Ever since I left Paris, I have had a choux pastry withdrawal symptom. Don’t worry, nothing too drastic has come out of that except the constant need to make choux buns and éclairs!
During Christmas, we were away in Vietnam and we had a lot of delicious coffee. The coffee in Vietnam has a deep chocolate flavour to it and it's ever so slightly sweet. Similarly to in Thailand and Indonesia, coffee is sweetened with condensed milk. The coffee I brought back to London from Vietnam was sweet and chocolatey without condensed milk. I am unsure whether the coffee is sweetened in another way or whether there is vanilla inside because I can't read the ingredients which are written in Vietnamese.
It turns out that the chapter I'm at in the book I'm reading is titled "L'eclair au Chocolat" and I am not sure if it was entirely coincidental that I walked into a deli and coffee shop who are proud to promote themselves as being elected "the best chocolate eclair in Paris 2015."
The art of dining is not hard to master,
so many things seem filled with the intent
to be dined that their sugar may not be caster.
What's great about living in Paris now is that I'm at home but also a tourist at the same time. What's great about feeling like a tourist is it enables you to view places with an outsiders eye; constantly mesmerised and wanting to discover more.
Where to start in regards to my new little invention of crumbly, buttery, delicate shortbread with white chocolate whipped mascarpone ganache and pickled ginger?