Comments for Paris Patisseries http://www.parispatisseries.com Because it was time for someone to eat all the pastry and chocolate. Sun, 05 Feb 2012 17:30:35 +0000 hourly 1 http://wordpress.org/?v=3.0.3 Comment on Parisian Macaron Crimes & Misdemeanors by Sãozinha Botelho http://www.parispatisseries.com/2011/12/14/parisian-macaron-crimes-misdemeanors/#comment-5811 Sãozinha Botelho Sun, 05 Feb 2012 17:30:35 +0000 http://www.parispatisseries.com/?p=4400#comment-5811 Hello! My name is Sãozinha Botelho, i'm from the Azores Islands and i am very fond of cooking, especially sweets and desserts. I've been looking for recipes for macaroons, but i've never found them. I was very amused by this article, al well as seduced by the photographs. I was wondering if you could share legitimate macaroon recipes or if you could direct me to a website that specializes in such. If you or someone could do that for me, I would submit them to your critiques. Hehehe! My email is maria-ra2011[at]hotmail.com (if you decide to e-mail me, please remember to replace [at] with @). Also, you can reply to this comment. I'll be watching. ;) And if anyone is interested in Azorean cuisine, I can definately help you. *** Hello!
My name is Sãozinha Botelho, i'm from the Azores Islands and i am very fond of cooking, especially sweets and desserts. I've been looking for recipes for macaroons, but i've never found them. I was very amused by this article, al well as seduced by the photographs. I was wondering if you could share legitimate macaroon recipes or if you could direct me to a website that specializes in such. If you or someone could do that for me, I would submit them to your critiques. Hehehe! My email is maria-ra2011[at]hotmail.com (if you decide to e-mail me, please remember to replace [at] with @). Also, you can reply to this comment. I'll be watching. ;)
And if anyone is interested in Azorean cuisine, I can definately help you. ***

]]> Comment on Annecy, France :: May 2011 by Lucy http://www.parispatisseries.com/2011/05/17/annecy-france-may-2011/#comment-5810 Lucy Sun, 05 Feb 2012 17:07:57 +0000 http://www.parispatisseries.com/?p=2954#comment-5810 hey, i live near there :) inside the prison is a general museum-y thing; i have no idea what its like but i do know its there!! some amazing pictures that really do capture Annecy at its best, fantastic in the snow as well!! hey, i live near there :) inside the prison is a general museum-y thing; i have no idea what its like but i do know its there!! some amazing pictures that really do capture Annecy at its best, fantastic in the snow as well!!

]]> Comment on Café Pouchkine :: Macaron Coeur Pistache by ali http://www.parispatisseries.com/2012/02/03/cafe-pouchkine-macaron-coeur-pistache/#comment-5807 ali Sat, 04 Feb 2012 01:04:01 +0000 http://www.parispatisseries.com/?p=5040#comment-5807 oooh i'll be in Paris at the same time as you then! i've already printed out your list of 38 best pastries to eat so hopefully will run into you somewhere and can get some new recommendations :) oooh i'll be in Paris at the same time as you then! i've already printed out your list of 38 best pastries to eat so hopefully will run into you somewhere and can get some new recommendations :)

]]> Comment on Café Pouchkine :: Macaron Coeur Pistache by Paris Pâtisseries http://www.parispatisseries.com/2012/02/03/cafe-pouchkine-macaron-coeur-pistache/#comment-5803 Paris Pâtisseries Fri, 03 Feb 2012 13:18:00 +0000 http://www.parispatisseries.com/?p=5040#comment-5803 Yeah, I don't know why more shops don't flavor the shells -- especially with nut flours. My guess is that it adds too much of a variable to the consistency of the end product, since every mac would have to be flavored with slightly different ratios of flavoring and in different forms (powered or liquid). But I'm glad Pouchkine does it, even if it's relatively subtle. And, yes, I'm hoping I can get into their kitchen with Monsieur Ryon. I know he's not always in the country or, if he is, in Pouchkine, but I'm sure at some point in my 3 months there he'll be able to give me 45 minutes. Yeah, I don't know why more shops don't flavor the shells — especially with nut flours. My guess is that it adds too much of a variable to the consistency of the end product, since every mac would have to be flavored with slightly different ratios of flavoring and in different forms (powered or liquid). But I'm glad Pouchkine does it, even if it's relatively subtle.

And, yes, I'm hoping I can get into their kitchen with Monsieur Ryon. I know he's not always in the country or, if he is, in Pouchkine, but I'm sure at some point in my 3 months there he'll be able to give me 45 minutes.

]]> Comment on Café Pouchkine :: Macaron Coeur Pistache by Paris Pâtisseries http://www.parispatisseries.com/2012/02/03/cafe-pouchkine-macaron-coeur-pistache/#comment-5802 Paris Pâtisseries Fri, 03 Feb 2012 13:14:37 +0000 http://www.parispatisseries.com/?p=5040#comment-5802 I know. It's always such a temptation. My screen has tons of bite marks on it, from me having to edit and post so many of these photos. I know. It's always such a temptation. My screen has tons of bite marks on it, from me having to edit and post so many of these photos.

]]> Comment on Café Pouchkine :: Macaron Coeur Pistache by Paula http://www.parispatisseries.com/2012/02/03/cafe-pouchkine-macaron-coeur-pistache/#comment-5800 Paula Fri, 03 Feb 2012 11:40:55 +0000 http://www.parispatisseries.com/?p=5040#comment-5800 Flavored macaron shells. Why don't other shops do this? I was surprised to learn this when taking the macaron class at l'Atelier Pierre Herme several years ago. It would be easy to incorporate ground nuts into the meringue, but what do they use for strawberry? A fruit puree would add too much moisture. It appears there is still a generous amount of food coloring used to get the bright pink color. This macaron will be first on my list to try this year - only had pastries at Pouchkine last year. I do hope they will let you in the kitchen for a photo shoot. I'd love to see their pastries in production! Flavored macaron shells. Why don't other shops do this? I was surprised to learn this when taking the macaron class at l'Atelier Pierre Herme several years ago. It would be easy to incorporate ground nuts into the meringue, but what do they use for strawberry? A fruit puree would add too much moisture. It appears there is still a generous amount of food coloring used to get the bright pink color. This macaron will be first on my list to try this year – only had pastries at Pouchkine last year. I do hope they will let you in the kitchen for a photo shoot. I'd love to see their pastries in production!

]]> Comment on Café Pouchkine :: Macaron Coeur Pistache by lily http://www.parispatisseries.com/2012/02/03/cafe-pouchkine-macaron-coeur-pistache/#comment-5799 lily Fri, 03 Feb 2012 03:21:46 +0000 http://www.parispatisseries.com/?p=5040#comment-5799 Oh my goodness, yum! I almost tried to bite into my computer screen! :) Oh my goodness, yum! I almost tried to bite into my computer screen! :)

]]> Comment on Parisian Hot Chocolate Recipe :: Chocolat Chaud by Paris Patisseries | The Pastries & Pastry Shops of Paris http://www.parispatisseries.com/2012/01/18/parisian-hot-chocolate-recipe-chocolat-chaud/#comment-5798 Paris Patisseries | The Pastries & Pastry Shops of Paris Fri, 03 Feb 2012 01:38:22 +0000 http://www.parispatisseries.com/?p=4601#comment-5798 [...] been getting a taste of it since the start of the year with everything from the coffee roasting and hot chocolate features to the Jacques Genin in-kitchen series from earlier this week. I have a pretty bang-up [...] [...] been getting a taste of it since the start of the year with everything from the coffee roasting and hot chocolate features to the Jacques Genin in-kitchen series from earlier this week. I have a pretty bang-up [...]

]]> Comment on Coutume Café :: Roasting with Antoine Netien by Paris Patisseries | The Pastries & Pastry Shops of Paris http://www.parispatisseries.com/2012/01/11/coutume-cafe-roasting-with-antoine-netien/#comment-5797 Paris Patisseries | The Pastries & Pastry Shops of Paris Thu, 02 Feb 2012 23:02:00 +0000 http://www.parispatisseries.com/?p=4536#comment-5797 [...] up. You’ve been getting a taste of it since the start of the year with everything from the coffee roasting and hot chocolate features to the Jacques Genin in-kitchen series from earlier this week. I have a [...] [...] up. You’ve been getting a taste of it since the start of the year with everything from the coffee roasting and hot chocolate features to the Jacques Genin in-kitchen series from earlier this week. I have a [...]

]]> Comment on Jacques Genin :: Part I by Paris Pâtisseries http://www.parispatisseries.com/2012/01/30/jacques-genin-part-i/#comment-5796 Paris Pâtisseries Thu, 02 Feb 2012 13:36:56 +0000 http://www.parispatisseries.com/?p=4580#comment-5796 Thanks, Ted. Indeed, Monsieur Genin is pure excellence. Thanks, Ted. Indeed, Monsieur Genin is pure excellence.

]]>