Sometimes copie, or clear inspiration is not all bad especially if the product is well realized. This maxim worth also for pastry, but here more than not being bad at all it is also delicious. Last summer I was with my family in Marseille and one of my cousin was with us. Coming from marseille I had to show her my city and its richness. The beach, the old harbour, the see we visited everything. But then came snack time, and before I see anything I was sitting in a starbucks.
So you saw the title and you just said yourself, a peanut butter chocolate chips cookie, déjà vu! It is true, there is already a recipe on my blog, but not the one of Eric Kayser. And now you think this is a trickery. Soon you’ll just have to copy an other post and change the name, Bim here is an other Article. But I say NO! this recipe is similar but the texture and taste are different.
New year implies to keep up the good habits. It is not because we are in 2016 that I won’t continue what I started, and for that I tried a new cookie recipe. I you rode some of my other articles you might know that I really like such kind of dried biscuits. When I say dry, of course I mean the kind of biscuits without any cream or filling, biscuits you can put into your bag and bring everywhere you want. And of course share them, or not!
Is there a better idea than bake cookies? I don’t think so. I guess I already told it but for me cookies are kind of the perfect pastry. It is so simple to bake, so simple to carry and so simple to share. Cookies are the kind of biscuits I often bake when I meet my friend, and it is always a huge success. With this recipe I even brought some to my dentist, wanting to show that sugar isn’t so bad!
Chocolate is a south America story. Mayas were cultivation the cacao and used it in a drink mixed with spices like vanilla or chilly. They give it some medicinal and invigorating properties. It will come to Europe with the Spanish conquest of the XVIe Century. First in Portugal and Spain, then in France it will conquer all Europe quickly. But the chocolate s we know it does not exists, it is still used as a drink mixed with sugar and vanilla. Chocolate bars appear in Europe in the middle of the XIX e Century, and in 1879 Rodolphe Lindt invents the conching technics that give the chocolate its texture we all know today. Read more
The financier is a well-known small cake in France. One says that it has been created in the XVII e century in Nancy where sisters from the Visitandine Order backed small cakes with eggs whites and almonds. The exact reason are kind of uncertain either were the financiers baked to compensate the interdiction of eating meat, or they did not want to lose the eggs which yolks were used to prepare paint. The recipe get lost for some years but a the end of the XIXe Century a Pastry from Paris Lasne get it back to life. As it was set up next to the Paris Stock exchange, he decides to give a form of a gold bar.
Madeleine is one of the biggest classics of the French Cuisine and even a piece of the French culture. The legend says that a servant from Lorraine (Madeleine Paulmier) who baked for the duke Stanislas Leszczynski in the city of Commercy. This small cake would then become famous in France thanks to the railroad. When the train stopped in the train Station of Commercy, madeleine sellers were screaming the name of their company to sell as much madeleine as possible. This step was really appreciated from the passengers and helped the madeleine to become famous in France. Read more
First recipe of 2015, and again a cookie recipe, but a Chef recipe! This one is from Laurent Jeannin who is pastry chef at the Bristol Hotel in Paris. I Found the recipe on the blog C’est ma fournée, where Valerie the blogger always tell how she does here recipes, for who she bakes, and add her impression. I learned a lot reading her, and here, using a cookie scoop was a premiere for me!