Thursday, January 23, 2014

Frederic Cassel Fontainebleau

'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. Miam miam. PLEASE let me know if you are not receiving ParisBreakfast in a timely manner. Something is amiss.

15 comments:

  1. Suzanne8:03 AM

    Pastry Winter collections..
    Only in Paris!

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  2. Love your posts but they stopped coming through 'feedly' but I find you anyway.

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    1. I have the same problem with Feedly. They stopped showing up on the 4th. I have tried resubscribing several times, using the different links that show up when I search there, and pasting in the URL directly. I have gone back to having them emailed to me.

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  3. I do believe I am receiving your posts in a timely manner. All these goodies were here to greet me when I got up this morning. Oh, I am imagining a picture of lobster and sweets from here. What a picnic in the park it would be.

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  4. patricia2:06 PM

    You're coming thru just fine ... every calorie intact! Drool marks are optional.

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  5. What an inspiration. I have been working on plating and presentation so thanks for doing the research for me. I love how they gild the lily.

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  6. Oh, my! They look like little petite bombes! It's so lovely -- I think you could make a career as an exporter of French pastries if only you could figure out how to get them to the states before they were stale -- and still looked gorgeous. For now, I'm living vicariously!

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    1. Hahaha
      These pastries have a shelf life of 48 hours if that.
      It was hard enough to get 'Frisson' home by bus + train + Metro.

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  7. Now that you have asked, I've been wondering if you're slacking off now and then when I get no post....just checked my junk mail folder and although I have changed nothing, I found a couple of posts there! I should have know you would never be a slacker when there are so many important French collections to be reviewed! (And I don't mean the clothes!)

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  8. The pastries look fabulous!
    I got today's post in the early AM here on the East Coast - I don't know what time you send them. (Delivery times have varied.)

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  9. You are right, I'm not receiving the daily email with the post. But I didn't realize because I check the site daily in any case.

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  10. I just check daily to see if I can get my "fix"!!!
    Such colors and what creativity goes into pastry there!
    My galette couronne for next year must include an "N"!

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  11. Food porn yay! I am always wondering about the insides of al the wonderful patisserie so it was extremely gratifying to see and get a feel for the taste within! If only there was tastovision! Are vanilla pods that you use repeatedly in your drinks a particular variety/ brand that are only available to chefs?

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    1. Chefs may use a variety of pods from different places: Madagascar, tahiti, Mexico. I'm using the pods I bought at the chocolate salon 'Bourbon' - 10 for 10€. Not too fancy but fine.

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  12. I'm only receiving your blog once a week & then go back & catch up.

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