It's 4:00 somewhere, isn't it?? Whatever the local time it's always the perfect time for tea, at least in my world. So, as this year's travel plans are rounding out to be more of a "San Diego Staycation", I'm bringing a little bit of Paris to me with Jill Colonna's new book, Teatime in Paris!: A Walk Through Easy French Patisserie Recipes .
Jill and I go back a long way. Actually, she and I were BFFs (Best Friends Forever) even before we first became truly acquainted.
|Photo Credit: Lili Auten|
Reading the book from cover to cover in the school pickup line, at the dentist, waiting at dance class, etc, and then perusing her blog and actually watching her on tv (a Scottish morning show - The Hour), Jill and I spent hours and hours together, and I'm positively certain she would have felt the same kinship I did if she had only known I existed!
Since then we've followed each other through our blogs along with occasional emails and we've watched as our similarly aged girls have grown into lovely young women. I've virtually enjoyed spectacular days in Paris through Jill's lovely photos (love her instagram!), and I've envied her constant supply of macarons with flavor combos I can only dream of. Her sense of humor and pure love of life make her simply the best of companions (My dad loves her too!).
|Carlsbad Dance Centre Senior Dancers enjoying Teatime in Paris!|
|PC: Alexis Mertz|
Explaining that food blogging perks include reviewing cookbooks like Teatime in Paris, the kids took the task to heart. With a plateful of Jill's Lemon and Grapefruit Macarons (yes... I bribed them so I would be the most popular presenter...) and a jar of glistening Diamants (Diamond Biscuits p. 40), these mathletes brought out their creative side as we discussed recipes from the book and food photography, and then set them off to photograph the treats on their own.
|Photo Credit: Meghan Brennan|
|Photo Credit: Alexis Mertz|
Teatime in Paris guides you step-by-step through recipes from simple teacakes through eclairs, cream puffs and the delectable French Macaron. All are within your reach with Teatime in Paris recipes.
|Photo Credit: Hannah Vandenkolk|
So what are you waiting for? It's teatime somewhere... what will be your Teatime in Paris treat of choice?
|Photo Credit: Emmy Kim|
Diamond Biscuits (Diamants)
A favorite of Jill's daughter, Lucie, Diamants are the French equivalent of shortbread, and rolled in sugar they glisten like diamonds!
While I used a scale to weigh all of my ingredients, I've listed what I think are close equivalents below... best to measure by weight if possible though
Recipe from Teatime in Paris!: A Walk Through Easy French Patisserie Recipes , Jill Colonna
125g butter, softened (I used 1 stick of butter, 1/2 cup)
45g granulated sugar (I used about 1/4 cup)
1/2 tsp vanilla extract
150g all-purpose flour (about 1 1/4 cup)
Mix the butter and sugar until light and creamy, either using a balloon whisk (that's what I did!) or in a stand mixer using the flat (or paddle) beater. Add the vanilla extract and gradually add the flour. Keep mixing until the batter forms into a ball. (At this stage you could add a different flavour such as cinnamon if desired.)
Dump the dough out onto a floured surface, then roll it as round as possible into a sausage shape (log) to about 3cm (1 1/4 inches) in diameter. Roll in cling film (love the words "cling film" in place of our boring "plastic wrap"!) and chill in the fridge for 25 min. Meanwhile, preheat the oven to 180C/360ºf fan (I used 350ºF for my conventional oven).
Once chilled, unwrap and roll the log in granulated sugar, then cut into 1cm-thick (about 3/8") discs. Place them on a baking sheet lined with baking paper or a silicone mat and bake for about 8 minutes or until golden.
|Mrs. Matsubara's 10th Grade Honors Algebra Class|
|Math kids showing their creative side with Teatime in Paris recipes!|