Receta It's 4:00 Somewhere, and I'm Dreaming of Teatime in Paris...
It's 4:00 somewhere, isn't it?? Whatever the local time it's always the perfect time for tea, at least in my world. And as this year's summer travel plans are rounding out to be more of a "San Diego Staycation", I'm bringing a little bit of Paris to me with Jill Colonna's new book, Teatime in Paris!: A Walk Through Easy French Patisserie Recipes.
Jill and I go back a long way. Actually, she and I were BFFs (Best Friends Forever) even before we first became truly acquainted.Photo Credit: Lili AutenYou see, I discovered Jill's first book, Mad About Macarons!: Make Macarons Like the French, when when researching the art of macaron making and the book became my constant companion during mom driving duties.
Reading the book from cover to cover in the school pickup line, at the dentist, waiting at dance class, etc, and then perusing her blog and actually watching her on tv (a Scottish morning show - The Hour), Jill and I spent hours and hours together, and I'm positively certain she would have felt the same kinship I did if she had only known I existed!
Carlsbad Dance Centre Senior Dancers enjoying Teatime in Paris!But even more excitingly, Jill has joined me once again and spent the last few weeks traveling around Southern California with the launch of her new book, Teatime in Paris! While she may not be innately aware, her Strawberry Eclairs (pg. 84) tempted the dancers and dance moms at an LA Dance Competition, she's spent hours contemplating Choux Puff technique while lounging on local beaches, and she had Liv's orthodontist captivated with her Fast Fig, Almond and Lavender Tarts.PC: Alexis MertzHowever, our most fun excursion by far has to be the visit to Liv's Honors Algebra Class for a Career Day Presentation. Who knew food blogging would garner such attention? But with Jill's book in hand, how could it not?
Photo Credit: Alexis MertzAnd try new things we did. Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions, you can have fresh, crisp Almond Tuiles (pg. 46) with your tea in just over an hour - and with ingredients you probably already have in your own pantry.
Teatime in Paris guides you step-by-step through recipes from simple teacakes through eclairs, cream puffs and the delectable French Macaron. All are within your reach with Teatime in Paris recipes.
Photo Credit: Hannah VandenkolkPlanning a trip to Paris yourself?? Jill also fills you in on some of her favorite, tried and true teatime and Pâtisserie locations in the city along with history and lore of the treats you will find there.
So what are you waiting for? It's teatime somewhere... what will be your Teatime in Paris treat of choice?
Photo Credit: Emmy Kim
Diamond Biscuits (Diamants)
A favorite of Jill's daughter, Lucie, Diamants are the French equivalent of shortbread, and rolled in sugar they glisten like diamonds!
While I used a scale to weigh all of my ingredients, I've listed what I think are close equivalents below... best to measure by weight if possible though
Recipe from Teatime in Paris!: A Walk Through Easy French Patisserie Recipes , Jill Colonna
- 125g butter, softened (I used 1 stick of butter, 1/2 cup)
- 45g granulated sugar (I used about 1/4 cup)
- 1/2 tsp vanilla extract
- 150g all-purpose flour (about 1 1/4 cup)
Mix the butter and sugar until light and creamy, either using a balloon whisk (that's what I did!) or in a stand mixer using the flat (or paddle) beater. Add the vanilla extract and gradually add the flour. Keep mixing until the batter forms into a ball. (At this stage you could add a different flavour such as cinnamon if desired.)
Dump the dough out onto a floured surface, then roll it as round as possible into a sausage shape (log) to about 3cm (1 1/4 inches) in diameter. Roll in cling film (love the words "cling film" in place of our boring "plastic wrap"!) and chill in the fridge for 25 min. Meanwhile, preheat the oven to 180C/360ºf fan (I used 350ºF for my conventional oven).
Once chilled, unwrap and roll the log in granulated sugar, then cut into 1cm-thick (about 3/8") discs. Place them on a baking sheet lined with baking paper or a silicone mat and bake for about 8 minutes or until golden.
Enjoy!
Mrs. Matsubara's 10th Grade Honors Algebra Class Math kids showing their creative side with Teatime in Paris recipes!