Les Guinguette marshmallows


MadCharlotte marshmallow ” Guinguettes” collection! Inspired by les Guinguettes popping up all over Paris and Parisian suburbs over the summer, particularly my favourite called La Javel located by the River Seine.

Raspberry marshmallow Guinguettes are fabulously social. Let the cabaret begin! Let’s dance! Let’s drink!

Just bring yourself, and don’t forget friends, and let’s have a fantastic time!

WIKIPEDIA: “Guinguettes were popular drinking establishments located in the suburbs of Paris and other cities in France. Guinguettes would also serve as restaurants and, often, as dance venues. The origin of the term comes from guinguet, indicating a sour white light local wine. The 1750 Dictionnaire de la langue français, defined Guinguette as a “Small cabaret in the suburbs and the surrounds of Paris, where craftsmen drink in the summer and on Sundays and on Festival days. This term is new.”

La Javelle Guinguette Effervescente: https://www.timeout.fr/paris/bar/la-javelle-guinguette-effervescente

Le Paris Cheesecake

DSC_3648MadCharlotte’s Le Paris Cheesecake like her New York sister is baked and creamy as. What makes her Parisienne to MadCharlotte? It’s the addition of fresh fruits. In France, we are in July/August which means we are right in berry season. Those red fruits, the raspberries…. oooh…just so damn beautiful that it seems an injustice ONLY to eat them alone. If berries are speaking to me they’re definitely saying “Put me with an already awesome dessert and together we’ll totally kick-asse”.  And as I know the Frenchies are huge fans of the old New York Cheesecake, I thought about how I can marry a little anglo with a little franco… Et Voila! 

For more MadCharlotte eye-candy come over to http://www.madcharlotte.fr !

Strawberry Saint-Honore

DSC_3586Laduree, Champs-Elysee the year 2009. I discovered the famous French dessert classic, Le Saint-Honore. There’s more, it was the flavour combinations that caught my attention. I’d never tasted ROSE. I’ve certainly never tasted raspberries and rose together.

“This officially is my favourite dessert. I must learn to make it”. It all began here. Laduree, Champs-Elysee, the year 2009.

It was not only the flavour combination but the textures. All that is so great in French pastry I believe to be in this one dessert. At least all my favourite things of French desserts. Let’s break it down.

A Saint-Honores comprises of:
– a flakey and crispy base called mille-feuille 
– Profiterols or en francais “choux” round air pastry balls
– Pastry cream, creme patissiere  or creme anglaise intense with fresh flavours fills les choux
– Coulis, a jam adds to a more intense flavour and another dimension of texture
– Chantilly, a foamy whipped cream because it adds lightness to the whole dessert
– Real fruits add freshness

It’s a lot of work. But it’s well worth it. I really enjoying making this particular dessert because it involves so many aspects of patisserie. I will of course be making more of the Saint-Honore in different flavours and styles.

The styling for this particular photo comes from an influence of now living in Versailles. Le Chateau de Versailles is only footsteps away from my studio and I’m feeling very much like Kirsten Dunst in her role as Marie-Antoinette.

But more recently the Chateau de Versailles celebrated its annual event, Le Grand Bal Masque (The masked ball) with attendees dressed up in costumes of the time, Baroque style which includes wearing masks all evening leaving much intrique to a very fun and perhaps naughty evening.

For more MadCharlotte eye-candy come over to http://www.madcharlotte.fr !

Strawberry mille-feuille


Strawberry creme patissiere is the star of my mille-feuille. It’s summer in France and we are swimming in a sea of red fruits. A whipped vanilla cream chantilly, Gariguette strawberries and mini-mint leaves as decor.

It’s been a long time since I’ve made a mille-feuille. At Ferrandi we rolled out pastry with a rolling pin, our hands and our arms attached! Muscle in! It’s long, lengthly and terribly time consuming. In the real world of boutiques, hotels and restaurants in France, there is the pastry roll-out machine. But for a one-man show it’s the old rolling pin, hands and arms.

I remember those Ferrandi days. I was in the slow section when it came to understanding the technique called the “turns”, a folding and turning technique in order to achieve those “thousand layers”. There are the double turns and single turns. How many to do of which? Which way to turn? Thankfully those confused days are behind me now. Now, it’s just a matter of time.

Achieving your first mille-feuille is like doing your first magic trick. Something about being let-in on a secret. Then once you’re in, you’re hooked. However, it does require day planning because it takes about 1 day. For me, with other things on my plate, I’m doing it over 2 days, that includes the puff pastry plus preparing the creams and decor.

For the moment it’s a personal Miss Pirisi dessert. Will need some time before I hand it over to MadCharlotte.