Paris Pastries IRL

Inspired by the card game Paris Pastries (see my review here), we started making some delightful French treats at home. First up was the easiest one from the game, shortbread.  

Shortbread Dough

Our results with the game card for comparison

Macarons are slightly harder to make than shortbread, both in the game and in real life. We tried a basic recipe (no chocolate like on the card) and it came out really well, so macarons have entered a regular rotation in our household.

First attempt

We also tried palmiers, an item that is difficult to make in the game and not so hard in real life. Ours were a bit simpler than the card photo though they were just as delightful. In fact, I am sure they were more delightful than eating the card! The pastry is supposed to be shaped like a palm leaf, hence the name. 

A passionate chef

Delightful results

10 points!

Crepes Suzette was our next effort. My daughter has a real passion for crepes, so that part of the recipe was easy. Making the orange sauce (with alcohol!) was a little trickier, especially with a recipe that calls for lighting the dish on fire. We think that is just for restaurant showmanship. Does it really change the flavor (other than burning off the alcohol)?

Crepes Suzette

In game version

Soufflés are almost stereotypically French. My daughter has become a master of making these.

A good variety of sizes and flavorings

Clearly a dessert souffle

Making galette des rois took some skill. It's the northern France version of King Cake. The southern is gateau des rois, a similar but different dish.

A kingly treat

The before photo

We were too intimidated to make Canele and went to a bakery in Baltimore that listed them on their website. The store did not disappoint!

Bakery delights!

Trying not to get a picture taken

Trying to look cool

The game version

Croquembouche was doable at home, though coming up with the proper display caused a bit of a challenge. Typically the treats are piled into a cone shape held together with caramel threads. This dish is often served at weddings, baptisms, and first communions.

Piling them up without making a pile

Profiteroles were also easier at home. We've mastered a recipe for choux pastry, a common component in many a French delicacy (including many of the above works). In English "profiteroles" are known as "cream puffs" and are quite delightful.

We did not make the spoon, though it is handy to hold the card up

Mille-feuille looks more elaborate on the card than the one we made in real life. We were okay with that, since the card doesn't show any nuts or fruit like the drawing does. Most American bakeries call this a "Napoleon."

Mille-feuille, taller than a French general!

What a fun culinary adventure!