tag:blogger.com,1999:blog-65076711126948182632024-03-14T01:05:13.826-07:00Henrianna Living life through my sweet toothAnnahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-6507671112694818263.post-66380605656638768252017-09-03T16:09:00.000-07:002017-09-03T16:09:34.480-07:00Yellow Maple Cake with Milk Chocolate ButtercreamI don't know exactly why, but lately I've been craving layer cakes. In the past, I don't think I was ever crazy about cake. But, oh boy, lately it's all I've wanted to make and eat. I have a tendency to make my desserts chocolate on chocolate. So consider this recipe me branching out. <div>
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Normally, my only quarrel with yellow cake is that it is simply sugary sweet without much depth of flavor. In this recipe, the addition of maple syrup to the batter adds some caramel notes and complexity. The cake is very moist, but if you fancy a little extra flavor, brush on a little brown sugar syrup. </div>
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Chocolate buttercream is usually made with cocoa powder, so for a change, this recipe is made with melted milk chocolate. For the best consistency and flavor choose <a href="https://www.valrhona-chocolate.com/" target="_blank">Valrhona</a>. In this case, I used <a href="https://www.valrhona-chocolate.com/valrhona-jivara-40-baking-bag.html" target="_blank">Jivara 40%</a>.</div>
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<b>Yellow Maple Cake</b></div>
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<i>Yield: two 6" round cakes</i></div>
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Ingredients</div>
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-250g all purpose flour</div>
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-1 tsp baking powder</div>
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-3/4 tsp baking soda</div>
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-1/2 tsp sea salt</div>
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-150g unsalted butter, soft</div>
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-215g granulated sugar</div>
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-65g maple syrup</div>
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-2 eggs, room temperature</div>
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-1/4 cup sour cream</div>
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-3/4 cup whole milk</div>
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-two 6" round cake pans, buttered, floured with a parchment round lining the bottom</div>
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-oven preheated to 350F</div>
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1. In a bowl, measure out the dry ingredients and thoroughly whisk them together.</div>
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2. In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy.</div>
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3. Add the eggs one at a time and mix thoroughly. If the eggs are not at room temperature, you can submerge them in warm water for several minutes. Warm eggs will make your batter smoother and less likely to curdle.</div>
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4. Add the maple syrup and mix.</div>
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5. With the mixer on low speed, add the milk and sour cream.</div>
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6. Add the flour in two additions, stirring with a rubber spatula until smooth.</div>
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7. Evenly divide the batter into two 6" round cake pans. If you only have one pan, go ahead and bake one cake, leaving the remaining batter in a room-temperature environment and bake the second cake after cleaning, greasing, flouring, and adding a parchment round to the pan. It won't hurt the batter to sit out for 30 minutes or so before being baked.</div>
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8. Bake the cakes for 25-30 minutes in a 350F oven until the center is set and doesn't giggle when tapped, or a toothpick inserted into the middle of the cake comes out with just a few moist crumbs.</div>
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9. Run a knife around the edges of the cakes and invert onto a wire rack. Let cool bottom side down.</div>
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<b>Milk Chocolate Buttercream</b></div>
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Ingredients</div>
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-275g milk chocolate, melted and cooled to room temperature</div>
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-300g butter, soft</div>
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-pinch of salt</div>
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-300g confectioner's sugar</div>
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1. In a large bowl, use an electric mixer aerate the butter.</div>
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2. To the butter, add the sugar and mix.</div>
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3. Add the melted chocolate and mix until fully incorporated. Scrape down the bowl as needed.</div>
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<b>Brown Sugar Syrup</b></div>
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-150g water</div>
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-150g brown sugar</div>
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1. Place all ingredients into a saucepan and boil until dissolved. Let cool. </div>
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<b>Assemble the Cake</b></div>
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I like to slice my cakes into two or three layers to create more height, maximum syrup absorption, and an even cake-to-buttercream ratio. If you are not confident doing this, just use the two thicker cakes. They will taste good! But, I encourage you to try your hand at slicing the cakes. It just takes a little practice and steadiness. Use a serrated bread knife to do the slicing. I will make a video on how to do this in the future.</div>
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Once your layers are ready, apply the syrup to the first. Use a pastry brush and allow the cake to soak the syrup out of it. Think of your brush more like a syrup depositor. Don't use it like a paint brush. More syrup is the goal.</div>
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Next, apply your buttercream to layer one. I used about 2 heaping tablespoons for each layer.</div>
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Smooth the buttercream into an even layer and lightly coat the sides of the cake. Refrigerate if the cake is too fragile/wobbly. </div>
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When the cake is built, decorate it however you like. For this cake, I coated the outside of the cake in a thin layer of buttercream and gently pressed sprinkles against the outside. The top is decorated with tiny rosettes applied with a small star tip.</div>
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I served the cake with a homemade dark chocolate syrup. I couldn't resist adding a little darker chocolate touch. Recipe to come!</div>
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<a href="https://3.bp.blogspot.com/-v5paGbBoAfU/WayJ8BzO2bI/AAAAAAAADX8/S-RLyNEIS3sg5uXVh7TOCYaK2ShMDJ64QCLcBGAs/s1600/Ready%2Bto%2BCut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1027" data-original-width="1600" height="410" src="https://3.bp.blogspot.com/-v5paGbBoAfU/WayJ8BzO2bI/AAAAAAAADX8/S-RLyNEIS3sg5uXVh7TOCYaK2ShMDJ64QCLcBGAs/s640/Ready%2Bto%2BCut.jpg" width="640" /></a></div>
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Make a cake, raise a glass of milk, and enjoy a moment with the people you love.</div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-60692531938771394872017-08-30T14:16:00.001-07:002017-08-30T20:30:52.683-07:00End of Summer Salad (feat. Stanley Plums)From the title of this post, you probably think this post is about Stanley Plums, a rapper who was heavily influenced by the board game Clue. I regret to inform you that you are mistaken.<br />
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This is a post with a simple salad to encourage you to eat a fruit or vegetable every now and then, and to buy local, in season produce. <br />
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<a href="https://4.bp.blogspot.com/-wUCXG3oSQQQ/WacqxfSzKhI/AAAAAAAADVM/4TKD9mkLkNkIWABa72l6MCcZodEitYKYQCLcBGAs/s1600/Stanley%2BPlums%2BPaper%2BBag%2Bup%2Bclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1600" height="434" src="https://4.bp.blogspot.com/-wUCXG3oSQQQ/WacqxfSzKhI/AAAAAAAADVM/4TKD9mkLkNkIWABa72l6MCcZodEitYKYQCLcBGAs/s640/Stanley%2BPlums%2BPaper%2BBag%2Bup%2Bclose.jpg" width="640" /></a></div>
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For those of you fortunate enough to have a weekly farmer's market near your home, or a place like <a href="http://www.thelocalmarket.me/" target="_blank">The Local Market</a>, I encourage you to take advantage of the local, in season produce offered. Sometimes, it's hard to convince yourself to buy a product with which you are not familiar, or to incorporate said products into your established recipe file. But, I would encourage you to eat what is in season near you. I recently discovered Stanley plums. This oblong member of the prunus family has a beautiful purple exterior and neon interior. They are slightly tart and go really well with a simple salad dressed with something slightly sweet.<br />
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<a href="https://3.bp.blogspot.com/-QYEKMy7S0EE/WacqM8JOKUI/AAAAAAAADVE/HLZw7Swm9UMDTv-OhKRVBGOt43q3WbcoACLcBGAs/s1600/Stanley%2BPlum%2BSalad%2Bwith%2BDressed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1023" data-original-width="1600" height="408" src="https://3.bp.blogspot.com/-QYEKMy7S0EE/WacqM8JOKUI/AAAAAAAADVE/HLZw7Swm9UMDTv-OhKRVBGOt43q3WbcoACLcBGAs/s640/Stanley%2BPlum%2BSalad%2Bwith%2BDressed.jpg" width="640" /></a></div>
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All you have to do is slice a few up and throw them on your regular weeknight salad. If you need more guidance, just use the recipe below.<br />
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<b>Ingredients</b><br />
<b><br /></b>
-romaine lettuce<br />
-white or red onion<br />
-orange tomatoes<br />
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<i>for the dressing</i><br />
<i><br /></i>
-1 part apple cider vinegar<br />
-2 parts olive oil<br />
-touch of mustard<br />
-pinch salt<br />
-pinch black pepper<br />
-1 part maple syrup<br />
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Chop up enough for a family, or just for one. Mix a little dressing -which will certainly keep in a jar on your counter for a few days- and enjoy something fresh!<br />
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What seasonal fruits and veggies do you love?<br />
<i><br /></i>Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-65616749885838694232017-08-22T13:56:00.001-07:002017-08-23T07:23:58.301-07:00Chocolate Sour Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-K7ZMqyETUy4/WZyZd0t0AiI/AAAAAAAADUU/8iees2W374wG3fB5Sg_ffAS-qhgbldAQACEwYBhgL/s1600/Finished%2B6%2BInch%2BChoc%2BCake11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="1600" height="402" src="https://2.bp.blogspot.com/-K7ZMqyETUy4/WZyZd0t0AiI/AAAAAAAADUU/8iees2W374wG3fB5Sg_ffAS-qhgbldAQACEwYBhgL/s640/Finished%2B6%2BInch%2BChoc%2BCake11.jpg" width="640" /></a></div>
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Do you ever open your refrigerator and find sour cream left over from your last taco dinner? Do you then think to yourself, "what am I going to do with this leftover sour cream? I can't just eat it by the spoonful." If so, you are the perfect candidate to try out a chocolate sour cream cake. <br />
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The above scenario is pretty much exactly what happened to me last week. If you're not so keen on sour cream, but have some plain yogurt, you could easily substitute that in equal parts.</div>
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Sorry for making a non-fruit related dessert in the summer...but, what can I say? I'm a chocoholic.</div>
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Before I hand over the recipe, here are a few tips before we get baking. </div>
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-Measure out all of your ingredients and have them handy</div>
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-Prepare anything you can in advance. This means pre-heating the oven, cutting out parchment circles, softening butter, and buttering your cake pans.</div>
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-Use a scale for best results</div>
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<b>Chocolate Sour Cream Cake </b><i>adapted from <a href="http://www.completelydelicious.com/chocolate-sour-cream-cake/" target="_blank">Completely Delicious</a></i></div>
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<i>2 or 4 layer 6" round cake</i></div>
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<i>350 F oven</i></div>
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<i>Ingredients</i></div>
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<i><br /></i></div>
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-5/8 c. (140ml) warm/hot coffee</div>
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-1/2 c. (55g) cocoa powder + more for dusting cake pans</div>
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-1.25 c. (165g) all-purpose flour</div>
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-1/2 tsp. sea salt</div>
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-1.25 tsp. baking soda</div>
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-1 c. sugar (200g)</div>
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-2 large eggs</div>
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-3/4 c. sour cream (170g)</div>
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-1/2 c. (113g) butter, melted</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-fPl8-6oT_MQ/WZyYdPQmVXI/AAAAAAAADTw/ytNVE1ynYCcQdiiu3FvYhTh2VDgJaFM6QCLcBGAs/s1600/Batter%2B6%2BInch%2BChoc%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://2.bp.blogspot.com/-fPl8-6oT_MQ/WZyYdPQmVXI/AAAAAAAADTw/ytNVE1ynYCcQdiiu3FvYhTh2VDgJaFM6QCLcBGAs/s640/Batter%2B6%2BInch%2BChoc%2BCake.jpg" width="640" /></a></div>
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<i>Instructions</i></div>
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1. Brush two 6" cake pans with butter, coat with cocoa powder (you can use flour, but cocoa powder leaves no white residue on the cake). Cut a piece of parchment to line the bottom of the pans. Place on top of the coated surface. </div>
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2. Place flour, cocoa powder, baking soda, and salt in a bowl and whisk together. </div>
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3. In a separate large bowl, use an electric mixer to combine the eggs and sugar until slightly fluffy. </div>
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4. Mix the cream and butter into the egg mixture until fully combined. </div>
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5. Using a spoon or rubber spatula, stir in the dry mixture until almost combined. Add hot coffee and stir until fully combined. </div>
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6. Pour half of the batter into each pan and tap firmly one time to release air bubbles.</div>
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7. Bake for 20-25 minutes until no longer wet in the center and a cake tester or toothpick inserted in the center comes out with just a few moist crumbs.</div>
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8. Run a knife around the edge of the pan and invert onto a wire rack. </div>
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<b>American Style Chocolate Buttercream</b></div>
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<b><br /></b></div>
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<i>Ingredients</i></div>
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<i><br /></i></div>
<div>
-2 sticks (227g) softened butter, unsalted</div>
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-227g confectioner's sugar</div>
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-20g cocoa powder (Whatever kind you have. You'll notice my cake is two-toned because I used a fancy and non-fancy powder)</div>
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-pinch of salt</div>
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-milk, to loosen, as desired</div>
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<br /></div>
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<i>Instructions</i></div>
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<i><br /></i></div>
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1. With an electric mixer, beat the butter until fluffy. Add the sugar, salt, and cocoa and carefully beat until fully incorporated.</div>
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2. If you want to loosen the icing for easier application, add 1 T of milk at a time until you've reached desired consistency.</div>
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<a href="https://1.bp.blogspot.com/-Lynre9iZ280/WZyYu5KO_HI/AAAAAAAADUA/9TN-k6BxrJg_QzejI94PF4brwvYzGo0PACLcBGAs/s1600/Assembly%2B6%2BInch%2BChoc%2BCake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-Lynre9iZ280/WZyYu5KO_HI/AAAAAAAADUA/9TN-k6BxrJg_QzejI94PF4brwvYzGo0PACLcBGAs/s640/Assembly%2B6%2BInch%2BChoc%2BCake1.jpg" width="640" /></a></div>
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<br /></div>
<div>
<i>To Assemble</i></div>
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<br /></div>
<div>
Once your cakes have cooled, use a serrated/bread knife to slice each cake lengthwise into 2 layers. This will leave you with four layers. If this gives you too much anxiety, just do 2 thick layers. In the future, I will try to make a video on how to do this so everyone can be a slicing pro with no fear!</div>
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Assemble the layers, adding frosting in between each. Refrigerate in between stages to help set the buttercream. Keeping everything cool with help everything go smoothly. Apply a crumb coat. Decorate as desired. I used a star tip and a knife to create the texture on the sides of this cake and the tip of a butter knife to create the texture on top.<br />
<br />
If you want a similar effect to mine, use the star tip instead of the round one, but follow the technique in <a href="https://www.youtube.com/watch?v=jtGaOcXYmHA" target="_blank">this video.</a></div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-67257164789331646482017-08-11T15:11:00.001-07:002017-08-11T15:11:55.772-07:00L’éclair de Génie: A Treat Worth Trying<div class="MsoNormal">
<span style="font-family: inherit;">As avid Instagrammers and Parisian food aficionados may have
noted, <a href="http://leclairdegenie.com/" target="_blank">L’éclair de G</a></span><a href="http://leclairdegenie.com/" target="_blank">é</a><span style="font-family: inherit;"><a href="http://leclairdegenie.com/" target="_blank">nie </a>is the reigning king of the éclair. This cleverly named business - a play on words literally meaning "a flash of genius" - w</span><span style="font-family: inherit;">ith Chef Christophe Adam at the helm, provides customers all over the world with beautiful </span>é<span style="font-family: inherit;">clairs, ice cream, confections and more. </span><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">With<a href="http://leclairdegenie.com/content/6-boutiques-en-France" target="_blank"> shops all over Paris</a>, its place of birth, it is hard to
avoid the white and yellow facades and inviting pastry counters of L’éclair de
G</span>é<span style="font-family: inherit;">nie.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Even in my neighborhood in a
suburb west of Paris, an éclair delivery truck is often parked around
town.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">The vans are adorned with
photographs of immaculate éclairs of every color.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">The shops I passed most often were those in Le Marais and on
Rue Montorgueil. Usually, I would just
pass by. Sometimes, I would venture
inside to take a peek. Once or twice, I
indulged in one of the scrumptious morsels.
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<span style="font-family: inherit;">Over the summer, my sister visited from the US and we
stopped into the storefront in Le Marais to see what they had to offer. At the time, the shop was featuring a box of
4 mini eclairs for 10€. Naturally, we
took a box without hesitation and were delighted to try the lemon-coconut,
salted butter caramel, raspberry, and strawberry varieties. The four wonders were nestled into a
beautifully designed box. Careful
attention had clearly been paid to each one of the 3-bite pastries and the
decorations were perfect reflections of their flavors. <o:p></o:p></span></div>
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<span style="font-family: inherit;">The Raspberry éclair was glazed in pink and adorned with shimmery
covered pop rocks. The filling was tinted pink and had a bright fruity taste.</span></div>
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<span style="font-family: inherit;">The Lemon Coconut was filled with a rich cream and topped with a tiny coconut marshmallow and thin strip of coconut. </span></div>
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<span style="font-family: inherit;">The Strawberry variety was set off by a
smidgen of gold leaf and a tiny wild strawberry. Don't forget the fresh berry filling which had a pleasant level of acidity.</span></div>
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<span style="font-family: inherit;">And the classic Salted Butter Caramel was
shining in gold and caramel glaze and studded with crunchy chocolate morsels. The filling was perfectly thick and well-emulsified. </span></div>
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<a href="https://3.bp.blogspot.com/-WngHOlxiAM4/WY4rU2O-aWI/AAAAAAAADSY/utftHA_h6vwAN87cqBhRncFZhynHL7iFACEwYBhgL/s1600/caramel%2Bbeurre%2Bsale%2Beclair2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://3.bp.blogspot.com/-WngHOlxiAM4/WY4rU2O-aWI/AAAAAAAADSY/utftHA_h6vwAN87cqBhRncFZhynHL7iFACEwYBhgL/s640/caramel%2Bbeurre%2Bsale%2Beclair2.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">If you head in for a treat, don’t skip the classic chocolate
flavor, and make sure you try something seasonal on the menu. Chef Christophe Adam has perfected his
product and made it worthy of all éclair accolades. Stay delicious L’éclair de G</span>é<span style="font-family: inherit;">nie!</span></div>
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<span style="font-family: inherit;">Find the most convenient location for you <a href="http://here./">here.</a></span></div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-5907979293668095012017-08-08T14:17:00.000-07:002017-08-11T08:07:55.870-07:00English Speaking Spots in Paris, Part 3: Honor Cafe<b>Honor Cafe </b><br />
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Tucked away in a courtyard across from President Macron's abode you will come upon Honor Cafe. Their signs proclaim that they prepare "the coffee Paris should be known for" and I cannot disagree. The location is convenient, if you're busy shopping in Madeleine or visiting Le Jardin des Tuileries. Friendly, skilled baristas will greet you in English or French to take your order. You have the option to take yours "to go," but I suggest taking a minute to sit in the architecturally interesting shop or out in the cobbled courtyard.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6oNyEcGxrNU/WYoqIJ4UZJI/AAAAAAAADRc/sE5Zo5NGtsAy9cmNfQiXsg4PmiPPQZ5hwCLcBGAs/s1600/aliceinparisss.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="621" data-original-width="555" height="640" src="https://1.bp.blogspot.com/-6oNyEcGxrNU/WYoqIJ4UZJI/AAAAAAAADRc/sE5Zo5NGtsAy9cmNfQiXsg4PmiPPQZ5hwCLcBGAs/s640/aliceinparisss.JPG" width="570" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alice Maggio of Seek and Pursue</td></tr>
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I had the pleasure of accompanying friend and travel blogger, <a href="http://www.alicemaggio.com/" target="_blank">Alice Maggio</a> for her first experience at Honor Cafe. Alice was impressed by the architecture of the small nook, and remembers being warmed by her steamy cappuccino on a drizzly Paris afternoon. "The alley way status of this cafe is to its advantage because of the fact that it is surrounded by a major segment of Paris' fashion scene. The store signs in the neighborhood were almost blinding while the chalk sign displaying Honor's coffee was humbler and more down-to-earth. It's far more comforting than the sleek and sanitized Chanel shop that shares its postal code. "<br />
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Honor Cafe is an easy place to find iced coffee in the summertime and enjoy a slice of banana bread if you have a hankering. The shop even offers flasks of coffee stamped with their name for fanatics. It's a comfort to the weary traveler or expat looking for a go-to coffee shop and a fun stop for residents to chat with the barista while sipping a freshly brewed cup. <br />
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<b>Details</b><br />
<b><br /></b>Eats range from 3-12<span style="color: #222222;">€</span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Drinks from 3-6</span><span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">€</span><br />
<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><br /></span><span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Address:</span></div>
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<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">54 Rue du Faubourg St Honore, Paris 75008</span></span><br />
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<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><br /></span><span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Metro: Madeleine, Concorde</span><br />
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<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Hours:</span><br />
<span style="color: #212121; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Monday-Friday: 9h-18h</span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<span style="color: #212121;">Saturday: 10h-18h</span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<span style="color: #212121;">Sunday: CLOSED</span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<span style="color: #212121;"><br /></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<span style="color: #212121;"><a href="https://www.honor-cafe.com/" target="_blank">Website</a></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<br /></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<a href="https://www.facebook.com/honorcafe/" target="_blank">Facebook</a></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
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<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<a href="https://www.instagram.com/honorcafe/?hl=en" target="_blank">Instagram</a></div>
Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-75634061461516356922017-06-22T06:00:00.001-07:002017-06-22T06:00:59.351-07:00English Speaking Spots in Paris, Part 2: Broken Biscuits<div>
<i>This post is the second installment of my "English Speaking Spots in Paris" series.</i><br />
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<b>Broken Biscuits</b></div>
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I found Broken Biscuits one fateful day after visiting the Pere Lachaise cemetery. The storefront is tiny and there is only space for 2 or 3 people to sit inside, so I almost passed it by. The shop is located in a passage with few or no cars, so there are usually two tables outside in the road where you can enjoy your delicious pastry and coffee. Sitting at a tiny blue table with a cup of something warm and a lovely bite to eat in a cobbled alley with a view of a florist shop is altogether Parisian. At least, the Paris that people from the New World dream about. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ywfuYRe29K4/WUu80Ve_D4I/AAAAAAAADOk/Jm6R48HLfcUHi3IbwEpeYufQPiFLFiA_ACLcBGAs/s1600/IMG_1839.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-ywfuYRe29K4/WUu80Ve_D4I/AAAAAAAADOk/Jm6R48HLfcUHi3IbwEpeYufQPiFLFiA_ACLcBGAs/s640/IMG_1839.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe Creme and Cheesecake</td></tr>
</tbody></table>
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The pastry case at this place is impressive. In it you will find classic French offerings, re-done favorites, and even British inspired treats. At the counter, a pile of golden madeleines will entice you while the friendly staff makes your coffee. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-dmdF9sEU1uw/WUu_JenSqwI/AAAAAAAADOw/BR8_hj8n1R45TKoHu_aZaaFoPLZIDVsSwCLcBGAs/s1600/IMG_1838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-dmdF9sEU1uw/WUu_JenSqwI/AAAAAAAADOw/BR8_hj8n1R45TKoHu_aZaaFoPLZIDVsSwCLcBGAs/s640/IMG_1838.JPG" width="480" /></a></div>
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It is obvious that a huge amount of care goes into the food and drinks produced in Broken Biscuits. So, treat yourself to a delicious and gorgeous experience there as soon as possible.</div>
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<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">
<b>Details</b><br />
<b><br /></b>Eats range from 2-15<span style="color: #222222;"><span style="font-family: inherit;">€</span></span></div>
<div style="background-color: white;">
<br />
<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Drinks from 4-6</span><span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">€</span><br />
<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><br /></span><span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Address:</span><br />
<span style="color: #222222;"><span style="font-family: inherit;">10 Passage Rochebrune, 75011 Paris</span></span><br />
<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><br /></span><span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Metro: Rue St. Maur, Pere Lachaise</span><br />
<br />
<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Hours:</span><br />
<span style="color: #212121;">Monday/Tuesday: Closed</span></div>
<div style="background-color: white;">
<span style="color: #212121;">Wednesday-Friday:</span></div>
<div style="background-color: white;">
<span style="color: #212121;">8:30AM-6PM</span></div>
<div style="background-color: white;">
<span style="color: #212121;">Saturday/Sunday:</span></div>
<div style="background-color: white;">
<span style="color: #212121;">10AM-7PM</span><br />
<div class="_VBr r-i8zZYz3Jlz14" jsl="$t t-L4bn4hy1QgY;$x 0;" style="color: #1a0dab; display: inline-block; font-family: arial, sans-serif; font-size: 13px; padding-top: 10px;">
<div class="_X2n" data-rtid="i8zZYz3Jlz14" data-ved="0ahUKEwi_3Zy7vdHUAhUKIMAKHQq0BogQu9MBCJsBMBA" jsaction="r.x_Rp0Z_yxHo" jsl="$x 1;" role="button" tabindex="0">
<br /></div>
</div>
<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><span style="font-family: inherit;"><br /></span></span><a href="https://www.facebook.com/pg/brokenbiscuitsparis/about/?ref=page_internal" target="_blank">Facebook</a></div>
<div style="background-color: white;">
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<div style="background-color: white;">
<a href="https://www.instagram.com/broken_biscuits_paris/?hl=en" target="_blank">Instagram</a></div>
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<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"></span></div>
</div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-29945963855825959892017-06-21T11:11:00.000-07:002017-06-21T12:19:30.578-07:00English Speaking Spots in Paris, Part 1: Boneshaker <div class="separator" style="clear: both; text-align: left;">
I know it can be anxiety inducing to visit a country where they don't speak your language. Of course, in Paris most people have some level of English and you should really try to speak in French when you visit, but it can be sort of fun to visit a cute cafe where you hear the proprietors speaking multiple languages behind the counter. </div>
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<div>
For your convenience, I've compiled a list of my favorite French/English speaking spots in Paris. This is the first installment.</div>
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<div class="separator" style="clear: both; text-align: center;">
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<div>
<b>Boneshaker </b><br />
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<b><br /></b>This is a doughnut shop. In the light of this fact, perhaps you can understand why it is the subject of my first "English Speaking Spots in Paris" series. Doughnuts are one of my absolute favorite foods. This is pretty much the only place I've been able to find in Paris with <i>real</i> doughnuts. <br />
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Boneshaker is a tiny gem in the heart of a fun neighborhood in the 2nd arrondissement of Paris. The storefront features a display of doughnuts, bicycle decor, and the window seats have a view of the lingerie shop across the street. The kitchen upstairs is the birthplace of irresistible doughnuts, brownies, and more. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-72ayeKcVTtg/WUqnTr63WhI/AAAAAAAADNg/295Styc3TD4J9CLcQtOcf6WEk-zjC5kOACLcBGAs/s1600/IMG_2480.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-72ayeKcVTtg/WUqnTr63WhI/AAAAAAAADNg/295Styc3TD4J9CLcQtOcf6WEk-zjC5kOACLcBGAs/s640/IMG_2480.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boneshaker Paris</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_qNfyiuIP2g/WUqmSiQdcOI/AAAAAAAADNc/hu51FXuUZl4say0fyfT91QgmSPpRBtv6QCEwYBhgL/s1600/boneshaker%2Bdoughnuts%2Bmagasin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-_qNfyiuIP2g/WUqmSiQdcOI/AAAAAAAADNc/hu51FXuUZl4say0fyfT91QgmSPpRBtv6QCEwYBhgL/s640/boneshaker%2Bdoughnuts%2Bmagasin.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Interior</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-985EErpbToo/WUqmT8gU-dI/AAAAAAAADNc/tZbZCSYuI-gQ0kUa_oeKH4Pp0cP3U7_gwCEwYBhgL/s1600/boneshaker_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-985EErpbToo/WUqmT8gU-dI/AAAAAAAADNc/tZbZCSYuI-gQ0kUa_oeKH4Pp0cP3U7_gwCEwYBhgL/s640/boneshaker_.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menu</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-y5PDlSfpJ98/WUqrJ1h_T-I/AAAAAAAADN4/dVEa1WeDPtEgj2kIaJIfSctJuEvYxiFkwCLcBGAs/s1600/boneshaker%2Bdoughnuts%2Bframboise%2Bcitron%2Bvert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://3.bp.blogspot.com/-y5PDlSfpJ98/WUqrJ1h_T-I/AAAAAAAADN4/dVEa1WeDPtEgj2kIaJIfSctJuEvYxiFkwCLcBGAs/s640/boneshaker%2Bdoughnuts%2Bframboise%2Bcitron%2Bvert.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry-Lime</td></tr>
</tbody></table>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TaR6qh0iN5M/WUqrtAzVGMI/AAAAAAAADOA/106DTqcjhdIWcLhEePJjzOHUq3tqmfxrACLcBGAs/s1600/boneshaker%2Bdoughnuts%2Bcaramel%2Bbeurre%2Bsale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-TaR6qh0iN5M/WUqrtAzVGMI/AAAAAAAADOA/106DTqcjhdIWcLhEePJjzOHUq3tqmfxrACLcBGAs/s640/boneshaker%2Bdoughnuts%2Bcaramel%2Bbeurre%2Bsale.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Butter Caramel</td></tr>
</tbody></table>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-7UIFEQvA3hg/WUqmTrdVZpI/AAAAAAAADNc/_Pei14jfEtY_jbb4DrRnPH4ngXZSH6nMACEwYBhgL/s1600/boneshaker%2Bdoughnuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://3.bp.blogspot.com/-7UIFEQvA3hg/WUqmTrdVZpI/AAAAAAAADNc/_Pei14jfEtY_jbb4DrRnPH4ngXZSH6nMACEwYBhgL/s640/boneshaker%2Bdoughnuts.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Cardamom</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-XB_TzH3FzUo/WUqmsAZbiiI/AAAAAAAADNc/22x_0djAVe4A4Uweg5iBT8pRBIoDxO12ACEwYBhgL/s1600/IMG_2473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-XB_TzH3FzUo/WUqmsAZbiiI/AAAAAAAADNc/22x_0djAVe4A4Uweg5iBT8pRBIoDxO12ACEwYBhgL/s640/IMG_2473.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Banana, Cherry Pie, S'Mores, Beer Glazed</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BUp-ryn_Nyw/WUqmbqZJOII/AAAAAAAADNc/JLOHgmxcaa4n_3IxU-vwOGlFMwmTUVHfACEwYBhgL/s1600/IMG_2477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-BUp-ryn_Nyw/WUqmbqZJOII/AAAAAAAADNc/JLOHgmxcaa4n_3IxU-vwOGlFMwmTUVHfACEwYBhgL/s640/IMG_2477.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Martha Washington" aka Cherry Pie</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rXRGJKjli3w/WUqo2xhZZSI/AAAAAAAADNs/WQOIH4RrlzUJ98ztZ6Tuj2FkkPuCyJpSQCLcBGAs/s1600/IMG_2483.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://1.bp.blogspot.com/-rXRGJKjli3w/WUqo2xhZZSI/AAAAAAAADNs/WQOIH4RrlzUJ98ztZ6Tuj2FkkPuCyJpSQCLcBGAs/s640/IMG_2483.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">S'mores</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-dLel3LMGBaA/WUqvfnQH4nI/AAAAAAAADOM/wybA7Cwq7UAqF1a-gzywKlIr942GKYKNQCLcBGAs/s1600/boneshaker%2Bdoughnuts%2Bhouse%2Bmade%2Blemonade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1043" data-original-width="1600" height="416" src="https://1.bp.blogspot.com/-dLel3LMGBaA/WUqvfnQH4nI/AAAAAAAADOM/wybA7Cwq7UAqF1a-gzywKlIr942GKYKNQCLcBGAs/s640/boneshaker%2Bdoughnuts%2Bhouse%2Bmade%2Blemonade.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House Made Lemonade</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bnY_1xzSEWY/WUqwircdB0I/AAAAAAAADOU/kz7sWzl5VR0spbGJAyPqrZZr4-TjoWvcACLcBGAs/s1600/boneshaker%2Bdoughnuts%2BBOS%2Btea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-bnY_1xzSEWY/WUqwircdB0I/AAAAAAAADOU/kz7sWzl5VR0spbGJAyPqrZZr4-TjoWvcACLcBGAs/s640/boneshaker%2Bdoughnuts%2BBOS%2Btea.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organic Teas</td></tr>
</tbody></table>
As you will be able to tell from the photos you just scrolled through, I have enjoyed Boneshaker's doughnuts on multiple occasions. There is often a new seasonal flavor to try which makes frequent visits necessary for an addict like me. <br />
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Try any flavor of doughnut; you won't be disappointed. Rumor has it that Saturday is cinnamon roll day, so it can't hurt to head over then.</div>
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Thank you for making Paris an even happier place, Boneshaker!<br />
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<b>Details</b><br />
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Eats range from 4-5<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€</span></span></div>
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Drinks from 3-5<span style="background-color: white; color: #222222;">€</span><br />
<span style="background-color: white; color: #222222;"><br /></span>
<span style="background-color: white; color: #222222;">Address:</span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">77 Rue d'Aboukir, 75002 Paris</span></span><br />
<span style="background-color: white; color: #222222;"><br /></span>
<span style="color: #222222;"><span style="background-color: white;">Metro: Sentier, </span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;">RER: Chatelet/Les Halles</span></span><br />
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<span style="color: #222222;"><span style="background-color: white;">Hours:</span></span><br />
<span style="color: #222222;"><span style="background-color: white;">Tuesday-Friday</span></span><br />
<span style="color: #222222;"><span style="background-color: white;">10AM-5PM</span></span><br />
<span style="color: #222222;"><span style="background-color: white;">Saturday</span></span><br />
<span style="color: #222222;"><span style="background-color: white;">10AM-6PM</span></span><br />
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Phone: +33 <span style="background-color: white; color: #222222;"><span style="font-family: inherit;">01 45 08 84 02</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Email:</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">bonjour@boneshakerparis.com</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Website:</span></span><br />
<span style="background-color: white;"><span style="color: #222222;"><a href="http://www.boneshakerparis.com/">http://www.boneshakerparis.com/</a></span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-18649383039568024072017-06-10T02:29:00.000-07:002017-06-10T02:29:23.676-07:00Fou de Patisserie<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-dv7QDR4DyBw/WTrt3Jp74-I/AAAAAAAADME/ebbGgDMx1n8vtGTts08NyofKVi0XREfFgCEw/s1600/fou%2Bde%2Bpatisserie123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://2.bp.blogspot.com/-dv7QDR4DyBw/WTrt3Jp74-I/AAAAAAAADME/ebbGgDMx1n8vtGTts08NyofKVi0XREfFgCEw/s640/fou%2Bde%2Bpatisserie123.jpg" width="640" /></a></div>
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It seems like Fou de Patisserie is the hot spot nowadays if you're a voyager in Paris in search of a sweet treat. The concept is simple: gather one or two of the best pastries from Paris' top patisseries and sell them in one store at one price point. One stop pastry shop. </div>
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Head over to the shop on the famed Rue de Montorgeuil and if you're lucky enough to snag a table out front, do so for the people watching on this pedestrian street. If not, the nearest park isn't far. And if you can stand the wait, walk over to the Seine before you take a bite. </div>
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The good people at Fou de Patisserie will patiently wait while you make a decision and box up your pastries of choice rather masterfully. The offerings change fairly frequently, so it's worth ducking in every now and again if you get the chance. </div>
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The storefront is small, but just the right size for 3 or 4 patrons to browse. They even have a selection of gourmet ice creams in the freezer case outside the door. </div>
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This strawberry beauty from Un Dimanche a Paris consists of a crunchy cookie base, strawberry pate de fruit and a light cream. It's finished with fraises de bois and was a delightful combination. To the right you see Karamel's lemon tart. It's a deep shell filled with lemon curd, caramel and hazelnuts. Refreshing and rich all at once. And check out that pillowy meringue.<br />
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On a beautiful day in Paris with visitors from Washington, D.C., I got to try these four lovely compositions. A raspberry and vanilla pastry from Angelina, Cyril Lignac's gray beauty, L'Equinoxe, a "club sandwich" strawberry cake from Hugo&Victor, and Un Dimanche a Paris' milk chocolate, hazelnut, and caramel bar.</div>
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A long case shows off the pastries while pristine refrigerators keep the ones meant for eating fresh. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Phil'gout. Get it?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pistachio Blueberry Choux</td></tr>
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Many thanks to Fou de Patisserie for your existence and helping regular people discover the most wonderful and delicious parts of Paris.<br />
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If you've ever visited, I'd love to hear about what you tried in the comments!<br />
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<b>Foud de Patisserie</b><br />
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45 Rue Montorgeuil<br />
75002<br />
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Metro: Chatelet/Sentier<br />
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The website is mostly dedicated to their publication:<br />
http://www.foudepatisserie.com/<br />
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<br />Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-16382336130757552672017-05-24T01:49:00.001-07:002017-05-24T01:49:18.166-07:00Flavorful Chicken and Potato SaladLife in France is obviously different from life in the United States. One of the most frustrating things to adapt to has been store hours. <i>Everything</i> is closed on holidays, Sunday, and even often at lunch time. This entails a little more meal planning than I am used to. Back home, it does not matter if it is Thanksgiving Day and I run out of butter; all I have to do is run to the 24 hour grocery store, no sweat. But here, things are trickier. This little difference has caused me to think about my next meal even more than I normally would have, and to come up with recipes and meals that are make-ahead, portable and made with shelf-stable ingredients. <div>
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A week or two ago I headed ten minutes from my house to Maisons-Lafitte for the day and knew that a pack-able, make-ahead meal would be necessary to take with me for lunch. The grocery stores were already closed for the night, because they close at 8, and I had to work with what I already had on hand. Thus, my new favorite potato salad was born.</div>
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You can make as much or as little as you like. Eat it warm or store it in the refrigerator for up to 3 days. You will notice that none of my measurements are exact because each time I make it to taste. </div>
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<b>Ingredients</b></div>
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-potatoes</div>
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-chicken breasts</div>
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-shallots, sliced (or onions)</div>
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-garlic, minced<br />-Dijon/Ancienne mustard</div>
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-mayonnaise</div>
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-salt</div>
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-pepper</div>
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-oregano</div>
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-paprika</div>
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-cumin</div>
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1. Cut potatoes into bite-sized pieces and boil until cooked through. Meanwhile, poach the chicken breasts in a pot of water seasoned with bay leaves, spices, salt, lemon etc.</div>
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2. Shred cooked chicken into bite-sized pieces and toss it in a bowl with the potatoes.</div>
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3. Add remaining ingredients to taste and enjoy!</div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-60048829364296027642017-05-11T03:37:00.000-07:002017-05-12T01:59:26.361-07:00Chocolate Truffles (Truffes au Chocolat)Since arriving in France, I have been missing working with chocolate. Naturally, I enjoy eating the creations of renowned Parisian chocolatiers, but there is something special about eating delicious bonbons made with your own two hands.<br />
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Last weekend, with the help of my now photographer boyfriend, I whipped up a batch of simple chocolate truffles. I made a trip to <a href="http://www.deco-relief.fr/" target="_blank">D</a><span style="font-family: inherit;"><span style="background-color: white;"><a href="http://www.deco-relief.fr/" target="_blank">éco Relief </a>next to St. Eustache to pick up some Mexican <a href="http://www.cacao-barry.com/en-OC/chocolate-couverture-cocoa/chd-n66mex/mexique" target="_blank">Cacao Barry</a> chocolate and a new spatula. </span><span style="background-color: white;"> </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">These truffles are a great place to start if you are new to the world of chocolate making. Give them a try and let me know what you think.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;"><b>Chocolate Truffles</b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-300g chocolate</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-165g heavy cream</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-20g honey</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-30g salted butter</span></span><br />
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-tempered chocolate (for dipping)<br />
-cocoa powder (for rolling)<br />
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<span style="font-family: inherit;"><span style="background-color: white;">Melt your chocolate very slowly in the microwave or over a pot of simmering water. Stir often.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">Add the warmed cream and honey in 5 or 6 stages. Stir vigorously. The ganache will look split at first, but fear not, it will come together.</span></span><br />
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<span style="background-color: white;">When all of the liquid is incorporated, add the butter and use an immersion blender to mix.</span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">Leave the ganache in a covered bowl overnight or in the refrigerator for a few hours, until it is firm.</span></span><br />
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<span style="background-color: white;">Roll pieces of the set ganache into spheres and temper your chocolate.</span><br />
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<span style="background-color: white;">Put some cocoa powder in a shallow container. Dip each piece of ganache in the tempered chocolate and cover it in cocoa powder. When the chocolate has set, sieve and set aside.</span><br />
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Enjoy!<br />
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Bonus Outtake:<br />
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<a href="http://www.deco-relief.fr/" target="_blank">D</a><span style="background-color: white;"><a href="http://www.deco-relief.fr/" target="_blank">éco Relief</a></span><br />
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Kitchen equipment store specializing in cake and chocolate decorating supplies.<br />
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6 Rue Montmartre 75001<br />
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Metro: Les Halles/Chatelet<br />
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<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com5tag:blogger.com,1999:blog-6507671112694818263.post-11905758211331728772017-05-01T08:04:00.000-07:002017-05-21T05:42:25.719-07:00Cheap Chocolate in ParisWith a chocolaterie on each corner, you might wonder why there is even a necessity for cheap chocolate in Paris. Does anyone even buy those colorfully wrapped bars in the supermarket? In a country where children consume an average of 11.9 grams and adults 5.7 grams of chocolate per day, it is not exactly surprising that someone is buying the cheaper stuff. In addition to price, when stockpiling chocolate it is important to remember the shelf-life. When you buy boutique chocolates, it will be necessary to consume them within two or three weeks so that nothing spoils. But with "cheap" bar chocolate, this worry disappears. Hurray! Your stash is safe from mold! <br />
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I have taken it upon myself to test and compare the chocolate and confections commonly found in French grocery stores for you, my dear readers. Enjoy this guide to 4<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€ well spent. Recognition must be given to my boyfriend who has sacrificially helped me try many different chocolates over the last few months. </span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><b><a href="http://www.lindt.fr/" target="_blank">Lindt</a></b></span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Before beginning this journey, I was not aware of the various "collections" available from Lindt. There are different distinctions written on the packaging like: EXCELLENCE, LINDOR, CREATION, CONNAISSEURS, RECETTE ORIGINALE, LES GRANDES.</span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">The least expensive and least interesting lines are the "original recipe," "Lindor," and "excellence." These are the lines you will find most often in the states. They are the traditional, plain dark and milk chocolates with infusions or small twists. </span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">The "Creation" line are thin bars of dark or milk chocolate with soft fillings that range from typical praline to whipped fruit fondant. They are made in indented molds for easy breaking and each tab is a generous bite. </span></span><br />
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<span style="color: #222222;"><span style="background-color: white;">Naturally, the best line is the most expensive line: "Connaisseurs." These are thicker bars with no lines to indicate where one should break or how much is a serving. Obviously, this is fantastic, because it is pretty clear to me that one bar is one serving, right? The bars in this line are filled with thick pralines and caramel fondants. You cannot go wrong here. </span></span><br />
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<span style="color: #222222;"><span style="background-color: white;"><i>Rocher Noir</i> is a nod to a classic French confection. <i>Rocher</i> means "rock" or "boulder" and the mixture of almonds with chocolate piled into a mound is often referred to this way. This particular member of the Creation line comes in dark or milk chocolate and deserves a good report as a yummy bar for the price. </span></span><br />
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<i>Coulis de Chocolat </i>was a bit of a disappointment. The filling was more sugary than chocolatey and the texture was off. <br />
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<i>Passion Frapp</i><span style="background-color: white; color: #545454;"><span style="font-family: inherit;"><i>ée</i> is supposed to be served straight out of the refrigerator, which I did not realize before tasting it. It was unpleasant and tasted fake. After storing in the refrigerator it was slightly more palatable, but mostly because the chill took some of the flavor away. </span></span></div>
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<span style="background-color: white; color: #545454;"><span style="font-family: inherit;"><i>Pralin</i></span></span><i style="background-color: white; color: #545454;">é Fa</i><i><span style="font-family: inherit;"><span style="background-color: white; color: #6a6a6a;">ç</span><span style="background-color: white;"><span style="color: #545454;">on </span></span></span></i><span style="background-color: white; color: #545454;"><span style="font-family: inherit;"><i>À L'Ancienne </i>was pretty delicious and full of hazelnut flavor. It is part of the connaisseurs line and I am fairly certain that this flavor is unavailable in the states.</span></span></div>
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<i>Passionnment Fondant Noir </i>is pretty similar to some Lindt varieties you can find in the USA. It is a good staple. This one is not overdone and you will not be disappointed, especially if you eat it slightly above room temperature.<br />
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<i><span style="color: #444444;">D</span></i><i style="background-color: white; color: #545454;">élice Pistache </i><span style="background-color: white; color: #545454;">was not particularly <i>d</i></span><span style="background-color: white; color: #545454;"><i>é</i></span><span style="background-color: white; color: #545454;"><i>lice</i>-ious. As is usually the complaint of my resident pistachio specialist, the filling tasted more of almond than of pistachio and green food coloring must have been used.</span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><i>Pralin</i></span></span><i style="background-color: white; color: #545454;">é Feuillet</i><i style="background-color: white; color: #545454;">é </i><span style="background-color: white; color: #545454;">is in the running for my favorite bar in the "Creation" collection. The texture is perfectly crispy and the nutty praline really stands up to the chocolate.</span><br />
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<i>Noir Intense </i>is the typical dark bar you can find anywhere and I used it for baking because I am a snob and cannot say that I always enjoy eating this one on its own. If I want a piece of dark chocolate by itself, I will splurge for the <a href="https://inter.valrhona.com/en" target="_blank">Valrhona</a> or <a href="http://www.cacao-barry.com/en-OC" target="_blank">Cacao Barry</a>.<br />
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<i>Op</i><i style="background-color: white; color: #545454;">éra </i><span style="background-color: white;"><span style="color: #545454;">is inspired by the impressive, multi-layered French cake made with coffee. The bar was a nice homage to the pastry, but still does not measure up to anything in the "connaisseurs" collection.</span></span></div>
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<span style="background-color: white;"><span style="color: #545454;"><i>Truffe Craquante </i>was crunchy, as advertised. However, perhaps it was a little too heavy on the orange flavor.</span></span></div>
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<i>Pralin</i><i style="background-color: white; color: #545454;">é Feuillantine </i><span style="background-color: white; color: #545454;">wins. It is probably the favorite of each one of my team of experts. Sure, it is not made with <a href="https://inter.valrhona.com/en/products/pralines-and-nuts/praline-amande-noisette-50-caramelise-K" target="_blank">Valrhona's praline paste</a>, but who can afford that anyway?</span></div>
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<span style="background-color: white; font-weight: bold;"><span style="font-family: inherit;"><a href="https://www.cotedor-chocolat.fr/" target="_blank">Côte d'Or </a></span></span></div>
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<span style="background-color: white;">This brand is certainly not on the same level as Lindt, but several of their offerings are pretty good, plus they are decidedly less expensive. They are also rolling out a line of organic chocolate bars.</span></div>
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<span style="background-color: white;"><i>Truff</i></span><i style="background-color: white;">é Noir </i><span style="background-color: white;">is light and easy to eat, as chocolate should be. What is chocolate if it's not easy to eat? There is not any real intensity in this bar, but it is a nice sweet treat.</span></div>
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<i>Pralin</i><i style="background-color: white; color: #545454;">é Intense Noir </i><span style="background-color: white; color: #545454;">was heavy on the nuts if a bit too sweet. Not a bad afternoon snack. Ignore my empty box of <a href="http://www.kinder.me/en/" target="_blank">Kinder Chocofresh</a>...</span></div>
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<i>Fin Noir Orange</i> was not delicious. The little bits of orange were unpleasant and abundant.</div>
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<i>Mousse au Chocolat Noir </i>circling back to Lindt...was another one of those ho-hum tablets that is best enjoyed as an afternoon snack.</div>
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<b><a href="http://www.kaoka.fr/" target="_blank">Kaoka</a> </b></div>
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Here is a brand readily available at each "Bio" or organic market in Paris. The prices are a little higher as you are paying for the organic-ness, but overall I would say it is worth the money. They even offer couverture chocolate for professional use.</div>
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<i>70% Cacao </i>was a great first selection and I look forward to trying more of their bars.</div>
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Also tried, but not recommended: <a href="http://www.lindt.fr/shop/tablettes-chocolat/tablette-lindt-excellence-noir-framboise-intense" target="_blank">Framboise Intense</a>, <a href="https://www.cotedor-chocolat.fr/produits/Noir%203%20x%20100g?p=3197&provider={D193998A-4A6D-4EA5-BAA8-209357B27A09}" target="_blank">Noir Puur</a>, <a href="http://www.kinder.me/en/kinder-schoko-bons" target="_blank">Schoko-Bons</a></div>
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Also tried, and recommended: <a href="http://www.lindt.fr/shop/tablettes-chocolat/tablette-lindt-creation-creme-brulee" target="_blank">Creme Brulee</a>, <a href="http://www.lindt.fr/shop/tablettes-chocolat/tablette-lindor-noir-fleur-de-sel-150g" target="_blank">Noir Fleur de Sel</a>, <a href="http://www.lindt.fr/shop/tablettes-chocolat/chocoletti-lait-praline-noisettes" target="_blank">Chocoletti</a>, <a href="http://www.kinder.me/en/kinder-bueno" target="_blank">Kinder Bueno</a>, <a href="http://www.milka.fr/Products/NOUVEAUTES/MILKA%20TRIPLE%20CHOCOLAT?p=8894&provider={D193998A-4A6D-4EA5-BAA8-209357B27A09}&categoryId=3681" target="_blank">Milka Triple Chocolat</a>, <a href="https://www.cotedor-chocolat.fr/produits/Bloc%20Noir%20Noisettes?p=3204&provider={D193998A-4A6D-4EA5-BAA8-209357B27A09}" target="_blank">Bloc Chocolat</a>, <a href="https://www.cotedor-chocolat.fr/produits/Pralin%C3%A9%20Fondant%20Lait?p=3222&provider={D193998A-4A6D-4EA5-BAA8-209357B27A09}" target="_blank">Praline </a></div>
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Let me know in the comments if there are other brands and flavors I should have tried!</div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-61253336289971950782017-04-26T14:23:00.000-07:002017-04-27T01:57:53.912-07:00The Jacques Genin Experience<span style="font-family: inherit;">You are visiting Paris. You have 20 or 30<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€</span></span> left in your wallet. The weather has just taken a turn for the gray and you have a hankering for a pick-me-up. Of course, you could go to <a href="http://www.lebonmarche.com/" target="_blank">Le Bon Marche</a> to hide from the rain, find some gifts to take home, and have a bite to eat. It also wouldn't be a bad idea to head over to <a href="https://shakespeareandcompany.com/" target="_blank">Shakespeare and Company </a> or Pont Neuf for a boat ride. But, if you really want to spend your time and those last few euros wisely, you really ought to make your way to <a href="http://jacquesgenin.fr/fr/" target="_blank">Jacques Genin</a>. </span><br />
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<span style="font-family: inherit;">This perfect boutique and tea room is located in a tastefully updated old building on Rue de Turenne. Chocolates and confections are expertly displayed and a serene tea room is set up on one side of the shop with fresh flowers on each table and a spiral staircase to heaven/the pastry kitchen </span><br />
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<span style="font-family: inherit;">I have visited this
special place many times now and have grown to have a great respect for Chef
Jacques Genin and the quality he manages to maintain day in and day out.
The chef himself seems truly to be present in his kitchen. During
one of my visits, he descended inconspicuously to place bags of perfectly baked
madeleines on the sales counter. My companions and I saw him strolling
outside with an interviewer and he later returned to go back to his kitchen.
My mom, who was visiting from the US, told him how exquisite her
experience was and he humbly thanked her like a real professional. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Each front-of-the-house
employee is dressed in refined black clothes and they all at least speak French
and English. If you can, visit around the time of a holiday to see the
elegant chocolate displays and take one home with you to enjoy that evening.
Because let's be real, no matter how beautiful it is you are not going to be
able to resist having a taste. If you are lucky enough to visit when the
chef himself descends with a limited amount of some special treat he has
whipped up, snatch a bag without hesitation. They will not last long and
are worth the price. <o:p></o:p></span></div>
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<span style="font-family: inherit;">The chocolates at
Jacques Genin are mostly decorated with acetate cocoa butter transfer sheets.
Genin chooses minimalist designs that allow the rich tones of the dark
and milk chocolate to shine through. This master works with <a href="https://inter.valrhona.com/en" target="_blank">Valrhona</a> chocolate and he knows how to add flavor to this perfect product without
compromising the taste of the chocolate itself. Many of his offerings are
delicately infused with spices and herbs while others are filled with classic
praline mixes that never disappoint.<o:p></o:p></span></div>
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<span style="font-family: inherit;">If you have the time to
sit in the tea room and order a pastry, you will leave Paris feeling that you
have had a true French experience. You will have the choice of several
beverages to accompany your freshly made pastry. You will be presented
with your coffee, I recommend the<span style="font-family: inherit;"> c</span></span><span style="background-color: white;"><span style="font-family: inherit;">afé crème</span></span><span style="font-family: inherit;"><span style="font-family: inherit;">,</span> a glass of water, a small plate
of chocolates and/o<span style="font-family: inherit;">r </span></span><span style="background-color: white;"><span style="font-family: inherit;">pâtes de fruits</span></span><span style="font-family: inherit;"><span style="font-family: inherit;">, </span>and your flawless pastry. Even if
you are trying to resist the tourist itch of taking photos of everything you
eat, you will not be able to resist documenting these wonders. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Paris-Brest</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">The Paris-Brest is a
pastry that was created in the early 1900s by Louis Durand in honor of a
bicycle race from Paris to Brest and back to Paris. It consists of <span style="font-family: inherit;">a </span></span><span style="background-color: white;"><span style="font-family: inherit;">pâte à choux</span></span><span style="font-family: inherit;"><span style="font-family: inherit;"> </span>ring, meant to symbolize a bicycle tire, sprinkled with sliced almonds, baked,
and filled with rich praline cream. It is often adorned with a dusting of
confectioner's sugar.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Jacques Genin makes the
minor change of swapping the almonds for chopped hazelnuts because the praline
paste he uses savors primarily of hazelnut. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Tart au Chocolat
(Chocolate Tart)</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Normally, a chocolate
tart is a simple pate a sucree shell filled with a ganache of dark chocolate.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Chez Jacques Genin does
not deviate from the original. It is a smooth and crunchy morsel of
deliciousness.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Saint-</b><o:p></o:p></span><span style="background-color: white;"><b><span style="font-family: inherit;">Honoré</span></b></span></div>
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<span style="font-family: inherit;">The Saint-</span>Honoré<span style="font-family: inherit;"> is
named for the patron saint of bakers. This wonder mixes a few of the most
delicious components in French pastry. A base of puff pastry is adorned
with a ring of </span><span style="background-color: white;">pâte à choux</span><span style="font-family: inherit;">, and cream puffs with caramelized sugar. The
cake is filled with </span><span style="background-color: white;">crème </span><span style="font-family: inherit;">chiboust and topped with </span><span style="background-color: white;">crème </span><span style="font-family: inherit;">chantilly. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Traditionally, this
pastry is in the form of a circle. Genin updated its format by beginning
with a rectangle and omitting the piped </span><span style="background-color: white;">pâte à choux</span><span style="font-family: inherit;">. His version still includes the cream puffs.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Fraisier</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Perfect for springtime,
the Fraisier is a strikingly beautiful and classic cake. Genoise, or
buttery sponge cake, sandwiches a generous layer of vanilla cream bejeweled
with fresh strawberries. The entremet is finished with a thin layer of
almond paste or marzipan.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The marzipan layer is
often artificially colored green, but at Jacques Genin you will not find any
fake colors in your almond paste.<o:p></o:p></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Forêt</b></span></span><span style="font-family: inherit;"><b> Noire (Black
Forest Cake)</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">This well-known cake
originated in Germany, but that does not stop other nations from making it.
You will find layers of chocolate sponge cake and whipped cream
highlighted with boozy cherries and chocolate shavings.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The version at Jacques
Genin is modern and sophisticated. Chocolate sponge cake, chocolate
mousse, and whipped envelop whole cherries and a shard of tempered chocolate sticks
like a piece of fancy jewelry to the side of each slice. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Well, internet, now you
know my obsession with Jacques Genin. If you want to see the man in
action, but cannot visit the shop, check the links below for a few short
videos.<o:p></o:p></span></div>
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<a href="https://www.youtube.com/watch?v=UkYPhlpvX9Q" target="_blank">Video by David Lebovitz </a></div>
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<a href="https://www.youtube.com/watch?v=obZ5cE0KlOI" target="_blank">Video by Mind of a Chef </a></div>
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<b>Jacques Genin</b></div>
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http://jacquesgenin.fr/fr/</div>
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Perfect bonbons, refined tea room, and perfect ambiance. </div>
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133 Rue de Turenne</div>
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75003, Paris</div>
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Metro: Republique</div>
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27 Rue de Varenne</div>
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75007, Paris</div>
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<span style="font-size: 13.2px;">Metro: Varenne or Rue du Bac</span></div>
Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-23200753245082409972017-04-16T11:20:00.000-07:002017-04-16T11:20:22.777-07:00Easter in Paris<div class="separator" style="clear: both; text-align: left;">
Easter in Paris is particularly chocolatey...like most things here. It's impossible to avoid the colorful egg displays and bright decorations adorning the chocolateries. </div>
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One sunny spring day I picked up a bag of praline eggs at <a href="http://www.franck-kestener.com/" target="_blank">Franck Kestener</a> and enjoyed them in <span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Square René Viviani with Notre-Dame de Paris in view. I think the bag contained 9-10 eggs and cost me about <span style="font-family: inherit;">8</span></span></span><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€. </span></span></div>
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I previously visited Kestener's shop in Saarbruecken, Germany. Kestener is a Meilleur Ouvrier de France and creates beautiful chocolates, macarons, and pastries. </div>
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The assortment included milk chocolate chestnut pralines...<br />
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...dark chocolate hazelnut...<br />
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...dark chocolate peanut butter...<br />
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...and dark chocolate vanilla ganache...</div>
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His shop was fully stocked and ready for the festivities. His chocolates are well-balanced, flavorful, and his ganaches are wonderfully emulsified. But, perhaps his packaging could use a little refining?</div>
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Each shop has whimsical chocolate displays.</div>
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I especially like the variety of displays at<a href="http://www.cluizel.com/en/" target="_blank"> Michel Cluizel </a>. Michel Cluizel is the place to find whimsy and class mixed together.<br />
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You're bound to find creative and artistic showpieces at the chocolateries around Easter, too. <a href="https://www.patrickroger.com/" target="_blank">Patrick Roger</a>'s offerings particularly impressed me. Maybe one day I will be able to afford one of his hedgehogs. Roger does a great job of making each piece special. In other words, you get the impression that each product is one-of-a-kind. </div>
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<a href="http://jacquesgenin.fr/fr/" target="_blank">Jacques Genin</a> has become one of my favorite spots in Paris. Of course, it's wonderful if you have time to sit down to enjoy a cup of coffee and a handmade pastry. But even if you don't have a dollar to spend, it's enjoyable to stroll around the shop and take in the beauty. The inside was resplendent for Easter. A modern silver dish held the classic praline eggs. Unique, eye-catching eggs, chickens, rabbits, fish, and whales all made of chocolate crowded the shelves. They were busy with customers -for good reason- well in advance of Easter.<br />
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I've come to the conclusion that Easter is one of the best times to visit Paris. The weather has been lovely which makes strolling around and peeking in shop windows even more enjoyable than usual. Plus, the displays are more striking than any old time of year. <br />
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As I was strolling one day last week, I found <a href="http://www.sebastien-degardin.com/" target="_blank">Sebastien Degardin</a> tucked away on a street near the Pantheon. I bought two hazelnut-praline eggs without a second thought.<br />
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It's worth mentioning that the supermarkets here sell all of the regular Easter chocolate that I'm used to finding in the United States. My boyfriend made me feel at home with the Lindt bunnies we also have back home. Here they even have a little bell attached to their bows.</div>
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This post will end with the information of the shops mentioned. But, before I sign off, I'll just mention my beautiful Easter bunny from my host-mom. This little gal was from <a href="http://www.lamaisonduchocolat.fr/en/" target="_blank">La Maison du Chocolat</a>. She was made of delicious <a href="https://inter.valrhona.com/en" target="_blank">Valrhona</a> chocolate and filled with praline eggs and solid dark chocolate fish. The perfect Easter treat. American chocolatiers: take note. <span style="background-color: white; font-family: inherit; white-space: pre-wrap;"> </span></div>
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<span style="background-color: white; font-family: inherit; white-space: pre-wrap;">J</span><span style="background-color: white; font-family: inherit;">oyeuses Pâques!</span></div>
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<b>Franck Kestener</b></div>
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http://www.franck-kestener.com/<b><br /></b></div>
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Chocolatier and patissierie with two locations in Germany and one in Paris.</div>
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7 Rue Gay Lussac</div>
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75005, Paris</div>
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Metro: Luxembourg</div>
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<b>Michel Cluizel</b></div>
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http://www.cluizel.com/en/</div>
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French chocolate bean-to-bar and bonbon producer with locations all over the world. Including 4 in the Paris Area.</div>
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<b>Patrick Roger</b></div>
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https://www.patrickroger.com/</div>
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The most impressive chocolate show-pieces in Paris and exquisite bonbons and tasty treats with eight shops in France.</div>
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<b>Jacques Genin</b></div>
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http://jacquesgenin.fr/fr/</div>
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Perfect bonbons, refined tea room, and perfect ambiance. </div>
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133 Rue de Turenne</div>
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75003, Paris</div>
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Metro: Republique</div>
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27 Rue de Varenne</div>
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75007, Paris</div>
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Metro: Varenne or Rue du Bac</div>
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<b>Sebastien Degardin</b></div>
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A boutique full of cakes, pastries and chocolates. It's a pleasant surprise in a neighborhood full of students. Closed on Monday and Tuesday.</div>
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200 Rue Saint-Jacques</div>
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75005, Paris </div>
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Metro: Luxembourg</div>
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<b>La Maison du Chocolat</b></div>
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Perhaps the most well-known chocolatier in the world, this place has never disappointed me. They manage to keep the quality high and they have customer service like no one else. The establishment has been around for 40 years and has locations all over the world, including eight in Paris.</div>
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<br />Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-63625934779998562752017-04-15T04:39:00.000-07:002017-04-16T01:51:16.860-07:00EclairsOne of the things that is shaping my Parisian experience most is pastry. From choux-based classics to thin cakes in between layers of mousse, it's my mission to experience them all.<br />
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This post will focus on a familiar classic: l'<span style="background-color: white;">éclair. Traditionally, </span><span style="background-color: white;">éclairs consist of baked </span><span style="background-color: white;"><span style="font-family: inherit;">pâte à choux, chocolate or coffee pastry cream, and a stripe of chocolate or coffee fondant. However, especially in Paris, you will find innovative flavors in addition to the traditional ones. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">I've tried </span></span><span style="background-color: white;">éclairs from five or six different places here in Paris and here's my current list. You will find a list with information and addresses at the end of this post.</span></div>
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<span style="background-color: white;"><b><a href="http://www.maisonpradier.com/" target="_blank">Maison Pradier</a></b></span></div>
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<span style="background-color: white;">This multi-store patisserie was founded in 1859 and continues to turn out lovely food and create a clean, sunny atmosphere. They've got 13 stores in the Paris area. No small operation. In 2015 they were named makers of <a href="http://www.ideemiam.com/actus/news/leclair-au-chocolat-de-la-maison-pradier-elu-le-meilleur-de-paris-en-2015.html" target="_blank">the best </a></span><span style="background-color: white;"><a href="http://www.ideemiam.com/actus/news/leclair-au-chocolat-de-la-maison-pradier-elu-le-meilleur-de-paris-en-2015.html" target="_blank">éclair au chocolat in Paris</a>. </span></div>
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<span style="background-color: white;">I stopped by their Saint Michel location for a mid-morning snack one sunny day. In their refrigerated case, they displayed their award-winning </span><span style="background-color: white;">éclair au chocolat, as well as salted caramel and passion fruit varieties. </span></div>
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<span style="background-color: white;">I opted for the award-winner. The quality of the chocolate glaze was good, nice and dark. The </span><span style="background-color: white;">pâte à choux was baked well, but overall they lacked the <i>perfection</i> I was seeking in a 4</span><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€ pastry. The filling was not the most flavorful and the choux was a little soggy, which I suppose in bound to happen with creamy fillings. A good snack, but for me, not the best </span></span><span style="background-color: white;">éclair of Paris.</span></div>
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<span style="font-family: inherit;"><a href="http://leclairdegenie.com/" target="_blank"><span style="background-color: white; font-weight: bold;">L'Eclair de Génie</span></a></span><br />
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Perhaps the most well-known purveyor of <span style="background-color: white;">éclairs is L'Eclair de </span><span style="background-color: white;">Génie. With boutiques all over the world, Christophe Adam has created a sensation. The meticulously created pastries here are always perfect. One could easily eat lunch in Paris for the 6</span><span style="background-color: white; color: #222222;">€ it costs to enjoy one of these treats. </span><br />
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<span style="background-color: white;">Unfortunately, my only photo of </span><span style="background-color: white;">éclairs from this place is dark and unflattering. But, just trust me. These things are incredible. Each creation is classic and new, sweet, crunchy, smooth, gorgeous... </span><br />
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<span style="background-color: white;">Pictured L to R are: Salted Butter Caramel, Vanilla Pecan, Dark Chocolate, Pistachio Raspberry </span><br />
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<a href="https://3.bp.blogspot.com/-hnVhWhn8M30/WPH5QFTZElI/AAAAAAAADAg/T5XFmE6HeC4hxjJw-dMdAicNWKhfqPp-QCLcB/s1600/IMG_1612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-hnVhWhn8M30/WPH5QFTZElI/AAAAAAAADAg/T5XFmE6HeC4hxjJw-dMdAicNWKhfqPp-QCLcB/s640/IMG_1612.JPG" width="640" /></a></div>
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<b><a href="https://www.facebook.com/theveninpatisserie/" target="_blank">Thevenin</a></b></div>
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From all appearances, Thevenin is an up-and-coming patisserie in Paris. You can grab lunch at one of their shops to go with your bread and fancy pastry. Their <span style="background-color: white;">éclairs weren't the most beautiful, the choux wasn't baked quite as darkly as I prefer, but the flavor and filling was spot on. The Thevenin </span><span style="background-color: white;">éclairs au chocolat are more milk chocolate than dark, which is a nice change.</span></div>
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It was a pleasant thing to enjoy in the park by Notre-Dame de Paris.<br />
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I'm sure that I've barely scratched the surface of <span style="background-color: white;">éclairs in Paris. Please leave comments of your favorite </span><span style="background-color: white;">éclair in Paris!</span></div>
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<b>Maison Pradier</b></div>
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http://www.maisonpradier.com/</div>
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Well established patisserie and popular for their brunch as well. Check out their beautiful website for a peek at their methods. </div>
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13 Locations in the Paris area. </div>
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The Saint Michel location is open each day and accessible by the Saint-Michel and Cluny/La Sorbonne metro stations</div>
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14 Boulevard Saint-Michel </div>
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75006 Paris</div>
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<span style="background-color: white; font-weight: bold;">L'Eclair de Génie</span></div>
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<span style="background-color: white;">http://leclairdegenie.com/</span></div>
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<span style="background-color: white;">Bright and beautiful store-fronts welcome you in for a beautiful sight to go with beautiful tastes.</span></div>
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<span style="background-color: white;">9 Boutiques in Paris, 5 in Japan, 5 in Hong Kong, 2 in Italy</span></div>
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<span style="background-color: white;"><b>Thevenin</b></span></div>
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<span style="background-color: white;">A great spot for a good pastry or loaf of bread. Notre-Dame-des-Champs location is closed on Sundays</span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">119 Avenue du Général Leclerc</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">75014 Paris</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">14 Rue Daguerre</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">75014 Paris</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">5 Rue Notre Dame des Champs</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">75006 Paris</span></span></div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-30570634416590965102017-03-21T15:07:00.000-07:002017-03-23T09:28:20.525-07:00Je Suis Parisienne and Other Lies<b>Lie 1: Je suis Parisienne</b><br />
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It's not that I truly think I'm Parisian. I mean, maybe a little. But, each time I successfully give directions, am able to carry out a food order entirely in French, or have a baguette poking out of my bag I feel like I belong here. Plus, I love cheese; it's pretty Parisian to love cheese.<br />
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<a href="https://2.bp.blogspot.com/-9sifDTgW6R8/WNGbioTZu_I/AAAAAAAAC-U/5OBNoN7jB_QwmFdaEUWqbF3ltKZbRxH0ACLcB/s1600/IMG_0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-9sifDTgW6R8/WNGbioTZu_I/AAAAAAAAC-U/5OBNoN7jB_QwmFdaEUWqbF3ltKZbRxH0ACLcB/s640/IMG_0822.JPG" width="480" /></a></div>
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Aside from that, there are ways that I will always be American. I continually pronounce English words like an American instead of like a French person. For example, the word "bagel" is pronounced more like "bagelle" by French people. I'm sorry, but it's an English word and I can't bring myself to mispronounce it. <br />
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<a href="https://2.bp.blogspot.com/-_tL99AFvVP4/WNGZ7ew7_HI/AAAAAAAAC-I/IzVcbbptthwvVHM6j6s2rST7jxHJNYYJACLcB/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-_tL99AFvVP4/WNGZ7ew7_HI/AAAAAAAAC-I/IzVcbbptthwvVHM6j6s2rST7jxHJNYYJACLcB/s640/IMG_1027.JPG" width="480" /></a></div>
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<b>Lie 2: Expensive is better</b></div>
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The cr<span style="background-color: white;"><span style="font-family: inherit;">ê</span></span>pe in the next photo was delicious and cost me 3<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€. The </span></span>cr<span style="background-color: white;"><span style="font-family: inherit;">ê</span></span>pe in the following photo cost 4<span style="background-color: white; color: #222222;">€ and tasted far worse. </span></div>
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<a href="https://4.bp.blogspot.com/-iG6mclNukbw/WNGcnoC5ZpI/AAAAAAAAC-k/fyoke5sI41QMhlbi-JXN5aSGngb7J8YNgCLcB/s1600/IMG_1001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-iG6mclNukbw/WNGcnoC5ZpI/AAAAAAAAC-k/fyoke5sI41QMhlbi-JXN5aSGngb7J8YNgCLcB/s640/IMG_1001.JPG" width="480" /></a></div>
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This guy was made lovingly by Patricia, the <span style="color: #222222;"><span style="background-color: white;">woman who runs the </span></span>cr<span style="background-color: white;"><span style="font-family: inherit;">ê</span></span>pe place at the market. It is made with buckwheat flour, cheese, butter, eggs, and ham. </div>
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<a href="https://4.bp.blogspot.com/-wgq00Uxzpk8/WNGcoRxmZvI/AAAAAAAAC-o/dp1dhmVz-ecuMdFbiGcTQAI2aSYDIHpbgCLcB/s1600/IMG_0843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-wgq00Uxzpk8/WNGcoRxmZvI/AAAAAAAAC-o/dp1dhmVz-ecuMdFbiGcTQAI2aSYDIHpbgCLcB/s640/IMG_0843.JPG" width="480" /></a></div>
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This guy, on the other hand, was more expensive and made at a busy cr<span style="background-color: white;">êperie near Centre Pompidou. It was not made with the buckwheat flour which is traditional for a savory cr</span><span style="background-color: white;">êpe. It was over-filled and not folded in that lovely way that Patricia has. </span></div>
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<span style="background-color: white;"><b>Lie 3: There is no good Mexican food in Paris</b></span></div>
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So maybe I still haven't sipped a great margarita yet in Paris, but it is possible to find decent Mexican food here. </div>
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<a href="https://1.bp.blogspot.com/-zdAE61uFiHA/WNGfgwheP8I/AAAAAAAAC-0/WglCUZF06eEy0P1Ck1ZP3_oXx8TmyAirwCLcB/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-zdAE61uFiHA/WNGfgwheP8I/AAAAAAAAC-0/WglCUZF06eEy0P1Ck1ZP3_oXx8TmyAirwCLcB/s640/IMG_0982.JPG" width="480" /></a></div>
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<b>Lie 4: It is possible to overdose on viennoiserie</b></div>
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It's simply not true.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-xXjGb2rY150/WNGiTWvqVUI/AAAAAAAAC_M/SLl060CFAn4ULD5KFNDP-Ayg-GUM_fO9ACLcB/s1600/IMG_1170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-xXjGb2rY150/WNGiTWvqVUI/AAAAAAAAC_M/SLl060CFAn4ULD5KFNDP-Ayg-GUM_fO9ACLcB/s640/IMG_1170.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arguably the best croissant in Paris</td></tr>
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<b>Bocamexa</b><br />
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Quick Mexican food and drinks. <br />
Two restaurants and one food truck.<br />
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http://www.bocamexa.com/<br />
95 Rue Oberkampf, 75011 Paris<br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">127 Rue Mouffetard, 75005 Paris</span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><b>Gontran Cherrier</b></span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">The best and most beautiful croissant I've enjoyed.</span></span><br />
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<span style="background-color: white;"><span style="color: #222222;">http://www.gontrancherrierboulanger.com/</span></span><br />
<span style="background-color: white; color: rgba(0 , 0 , 0 , 0.870588);"><span style="font-family: inherit;">22 Rue Caulaincourt, 75018 Paris</span></span><br />
<span style="background-color: white; color: rgba(0 , 0 , 0 , 0.870588);"><span style="font-family: inherit;">8 Rue Juliette Lamber, 75017 Paris</span></span><br />
<span style="background-color: white; color: rgba(0 , 0 , 0 , 0.870588);"><span style="font-family: inherit;">1 Rue Grande Fontaine, 78100 Saint-Germain-en-Laye</span></span><br />
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<span style="background-color: white; color: rgba(0 , 0 , 0 , 0.870588);"><span style="font-family: inherit;"><b>Dominique Saibron</b></span></span><br />
<span style="background-color: white; color: rgba(0 , 0 , 0 , 0.870588);"><span style="font-family: inherit;"><b><br /></b></span></span>
<span style="background-color: white;">Big, busy bakery where you can</span><br />
<span style="background-color: white;">watch the boulanger work through the window.</span><br />
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<span style="background-color: white;">http://dominique-saibron.com/en/home/</span><br />
<span style="background-color: white;"><span style="font-family: inherit;">77 Avenue du Général Leclerc, 75014 Paris</span></span><br />
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-2013833525669317892017-02-26T05:38:00.002-08:002017-02-26T05:40:43.993-08:00Life in ParisThe perks of living in Paris are many, so I'm sure that halfway through writing this post I will become annoyed at my inability to express my love for this place. But I'll do my best, dear readers.<br />
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<b>Food</b><br />
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It's a given that I'm truly here for the food. As I sit down to write this post, I'm munching on chocolate and thinking about my next meal.<br />
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Cooking starts with the ingredients and Parisians care about their ingredients. Fresh markets abound and they always seem to be busy. In addition to markets, the French place importance on specialization. Sure, you can go to a Carrefour and find everything you need to make a nice dinner, but you can also go to the <i>boucherie </i>for your meat, the <i>fromagerie </i>for your cheese, the <i>boulangerie </i>for your bread, and the <span style="color: #212121; white-space: pre-wrap;"><span style="font-family: inherit;"><i>épicerie </i>for your produce. The people want to know where their food is coming from and I respect that. </span></span><br />
<span style="color: #212121; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #212121; white-space: pre-wrap;"><span style="font-family: inherit;">A month or so ago, a man in a truck knocked on our door pedaling crops from a farm in France. My host mom bought loads of carrots, potatoes, shallots, onions, and Asian pears. </span></span><br />
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If you ever come live in France, do not underestimate the importance of bread. If you don't bring a <i>baguette</i> home to eat with dinner, you're doing it wrong. I often find myself on the RER feeling downright Parisian with a <i>tradi </i>sticking out of my bag.</div>
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When you buy a loaf of delicious bread, you may as well indulge in a little butter, too. For butter addicts, the dairy section of a French grocery store is a happy place. Perhaps for the average butter consumer it could be overwhelming. I've made it one of my missions to try as many types of butter while here as possible. You can choose from organic, salted, unsalted, soft, and much more. It's truly <a href="https://www.youtube.com/watch?v=0GFtx5P7Mu8" target="_blank">an art here</a>. Some brands mold or shape their butter into beautiful forms.</div>
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<b>Culture</b></div>
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Yarn in France is cheaper than in the US. For a knitter, this is clearly good news. Since my arrival I've ordered wool from a popular european provider and purchased some local yarn at a yarn and fabric exposition. There is a knitted blanket in my future.</div>
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Art is everywhere. There are famous establishments like Musee D'Orsay or the Louvre, but also local spots and festivals where anyone can roam around and enjoy someone else's creativity. It's impossible to be bored in this city.</div>
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More soon, readers. What would you like to hear about?</div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-16698338174775149602017-02-10T04:53:00.000-08:002017-02-16T02:57:29.949-08:00A Taste of Berlin: Part 2From my limited experience I have surmised that food cost and portion sizes are entirely different from Paris to Berlin. The cafes and bakeries of Berlin somehow manage to keep food costs down and portions large. <br />
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For breakfast on a foggy, cold morning, we found a corner cafe for a hearty breakfast of eggs, bacon, salad, bread, hot chocolate, milk, and rhubarb pie. </div>
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The "Holland Style" hot chocolate was enormous and fairly delicious. </div>
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The bread was quite German the eggs good and the bacon perhaps a touch too salty. But, take note of the rhubarb pie, which was a perfect piece of sweetness. The crust had buttery flavor, the filling was soft without being soggy and the rhubarb's tartness came through. <br />
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If you have a hankering for Portuguese treats, Berlin is the place to be. We passed several shops specializing in Portuguese eats and stopped in for Pastel de Nata, <span style="background-color: white;"><span style="font-family: inherit;">Bolinos de Bacalhau, and a Gal</span></span><span style="background-color: white; font-family: "arial" , sans-serif; font-size: x-small;">ã</span><span style="background-color: white; font-family: inherit;">o.</span></div>
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<span style="background-color: white;">The Portuguese woman in the shop was especially friendly and excited about her products. For a gray Sunday afternoon, her little cafe was rather busy. The<i> pastel de nata</i> measured up to the ones I've tried in Paris, the </span><span style="background-color: white;"><i>Bolos de Bacalhau</i> were a nice mix of salty cod and potato pancake, and the <i>gal</i></span><span style="background-color: white;"><i><span style="font-family: inherit;">ã</span></i></span><span style="background-color: white;"><i>o </i>was a decadent and beautiful coffee. </span><span style="background-color: white;"> </span></div>
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Does anyone have any suggestions for the next trip to Berlin? Best markets, authentic German food or other great finds?</div>
Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-52204531114053522562017-02-07T03:26:00.000-08:002017-02-08T03:18:33.262-08:00A Taste of Berlin, Part 1It was a foggy weekend in Berlin. A 13 hour bus ride from Paris meant that upon arrival it was necessary to <i>immediately </i>begin the search for sustenance. On a Saturday morning in February, the streets of Berlin are empty. And if you walk in the opposite direction that you are supposed to, it might be difficult to find a living soul to ask for directions. When you do find someone, however, they will likely be quite helpful. Assuming the directions you get are correct, you will find the bakery you seek. <br />
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<b>Kaedtler Bäckerai </b></div>
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Kaedtler is a Jewish bakery that is only open until noon on Saturdays, so we got there 20 minutes before closing time. The shopkeeper was sweeping and the cases were mostly empty. She was very helpful, pointing out what was left to sell behind the counter. We ended up with 2 pieces of cheesecake, 2 Hamentaschen, 1 Mandelecke and 1 chocolate-rum-ball. The total somehow came out to 6<span style="font-family: inherit;"><span style="background-color: white;">€, which made me sure that the shopkeeper gave us a few things for free, seeing as it was closing time. </span></span></div>
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<span style="font-family: inherit;">The Mandelecke, an almond cookie dipped in chocolate, was slightly sticky and delicious. A great balance of sweetness. The cheesecake with mandarin oranges had a nice texture and good flavor. The one with cherries was also yummy, but the cherries overpowered the flavor of the cream cheese just a bit. The pastry on the bottom of both cheesecakes was a little soggy and had sort of an off-flavor. The Hamentaschen were filled with jam and delicious in a simple way while the chocolate-rum-ball was too "rummy" and hard to eat because of the astringency.</span></div>
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This is definitively the best pastrami I have eaten. The flavor, texture, thickness of the slices...these people know what they're doing. At Mogg, my boyfriend and I ordered a pot of mint tea, a reuben, a classic pastrami sandwich with coleslaw, and potato salad. Each part of this meal was stellar. Even the servers were helpful and friendly without being overly-attentive. The atmosphere was one that made you feel like you were in the <i>right</i> place. </div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com1tag:blogger.com,1999:blog-6507671112694818263.post-49293279281567873362017-02-01T01:20:00.000-08:002017-02-01T01:20:10.944-08:00Fine Chocolate in ParisFor a month, I have been saving up my photographs and thoughts of chocolatiers of Paris. Let it be known that what follows only opens the Door of Parisian Chocolate one tiny crack and that many of my upcoming posts could indeed be called "Fine Chocolate in Paris," too.<div>
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At this point, it will stress me out if I don't begin writing on this topic because my stories, analysis and photographs are piling up and my fingers need to let the words loose into cyberspace.</div>
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<b>Daskalides</b></div>
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The first chocolatier I tried was the chocolate shop in my town, Houilles. <a href="http://www.daskalides.be/en/" target="_blank">Daskalides </a>is a Belgian brand with a tiny storefront 2 minutes from my house. I stopped by on a rainy January day for a few pieces. As I tried to enter, the door seemed stuck, so I assumed that they were taking a lunch break or some such French thing. The helpful and friendly shopkeeper ran out after me, explaining something about the door that I didn't quite comprehend. The point is, I made it into the chocolaterie. I told the lady that I am American and I am looking to try all of the chocolate I can while I'm here. She was very receptive and kind and patient while I made my selection of six bonbons. The confections were sold by weight and cost me only 3<span style="font-family: inherit;"><span style="background-color: white;">€. The saleslady even threw in an extra piece for me to try. </span></span></div>
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My selections included a variety of flavors. Nuts, fruit, dark chocolate, milk chocolate, and liquor. The bonbons themselves were quite sweet, the shells a bit too thick and the fillings slightly dry. They reminded me of a box of Godiva. Not terrible, but certainly factory produced. I will return for the good service and good prices if I find myself at home and in need of chocolate. </div>
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<b>Girard</b></div>
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During a walk in Le Marais one late morning, I found <a href="http://www.dragees-girard.com/prestashop/en/" target="_blank">Girard</a>. The shop itself was not particularly charming. Their colors of orange and brown were rather drab, their packaging not particularly chic and the lights were dim in a dingy kind of way instead of in a mysterious one. </div>
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As I was about to leave empty-handed, a package of peanut butter chocolates caught my eye, and I knew I would have to give them a taste. </div>
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Peanut Butter and chocolate are soul mates. In other words, it's difficult to come out with a bad product when you mix the two together. These Girard Praline Cacahuete suited me just fine. Were they the most delicious? No. Were they worth trying? Yes.</div>
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Girard could step up their packaging game, because chocolates tossed in a bag will never come out without some scratches and imperfections.</div>
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<b>Michel Cluizel</b></div>
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In the states, I've tried <a href="http://www.cluizel.com/en/" target="_blank">Michel Cluizel</a>'s couverture chocolates. I remember being impressed that a small factory could produce such high-quality and varied chocolate for tempering. But, Cluizel makes more than just chocolate for other chocolatiers to make chocolate with. You follow? The business has several shops in Paris and even one in New York. </div>
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I've now been inside two of the Cluizel shops in Paris and must say that I am impressed with the clean, yet chocolaty design. The shops are very bright and clean, with a chocolate fountain/wall featured somewhere in the shop. The window displays are appealing and seasonal and the shelves are full of chocolate bars with varying origins and percentages. </div>
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This time, I chose six pieces to test. Serious business, this.</div>
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Among the six were highs and lows. The pistachio-almond praline fell short, the 85% cacao hit the spot and the layered crunchy bonbon was completely new and unexpected.</div>
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<b>La Maison du Chocolat</b></div>
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Perhaps the most famous chocolatier in the world, <a href="http://www.lamaisonduchocolat.fr/en/" target="_blank">La Maison du Chocolat</a> lives up to the expectations I had. I've been in two locations , and I'm sure the quality of the chocolate is consistent, but I had a slightly better experience at the shop in La Madeleine. The shop is kept by polite and helpful ladies and gentlemen who remind one of the classy people who work in the shoe section at Nordstrom. You know how professional those people are? </div>
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A young man offered to help me and I decided I would choose four pieces. He very carefully nestled my selections into a bag and offered me an extra one to taste. I told him to pick. He gave me a passion fruit-infused ganache that was exquisite. </div>
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My moments in La Maison du Chocolat were some of my best, as the employees did not break into English as soon as they heard my "bonjour." I somehow managed to get through the entire transaction speaking and being spoken to only in French. I felt quite Parisienne as I walked out the door with five chocolate sellers calling "au revoir, madame" after me. </div>
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The chocolates themselves have impossibly sharp corners, perfectly textured ganaches, and timeless designs. Everything about these confections says: classic. La Maison du Chocolat is fighting for the first place on my list of favorite chocolatiers.</div>
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<b>Patrick Roger</b></div>
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Previously my favorite Parisian chocolatier, <a href="https://www.patrickroger.com/" target="_blank">Patrick Roger</a> is keeping up the quality. Patrick Roger is an experience. My favorite of his shops so far is the Madeleine location. The storefront itself is impressive and there is plenty of space for ornate displays of chocolate sculpture. There is a quiet lounge upstairs that is set up like a museum where shoppers can sit for a moment to enjoy the ornate sculptures. Apparently, chocolate showpieces can translate well into other mediums, because Roger recently opened an exhibition of metal sculptures at Christie's in Paris. </div>
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The shelves at Patrick Roger are lined with products that the buyer is informed not to touch. Unlike many chocolatiers, Roger does not make it easy to choose your own pieces. Each size box has preset flavors. For me, this is not a problem. I quite enjoy trying unexpected flavors. </div>
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The workers always seem to be ever so busy packaging chocolates that one wonders how much they sell on a regular Tuesday afternoon. It must be an awful lot. </div>
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The chocolates were enjoyed by me and my boyfriend at a little cafe close to St. Lazare with an espresso each. The ganaches were slightly dry and the flavors quite subtle, but the crunchy hazelnut praline saved the show. And come on, you can't beat that sleek packaging.</div>
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What other chocolatiers should I try in Paris? Are there specific specialty products that I'm missing out on? </div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-62815182489932638282017-01-28T07:31:00.001-08:002017-01-28T07:31:45.989-08:00Bagels in ParisIt's not exactly that I was craving a bagel. I was walking in Paris, alone, hungry, and with half an hour to kill. The air around me was viciously cold; I could feel it clamping it's jaws into my core. <br />
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With the desire for a quick, inexpensive meal, and shelter from the cold, I ducked into Bagelstein in Le Marais. Bagelstein is a French chain with the quirkiness of every French chain with American influence. I had a simple poppy seed bagel with cream cheese. The bagel just tasted like American bread, not awful, but not a bagel either. <br />
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After consuming this non-bagel, I was talking with a friend with lots of Parisian experience and she suggested that I try Bagels & Brownies. The next day I ventured to Rue Notre Dame des Champs with my boyfriend to see what we thought. <br />
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At Bagels & Brownies, each bagel sandwich is named for a city in the United States. I opted for the Phoenix and a brownie to go with it. Of course, I trusted my dear friend's recommendation, even so, I was pleasantly surprised by this little shop's offerings. My bagel had nice texture, the tomatoes and avocados added a hint of freshness, and the mustard brought the sandwich together perfectly.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-CYNr3jL4kj4/WIy3nd3kFxI/AAAAAAAAC2M/E7Va-6FL7MYiIAthAHEaAWV9joulQ3YkgCEw/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-CYNr3jL4kj4/WIy3nd3kFxI/AAAAAAAAC2M/E7Va-6FL7MYiIAthAHEaAWV9joulQ3YkgCEw/s640/IMG_0979.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phoenix bagel at Jardin du Luxembourg</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-K9ICVEAHJuI/WIy3nXKq6FI/AAAAAAAAC2I/HxiO_C8yXLMWIRe8GRubstAe3-2b7UDiACEw/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-K9ICVEAHJuI/WIy3nXKq6FI/AAAAAAAAC2I/HxiO_C8yXLMWIRe8GRubstAe3-2b7UDiACEw/s640/IMG_0981.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brownie "marquise"</td></tr>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-91013666381045727032017-01-25T09:10:00.000-08:002017-01-25T09:10:13.363-08:00Galette des Rois (King's Cake)January is the month of <i>Galette des Rois</i> in France. To celebrate Epiphany, families share an almond cake baked in puff pastry. Baked into the confection is a <span style="background-color: white;"><span style="font-family: inherit;"><i>fève</i> -or small token of some kind- and the person whose slice contains this </span></span><span style="background-color: white;"><span style="font-family: inherit;"><i>fève </i>is crowned "king" with a golden paper crown. </span></span><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><br />
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<a href="https://1.bp.blogspot.com/-KNXe5BIqyko/WIjbmwcCCbI/AAAAAAAAC1c/X2ivX60uYnwFni2usZUCwaV9wSjruNLMACEw/s1600/galette%2Bdes%2Brois.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-KNXe5BIqyko/WIjbmwcCCbI/AAAAAAAAC1c/X2ivX60uYnwFni2usZUCwaV9wSjruNLMACEw/s640/galette%2Bdes%2Brois.jpg" width="640" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;">My host family had one for dessert on Saturday and guess who got the </span></span><i style="background-color: white;">fève</i><span style="background-color: white;">...</span><br />
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<a href="https://4.bp.blogspot.com/-USG8HFNEdIw/WIjbpwZVvmI/AAAAAAAAC1k/M6GuiVrjdvk6AYX70so_xMCNhz8dUAF_gCEw/s1600/galette%2Bdes%2Brois%2Bpiece-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-USG8HFNEdIw/WIjbpwZVvmI/AAAAAAAAC1k/M6GuiVrjdvk6AYX70so_xMCNhz8dUAF_gCEw/s640/galette%2Bdes%2Brois%2Bpiece-2.jpg" width="426" /></a></div>
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<span style="background-color: white;">C'est moi!</span><br />
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<a href="https://2.bp.blogspot.com/-tVnRFzWpBYA/WIjbkhubm8I/AAAAAAAAC1Y/2sgF8F7yL6MYngACrag1knwRu2MRuMzgQCEw/s1600/IMG_0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-tVnRFzWpBYA/WIjbkhubm8I/AAAAAAAAC1Y/2sgF8F7yL6MYngACrag1knwRu2MRuMzgQCEw/s640/IMG_0749.JPG" width="640" /></a></div>
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<span style="background-color: white;">For the entire month of January, <i>Galette des Rois </i>can be found in every shop. Puff pastry encases the classic <i>frangipane</i> filling. My host mom made ours with a layer of pastry cream as well. No complaints.</span><br />
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<a href="https://1.bp.blogspot.com/-wqPd6yG1EuY/WIjbpsVK3bI/AAAAAAAAC1g/0eE2ulwCJV00XSpHK06BL1iMf3-wYeG-wCEw/s1600/galette%2Bdes%2Brois%2Bpiece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-wqPd6yG1EuY/WIjbpsVK3bI/AAAAAAAAC1g/0eE2ulwCJV00XSpHK06BL1iMf3-wYeG-wCEw/s640/galette%2Bdes%2Brois%2Bpiece.jpg" width="640" /></a></div>
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<span style="background-color: white;"><br /></span>Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-30235177933791177782017-01-18T09:45:00.000-08:002017-03-21T13:12:57.761-07:00Je Vais Prendre un Pain au ChocolatThere are a few French words, sentences, and phrases that I will not soon forget. Of course, I'll never forget "<i>merci</i>," "<i>bonsoir</i>," or "<i>d'accord</i>." I use these words daily or hourly. In addition to these, there are a few phrases that I use more than I anticipated. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-6OjVTPzSP8k/WH-oFEIXsPI/AAAAAAAAC0g/5MATJdwqfsw1L6MLzOc68F7J8Z37Yl6XQCLcB/s1600/le%2Bpain%2Bau%2Bchocolat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://4.bp.blogspot.com/-6OjVTPzSP8k/WH-oFEIXsPI/AAAAAAAAC0g/5MATJdwqfsw1L6MLzOc68F7J8Z37Yl6XQCLcB/s640/le%2Bpain%2Bau%2Bchocolat.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pain au chocolat a la Regis Colin</td></tr>
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Perhaps most importantly, "<i>je vais prendre un pain au chocolat</i>" will always be filed away in my brain under important sentences. "I'll take a <i>pain au chocolat</i>." For the next six months, I will be on the hunt for my favorite <i>pain au chocolat </i>in Paris. <br />
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<a href="https://2.bp.blogspot.com/-wOGXIebx-Hk/WH-oOaW_99I/AAAAAAAAC0s/XiolKSYsfkw6AFm165mSbOdDPo0uhg_tgCLcB/s1600/IMG_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-wOGXIebx-Hk/WH-oOaW_99I/AAAAAAAAC0s/XiolKSYsfkw6AFm165mSbOdDPo0uhg_tgCLcB/s640/IMG_0710.JPG" width="480" /></a></div>
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Thus far, I have tried the offerings at <a href="http://www.paul.fr/en/" target="_blank">Paul</a>, <a href="http://www.maison-kayser.com/en/" target="_blank">Eric Kayser</a>, and <span style="font-family: inherit;"><span style="background-color: white;">Régis Colin. A significant amount of my time is spent around the 2nd <i>arrondissement</i></span><i> </i>and all three of these <i>boulangeries </i>can be found there. Paul is an international chain that I had tried once or twice in the USA. The quality at Parisian Paul locations is superior and the prices lower. It's still a chain, but a respectable one for the price. Eric Kayser is a pretty well-known international chain, too. Something about the ambiance feels vaguely more Parisian and I find the proportions and distribution of dough-to-chocolate superior to Paul. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">galettes des rois </td></tr>
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<span style="font-family: inherit;">As of now, </span><span style="background-color: white;">Régis</span><span style="background-color: white;"> Colin takes the prize for my favorite <i>croissant </i>dough. The store-front on Rue de Montmartre is small with an automatic door, and interesting form of self-check-out. The lady behind the counter was very helpful and efficient without being rude. It seems that Colin is known for his <i>Galette des Rois, </i>which I suppose I ought to try before the month is up. His croissant dough is to die for. It is certainly one of those delicacies that one doesn't want to come to an end. At all three of these establishments <i>croissant </i>are right around 1</span><span style="background-color: white;"><span style="font-family: inherit;">€ and <i>pain au chocolat</i> 20 cents more, or so. So remind me why they cost triple that in the US?</span></span><span style="background-color: white;"> </span><span style="background-color: white;"> </span><br />
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<a href="https://3.bp.blogspot.com/-qdpr_KKQlQk/WH-oF6k8KSI/AAAAAAAAC0k/wc_ew_iq1EwDzCJB0i3P2PhU4AdMah3LwCLcB/s1600/le%2Bpain%2Bau%2Bchocolat%2Bdeux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-qdpr_KKQlQk/WH-oF6k8KSI/AAAAAAAAC0k/wc_ew_iq1EwDzCJB0i3P2PhU4AdMah3LwCLcB/s640/le%2Bpain%2Bau%2Bchocolat%2Bdeux.jpg" width="640" /></a></div>
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The search will certainly continue and I welcome your suggestions of bakeries to try. Hopefully soon I will have a chance to explore the <i>viennoiserie </i>that Montmartre has to offer.<br />
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<span style="background-color: white;"><br /></span>Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-76985332134513599792017-01-17T08:43:00.002-08:002017-01-17T08:45:23.814-08:00Getting Used to ThingsLiving in France is an education. Like any experience, I came into it with preconceived notions and ideas about the challenges, differences, and just about everything else for that matter. Now that I've been here for 23 days, I have plenty of thoughts on what I was right about, wrong about, or never even thought of in the first place. But for now, I'll just focus on what I never saw coming.<br />
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Never did I think that viennoiserie crumbs getting caught in my scarf would be such a regular occurrence. More than once, I have found myself walking down a cobblestone street with a <i>pain au chocolat</i> leaving half of its layers in the folds of my black pashmina.<br />
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Who would have thought that the lines at <i>La Poste</i> could be so long, so often? As a prolific letter writer, the lines don't quite dissuade me from sending my envelopes, but they come close. </div>
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The people who work at our local Saturday market are the friendliest ever. They give away free morsels with enthusiasm and make lovely conversation while preparing your <span style="background-color: white;"><span style="font-family: inherit;">crêpes. It's amazing to me that in the sea of people who descend on the market every week, vendors specifically remember particular customers. </span></span></div>
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I'm sure I'll discover many more unexpected perks and problems with Paris during my stay. And for those of you who are here for the recipes, I hope to get back to that soon, too.</div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-37056162479395592852017-01-11T09:00:00.000-08:002017-01-11T09:00:22.171-08:00Je Suis Ici Pour MangerThe beginning of January has been eventful on the eating front. I've had several friends here who have been enablers when it comes to my food habits, and it has been dreamy.<div>
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<tr><td class="tr-caption" style="text-align: center;">Pastries at Angelina</td></tr>
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My recent food adventures range from experiences like trying to find my favorite American foods, to partaking in extravagant tea-time rituals. </div>
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The first thing I thought about when I landed in Paris was where I would find peanut butter. Okay, maybe the first thing I thought about was seeing my boyfriend. But, I would safely say it was at least the fifth or sixth thing I thought about. Peanut butter is to the American body as gasoline is to <i>une voiture</i>. It is fuel and we guzzle it. My local <span style="font-family: inherit;"><span style="background-color: white;">Intermarché</span> does not sell the stuff. The first place I found it was at<a href="http://www.lagrandeepicerie.com/en.html" target="_blank"> Le Bon March</a></span><span style="background-color: white;"><a href="http://www.lagrandeepicerie.com/en.html" target="_blank">é</a> in Paris. Which, for those of you who don't know, is a foodie destination. As such, it is absurdly expensive. They stock <a href="http://www.mississippi-belle.com/creamy-peanut-butter" target="_blank">Mississippi Belle</a> in 18oz jars for more than 10</span><span style="font-family: inherit;"><span style="background-color: white;">€! This brand is not even made exclusively of peanuts. Later, I found some awesome organic peanut butter at <a href="http://www.biocoop.fr/" target="_blank">Biocoop </a>for a more reasonable 4</span></span><span style="background-color: white;">€. It may very well be the most delicious peanut butter I've tasted. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">The proof</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-nhSx3sNpiZU/WHZhXpgZsfI/AAAAAAAACy8/aBa2EazkBFw6Id-za7vLN7G0k8qIlqU3gCLcB/s1600/IMG_0715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-nhSx3sNpiZU/WHZhXpgZsfI/AAAAAAAACy8/aBa2EazkBFw6Id-za7vLN7G0k8qIlqU3gCLcB/s640/IMG_0715.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new favorite peanut butter</td></tr>
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<span style="background-color: white;">Obviously, I did not spend money on peanut butter at </span>Le Bon March<span style="background-color: white;">é, but I did indulge in a few other little pleasures. A portion of </span><span style="background-color: white;"><span style="font-family: inherit;">Pont-l'Évêque and a few squares of</span><a href="http://www.valrhona.com/accueil.aspx" style="font-family: inherit;" target="_blank"> Valrhona</a><span style="font-family: inherit;">. On my way home, I stopped at my local Festival des Pains for a baguette traditional to eat alongside my cheese. No words can describe how </span>supremely<span style="font-family: inherit;"> French I feel with a baguette sticking out of my bag as I stroll along. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Pont-l'Évêque</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-0VbeZB5XTyE/WHZfCRfhpQI/AAAAAAAACyg/50QE7wfPSoMG1WXEzAtgtP9VL7fFLU31wCLcB/s1600/valrhona.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://3.bp.blogspot.com/-0VbeZB5XTyE/WHZfCRfhpQI/AAAAAAAACyg/50QE7wfPSoMG1WXEzAtgtP9VL7fFLU31wCLcB/s640/valrhona.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alpaco, Abinao, and Caraibe remain my favorites</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-gx-pNIOpSfg/WHZhrmH_QUI/AAAAAAAACzA/Y8dNnPR5RRUR7qOKwlMJ9hMAh65M_NNMwCEw/s1600/IMG_0698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://4.bp.blogspot.com/-gx-pNIOpSfg/WHZhrmH_QUI/AAAAAAAACzA/Y8dNnPR5RRUR7qOKwlMJ9hMAh65M_NNMwCEw/s640/IMG_0698.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have baguette; will travel</td></tr>
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<span style="background-color: white;">Last week, I had the pleasure of spending an hour or so at <a href="http://www.angelina-paris.fr/fr/" target="_blank">Angelina</a> for a famous <i>chocolat chaud </i>with <a href="https://roaminglesruesparisiennes.wordpress.com/" target="_blank">the lovely French-speaking Sarah.</a> Sarah lived in Paris to study and speaks French very well. I even heard our server saying so. The original Angelina is on Rue de Rivoli and contains a clean boutique and an upscale dining area. Sarah told me that Coco Chanel, who lived at The Ritz nearby, took her morning nourishment in this beautiful dining room. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">photo by Sarah</td></tr>
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<span style="background-color: white;">The place was full and busy with tourists. The <i>chocolat chaud </i>was 9</span><span style="background-color: white;">€. I'm no Coco Chanel; I can't afford a 9</span><span style="background-color: white;">€ beverage each day, but the stuff was worth it. I will be hard-pressed to find a better cup of chocolate. Just to make sure that my body was completely full of sugar, I ordered a Mont-Blanc Chocolat as well. If you're into chestnut and chocolate, follow my lead.</span></div>
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<span style="background-color: white;">I've had a few other lovely food and coffee adventures and I'm sure that before another day goes by, I'll have even more. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Boulangerie on Île Saint-Louis</td></tr>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com0tag:blogger.com,1999:blog-6507671112694818263.post-87951422121436423812017-01-05T03:53:00.002-08:002017-01-05T03:53:41.925-08:00French Vending MachinesThe great mystery of the <a href="http://henrianna.blogspot.fr/2017/01/ceci-et-cela.html" target="_blank">skinny French lady with the Twix bar</a> has officially been solved. It turns out that to find the American candy, all I had to do was take a gander at my local RER station's vending machines. Alongside the vacuum packed waffles, Kinder Bueno, and Orangina one may find Twix, Skittles, M&Ms, and Snickers. <br />
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But truly, who can tell me what's going on with the vacuum packed waffles? I mean, not only have I never seen this before, it just seems kind of odd and gross. Is it being snobby to say that waffles should be made to-order and eaten hot? Plus, I'm an American. What's a waffle without maple syrup? The whole point of eating a waffle instead of a pancake is that you can collect butter, syrup and other heart-healthy ingredients in the square crevices. Can't you just imagine an American munching on a sticky syrup covered waffle in the middle of the train? To me, that's more plausible than eating a stale, preservative-laden hunk of carbohydrates plain, with nothing to overpower the taste of plastic packaging.<br />
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Please, correct me if I'm wrong in my ideas of these oddities. Has anyone reading this ever enjoyed one of these <span style="background-color: white;"><span style="font-family: inherit;">€1 snacks? That's another thing, it sort of terrifies me that the waffles cost less than the pack of gum also offered in this machine.</span></span><br />
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<span style="background-color: white;">Maybe I'm becoming more European, because the only thing I even considered buying from this machine was a multi-pack of Kinder Bueno. You save </span><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">€0.60 per bar; i</span></span><span style="background-color: white;">t's such a good deal! Okay, so maybe my reasoning is still American.</span><br />
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<span style="background-color: white;">Any Americans out there hyperventilating at the idea of drinking a lukewarm soda or bottle of juice? </span><br />
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I'll leave you today with an image from last night. The view of <span style="font-family: inherit;"><span style="background-color: white;">L’église</span> </span>Saint-Eustache from La Canop<span style="background-color: white;">ée at Les Halles. It always makes me smile to see this when coming up the stairs from the </span><span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: inherit;">métro</span></span></div>
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Annahttp://www.blogger.com/profile/08933536765138805957noreply@blogger.com6