Tell us ....

12/1/2011

Tell us what is your favorite pastry, and we will publish the results just before Christmas!

http://www.douceurdefrance.com/tell-us.html

Lydia

12/2/2011 12:10:54 am

While I was visiting grandchildren in Atlanta for Thanks Giving. I was taken to breakfast to this cozy little place on my last day, by my grandchildren and son-in-law. Just a little back ground of myself; I opened up Les Chef de France in EPCOT Center in 1981. I have worked w/the most famous chefs from France including Bocues and chef Lenotre. I leaned to make choc/eclair, napoleons, etc., from scratch and I haven't tasted any thing as good since. Even EPCOT has down graded their food to cut cost so the pastries do not taste the same as they did in the 1980's. Till I came here, I ordered the choc/ eclair and it was just like heaven. I was impressed w/the quality and the full flavor of the cream and the pate choix of the eclair. I didn't just stop there I also order a Napoleon, and the millfoid was flaky and a bit burned, most pp don't know this, but to bake the millfoid or puff pastry for pastry the color is important. It has to be a light golden brown, it is the slightest browner the pastry will smell and taste burned a bit b/c of all the butter in it. But it was a nice napoleon, it would of been perfect if the pastry was under baked a bit. When I would bake the pastry and wasn't sure of the color of it I would smell it and if it smelt burned I wouldn't us it in the napoleon. But in all it was thumbs up for the rest/ and pastry.

Douceur de France

12/2/2011 12:14:46 am

Thank you so much for your comment!

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