Charlotte Russe

What is a Charlotte Russe? And I'm not talking about the Forever21-ish tween clothing store. I've always thought Charlottes were those desserts where ladyfingers were crammed into a Charlotte mold with other stuff crammed in there too, later to be inverted onto a plate. Well I guess they are too, but molded Charlottes bear no resemblance to those I made in school. Apparently, the entremets we made in school are Charlotte Russes.

S'mores cupcake and mini-mogador

After living and studying in Paris, its a bit hard to appreciate the cupcake craze that's still going on in the US. What is it about cupcakes? They're not that particularly good, nor complicated, and sometimes they're just covered in so much sugary-sweet frosting goop that they really aren't worth the calories. Maybe it's just a reflection of American consumerism? Really, what kid doesn't want their very own individual cupcake? These pastries pretty much negate the whole concept of 'sharing is caring'.

The day I actually had a conversation with CM

The other day I decided to stop by Plaza Athénée to say hello to my former coworkers. After landing in CDG at 6AM and taking a 4 hour nap, I took the metro down to the all-too-familiar Avenue Montaigne. With gifts in tow, I passed through security and made my way down into the pastry lab.

When I was thinking of things to bring back as gifts, I figured I'd bring back some See's Candies Toffee-ettes (though I'm not sure how to say that in French), and some macarons from Paulette Macarons, which un-coincidentally enough partnered with Christophe Michalak to open up a boutique in Beverly Hills and one in San Francisco. I figured it was a good way to score some points and maybe ask for some of the recipes in the lab.

CM came over and began dissecting all of the macarons, commenting on how they were a bit dry. I did explain that they had just endured a trans-Atlantic flight and how I'd just gotten off the plane that morning. After sampling the macarons (note, he did not try the toffee-ettes that everyone said were "super-bon"), he then asked if I was planning to do a stage at the hotel. Why am I not surprised. The sous-chef jumped in and explained that I had been a stagiaire with them for 6 months and recently went back to California to visit. Blasphemy. I think CM then felt a little bad or embarrassed, because he gave me a signed copy of his new book.

My French must be a bit rusty, as I heard the sous-chefs say, "Did you see the new book?" Apparently he meant, "Did you see your picture in the new book?" I flipped through to the end of the book and lo and behold there's a picture of me standing next to another employee and CM. It's not a flattering picture as I'm in my uniform and toque, but hey not many people can say they've got two autographed books by CM and a picture in one!

Cream puffs and Gougères

Looking back at all my baking done in California lately, its obvious that choux pastry is my 'go to' when someone asks me to make something. They're relatively easy, fail-proof, and impressive. Plus who doesn't like cream puffs? I think I like cream puffs better than eclairs (though they're essentially the same thing) just because they're bite-sized and cute. Plus, I really don't have a good relationship with fondant.

Escargot and Giveaway Winner Announced

Since being back in California, I've tried to accommodate all of the baking requests I've received. Unfortunately I can't make all those fancy shmancy things that I did when I was back in school or working at the hotel; some tools just can't be found stateside. Even if I could find a high-powered torch like we used at the hotel, or various baking rings, it's hardly worth the effort of buying stuff since I'll be back in Paris soon.

One request was for escargot. No, not those slimy shelled garden friends drenched in yummy garlic parsley butter, but rather a pastry found at La Boulange Bakery in San Francisco. Turns out this 'escargot' is called a raisin custard swirl there.

Awesome Book Giveaway!

I'm always wondering who actually reads my blog and if anyone is getting any entertainment out of it other than myself and a handful of friends. I know you people exist! To commemorate my (almost) 225th post as well as a year anniversary from when I moved to Paris and started pastry school, I've decided to give you, yes YOU something. That's right folks. Who doesn't like free stuff??

When moving to France I decided to amp up my France related literature. That includes reading lots about Julia Child, scanning the 2009 Michelin Guide for Paris, and of course packing a book by one of my favorite food bloggers, David Lebovitz. He's a really nice guy. I've met him a couple times and he actually let me pay for one of my books using metro tickets (hey I was a few euros short!). His book, The Sweet Life in Paris, is witty, funny and full of great recipes, my favorite being the madeleines. It was nice to know that someone else could relate to all the administrative and cultural weirdness I was going through. I figure if someone could laugh about how backwards the postal system, bank and bureaucracy is, so could I. I really enjoyed this book. In fact I enjoyed it so much, I want one of you to have a copy!

Rock Creek

As much as I love to eat and bake, luckily for me that's not all I've been up to back in California (otherwise I'd gain 1000 pounds). Its nice to get out of the kitchen every now and then. I went camping at Rock Creek, in the Sierra National Forest, with some friends and family.

Pupusas and Plantains

Need I say more? One of my girlfriends has been going on and on about this Pupuseria in Campbell that she always visits every time she's in the South Bay. The other day I decided to stop by to check out this joint.