Laduree in a little town called Paris.....

Equation: 
A mini break in Paris over the weekend = a lot of good food + a bigger waistline.

The food was just so delicious, especially the 3 course lunch we had at Laduree. For those of you that are not familiar with Laduree, they are a luxary patisserie based in Paris. Their speciality and rise to fame was all due to the macaron. Which is a described as a meringue type confectionary, 2 pieces sandwiched with a creamy filling.

Macarons require a lot of skill and technique to get the consistency, the foot (the rough bottom edge of the macaron), the shiny and non cracking top correct. Thus making this a challenge to a lot of enthusiatic bakers. It is a huge fascination, during my search for a macaron recipe (another recipe on my attempt list... so watch this space) I found a book that just focused on macarons.

The macaron looks a little hard on the outside, but when bitten into, the combination of the moistness and softness of the macaron with the creamy filling creates an interesting and delicious consumption. Definitely worth a try if you've never had one of these before.

I've tried macarons from several places before, Paul, Fortnum and Mason, but Laduree is definitely the one you want to go to try these. These little indulgences are just made to perfection. There are currently two Laduree locations in London, Harrods and the Burlington Arcades so you do not need to travel all the way to Paris. ^^

During my lovely lunch at Laduree, I decided to try their desserts rather than eat the macaron.

 A delicate combination of puff pasty cookie, chantilly cream, and rose water flavoured mini cream filled choux buns. A light and refreshing dessert. Did not disappoint at all... think I might need a visit to the London branch very soon... ^^

Happy Easter....

Next came the easter cupcakes... : )
Vanilla sponge cupcakes with a buttercream frosting. I used a different recipe to the one I normally use. These cupcakes came from the Hummingbird Bakery cookbook (I was inspired by the Hummingbird cupakes I tried last week .. hehe). The sponge is definitely a lot more softer and moist, will definitely use this recipe again.

After frosting the cupcakes, I coloured the remaining buttercream and piped a crown on to the cupcakes to give a nest effect. Then placed the speckled chocolate eggs on top.

Recipe from Hummingbird Bakery :

The cupcake sponge

* 120g plain flour
* 140g caster sugar
* 1½ teaspoons baking powder
* A pinch of salt
* 40g unsalted butter, at room temperature
* 120ml whole milk
* 1 egg
* ¼ teaspoon vanilla extract
* Hundreds and thousands or other edible sprinkles, to decorate
* A 12-hole cupcake tray, lined with paper cases

1. Preheat the oven to 170°C/325°F/gas mark three.

2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

3. Gradually pour in half the milk and beat until the milk is just incorporated.

4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

7. When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands (see below for recipe).

Vanilla frosting

(makes enough to frost 12 cupcakes)
* 250g icing sugar, sifted
* 80g unsalted butter, at room temperature
* 25ml whole milk
* A couple of drops of vanilla extract

1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

3. Continue beating until the frosting is light and fluffy (at least five minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.

Creme Brulee

Spent the afternoon hidden in my kitchen with my ipod and recipe books to conjure up some sweet creations.
First came the creme brulee, have never made this before but it is a recipe that has been on my to do list for a very long time.

Fresh out of the oven, in the cooling process before being chilled in the fridge. The burnt sugar topping will come straight before serving.