In Love with Paris is an irresistible combination of 50 mouth-watering sweet and savoury recipes and heart-melting love stories.
Take a culinary walk through the city of love and its most romantic spots, and enjoy classic French cuisine, from croque madame and coq au vin to madeleines and lemon tarts.
Immerse yourself in the city that inspired writers and photographers like Victor Hugo, Ernest Hemingway, Francis Scott Fitzgerald and Victor Doisneau, and visit the iconic locations of films like The Lovers on the Bridge and Amélie.
In Love with Paris will make you fall in love with Paris—again and again.
PREPARATION TIME: about 1 hour
BAKING TIME: about 15 minutes
FOR THE MERINGUE SHELLS
80 g (3 oz/¾ cup) ground blanched almonds (almond meal)
135 g (5 oz/1 cup) icing (confectioner’s) sugar
1 tsp sugar
FOR THE FILLING
75 g (21/2 oz) dark chocolate (at least 70 percent cocoa solids)
5 tbsp double (heavy) cream 20 g (3/4 oz) butter
- To make the meringue shells, mix the almonds, icing sugar and cocoa in a bowl, then grind very finely in batches in a food processor or blender. Pass this mixture through a fine-meshed sieve. Beat the egg white with the salt and lemon juice until stiff. Slowly add the sugar, and continue to beat the egg white until it is firm enough to cut. Stir the almond mixture into the beaten egg white in three portions, pressing some of the air out with the back of the spoon as you do so. This should create a thick, homogeneous batter.
- Add the mixture to a piping bag with a medium-sized nozzle. Pipe 40 equal-sized dollops (about 3 cm/1¼-in in diameter) onto a baking sheet lined with baking parchment, leaving spaces between them. Once all the macarons have been piped out, tap the bottom of the baking sheet with your hand a few times. Leave to dry for 20–30 minutes at room temperature.
- Preheat the oven to 140°C (280°F/gas 3). Bake the macarons for 14 minutes. Carefully remove the baking parchment together with the macarons from the baking sheet and allow to cool, and only then remove them from the parchment.
- To make the filling, break the chocolate into pieces, and heat with the cream in a small saucepan over a medium heat until it has melted. Whisk the butter in well. The chocolate buttercream should now be spreadable—otherwise, put it in the fridge for a short while. Add the cream to a piping bag with a small nozzle and pipe onto half of the meringue shells. Top with the remaining shells.
Recipe reprinted with permission from Hardie Grant Books.