Beginning on January 18th, 2010, I will be officially kick starting my blog with an authentic croissant: the most iconic pastry of France. (I landed a six month research stint at the École normale supérieure in Paris- sweet!). Now, as I am a destitute PhD student who is preparing for a destitute career in the arts, there is no way that this epicurean can afford to indulge in a weekly intake of madeleines, meringues and mille -feuilles masterpieces. My solution is to feature the countless number of always charming patisseries which I will wander into by “chance” on this blog in return for their most popular pastry-free.
Now, as this strategy is my take on the survival of the fittest rather than the fattest, each palmier, éclair, and all things “crèmed” and “brûléed” will remain a sweet souvenir, as I sweat it off through a vigorous run around the block, I mean, boulevard. I know, I know…it’s almost heretical that each gorgeous calorie must be burned off ASAP but hey, no pain, no gain. And hence, the necessity for pedometers and the promenades. Snapshots of my first croissant; accounts of the surprises that I will “run” into, and very amateurish maps detailing my running routes will be posted once I figure out all the “how to’s ” on this site. I’m a neophyte blogger; hence, the bland looking page.
In the time being, if you have a recommendation for a must-go patisserie for that to-die-for pastry, send me a line. I have one month to plan my itinerary.
The humble palmier ...
If it wasn’t for the mighty croissant’s iconic status, I would deviate from convention and head towards a patisserie for a palmier the minute I get out of CDG. No other pastry builds the same degree of anticipation as you nibble around its golden caramelized edge to reach its sticky, syrupy heart: my ideal of a perfect palmier. Can’t wait to post the first of many reports on one of my favorite sweet bites. The spotlight will also fall on les meringues amandines.
