Results tagged Caramel from David Lebovitz

I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic…

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I had a wee bit of a dilemma recently. In my refrigerator was a half-jar of crème fraîche, that I had to use up before I left for a recent vacation on the beach. I’d been thinking about making caramels with it, but I also knew that I would be slipping on a swimsuit within a few weeks. And being alone in my apartment with…

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You get a little lazy living here. At least I do. And because I’m not as spry as I used to be, if someone proposes a trip that’s more than one métro change away, I usually find a way to opt out of it. Arrondissements that are far, far away, like the 15th or the 17th, may as well be on the outside of the…

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French Sugar

Bakers who tackle French recipes get stumped by the sugars, which don’t necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there’s often unrefined sugars, such as cassonade, which grocers stock and are widely-available. In America and elsewhere, bakers often have to do a bit of hunting around to find the corresponding sugar. French brown sugars are quite…

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I’m not going to say a thing, because I’m certain I did the same thing back in the day. But a lot of people who are en route to Paris ask me where they can find things like bouillabaisse, a true salade Niçoise, or Kig ha farz, and when I answer, “You can’t”, they either don’t believe me, or get irked because they think I’m…

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When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona’s chocolate school, I’d hoped that many of you would use it to create your own concoctions. While no one came up with my favorite (stirred into oatmeal!), there was a lot of creativity put forth as people made everything from Caramelized White Chocolate Bars to a spread…

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I don’t like to make promises I can’t keep. So when I posted on my classes at the L’école du Grand Chocolat Valhrona, everyone began clamoring for the secret technique for the caramelized white chocolate that was shown. Technically, even though I didn’t promise anything, I can’t say I blame you—if I saw a picture of it, I’d want to know how to make it,…

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Askinosie White Chocolate There’s nothing odder to me than people who say, “I don’t like white chocolate…because it’s not chocolate!” Which is like saying, “I don’t like white wine…because it’s not Champagne!” In each case, both are similar, but entirely different creatures and to compare them is kinda silly. I used the scoff at the losers who liked milk chocolate, until I started appreciating it…

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Culture Shock

The “Toffee Buzz” Clif bar that I picked up in the states (as a travel emergency ration) versus Salted Butter Caramels from Jacques Genin that my houseguest left for me. I don’t think I need to tell you which one won. But if Jacques is willing to add a salted butter caramel energy bar to his list, I’m going to stock up on those instead,…

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