'Last night I dreamed I went back to Manderly again.
Ok it was Frederic Cassel Fontainebleau on Saturday. It's been too long. I was wondering what's in the Winter collection.
Winter or Summer at Cassel, I noticed they sprinkle the base of many pastries with contrasting flavor/textures like chopped pistachio or chocolate chips.
This fabulous gown with sparkles on the hem on quai Voltaire reminded me of the pastries at FC.
Winter pastry collections there must have a Baba au Rhum. This one you douse with a mini bottle of Saint James. Tres fun.
Galette du roi come in 4 different flavors with a Napoleonic favor/feve inside.
The savory starters at Cassel are every bit as pretty as the sweets.
Who wants lobster rolls when you can have these?
Mouth watering no?
I learned to love vanilla at Frederic Cassel when he handed me two pods/beans to paint.
Vanilla is pricey and wasteful. You use a pod ONE TIME and then toss it or so I thought. In fact you can reuse the pods over and over to infuse anything you like even if you've used the seeds inside. My pods take a daily dip in o hot chocolate every morning. They seem to last forever. I'll never use extract again.
The cupids are Cassel's logo. I drew them over and over too...mignon.
Chef at Salon du Chocolat last October.
You might be wondering what's inside this greeny winter delight named 'Frisson' or thrill.
Compote of four red fruits inside lemon mousse trimmed with caramelized coconut. Miam. When you work in a patisserie office you get to rest your laptop on jars of caramel au beurre sale.