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June 23, 2018

What is a Spritzgeback?

That is German for “spritz” as in “cookie”. I think most of us are familar with this cookie from childhood. The recipe consists of basic ingredients, including staples such as flour, sugar, butter, and eggs. You can change the flavor by adding various extracts such as vanilla, orange, almond, etc.

The term “spritzgeback” actually means “to squirt”. I remember trying a cookie press when I was in my 20’s. It was a great tool when you wanted to mass-produce cookies during the holidays. I liked the uniformity of the cookies, but it lacked character and a challenge. So I decided to combine my love of baking cookies with my favorite kitchen tool: the pastry bag. I use pastry bags almost every day in my kitchen – from piping French Macarons ( in my sleep!) to filling some of my sandwiched cookies. Once you get a feel for piping, you tend to develop a rhythm, and uniformity in your cookies becomes apparent after much practice.

Although the spritz cookie is considered German in origin, it originates from the region of Alsace – which is bordered by Germany, Switzerland and France. German and French influences can be found here, as well as both languages being spoken, but where French dominates. The spritz cookie dates back to the 16th century, Medieval Period.

The texture of the spritz cookie is slightly crisp, buttery and mildly sweet. It pairs well with fillings when sandwiched together. So how do I combine the German recipe with a French influence? That’s where the pastry bag comes in. I decided to make the dough, keep it room temperature (so it piped easily), and use a star tip nozzle in my pastry bag. A few swirly turns later on parchment paper, and the lovely “German Rosette” was created.

I offer 3 rosette cookie flavors: raspberry (medium pink), rose water (light pink), and vanilla bean. Fillings can be either almond or vanilla bean, both of which meld well with any of the cookie flavors. Sandwiched together, they make a lovely presentation.

I hope you like them as much as I do!

Sweetly,
Christine

Filed Under: Featured Confection Tagged With: Alsace, France, German, Germany, piping bag, raspberry, rosewater, sandwiched cookie, spritz, vanilla bean

April 13, 2018

The Sable – A Classic French Cookie

The “sable” (pronounced saab-luh’)has its origins in Caen in the Normandy province of France. Its name means “sand” due to its crumbly and sandy texture. The truly French version of this cookie is eaten alone and not sandwiched together with ganache or other fillings – not that it would be such a bad idea!

Some say this delicate cookie is reminiscent of the American icebox cookie. I tend to disagree for one reason – “decadent flavor”. The sable may look quite humble, but the flavors are divine and after one cookie, your sweet tooth feels quite satisfied.

I tend to dress mine up a bit with a slightly ruffled edge and a dusting of coarse sanding sugar on top. Traditionally the dough is rolled into logs and frozen and then slightly defrosted, sliced and baked. The result is a somewhat round cookie, but I prefer to roll the dough and give each cookie a nice ruffled edge with a cookie cutter. The result: a much more elegant and precise cookie.

I think this type of cookie is deserving of two traditional flavors – French Vanilla and Chocolate Orange Espresso. I can’t say that I love one more than the other. The one I choose on any given day is really based on mood.

The French Vanilla has a browned butter flavor with a sweet crunch. The Chocolate Orange Espresso is quite decadent as well – just in a different way. The chocolate and orange are quite pronounced and the espresso gives it the rich darkness that I was looking for in such a cookie. Even if you are not a coffee-drinker, you will most likely think the richness you taste is the chocolate itself.

Whichever you choose, they are both quite indulgent in taste and flavor and easily disguise themselves in their humble display. The French are decidedly ingenious in their creation of pastries and cookies – from quite elegant and complex to quite simplistic. But the taste is always perfection!

Sweetly,
Christine

Filed Under: Featured Confection Tagged With: chocolate, cookie, espresso, France, French, indulgent, Normandy, orange, sable, vanilla

March 18, 2014

The French Macaron… A Parisian Obsession

Are you familiar with the French Macaron? Most Americans think we are saying “macaroon” which is an American treat made of coconut and usually dipped in chocolate. Although very tasty, this is “not” the Parisian……oh so very French…….Macaron.

This confection boasts mounds of fresh almond meal as its main ingredient in its crispy shell and chewy interior….and did I say filled with a luscious buttercream? This confection is so customizable, it will have your head spinning. Planning a wedding or special event? Provide a swatch of color and the shell can be made to match. From crazy Parisian colors to pretty spring pastels, the shell colors and shades are endless. And the buttercream? There are endless color and flavor combinations as well.

I had the pleasure of having my business being featured in a segment of the March Issue of Lehigh Valley Style Magazine. I want to thank Lisa Gotto, Editor-in-Chief, for our time spent talking about her trip to France and how she loves the French Macaron, as well as offering to make my business a part of the “Life in the Valley” section of their lovely magazine. I also want to thank Editorial Intern, Alyssa D’Ippolito, Marketing Assistant, Kelli Hertzog, and Advertising Executive, Kellie Bartholomew for our emails, phone conversations and helping to bring this to fruition. Many thanks to the entire staff that I did not have the pleasure of meeting.

The French Macaron has actually been around for several hundred years….in France that is. Did you know that the Italians are actually credited with the very first macaron? This was before the French decided to sandwich the shells together with luscious fillings. Well, we can give them both credit for the birth of this lovely and one-of-a-kind confection. Did I mention the difficulty level in producing this cookie? I won’t even go there….many months were spent perfecting the making of them. So many variables in your kitchen from mixing, to oven temperature to humidity levels in the house – they must all work synergistically to produce that lovely “pied” or “foot” or “ruffle” at the base of the shell.

You will most likely taste many lovely desserts, pastries and treats throughout your life, but there is something quite special about the French Macaron. It embodies so many qualities of crispiness, chewiness, sweetness, eye candy color appeal and just plain “cuteness”, that I don’t think we will ever see or produce something quite so special in the culinary world ever again.

Sweetly Yours,
Christine

Filed Under: News Tagged With: buttercream, confection, culinary, desserts, France, French Macaron, Italy, Lehigh Valley Style Magazine, obsession, Parisian, sweet

January 21, 2013

The Quintessential French Madeleine

There has been great debate over who actually made the first “madeleine”. Some say there was actually a girl named Madeleine, a young peasant who was asked to create this special confection for the deposed king of Poland who had sought refuge during the 17th century, in France.

About a century after the very first madeleine, the town of Commercy in the Lorraine region of eastern France became of center for commercial production. In the late 19th and early 20th century, train passengers passing through this town were greeted by female vendors selling these “tea cakes” in large baskets. The girl who screamed the loudest made the sale:)

French author Marcel Proust was the first to truly “immortalize” the madeleine. His autobiography, “Remembrance of Things Past” talks of being transported back to childhood the moment he takes a bite of this indulgent bite-size treat.

In France today you will notice mothers allowing their children to enjoy snack-time with this comforting confection. Mind you, lunchtime in France is normally between noon and 1pm, while dinner is 7:30pm…..quite a long stretch for a child who is hungry and growing!

As much as I love French Madeleines, every time I tasted one I was expecting a burst of flavor that just was not there. I have spent time testing (and tasting!) them, and have added even more natural flavors to the interior of this delicate cake. It is typically a sponge cake texture, but I have made it richer so that each bite is worth it:) The typical “one day” shelf life I have been able to extend by “glazing” the outside of the madeleine. You can now have them sit on your counter, covered and sealed for 4 days, without any drying out. Please do not refrigerate or freeze them!

So….you must decide….cake or cookie? One bite and you will rethink the once commonplace tea cake known as the “French Madeleine”.

A bientot!
Christine

Filed Under: Featured Confection Tagged With: cake, Commercy, confection, France, French Madeleine, Lorraine region, Marcel Proust, sponge cake

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