Just Stay at Home

Hello Lovelies! I have been aching for Paris this last week or so and the feeling just won't go away! Maybe because Spring is approaching and there is no place in the world more beautiful in the Springtime. Maybe because I have been brushing up on my French while teaching the little Little Prince to speak it...Maybe, it is because I left my heart there the last time I left. Whatever the reason, here is a tiny dose of Paris and some interesting little tidbits to tide us over.


~ In Paris you are never more that 400 meters from a subway station.


~ The Marseillaise, the French national anthem, was first sung in Strasbourg, not Marseille.


~ The novel La Disparition by Georges Perec, in its original French does not use the letter 'e'.



~ In French two weeks is in fact 15 days, quinze jours.


~ French politicians can simultaneously hold more than one elected office.


~ Lefevre is the most popular last name in France.


~ There are 27 wine regions in France.



~ Alsacien type homes are not considered immobilier, the French term for real estate that also means non-moveable, but in fact mobilier because they are demountable and thus can be moved. Alsacien type homes were built this way so that homes could be part of dowries.

~Facts via Americans In France~
 

Bonjour Friends~
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Of course a quick trip through your blogs has lifted my spirits to no end. I of course started daydreaming of Paris, which led me to daydream of a macaron, which led me to Laduree, which led me here to these amazing libations! Ooh La La!!

                                                               
I love this image of the Bouquiniste along the Seine. It brings back so many wonderful memories of Paris! Leisurely breaks reading along the Siene and views of the Conciergerie. Life doesn't get much better than that! What a wonderful stroll down memory lane for me tonight. I'm off to bed with visions of Laduree and Les Printemps dancing in my head.
Bonne Nuit!

I took a fabulous trip to Hollywood with some friends and I can't wait to post about the fantastic Golden Age of Hollywood sites I saw...Until then!

I have for some time, been reminicing about taking tea at the famous Laduree Tea Salon. There is nothing like dressing up like a lady, gathering your best girlfriends, spending a ridiculous amount of money on Violet tea, some Chocolate a la feuille d'or macarons, (who doesn't love Gold leafed desserts?) and sharing good stories. Makes me wish I was back in Paris. *Sigh*

Laduree is famous not just for their macarons but for their other equally impressive pastries. There are so many and they are so delicious! One can also get sandwiches, omelettes, salads, cafe, tea, and so much more there. Upon seeing one of their wedding cakes, I vowed to renew my vows with my husband one day in the Collinade in Versailles garden's with a Laduree cake! I was only able to visit the Champs Elysees but I am a devoted fan! And, for all of you fans out there...I hear they are coming to the States soon.

~Mix almonds sugar and cocoa powder in food processor until you have a smooth fine powder

~Place the eggwhites in the powder. Beat rapidly and delicately (you can tell this is french, right?)with a wooden spoon to obtain a homogenous mixture

~With a wooden spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even, light and fluid.

~Using a parchment bag with about a 1cm tip (as you would for icing), squeeze

the small macarons on wax paper.

~cook for 11-12 minutes in the oven at 180 degrees on a baking sheet, leaving the door slightly ajar. (I'm not sure what they are called but you should use a sheet that is insulated with an inner air layer)

~remove from the oven and with the aide of a glass, slip some water between the wax paper and the baking sheet while gently lifting off the macarons. The water vapor will allow them to release from the paper when they cool.

~Pour the creme over the finely chopped bitter chocolate. Add butter at a temp of at least 60 degrees C (104F). Let sit and cool to ambient temperature. The original doesn't say to mix, but I'm assuming you need to blend to make the ganache.

~Garnish the macaron shells with a layer of ganache about 3/4 millimeters thick and sandwich the two halves together.

~Advice: Let the macarons chill in the refrigerator for 24 hours before eating (if you have the will, it is REALLY worth it!)This recipe is really delicate, but incredibly delicious!

Ingredients
275 grams powdered sugar

140 grams powdered almonds

4 egg whites

25 grams cocoa powder

325 grams bitter chocolate

300 grams heavy creme

75 grams butter (unsalted)
Recipe credit Ph. Andrieu (Laduree) translated by Gerri Davis

I wonder if they'll deliver to my home!?!


La nouveauté Automne Hiver 2008 : Le Macaron Mangue Jasmin

Les parfums permanents : Chocolat - Chocolat amer - Vanille - Café - Pétales de Rose - Pistache - Framboise - Cassis violette - Caramel au beurre salé - Griottes - Fleur d’Oranger - Réglisse.

Les parfums d'été :Noix de coco - Menthe Glaciale - Grenadine.

Les parfums d’hiver : Citron - Marron - Praliné

Les Créations spéciales & éphémères : Abricot Gingembre - Muscovado - Barbapapa - Havana - Ambre blanc - Rose Indienne - Anis - Orange Safran - Muguet - Pain d’épice - Fraise coquelicot - Poivre de Java - Citron vert Gingembre - Rosanis - Epices & fruits moelleux
~From Laduree~

Don't forget that every season there is a new flavor macaron! I wonder if my husband will buy that as a reason to go more often!?!

Bisou Mon Amis!