In a desperate attempt to keep up with the modern world (and being stuck in the 17th century really doesn’t help believe me), I would like to welcome you to a brand new Colloquial space . With your usual perceptiveness, you will notice how sketchy everything still is. Just ignore the clutter, will you (faites pas gaffe au foutoir, d’acc?). However you will not see that I’ m missing half my hair from trying to understand why (WHY?arr) the sidebars seem to be distributing categories randomly. Errrr, never mind. We’re here to talk food.
To get off to a flying start and to attract the favours of the kitchenaid gods, let me sacrifice to my kitchen muse Marc, and toss my offering in his collection box (why, yes, of course bootlicking wins you points too). My participation in A Dinner and A Movie will consist in Diamants, a cocoa sablé recipe by Pierre Hermé, and the link with the movie really is a no-brainer (pas besoin de se creuser le ciboulot).
Ah crap, just realised I missed the deadlines.
Never mind. Who needs an excuse to post a sablé recipe? Not me.
Diamants au cacao (from Hermé’s Larousse du Chocolat)
Sift 385g of flour along with 35g of Dutch-processed cocoa powder, a pinch of cinnamon and a pinch of fleur de sel.
In a food processor, cream 285g of unsalted butter with 125g of sugar “until white and fluffy”, as popular wisdom has it. Add 1/2 tsp of vanilla extract, and the sifted flour mix. Pulse a few times until a ball of dough forms. This step takes seconds. Turn the dough on a piece of cling film, roll it until you obtain a cylinder of 1 1/2 or 2 inches. Refrigerate a couple of hours in the fridge or 20 minutes in the freezer.
Brush the cylinders with a whisked egg yolk, roll them in sugar crystals (the more crystal-ly the better), cut them in slices with a serrated knife (if they break, just squeeze them back together), pop them on a silpat or parchment paper, and bake at 350°F for about 16 minutes, rotating them once halfway. Cool them on a cooling rack, they will firm up in the process.
Note that it’s way more likely that you will find me ogling Pierre Hermé’s shop window than Tiffany’s. And guess what, now that I’m back in Paris, I CAN! Ha ha ha!
To make up for this perfectly unjustifed provocation, I will share with you this delightful quote by Fernandel, a great French humourist from the sixties. What’s that got to do with the price of eggs? (quel rapport avec la choucroute). It’s just for kicks, kiddos.
“Le pastis, c’est comme les seins : un, c’est pas assez et trois c’est trop.”
“Pastis is like boobs: one is not enough and three is too many.”
I think he’s wrong. Three is NOT too many! (Er, pastries, not boobs…) These are the chocolate sparklers from his Chocolate Desserts book I think, I’ve never tried it but now you have convinced me that I must!
Your shitty photomontages have dramatically improved along with the new blog!
Why did the left column suddenly disappeared during my visit? Creepy.
Les diamants look fabulous.
Oh they look awesome, I only wish the picture was bigger so I can have my foodie fix! lol.
And three is too many? what?! that’s blasphemy!
Only three…. c’est parce qu’on a mangé les autres! Niark, niark….
Mad
Pastis is like boobs…HA!!! Too funny. Send some sablés par avion, s’il vous plaît?
Il est jamais content le Stephane avec ses colonnes! Tout le monde n’a pas les moyens de se faire faire des colonnes en or…m’enfin :)!!! (just kidding- love you Steph!)
Oh, et coucou Claire! J’adore le nouveau look. Bright, clean and very easy to navigate!
Love the cookies too.
Am I the only one who cannot see the picture? (I can see the ones from the previous post…)
So that’s way you have fennel hair!!! You lost your trying to figure out the sidebars… Now I get it! Happy new colloquial thingy! I love diamond cookies, I prefer them to real diamonds. The real diamonds are to hard to eat…
SHE IS ALIVE!
Welcome back, though you are far away.
Who will convert the recipes from metric to dopey US measurements for me now?
Bravo, elle est de retour! Félicitations sur la nouvelle site, je mettrai à jour le lien dans mon blogroll.
Thinking about switching my site over to a new domain soon as well. How do you like the Wordpress platform so far? Was it easy to switch everything over?
Congrats on the new site. Have fun.
I think I’m the only person still left at Blogger.
AHK! claire you’re such a dork.
wow. i love breakfast at Tiffany’s…its what i watch when i have the “mean reds”
i guess for me its the return of the salty cod too….i have sadly left brasil (for now) and je suis devastée parceque j’ai l’aissé mon bresilien là!!! ahh!! mais il viendra en Decembre pour un mois. mais c’est….5 mois!!! m’aider!!!!!
felicitations pour le nouveu site! i wonder when the hell im gonna get an actual domain….grumble grumble grumble
i forgot to say, what a charming about me page you have there.
bien bien, l’espace change, ta plume reste la meme
bon week-end biz
late to the party! Very proud of you for giving ye-ole-canal the boot and moving to wordpress. Much better! I hope you are doing well. We miss you on this side of the pond.
What a grand re-entry you’ve made:-) This not only looks delicious, it looks so much simpler than the epic macarons we made.
PS, the July Dinner and a Movie was hosted by Susan at Sticky Gooey Creamy Chewy.
im trying to get back to brasil! but i cant without lots of money! so im in deathly job search mode….im a lot closer though….may have struck something to good to be true that = my ticket back. we’ll see. it might be faite
oh brother i sound like a git.
I love this!
I have already seen it somethere…
Hobosic