We giggled the whole time we ate these. Actually, Colleen could only be heard to say, “Mmmmmmmmm…..” She hummed as she ate never saying a word unless a single sound qualifies as coherent conversation. I have never worked with puff pastry. It got away from me and really “puffed!” It started with two bags of lemons. I mistakenly bought two bags of lemons. In December one makes lemon curd not lemonade. That’s what the internet says. And marscapone cream – I found it in the grocery. I’ve never worked with that either. Anything looks better with powdered sugar. Wow! I think I outdid myself. Picturesque?! You bet. But the “Mmmmm” that Colleen hummed has me smiling as I recall the moment we cheated and ate one before taking it out for dinner. Who’s counting? Yes, this is essentially a repeat post. But! It was so freakin’ good! It’s not the first Napoleon ever made. But this/these were mine/ours. You gotta smile even if you can’t eat one. That is Colleen’s “mmmmmm” and I’m stickin’ with it!
From the start to finish all you heard from Colleen was “mmmmm” in one form or another as she slowly savored this Napoleon. It was so touching. She loves my cooking and is so kind. On this occasion, an infrequent occasion (that I bake), she just adored my baking. (It assures that I will live here another year.) We made lemon curd. Yes, if you have lemons – two bags (mistake) – make lemon curd. It would not thicken. Long story short, we finally got it to do so. And I found marscarpone cheese in the market – lemon marscarpone cream! Napoleon, anyone? I have scant experience with puff pastry. Prick the dough with a fork to keep it from rising too much. Hey! That didn’t work! Lemon curd, marscarpone cream, berries (four kinds), and powdered sugar, what could go wrong!! I will treasure the “mmmmm” for a long time. Of course! We tried one before we took them to New Year’s dinner. Who’s counting? Baking is very precise – measure, cut, timing, shape, and appearance. Who cares?
If you’re ever in Paris do stop at Angelina’s. Maybe it’s still there? It was in the guide book. I don’t read guide books. Someone else in our group had this place on the “to do” list. It is the home of the “Mont Blanc.” That would be a meringue cookie over a chestnut cream covered in chocolate or maybe it’s the other way ‘round. But the total package is worth the trip. I still dream about it. There is nothing like it in America. Chestnuts generally are not considered too much except roasted in NYC in the winter in Central Park. I’ve had a connection to chestnuts since I grew up in West Virginia and my mother used them in chestnut stuffing of her own concoction. I still make my stuffing that way. I’ve got the recipe (Mont Blanc) but it’s something you dream about but never get around to making yourself. I shall continue to pine. I hope Angelina is still there.
The second image is an extra. My edit came across the contents of the hotel safe in Paris. What would you keep safe? Stuffed animals and framed prints. Of course! My kids?
A macaroon in New York is associated with Passover and is a heavy coconut cookie. In French (Paul restaurant) it is a light meringue cookie sandwiching some fresh raspberries. I had an éclair. Julia didn’t want a taste of mine and before I could turn around she had finished her macaroon. Why? She didn’t want to share hers. Hmm… I didn’t really want pink food anyway.