21/10/2016 by Martine Lessault

Our Pastry Chef Vincent from our location in Miami is treating us this week with an overwhelming little pleasure of life “Bonbon & Chocolat”.

A not so guilt free treat but just a small piece will be enough to satisfy your palate!

A guimauve, what is the marshmallow-y wonder of guimauve? The French were the first to make a marshmallow closely resembling what we eat today. It was made from sugar, eggs, and the mallow plant’s jelly-like extract, beaten together to a foam. They called it pâté de guimauve, or guimauve for short—pâté meaning “paste” and guimauve being the French botanical name for the mallow plant.
Nougatine was invented in the 18th century in Montelimar France. Nougatine is made from golden caramel, mixed with toasted sliced almonds or any other type of nuts or grains such as hazelnuts, sesame seeds, walnuts, or peanuts, and the addition of glucose to keep it malleable. Professionals usually cook the sugar in a copper pan, before adding the nuts. During cooking, the nougatine is soft and malleable in texture and golden yellow in color. When cooked, it breaks easily and becomes difficult to handle. To make best use of the nougatine and to shape as desired, it must be handled while still hot to avoid softening and surface color defects. Nougatine is generally used for assembling elaborate cakes, decorating in pastry or for making candy.

Last but not least, THE MACARON! Nothing in the world compares to this finely crafted French delicacy.
First, a macaron was just single almond cookie, crunchy on the outside and soft on the inside. In the 1830s, macaron shelves were assembled two by two, topped with jam, spices or liquors. The brightly colored macarons we so often see today didn’t look like that at all in the past. In the 1890’s, Pierre Desfontaines, second cousin to Louis Ernest Laduree, began sandwiching the two cookies around butter crème, jam, compote or ganache.

Happy Cooking, Happy Kitchen, Happy Life!

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