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    cote d'azur, france

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  1. hi, for anything like this, I would recommend classic fine foods http://www.classicfinefoods.co.uk/, they stock luois francois products which are usually 1kg. as for the pate de fruit, maybe pectine jaune (yellow pectin) is more suitable due to its non-thixotropic properties.
  2. I usually caramelise mine at 160C for just 8min. and I make a lovely ganache with it.
  3. thank you so so much Rob. your words make me super*happy. xxx
  4. I happen to know this awesome organic goat farm in the south of france. Bruno, the farmer, is the sweetest guy ever. I did an internship there as a first year student of an école d'ungénieurs. However, while I was there, I met a couple of woofers. Bruno is usually booked quite a long time in advance, and many people, seing that I talk about his cheese on my blog, email me to know how it is. I loved it and everyone that went there did too. Let me know if you're interested. I know that's nowhere near Paris, but he'll offer you a bed + food for free (well, you'll have to work on the farm). xxx
  5. Stabilisers? Hmm no way. And to be honest, I don't think pastries at Pierre Hermé are lacking taste. But this is just my two cents. Michalak? I'll agree on that one.
  6. What do you mean when you say full of artificial crap? I worked there and all I saw were out-standingly sourced ingredients. I do always say openly how fond I am of Pierre's work, and although I understand I can't everyone to have the same point of view, I just don't understand yours. But then, I also happen to hate some of the famous places like Ladurée, while it seems to be on the top-ten list of many people. Anyway, I'd love to hear more about why you're being so harsh towards Pierre's pastries.
  7. rob, i want to see a picture of the finished dessert it looks and sounds heavenly! xx
  8. It makes me wish I had a brick oven. Might have to hask my dad if he can build one.
  9. I'll make sure to check his carrot cake recipe.
  10. Funnily enough I was already checking your pictures when you replied. Thanks (and good night) xxx
  11. Oh they look soooo sweet. I should try and make some mini ones next week end.
  12. Oh please tell me more about the recipes you've tried. Which ones? Pretty pretty please!
  13. Oh yes, he's just the nicest person and I was also lucky enough to get the booklet (the muffins are actually from it).
  14. So I know I'm one week late, but since I noticed the evident lack of topics on the epiphany's goodnesses, I thought I would ask you a few questions... Do you guys make anything special for the epiphany? At my house, we make both galette des rois and couronne briochée. Do you have a favourite? The galette des rois consists in a rich almond and pastry cream filling called frangipane enclosed into two sheets of puff pastry. The couronne briochée, more popular in the south of France is more like a simple brioche, shaped into a couronne [wreath] and decorated with coarse sugar and candied fruits.
  15. Big news. Dan Lepard is officialy my new favourite person in the world and as I suppose (hope) I'm not the only one to feel that way, I created this topic so we could rave about how wonderful his breads are. So far I've only made: - simple white bread (sometimes with twists) - focaccia (serious thing guys) - English muffins However, I can't wait to try ALL his recipes as they just seem to work perfectly for me. Here is some eye-candy, hoping that will get you to tell me more about the recipes you've already tried.
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