny honey (Accacia)
1. Measure the flour in a large bowl. In the centre, add the sugar, softened butter, lemon zest, honey and salt. Mix all together well with the tips of your fingers until the mixture resembles breadcrumbs (or sand – sable – as the French say) then add the egg yolks.
Alternatively, if you have a stand mixer, mix all the ingredients together for a couple of minutes maximum until well blended together.
2. Split the dough into 2, cover with cling film and set aside in the fridge for 30 minutes.
3. Preheat the oven to 170°C/150°C fan. Remove the dough from the fridge and film and roll out with a rolling pin to about 5mm thickness. Cut the dough using your favourite cookie cutters. Put the biscuits on a baking tray covered with parchment paper or a Silpat mat. Bake for 10 minutes.
4. Leave the cookies to cool on the tray for a couple of minutes (this will make it easier to remove them) then cool on a wire rack.
I was planning on coating them with a ginger and lemon glaze but after having tried the first ones, I can honestly say they don’t need any fancy toppings. They are delicious and tasty enough on their own. Although don’t forget the tea! Serve with lemon tea – or why not a warming pot of Ginger Rooibos tea?
Quick and easy cookies that are delicious using a strong mountain honey or Acacia honey that are particularly good with a pot of ginger Rooibos tea if you have a cold - or not!
- 250 g / 9oz plain flour
- 60 g / 2.5oz sugar
- 130 g /4.5oz softened butter unsalted/doux
- 2 egg yolks
- 2 zest of 2 lemons unwaxed/organic
- 3 tbsp runny honey Dark mountain honey (strong flavoured)
- 1 good pinch salt fleur de sel
Measure the flour in a large bowl. In the centre, add the sugar, softened butter, lemon zest, honey and salt. Mix all together well with the tips of your fingers until the mixture resembles breadcrumbs (or sand - sable - as the French say) then add the egg yolks.
Alternatively, if you have a stand mixer, mix all the ingredients together for a couple of minutes maximum until well blended together.
Split the dough into 2, cover with cling film and set aside in the fridge for 30 minutes.
Preheat the oven to 170°C/150°C fan. Remove the dough from the fridge and film and roll out with a rolling pin to about 5mm thickness. Cut the dough using your favourite cookie cutters. Put the biscuits on a baking tray covered with parchment paper or a Silpat mat. Bake for 10 minutes.
Leave the cookies to cool on the tray for a couple of minutes (this will make it easier to remove them) then cool on a wire rack.
I prefer to use a dark, full-flavoured honey, such as a mountain honey, to let the flavour shine through. Please use good quality organic lemons.
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At this time of year, when we turn towards comfort food around Paris, this Blanquette de Veau is the most comforting of French classics and is reputed to be the French favourite of family dishes.
In the Annex of Mad About Macarons, I have suggested recipes for using up egg yolks before saving the whites for your macarons. This is one of them. Blanquette de Veau is most often translated as Veal Casserole in White Sauce.
A White Sauce That’s Far From Being Bland
‘White sauce’ doesn’t sound too sexy, does it? Blanquette sounds fancier in French but the English translation just doesn’t give it justice. It even sounds a bit bland. To me, white sauce conjures up dull images of a plain béchamel sauce with flour, milk and butter.
This casserole couldn’t be further from plain! For a start, there is no flour in the sauce; instead, the casserole is simply thickened by reducing the natural stock at the end and whisking in egg yolks and cream with a flourish of nutmeg and lemon juice.
Why Blanquette de Veau?
Veal Blanquette is a pure and simple French Grandmother’s dish which is passed on from family generation to generation. It’s a casserole that’s so simple to prepare. “Blanquette” refers to the way it’s cooked: there’s no need to brown the meat beforehand; instead the veal is just placed in a large pot together with its partners in taste and, as it bubbles away merrily, you can get on with other things.
The Secrets to the Best Blanquette Sauce
The Blanquette de Veau is also Antoine’s favourite casserole – as long as it’s full of flavour. What are the secrets to a white blanquette sauce, full of flavour? It has to be a rich, creamy fragrant sauce. Added with a hint of lemon and the touch of cloves just gives it that extra touch of warmth. When it’s packed with comfort and flavour, you can see why the French consider it their favourite national stew! It may be seen as family fare but serve this version at a dinner party and it works – ça marche!
It only really works, however, if you carry out the necessary extra steps at the end, otherwise the taste is nothing like the real thing. I’ve seen recipes that just use crème fraîche and don’t take the time to whisk up the classic sauce using egg yolks to complete the dish. I’ve tried them and the resulting taste is well, less rich and downright bland. Let’s say it’s like making a curry without any spices…
Which French Region is Blanquette de Veau From?
Blanquette de Veau is from our Ile-de-France region around Paris. My local butcher, Monsieur Le Corre, is passionate about hunting and takes great pride in his best quality meats, often showing me the simplest way to prepare some classic cuts with a different twist (I’ll post on this later). He’s also partial to showing off his latest catch, too! For a blanquette, ideally you’ll need a mixture of best quality veal: mainly breast and shoulder. If you can’t get good veal, then chicken will also work well (use free-range, if possible) – and I’ve also seen many fish blanquette versions too.
Take the time in the last couple of steps to thicken the sauce. Have I stressed enough how important this is? In true lazy gourmet style, however, I cheat a bit in the recipe by using frozen pickling onions from Picard, our favourite French frozen store.
Blanquette de Veau Recipe
FULL PRINTABLE RECIPE BELOW
Recipe slightly adapted from one of my all-time favourite cookbooks, France: The Beautiful Cookbook – Authentic Recipes from the Regions of France by The Scotto Sisters and Gilles Pudlowski. This book is full of the French classic dishes – I’ve particularly found that the savoury dishes are spot-on each time.
Preparation Time: 35 minutes
Cooking Time: 2.5 – 3 hours
1.5kg veal (mixture of breast & shoulder), cut into chunks
bouquet garni (1 bay leaf, 4 sprigs thyme, 3 sprigs parsley)
1 leek (white part only), sliced
2 carrots, cut into chunks
250ml white wine
150g crème fraîche
2 large egg yolks (or 3 medium)
1/2 tsp freshly grated nutmeg
grated zest of half lemon (unwaxed)
24 small pickling onions (or use frozen)
24 small button mushrooms (Champignons de Paris)
1 tbsp fresh lemon juice
1. Stud the onion with the cloves. Place the veal in a casserole dish and add the carrots, onion, leek and bouquet garni. Pour in the wine and add just enough water to cover the meat and vegetables. Bring to the boil, skimming the surface for the first 10 minutes of any scum. Cover and simmer gently for 2.5 hours.
2. About 45 minutes before the end of cooking, prepare the garnish. Wash mushrooms, pat dry and cut into halves or quarters, depending on their size. Fry them at first without any oil or butter (my tip – not in the original recipe!) in a non-stick pan until they have given out all of their juices. This concentrates their flavour. THEN add 25g of the butter and the lemon juice to them and set aside. Sauté the onions in a small pan with the rest of the butter until golden.
3. Lift the lid of the casserole dish and smell these flavours! Discard the bay leaf and thyme stalks. Remove the meat and vegetables with a slotted spoon and transfer to a large serving dish, adding the mushrooms and pickling onions. Set aside and keep warm in a cool-moderate oven.
4. Boil the cooking liquid over a high heat until reduced. Meanwhile, in a bowl, hand-whisk the crème fraîche, lemon zest, yolks, grated nutmeg, and season with salt and pepper. Blend in 3 tablespoons of the hot stock then quickly whisk in the yolk mixture back into the stock. Stir constantly until thickened but do not boil (it will reduce its subtle flavours). Whisk until the sauce is smooth and velvety.
Pour the sauce over the meat and serve with basmati or Thai rice. This dish is also lovely reheated the next day. For busy gourmets, this dish can be prepared the day before a dinner party. Just prepare steps one and two in advance then chill in the fridge. Make the sauce on the day of serving and voilà!
Antoine loves to serve this with a delicate white wine, such as an Alsace Riesling or Pinot Gris, otherwise a St. Véran, Marsannay or other Burgundy will be fabulous.
Recipe slightly adapted from one of my all-time favourite cookbooks, France: The Beautiful Cookbook - Authentic Recipes from the Regions of France by The Scotto Sisters and Gilles Pudlowski.
- 1.5 kg (3.5 lb) veal mixture of breast & shoulder, cut into chunks
- 1 onion
- 3 cloves
- bouquet garni 1 bay leaf, 4 sprigs thyme, 3 sprigs parsley
- 1 leek white part only, sliced
- 2 carrots cut into chunks
- 250 ml / 9 fl oz white wine
- 250 g (9oz) mushrooms about 20, halved/quartered
- 18 pickling onions
- 50 g (2oz) butter
- 150 g / 5.5 oz crème fraîche
- 2 large egg yolks or 3 medium
- 1/2 tsp freshly grated nutmeg
- grated zest of half lemon unwaxed
Stud the onion with the cloves. Place the veal in a casserole dish and add the carrots, onion, leek and bouquet garni. Pour in the wine and add just enough water to cover the meat and vegetables. Bring to the boil, skimming the surface for the first 10 minutes of any scum. Cover and simmer gently for 2.5 hours.
About 45 minutes before the end of cooking, prepare the garnish. Wash mushrooms, pat dry and cut into halves or quarters, depending on their size. Fry them at first without any oil or butter (my tip – not in the original recipe!) in a non-stick pan until they have given out all of their juices. This concentrates their flavour. THEN add 25g of the butter and the lemon juice to them and set aside. Sauté the onions in a small pan with the rest of the butter until golden.
Lift the lid of the casserole dish and smell these flavours! Discard the bay leaf and thyme stalks. Remove the meat and vegetables with a slotted spoon and transfer to a large serving dish, adding the mushrooms and pickling onions. Set aside and keep warm in a cool-moderate oven.
Boil the cooking liquid over a high heat until reduced. Meanwhile, in a bowl, hand-whisk the crème fraîche, lemon zest, yolks, grated nutmeg, and season with salt and pepper. Blend in 3 tablespoons of the hot stock then quickly whisk in the yolk mixture back into the stock. Stir constantly until thickened but do not boil (it will reduce its subtle flavours). Whisk until the sauce is smooth and velvety.
Pour the sauce over the meat and serve with basmati or Thai rice. This dish is also lovely reheated the next day. For busy gourmets, this dish can be prepared the day before a dinner party. Just prepare steps one and two in advance, cool then chill in the fridge. Make the sauce on the day of serving and voilà!
You can tell that chocolate has been quite prominent in our diets these last couple of weeks. How could I talk about the 20th Salon du Chocolat in Paris without having some kind of a chocolate treat for you? I also need to write up about the Paris Gourmet Chocolate Museum from the mid-term school holidays but right now, work on the new book is hotting up and I need to focus. I’m off to pick up, Eleanor, the Editor at the airport and we have a busy few days ahead of us…
Blustery showers, soggy leaves and chilly fingers calls for warming chocolate, doesn’t it? Let’s face it, dark chocolate is good for you, a mood enhancer and cooked together with egg yolks filled with iron, we need a good dose to stay healthy during the winter months.
And, with the simplest presentation in little cups, it’s the easiest of desserts to whip up at the last minute for the holiday season with friends and family. It’s also perfect served with macarons. Either made earlier and still in the fridge or from your freezer bank!
Chocolate Chestnut Puddings
Recipe of Budino di Cioccolato adapted from Nigella Express Cookbook by Nigella Lawson.
350ml full-fat milk
50g caster sugar
1 tbsp cornflour/cornstarch
35g cocoa powder
2 tbsps boiling water
2 egg yolks
1 tsp vanilla extract
100g candied chestnut purée (Clément Faugier)
60g dark chocolate (min 70% cocoa solids), finely chopped
1. Put the kettle on, and warm the milk/cream together in a saucepan or in a bowl in the microwave.
2. Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tbsps of boiling water and whisk to a paste.
3. Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
4. Scrape down the sides of the pan and put it on lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
5. Take off the heat and whisk in the finely chopped chocolate and candied chestnut purée, before pouring into 4 small cups or glasses, each with a capacity of about 150ml.
6. Cover the tops of the cups or glasses with cling film, letting the cling-film rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler.
Serve at room temperature, adding a blob of cream or top. I topped it with a marron glacé, a sprinkling of freshly grated nutmeg and cinnamon and served with chocolate macarons.
Don’t forget there are many more egg yolk recipes on le blog for all you macaron-making lovers.
Store your egg whites in a jam jar with a closed lid and keep in the fridge for 4-5 days – then you’re ready to make Parisian macarons!
It was a sign: a Scottish saltire traced onto such dazzling blue Parisian skies this week by the routine planes rumbling over us, to and from Charles de Gaulle Airport.
It was another reminder of this month’s historic Scottish referendum that has created such a powerful and passionate impact on a country that was already once independent.
I’ve never been into politics much but, hearing many lively debates and enthusiasm about the subject, it became increasingly frustrating that I couldn’t vote as a Scot living in France. I could hear the same calls from my fellow Scots living in England, Wales or Ireland. A familiar remark from friends and family, who were either for or against an independent Scotland was, “Well, my heart wanted to vote Yes to Scotland being an independent country; but my head told me it was better to stay together with the UK”. With such a close winning vote of 55% to stay in the UK, the Scots have perhaps been divided on the results but as we could think that the Yes voters are upset – or ‘gutted’ as I heard on BBC radio the day of the results – the debate continues.
“We’re not crying into our porridge yet.”declared my Uncle David, a proud Scot from the Shetland Islands. “We’re just delayed a bit”, he said, as thousands of Scottish flags were being waved in Glasgow and Edinburgh this weekend, showing their excitement at how quickly they’ve received so much enthusiastic support.
Another Scottish sign came via Jamie Schler’s recent whisky recipes on her blog, Life’s A Feast: with a beautifully glazed Honey Whiskey Bundt Cake, and her celebratory Whisky Soufflé. It occurred to me how little I cook or bake with Scottish Whisky. Admittedly, the last time I added it was to coffee macarons (the recipe for Café MacWhisky is in the book, by the way). These macarons make an excellent accompaniment to this whisky toffee frozen crème brûlée dessert, a recipe I’d ripped out from Mum’s pile of Sunday Times mazagines this summer when in Edinburgh, as it’s an ideal egg yolk recipe for all of you macaron lovers.
While the recipe below calls for American Bourbon whiskey, I’ve opted for Scottish Whisky. Both are slightly different in flavour and they have different spellings: in Scotland and the rest of the world it’s always referred to as Whisky but in America and Ireland it can be Whisky or Whiskey, depending on the producer’s chosen spelling.
On another note, there was yet another sign this week: I need to hide any macarons that are lying out for photos. I quickly took this one with just three chocolate macarons that were left, salvaged before they were also pounced on from the pastry box in the fridge. But when I went back to continue the photo with the crème brûlée, there were only two. It’s a mystery that one. The girls say it wasn’t them. Perhaps it was a Scottish ghost?
The recipe asks for a ‘shot of bourbon’. Being a bit lazy, I poured out a small enough shot glass of Ballentine’s Whisky (a blended Scotch, ideal for cooking/baking) and threw it into the pan. It didn’t take long to realise visibly that my toffee caramel became rather liquid, so I added more sugar and boiled it up to thicken. No harm was done, as I ended up with more toffee so dribbled even more on top of the ice cream before freezing. But for the record, a shot is 25ml.
As I left them in the freezer overnight, caramelising the sugar with the blowtorch hardly melted the ice cream. That way it was easy to return them to the freezer before serving later. To enjoy them at their best, remove from the freezer 5-10 minutes before serving.
Whisky Toffee Frozen Crème Brûlée
Recipe adapted from the UK’s Sunday Times Magazine. I substituted 1 shot of Maker’s Mark Bourbon whiskey stipulated in the magazine with Balletine’s Scottish Whisky, but you can use your own favourite American bourbon. The recipe says it serves 4 but I filled 8 ramekins with it.
Preparation Time: 10 minutes
FOR THE CREME FROZEN CUSTARD
2 vanilla pods (or 4 tsp of vanilla extract)
300ml whole milk
300ml double cream
100g caster sugar
6 egg yolks
FOR THE SALTED WHISKY TOFFEE
80ml double cream
1 shot of whisky (25ml)
Pinch sea salt
20g caster sugar
A mini blowtorch
1. Deseed the vanilla pods. Pour milk and cream into a pan, add the pods and vanilla seeds. Heat until it almost boils. Turn off the heat and allow the vanilla cream to infuse for 30 mins.
2. Boil the toffee ingredients in another pan, then gently simmer. Stir for 3 minutes, then chill in the fridge.
3. Hand-whisk the caster sugar into the egg yolks. Add to the pan with the vanilla cream. Place on a low heat; stir for 7 minutes until it becomes a light custard. Cool, then chill for an hour.
4. Take the custard out of the fridge. Remove the vanilla pods from the vanilla cream. Pour the custard and cream into an ice-cream maker until it has the consistency of soft ice cream. Turn off the machine and ripple in the toffee, using a spoon. Scrape the frozen custard into serving glasses. Freeze for 2.5 hours.
5. Sprinkle caster sugar over the top of the desserts with a teaspoon. Heat the sugar with a mini-blowtorch until it forms a caramel. Serve immediately or refreeze until ready to serve.
Unlike a classic crème brûlée, where you crack into the caramel directly into the cream, this frozen version makes the hardened caramel even more exciting. Try it: it’s like skating your spoon and cracking into the ice.
To accompany Mad About Macarons’ Egg Yolk chapter, check out the database of more egg yolk recipes on le blog!