Results tagged guimauve from David Lebovitz

I’ve been quoted on more than one occasion as saying something along the lines of “To a pastry chef, a good marshmallow is the equivalent of a pricey and rare black truffle to a regular chef.” And thinking about it as I type right now, every cookbook I’ve ever written has some sort of recipe for a marshmallow or marshmallow-topped dessert in it.

When I was preparing our visit to Fouquet for my recent tour, Fréderic, the owner messaged me that he was going to give us a little avant-première of a new treat – but didn’t let me know to what it was.

Continue Reading Fouquet’s Chocolate-Covered Marshmallows…

I’ve been trying to convince my French friends that yes…marshmallows do go atop sweet potatoes.

But only once a year. And only on Thanksgiving.

Maybe more than Americans, French people do like marshmallows. A lot. You see them in many bakeries and pastry shops, often in long strands, on display either in lengths or tied into knots, in apothecary jars. It’s a tradition that goes back, before the advent of gelatin, when marshmallows were made with mallow extract which was (and still may be) considered good for your respiratory system.

Nowadays the French eat lots of marshmallows, not necessarily on sweet potatoes, but as a candy or le snack. And my local pharmacy still carries them…although I don’t think they’re covered by my health insurance.

Continue Reading Marshmallows in Paris: Pain de Sucre…