Fou de Patisserie

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.  

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.  

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.  

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.  

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.

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.

A long case shows off the pastries while pristine refrigerators keep the ones meant for eating fresh.  

The Phil'gout.  Get it?

Lime Tart

Pistachio Blueberry Choux

 Many thanks to Fou de Patisserie for your existence and helping regular people discover the most wonderful and delicious parts of Paris.

If you've ever visited, I'd love to hear about what you tried in the comments!

Foud de Patisserie

45 Rue Montorgeuil
75002

Metro: Chatelet/Sentier

The website is mostly dedicated to their publication:
http://www.foudepatisserie.com/

Gâteau aux Pommes (Apple Cake)

Autumn apples are ripe for the picking and ready for eating.  Did you go to the orchard and come home with more than you meant to?  Get creative with your baking this year.  Who said apple pie was all there is?

Last week, I mixed up a simple hazelnut cake batter and arranged some apple slices on top.  I used one of my favorites: Granny Smith.

Happy Fall Y'all!

Lazy Apple Pie

Leftover pastry dough is one of my greatest joys.  I never get tired of dressing it up with whatever berries and fruits my kitchen supplies.

I like the idea of a non-soggy, easy apple pie.  As a result I made Lazy Apple Pie.

You can follow these steps for tartlets or take the easier route and do the below steps.

Lazy Apple Pie
-pastry dough
-1 apple
-2-4 T. honey (depending on the tartness of your apple)
-cinnamon, nutmeg, allspice
-melted butter

1. Preheat the oven to 375 (F). Cut your thinly rolled pastry dough into any shapes you like and place on a parchment lined baking sheet.

2.  Cut the apple into centimeter cubes and in a small bowl, drizzle honey over them.  Add 1/4 tsp. of cinnamon and a few pinches of the other spices and stir.  Let sit for about 5 minutes.

3.  Using a pastry brush, paint butter over pastry pieces and them paint some of the apple syrup over as well.  Stick in the oven until golden brown (10-20 minutes depending on the size of your pieces)

4.  Put the apple mixture in a small saucepan over low heat and cook until apples are tender.

5. Use the apple mixture like a chip dip with pastry as the chips!

Fall Treat: Apple Butter

Apple picking almost always leads to the making of apple butter, as well as way too many apples.


You'll Need: (makes about 7 cups)
-16 cups chopped Stayman apples (do not peel, also, you could use a different variety if you want)
-1 cup apple juice
-2 cups sugar
-1 teaspoon cinnamon
-1/2 teaspoon ground cloves
-1/2 teaspoon allspice
-a huge pot
-a potato ricer or food mill
-containers for freezing

First.


Chop all of the apples and dump them in a huge pot on the stove.

Second.


Pour the apple juice over the apples and crank up the burner to medium-low heat.  Cook the apples down with the lid on for 1-2 hours, stirring occasionally until they are mushy enough to put through the ricer.

 Third.


Spoon the cooked down apples into the ricer/food mill over a large bowl.  Remove skins as you go.

Fourth.


Return mushed apples to pot and add sugar and spices.  Cook for about 30 minutes.  Then it's done! Try it on some freshly baked bread or if you're from up north, a slice of scrapple! I tried it with bacon bits--delicious!

Fact of the Matter: It is crucial to make apple butter every year.

Inspiration from Jacques Pepin: Apple Galette

Apple picking leads to the best desserts.  I chose to make an apple galette, thanks to Chef Pepin.

You'll Need:
For the Dough...
- 1 stick plus 2 Tablespoons cold butter, cut in cubes
- 1/3 cup ice water
- 1 tablespoon sugar
- 1 and 1/2 cups flour
- pinch of salt
- 1/4 teaspoon cinnamon
- waxed paper
- food processor (it is possible to do this with a pastry cutter, not recommended)
For the filling...
- about 4 apples, any variety ( I used York)
- 2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons honey
- 1-2 tablespoons butter
- just a pinch of freshly grated nutmeg
- a sheet pan with a sprinkling of cornmeal on it
First.


Get out your food processor, fitted with blade and add the dry ingredients, give it a whirl.

Second.


Add the butter and pulse for about 10 seconds, until the mixture is in small clumpy pieces.

Third.


Add the water while you run the processor, and mix until combined, don't over mix, just until larger crumbs form.

Fourth.


Dump the mixture onto a piece of waxed paper and form into a disc, wrap it up in the waxed paper.  Then place in the refrigerator until you are ready to use, it can be kept over night.

Fifth.


Start cutting the apples.  About half of them should be slices, 1/4 inch thick, the rest chopped in small pieces. All should be peeled.  Also, preheat the oven to 400(F).

Sixth.


Mix together the cinnamon and sugar with the sprinkling of fresh nutmeg.

Seventh.


Grab the dough from the fridge, roll it to about 1/4 inch thickness on the sheet pan and spread the chopped apples within about an inch of the edge.  Drizzle honey over the chopped apples.

Eighth.


Now, spread the thinly sliced pieces how ever you like over the chopped apples, covering them with the cinnamon sugar as you go. Then, fold up the sides and add that last bit of butter around the top.  The cinnamon sugar can also go on the pastry.

Ninth.


Bake for about 1 hour until pastry is browned and apples are tender.

Enjoy!  Great with whipped cream or vanilla ice cream!

Fact of the Matter: Fresh ingredients are the best.