Thank you for the well wishes on FB and here on the blog while I was under the weather this week. First, a cold and now, snow flurries outside today. I’m not ready for winter, are you?
I fell utterly in love with this stylish apartment designed in 2013 for a client in Saint Germain, Paris. I love every aspect from the floors to the paneling, and the mix of furniture styles. If I ever move to Paris, my apartment will look like this…
This tiny galley kitchen is one of my favourite rooms, from the pocket doors to cabinetry.
My other favourite room is the bath blow. Having a lighting fixture over a bath is against code, however, many people do it regardless. I must admit, I also love a chandelier over a bath.
A short video of the apartment…
It’s rare that I love every single aspect of an interior, however, I can’t think of one thing that I would change in this apartment. What are your thoughts?
Rinse the potatoes and then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cut each piece into sticks.
Mont Blanc • Cassis
While the mixer is doing its work, combine the milk and rum together and heat it in the microwave till it is fairly warm, about 40C.
Combine the sugar and water in a saucepan and heat till 121C. (be careful not to stir the mixture or it will crystallize)
When the temperature is at 115C, begin whisking your egg whites vigorously. You want the egg whites to be at least at white soft peaks before you add in the sugar syrup. (take extreme notice between the two. If the egg whites are not ready yet, simply reduce the heat source for the syrup. Controlling and monitoring is very important at this step)
Once the temperature is at 121C and your egg whites are whipped and at soft peaks, stream the sugar syrup in slow, letting it flow against the side of the bowl. Once all the syrup is in, lift the bowl slightly to allow the whisk attachment to combine the sugar syrup stuck at the bottom of the bowl.
Whip on medium-low speed till cool.
№ 05: Chocolate artisan extraordinaire, Jean-Paul Hévin, is dedicated to the art of chocolate making. His luxurious and indulgent hot chocolate is a must for any chocolate lover. Whether you order a custom flavoured chocolat chaud or a box of truffles, jean-Paul Hévin never fails to deliver anything short of extraordinary.
If you prefer to make your hot chocolate at home, Dorie Greenspan has generously shared her recipe with us.
Chocolat Chaud: Ladurée, Paris Sweets
3 cups whole milk (750g)
⅓ cup water (80g)
⅓ cup sugar (65g)
6 ounces bittersweet chocolate, finely ground (175g)
1. Bring the milk, water, and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. The hot chocolate needs to be blended at this point. At Ladurée, this is done with a hand-held blender. If you have this tool, leave the hot chocolate in the saucepan and whip it with the hand-held blender for 1 minute. If you don’t have a hand-held blender, transfer the chocolate to a traditional blender and whip on high speed for 1 minute. The chocolate should be served immediately, while it is still very hot and frothy. Alternatively, you can pour the chocolate into a container to cool; the cooled chocolate can be reheated or served chilled. The chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.
* To make frozen hot chocolate: Chill the hot chocolate until very cold, stir in ¾ cup cold milk, ice, and whip for 1-2 minutes in a blender.
If you would like help in creating a home you love, please contact me at Brenda@atelierdhautedesign.com