Mmmm...Mmmm

I have for some time, been reminicing about taking tea at the famous Laduree Tea Salon. There is nothing like dressing up like a lady, gathering your best girlfriends, spending a ridiculous amount of money on Violet tea, some Chocolate a la feuille d'or macarons, (who doesn't love Gold leafed desserts?) and sharing good stories. Makes me wish I was back in Paris. *Sigh*

Laduree inside of Harrod's ~ London

In case you have never heard of Laduree it is a luxury pastry brand based out of Paris, France. It is divine! I am lucky there is not one here or I would be as big as a house! Laduree is probably most famous for it's double decker macarons and I read that they sell over 15,000 of them worldwide per day! WOW!

Louis-Ernest Ladurée, founded the bakery on the Rue Royale, in 1862. After burning down in a fire in 1871 a new pastry shop was built at the same location.

Jules Chéret was the interior decorator we can thank for the incredible interiors. The chubby cherubs dressed as pastry cooks, painted by him on the ceiling, form the company's emblem. The interior of the bakery was then painted in the same Celadon Green color as the façade (way before Martha called it her own)! Ladurée's rise to fame came in 1930 when Pierre Desfontaines, had the idea of the double-decker, sticking two macaron shells together with a creamy ganache as filling. Queen Catherine de' Medici had brought the macaron to France from Italy in the 16th century (My goodness this woman did a lot of things!) , and the recipe for the biscuit had hardly varied over the years.

From the movie Marie Antoinette

Desfontaines also opened a tearoom at the pastry shop. Back in those days the ladies were not admitted into cafés, which were the exclusive domain of men (could you imagine). This was a big success with ladies, who enjoyed meeting in the freedom of the tearoom rather than their homes and in such a setting.

My favorite picture ~ The ribbons at Laduree

Laduree is famous not just for their macarons but for their other equally impressive pastries. There are so many and they are so delicious! One can also get sandwiches, omelettes, salads, cafe, tea, and so much more there. Upon seeing one of their wedding cakes, I vowed to renew my vows with my husband one day in the Collinade in Versailles garden's with a Laduree cake! I was only able to visit the Champs Elysees but I am a devoted fan! And, for all of you fans out there...I hear they are coming to the States soon.

The window

OK, I do not cook, as you might know, however, I did find this recipe for all of you having macaron withdrawls! Who knows, it might be fun!

London

The following is my best translation of the Laduree recipe:

Makes 10 large or 50 small macarons

Prep time 30 minutes

Cook time 9 minutes

~Mix almonds sugar and cocoa powder in food processor until you have a smooth fine powder

~Place the eggwhites in the powder. Beat rapidly and delicately (you can tell this is french, right?)with a wooden spoon to obtain a homogenous mixture

~With a wooden spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even, light and fluid.

~Using a parchment bag with about a 1cm tip (as you would for icing), squeeze

the small macarons on wax paper.

~cook for 11-12 minutes in the oven at 180 degrees on a baking sheet, leaving the door slightly ajar. (I'm not sure what they are called but you should use a sheet that is insulated with an inner air layer)

~remove from the oven and with the aide of a glass, slip some water between the wax paper and the baking sheet while gently lifting off the macarons. The water vapor will allow them to release from the paper when they cool.

~Pour the creme over the finely chopped bitter chocolate. Add butter at a temp of at least 60 degrees C (104F). Let sit and cool to ambient temperature. The original doesn't say to mix, but I'm assuming you need to blend to make the ganache.

~Garnish the macaron shells with a layer of ganache about 3/4 millimeters thick and sandwich the two halves together.

~Advice: Let the macarons chill in the refrigerator for 24 hours before eating (if you have the will, it is REALLY worth it!)This recipe is really delicate, but incredibly delicious!

Ingredients
275 grams powdered sugar

140 grams powdered almonds

4 egg whites

25 grams cocoa powder

325 grams bitter chocolate

300 grams heavy creme

75 grams butter (unsalted)
Recipe credit Ph. Andrieu (Laduree) translated by Gerri Davis

I wonder if they'll deliver to my home!?!


La nouveauté Automne Hiver 2008 : Le Macaron Mangue Jasmin

Les parfums permanents : Chocolat - Chocolat amer - Vanille - Café - Pétales de Rose - Pistache - Framboise - Cassis violette - Caramel au beurre salé - Griottes - Fleur d’Oranger - Réglisse.

Les parfums d'été :Noix de coco - Menthe Glaciale - Grenadine.

Les parfums d’hiver : Citron - Marron - Praliné

Les Créations spéciales & éphémères : Abricot Gingembre - Muscovado - Barbapapa - Havana - Ambre blanc - Rose Indienne - Anis - Orange Safran - Muguet - Pain d’épice - Fraise coquelicot - Poivre de Java - Citron vert Gingembre - Rosanis - Epices & fruits moelleux
~From Laduree~

Don't forget that every season there is a new flavor macaron! I wonder if my husband will buy that as a reason to go more often!?!

Bisou Mon Amis!