Here's a look back on romance-inspired recipes from previous years!
Monday, February 8, 2016
The nice thing about having a week of is, catching up on my bakings. I had so many saved recipes I wanted to try out, but couldn't find the time. This past week I feel like I was living in the kitchen. I'm making breakfast every morning, baking in the afternoon, and making elborate dinners. I wish I could do it forever.
Also a nice thing about having a week off is, preparing your Valentine's Day. And I think I found a winning breakfast recipe! Chocolate heart scones would be too much for any other normal day's breakfast, but for Valentine's Day it's perfect! I didn't have a large heart-shaped cookie cutter, so I just cut the shapes myself with a sharp knife - extra home-made ;-). The original recipe called for strawberry glaze, but I didn't have any confectioners' sugar in my home, so I just used strawberry preserves. Just as good!
Taste: 4.5 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5
Chocolate Heart Scones with Strawberry Glaze: French Press
- 2 ⅔ cups whole wheat pastry flour (I used all-purpose flour)
- ⅓ cup cocoa powder
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, cold, cut in tablespoon size pieces
- 1 teaspoon vanilla
- 1 egg
- ¾ cup milk
For the glaze:
- ½ cup confectioners' sugar
- 1 to 2 tablespoons strawberry puree (puree berries in blender or food processor)
- Blend together the flour, cocoa powder, sugar, baking powder,baking soda, and salt.
- Using a pastry cutter, a fork, or by hand, cut in the butter.
- Whisk together the vanilla, egg, and milk. Add the wet ingredients to the dry, and blend.
- Flour your surface with cocoa powder, and roll out dough (about ½ inch thickness). Cut into hearts. Place on a slipat or parchment lined baking sheet.
- Bake at 375F for 18 minutes. Cool on racks.
- While the scones are cooling, combine the confectioners sugar with the strawberry puree to make the glaze. Allow scones to cool before drizzling with glaze.
Thursday, February 4, 2016
7 years and counting!
I feel like every year when February 4th comes around, I get sentimental about how many years I've been obsessed with baking and met so many wonderful people through this blog, but it is all still so very true! I can't believe 7,5 years ago I became engulfed with this hobby that would shape and form my life as it did. Whenever I'm having a bad day (just like everyone else, I have those too) or when I want to celebrate something, I bake. It releases tension, makes you forget everything, and the end result is (usually) so satisfying!
Again, I would like to thank everyone that reads this blog. I know the blogosphere hasn't been the same since I started 7 years ago. Most blogs I became addicted to at the time, have dissappeared. And along with that, a good chunk of readers too. I'm not really sure why, and it's not just my blog. Maybe there are too many blogs to follow. Maybe people are too busy (that's the reason why I don't visit blogs so often anymore). Or maybe blogging is just a phase for most people. Not for me. I guess after 7 years I can say: it's a lifestyle!
I'm so happy I kept up this blog after all those years! Sometimes it's difficult to find the time next to work and a social life, but I just love doing it and I'm quite proud of the blog.
Well, what is a more fitting statement for a blogoversary than something completely new? After carefull consideration, I've decided to make an Instagram account all dedicated to Paris, pastries & my baking adventures! We're living in a complete cyberspace now-a-days anyway, right? If you're a follower of my other blog FrenchMadame.com (yes, on top of all that, I do that too), you'll know I have had an Instagram account for French Madame a while now, sharing beautiful images of home interiors and fashion pieces. It's become quite a succes. But what I'm missing on Instagram are good accounts to follow for pastries, desserts, & baking. With a dash of Paris images, here and there: Paris Loves Pastry on Instagram is a fact!
So what to bake for such a special occasion? Why not go back to my "roots", and bake something out of the early days? I've decided I wanted to bake some éclairs again in the new year - and so I did! Raspberry chocolate éclairs to be exact. There's something fancy and pretentious about saying you can bake chocolate éclairs from scratch, and I don't understand why because they are quite simple to make. You just have to have some time on your hands. Now that, isn't so easy ;-).
The éclairs were lovely and I love the taste of raspberry with chocolate, only sad thing is éclairs stay good for a day. So you have to eat them all in one go. No? Oh well. That's what I did.
Taste: 4.5 out of 5
Consistency: 5 out of 5
Overall appeal: 5 out of 5
Raspberry Chocolate Éclairs: adapted from Martha Stewart - Baking Handbook
See complete recipe here.
For the raspberry variation: add ⅓ cup of pureed raspberries to the pastry cream.
Follow Paris Loves Pastry on Instagram here.
Sunday, January 3, 2016
My last year's resolution was to bake more, and, despite working full-time and my study, I've managed to do that!
Out of all of the new recipes I've tried this year, I made a selection of the very best ones.
These are the kind of recipes that I'll bake throughout the year many times, and become a family favorite.
So, without further ado, here they are:
(from old to new)
Here's to a happy, wonderful new year to lots of yummy baked desserts!
Labels: Favorite Recipes