Tasting Paris by Clotilde Dusoulier

Author:Clotilde Dusoulier
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2018-03-20T04:00:00+00:00

• NOTE •

Semolina flour is made from hard durum wheat; you will find it at specialty food stores and Middle Eastern markets. To get the makrout’s signature nubby texture, use the two kinds listed—one fine and one medium—if you can; if not, use only the fine grind.

CHESTNUT CREAM

MERINGUE

~MONT-BLANC~

Angelina, the iconic Parisian tearoom, is famous for its velvety hot chocolate (this page) and their signature pastry, the Mont-Blanc. Named after the highest mountain in the Alps, this dome-like construction of meringue and whipped cream is topped with thinly piped “vermicelli” of sweet chestnut cream. It’s a heavenly mix of textures—crunchy, airy, creamy—and the nutty flavor of chestnuts is irresistible.

The classic mountain shape is difficult to make at home; it quickly turns into a toppling mess. Not wanting to get too technical, I played around with different ways to serve it: It works well in alternating layers in a cup or glass, but the winning format was suggested by my dear friend Laurence, who dropped by on a recipe-testing day. Together we made long rectangular Mont-Blancs to be divided into servings, and this is what I recommend.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.