Comments on: La Fougasse, Paris

By: QueenB

QueenB — Wed, 15 Jul 2009 04:35:59 +0000

Wow! what a great pastry spread on your top photo. Salivating here. :D

By: Marketman

Marketman — Sun, 12 Jul 2009 07:30:10 +0000

chocolatesky, actually, yes. Mrs. MM did her graduate degree in Paris and is quite fluent in French, with the appropriate Parisian accent, I am told. And yes, I agree it helps to speak the language. I took three years of classroom French but don’t speak it at all, and comprehend just enough to understand simple situations like restaurants, groceries, etc.

By: chocolatesky

chocolatesky — Sun, 12 Jul 2009 06:37:21 +0000

MR.Marketman do you or any of your family speak french? Our friends were in france last summer and they had a hard time going about the city (buying things, ordering, directions, etc..) because they don’t know how to speak french and everybody seems to despise it when they hear you speak english

By: corrine

corrine — Sat, 11 Jul 2009 10:14:57 +0000

woow! thanks for the recipe bettyq. I would really want to bake it soon! :)

By: betty q.

betty q. — Fri, 10 Jul 2009 22:51:26 +0000

sorry for all the typos…really smooth, silken leche flan.

If you want to make a chocolate pecan pie, then let me know!

By: betty q.

betty q. — Fri, 10 Jul 2009 22:48:04 +0000

Corrine: if you still cannot find maple syrupand would want to bake that pecan pie soon, ..

1. You have to roast the pecans. It make a huge difference in taste…nutty aroma.

2. Then, instead of corn syrup, use Golden Syrup. The brand name escapes me now but it will come back to me. I have recycled the bottle already. it comes in a glass bottle. The Golden Syrup is the next best thing to maple syrup in pecan pies in my book. I know others will beg to differ. It has that toffee-y like flavour.

3. A pinch of salt…not much will still help cut the sweetness a bit.

4. Here is where mine makes a difference…BROWNED BUTTER! Melt the butter but watch it doesn’t get burnt!. …just melt it and wait till it gets nice ang golden. You will smell a nutty aroma emanating from it. Take it off the heat since it will contimue to cook. Once it gets to light caramel, immediately take it off the heat source.

5. These alternatives will make up for the lack of maple syrup although nothing beats using the real stuff. But hey, you do with what you have and still make a really good pecan pie that you will be proud of! That is what I call being resourceful!

Here is tha BAKYA version as Apicio would say!

If you have a 9 inch pie plate, 2 cups of roasted pecans is enough. If a tad bigger than 9 inch, adjust the pecans accordingly.

1 cup of the Golden Syrup (aha,…I remember…either Roger’s or Lyle is good!)
3/4 cup dark brown sugar…I use demerara
2 tiny pinches of salt…(ladies’ pinch and not Artisan’s pinch!)
1/3 to 1/2 cup melted butter (preferably BROWNED BUTTER!!!). DO NOT SUBSTITUTE MARGARINE…no, no, no!!!!
1 tsp. pure vanilla
1 tsp. butter pecan extract (only if you have it!)
3 eggs.
1-9 inch unbaked pie shell

Pecan pie is best when baked slooooooowly so the pecans at the surface of the pie doesn’t get burnt and the filling is custard-y which I much prefer! Besides as it cools down, it will just be right!!!!please bake it 325 degrees maybe 1hour to 1 1/4 hours. Remember the leche flan? …bain marie but gentle baking = REALLY SMMOTH

By: Marketman

Marketman — Fri, 10 Jul 2009 13:42:02 +0000

corrine, they sometimes have pure maple syrup at Metro Supermarket at Market!Market! Mall or the Metro in Ayala Center in Cebu.

By: corrine

corrine — Thu, 09 Jul 2009 22:59:45 +0000

bettyq, the world needs more positive energy transmitting people like you. :)

I will try sister’s pecan pie recipe soon. I just have to see where to buy pure maple syrup in Manila. Eversince, my sister introduced me to Canadian pure maple syrup, I never bought Karo for my pancakes. Iba talaga!

By: Ted

Ted — Wed, 08 Jul 2009 23:36:23 +0000

BettyQ, lol to the rubber band on bahn mi,,,that made it authentic vietnamese sandwich to go.

By: betty q.

betty q. — Wed, 08 Jul 2009 22:28:05 +0000

Sanojmd: I think there is nothing special about the ensaymada I make. The ensaymada I make is similar to MM’s family recipe….in that I use the sponge and dough method. Even if you use the straight dough method, you still have to wait for the yeast to do its job. It really takes patience to make it as Sister and all the bakers out there have said…you have to let the yeast do its job.

Maia Clara once told me that the difference with what I make and the others is that I put my soul into whatever I am making. Yoou know how some people talk to their plants….I have this sort of positive energy…I cannot articulate it. Basta, it turns out well!

OK…send me an e-mail:mymudcake@hotmail.com

If you have a recipe you are currently using and have problems with it, I might be able to help you trouble shoot. But I think Artisan is the BEST TROUBLE SHOOTER!!!