Henrianna : blueberry

Showing posts with label blueberry. Show all posts

6/10/17

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/

7/16/15

Blueberry Pie Perfection

If there is one dessert my dad -Henry, as in Henrianna- cannot resist, it is blueberry pie. He usually gravitates toward fruity and pastry-heavy desserts, plus he grows blueberries, so this totally makes sense.

In the summers our family always grows blueberries and we usually have an abundance that we freeze for pies and muffins to come.

Clearly, blueberry pie is a necessity. Kinda hard to perfect, right? After many attempts + pastry school I finally feel confident in my berry pie making abilities. So, I made a blueberry pie and it was eaten for or with every meal until it was gone by my dad. I think I got it right.

My version includes honey, brown sugar, nutmeg and an all-butter crust.

1/18/14

Lemon Curd

I enjoyed making a lemon curd tart with Crème Chantilly, blueberry compote in a Pâte sucrée shell for my dad's birthday yesterday. Lemon curd is definitely the new love.

9/8/13

Whole Wheat Greek Yogurt Muffins

Now, for what I fondly call: Kitchen Sink Muffins.

I hate the fact that muffins are basically the most unhealthy breakfast on the face of the planet. Thankfully, Pinterest exists. I was able to find inspiration for a healthy and delicious muffin. I mean these really are delicious. The great thing is that you can make this recipe your own. I put everything I had extra of in here. And they came out wonderfully well.

I've adapted my recipe from here.

Whole Wheat Greek Yogurt Muffins
makes about 20

-1 1/2 cups whole wheat flour
-1 teaspoon baking soda
-2 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cup sugar
-12 oz Greek yogurt (plain or your favorite fruit flavor)
-1/2 cup vegetable/canola oil
-1 egg
-1 1/4 cups blueberries or raspberries (fresh of drained frozen ones)
-2 T. your favorite jam

1. Mix ingredients together quickly until just incorporated
2. Spoon batter into lined muffins tins about 2/3 full
3. Bake at 375 F for 20-30 minutes until golden brown and toothpick inserted comes out with a few crumbs

9/6/13

Vanilla Pastry Cream Tart Topped with Easy Blueberry Jam

While it's still summer and the sun still shines, I figured I'd better get my summery desserts out of the way.
I used my favorite tart shell recipe - again - and made another tart.

My favorite part was the blueberry jam, which I made up on the spot!

Easy Blueberry Jam
-2.5 cups blueberries (if frozen, rinse in strainer)
-1.5 tsp. cornstarch
-1 T. water
-4 T. sugar
-1 tsp. honey
-juice from 1/2 lemon

1. Place blueberries in a medium saucepan with water. Cook over medium heat until blueberries soften, stirring with a heatproof spatula. Add cornstarch.

2. Sprinkle 1/2 of the sugar and all of the honey on top. Continue to cook, tasting as you go. Some blueberries may be sweeter than others. Add the remaining sugar if needed. Cook while stirring 1-2 minutes and add lemon juice. Cook 3-4 minutes more until mixture is thickened.

3. Pour into a bowl to cool. Keep in refrigerator.

That went fast.

4/14/12

Pancakes 4 Ways

I know I've posted about pancakes before. But this time, I really mean it.

Since America's Test Kitchen is genius, my recipe deserved a makeover.

Don't worry, still healthier because they include buckwheat, so we're good on that front.

I know you were worried about that.

This morning I made plain, blueberry, raspberry and chocolate chip. I ate well.

(adapted from America's Test Kitchen)
You'll Need:
- 1 + 1/2 cups of all purpose flour
- 1/2 cup buckwheat flour (this stuff is so good for you!)
- 2 + 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon lemon juice
- 2 cups milk
- 1 egg
- 3 Tablespoons melted butter, cooled slightly
- blueberries, chocolate chips, raspberries (if you want)
- vegetable oil for pan

First.

Whisk together the lemon juice and milk, set aside. Then, whisk together the dry ingredients in a large bowl. Add the egg to the milk mixture and whisk, then add butter...whisk again. Add the wet to the dry and mix until there are very few lumps.

Second.

Heat skillet with vegetable oil, wipe out excess with a paper towel. Once the pan is hot, add batter and desired fillings to the uncooked top of the cooking pancake. Flip, cook, eat.