Roccoco goodness

Oh My Goodness! Wouldn't you just love to visit this gorgeous theater? I don't think I would care what the event is. I would just take in all the beauty and eye candy!

http://a-l-ancien-regime.tumblr.com/post/56260034118/castle-in-pszczyna-poland-by-jerzyw

It's a Gypsy's Life!

If I were really a gypsy I would want to live in a caravan just like this one! 

My real dream is to take The Gilded Gypsies on the road in a tricked-out vintage camper. I suppose it would look something like this on the inside with some golden bohemian designs on the outside. Isn’t it just so much fun to daydream about having your own little space like this to do with as you like?? Hugs~ Anne

Macarons the Easy Way!

Great news everybody!! Trader Joe's has fantastic macarons in their frozen food section! For any of you who have ever tried to actually make them from scratch (yes that's the voice of experience) this is the much easier and more successful option...especially for those of us who's culinary goals far exceed our actual skills!  Just pop these out of the freezer, let them thaw, and add a dainty tea cup. Your guests will never know...just our little secret!  Hugs, Anne

Parisians travel in style!

Restaurant Le Train Bleu ~ Gare de Lyon ~ Paris

Reposted from  http://vickiarcher.com/2010/02/thinking-of-paris-some-more/

Everybody loves macarons!

Ladruee's Macaron Recipe

 

 Macaron shells

2 3/4 cup + 1 tbsp (275g) ground almonds

2 cups + 1 tbsp (250g) confectioners sugar

6 egg whites + half and egg white

1 cup + 1 tbsp (210g) granulated sugar

1. combine the ground almonds and confectioners sugar in a food processor and pulse to obtain a fine powder. then strain through a sieve to remove any lumps.

2. in a clean dry bowl, whisk 6 egg whites to a foam. once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining granulated sugar and whip for 1 more minute.

using a rubber spatula, delicately fold in the sifted mixture of ground almonds and confectioners sugar into the whipped egg whites. in a separate bowl whip the remaining egg white until just frothy, then add to the mixture folding it in gently to loosen the batter.

  3. transfer mixture to a piping bag fitted with a plain tip. on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 - 1 1/2 in diameter. lightly tap the sheet so the macarons spread fully.

  preheat oven to 300f/ 150c or gas mark 2 allow the macarons to sit uncovered for 10 minutes and then place them in the oven,bake for approximately 15 minutes until they form a slight crust.

4. remove from oven and with a small glass carefully pour a tiny amount of water in between the baking sheet and the parchment paper (lift the paper ever so slightly corner by corner).

the moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel of easily once they are cool.

do not pour too much water or the macarons could become soggy.

allow them to cool completely.

 

Fillings

there are lots of different fillings you could use for macarons.

to make the almond ones from the Laduree book you will need

150g butter

320g almond paste

120g unsweetened almond pulp (or heavy cream)

80ml whipping cream

directions

1. cut the butter into small pieces. put in a heat proof bowl set over a pan of gently simmering water and soften until creamy, without allowing it to melt.

in a large bowl, thin the almond paste by mixing it with the almond pulp, add the chilled cream and softened butter and beat on high speed with an electric whisk.

spoon the cream into a piping bag fitted with a plain tip and pipe on to one of the shells and sandwich another on top.

keep macarons in an airtight container in the fridge for 12 hours before tasting. this is because during this time a reaction takes place among the ingredients further enhancing the flavor and texture.

 

 

Reposted from  http://www.twiggstudios.com/2013/05/laduree-macaron-recipe.html

Paris Pastries

Wonderful pastries abound at the bakeries of Rue Cler in Paris! Can't you just taste the buttery, sweet strawberry goodness?!

Tour de Eiffel

Does it get any more French than this?

Jean-Paul Gaultier has created for his Autumn-Winter 2011 collection, the Eiffel Tower lace tights.   Photo credit: Patrice Stable