A post from Incredible Foods about cupcakes in Paris:
"I used to make all the traditional cakes, like the croquembouche (choux pastries filled with pastry cream and topped with caramel)," she told me. "But at a certain point I started to have doubts about using so much cream. So many people have intolerances to dairy products or health problems that can be aggravated by cream. I decided to work on replacing it with fruit purées."
Hence her unusual line of cakes. Orange was the first, followed by a multitude of variations such as sweet chili, black sesame and spinach-mint (one of many savory versions). The weirder the flavor the more her customers like it, she says, which shows that Parisian tastes really are growing more adventurous. Her ideas often come directly from her customers, who suggest new combinations. At her stand you'll also find fiadone, a Corsican take on cheesecake made with brocciu (a kind of Corsican ricotta), eggs, sugar and lemon zest.
I chose three cakes - orange, black sesame and pistachio-raspberry - and ate half of each for breakfast this morning. Orange was the most classic, while black sesame had a slightly disconcerting coal-black color all the way through but just the right touch of bitterness to balance the sweetness. Pistachio-raspberry was already a favorite, and I'm a sucker for anything with pistachio.
And here's a cute Paris cupcake tree from Flickr user
"I used to make all the traditional cakes, like the croquembouche (choux pastries filled with pastry cream and topped with caramel)," she told me. "But at a certain point I started to have doubts about using so much cream. So many people have intolerances to dairy products or health problems that can be aggravated by cream. I decided to work on replacing it with fruit purées."
Hence her unusual line of cakes. Orange was the first, followed by a multitude of variations such as sweet chili, black sesame and spinach-mint (one of many savory versions). The weirder the flavor the more her customers like it, she says, which shows that Parisian tastes really are growing more adventurous. Her ideas often come directly from her customers, who suggest new combinations. At her stand you'll also find fiadone, a Corsican take on cheesecake made with brocciu (a kind of Corsican ricotta), eggs, sugar and lemon zest.
I chose three cakes - orange, black sesame and pistachio-raspberry - and ate half of each for breakfast this morning. Orange was the most classic, while black sesame had a slightly disconcerting coal-black color all the way through but just the right touch of bitterness to balance the sweetness. Pistachio-raspberry was already a favorite, and I'm a sucker for anything with pistachio.
And here's a cute Paris cupcake tree from Flickr user
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