This post is brought to you by a lazy afternoon on the couch one Saturday in Paris. I will admit right here that when I am in Paris, on my own, and pottering around the apartment, I will often have the TV on in the background. I like hearing French that is not the French of my classroom and I find that especially in the first few days of being back in France, my ear needs to re-attune itself to le vrai français. This year, I got a little hooked on Cuisine.TV. Nothing like as slick as the Food Network, I found it sometimes downright homey in the shows it aired. Some of the shows look like they are just filmed in someone’s kitchen and they are literally that: someone cooking a dish. Nothing fancy, just the basics. “La Cuisine 100% Vidéo”, as they state in their tagline.
One programme I quite enjoyed was “Les Coups d’Food de Farida” (a play on coup de foudre meaning “love at first sight”) where the host, Farida, seeks out “les bonnes adresses” for all sorts of foods (shops, restaurants, pâtisseries etc…) and does a quick interview with the owners and then makes a related recipe. Short and sweet, I scribbled down a lot of addresses to check out whilst I was watching this show! On this particular Saturday afternoon, I was sort of dozing, sort of watching when all of a sudden, I heard the words “macarons craquelés” and looked up to see what looked like one of my, shall we say, not so successful macarons (i.e. no feet, cracked on top). Farida was checking out Aurore Capucine, a tiny pâtisserie in the 9th arrondissement where these seemed to be a big thing. Wait, what? Someone selling these and having a name for themselves? I knew I had to make it my business to head up to Aurore Capucine which I did just before heading out of Paris at the end of July. Cathy, who joined us in Alsace and Bourgogne, had one night to spend in Paris before we headed out en vacances so I
suggested that forced her to come with me…
It’s a tiny, unassuming pâtisserie not far from Cadet métro.
Bearing a resemblance to macarons classiques only in that they share similar ingredients, the texture of these cookies are a testament to the totally different techniques used to bake them. I *do* have a recipe which I will share at some point soon on the blog. For now, I will tell you they are much more like decadently filled brownie cookies. Kind of shortbready, kind of moelleux (soft, chewy). Nothing like a macaron once it hits your mouth, but utterly delicious nonetheless… We tasted violet, fleur d’oranger and chocolate. So unique.
We enjoyed these for a number of days and, in fact, a few of them travelled to Alsace with us where they were enjoyed in the sun on the balcony with a cup of tea. I personally loved their clumsy elegance. The textures of the macarons craquelés intrigued me. I hope I to be able to replicate them myself. Otherwise, I might need another trip to Paris, recherche oblige…
3 rue Rochechouart,
75009 Paris, France
+33 1 48 78 16 20
Check out my Summer 2011 Flickr set for more photos from my travels this summer.
Live in Toronto? Want to learn to make macarons. Avec moi? Check out my post and free class giveaway from Le Dolci here.