I was fortunate enough to visit my favorite city in the world last month, Paris. Oh! I get goose bumps just thinking about it. On this trip we decided to do something a little different. We would plan our days around the many bakeries, patisseries, and boulangeries we wanted visit. We would walk from shop to shop, tasting all they had to offer. It was perfect! Walk, eat, walk, eat, and so on.
One of my favorite stops was a new, modern style boutique, Jacques Genin. It was beautiful to say the least, and I don't just mean the decor. From the lemon tarts to the eclairs, everything was made in a way that you rarely see these days. But what Monsieur Genin is really known for is his confections such as chocolates, the most buttery caramels I have ever tasted, and truly amazing pate de fuit. Pate de fruit are French fruit jellies that are both sweet and tart at the same time. They can be made in tons of different flavors: blood orange, pear, passion fruit, pineapple, and raspberry rose (my favorite!) to name a few. They have a soft, gummy-like texture with a light coating of sugar around the outside which adds a little crunch. They are often served as mignardises (or petit fours) at French restaurants—the perfect ending to a perfect meal in the most perfect city! These really would be wonderful to serve after dinner maybe along side coffee and tea at a wedding. Or they can be given as favors (here's a heart-shaped idea). They are a little tricky to make but here is a recipe with a how to video to try. And since they are supposed to be just bite size, one batch goes a long way! Bon appetit!
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