Posts Tagged ‘ French ’

What I Made This Week: Saint Honore


Another French classic.

Choux pastries filled with delicious pastry cream topped with a crunchy caramel, a surprise in the center and finished with chantilly cream.

People are continuously trying to reinvent the shape of this classic, but the components always remain the same.



What I Made This Week: Mille Feuille



Ohhhhh how I love Mille Feuille! It translates to a million layers, which is exactly what it is. I never quite understood the craft in this pastry until I made it myself. Layers of crunchy puff pastry and creamy pastry cream make for a simple, yet very refined treat.

Traditionally, when you think of puff pastry, you think of light, fluffy sheets filled with something delicious. In this case, the puff pastry is cooked whole on a baking sheet. After it’s allowed to puff up, it’s then weighed down by placing a few baking sheets on top and cooked flat. You finish them off by caramelizing them with sugar. And I could just eat them like crackers…

If you wanna go a little Lindsay Lohan on it, you might add nuts or perhaps a strawberry coulis in the middle.

One of my French favorites!




*Photo: Allison






Eating In: Paris


To be completely frank, I’m extremely picky when it comes to food. I’m one of those annoying people that says they don’t like something before they even try it. I know, I know…. I can’t help it. If something is raw or looks weird or smells funky, chances are it’s not going in my mouth.

But here are a few things that did go in my mouth while in France : )

*except for the steak tartare – never!


L’Amerique Big Tasty

It was actually kinda gross. The spread on it was like some funky tuna tasting thing. Left a bad taste in my mouth =/


Pistachio and Chocolate Chip Brioche

Words can’t describe it’s perfection


Amorino Gelato

Located in the Latin Quarters by Notre Dame

Salted Caramel was the winning flavor


Steak Tartare

I would never order this or try this : )


Cafe de L’Industrie, Bastille, Paris


Homemade Crepe

Apricot, lemon and powdered sugar



The savory version of a crepe

Eggs, Ham & Goat Cheese


Chocolates Galore

from Maison Georges LARNICOL



I will serve at my wedding




Waffle Cones

Sanchez L’Artisan Glacier


The End

(Le sigh)


*photos: Allison

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