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I wish I could, but I cannot give out ICE’s recipes. However, I can tell you that they are pretty traditional Pate Sucre (sweet) and Pate Brisee (flaky) doughs. To see a bit about them, check out my entry about lesson 36 in school here: http://www.dessertolicious.com/blog/2011/03/lessons-36-38-sucree-brisee-and-frolla-oh-my/
Thanks for stopping by!
My husband and I just came back from two weeks in beautiful Paris – ‘April in Paris’ – and had a fabulous time. On one of the first days, I tried a Moelleux citron au framboise at Paul, which was close to our rented apartment on Saint-Germain. I expected it to be ok. Well, about half way through, I realized I loved it. The combination of lemon and fresh raspberries with that glaze over them….so from then on, just about every day, we’d drop by Paul, pick up a fresh baguette, and a millefeuille for my husband and a moelleux citron au framboise for me. One day they were out of it. Oh no!!! I’ve come back home wanting to figure out what is in it and how to replicate it. I noted a slight ‘tooth’ to it – I think ground almonds? I haven’t been able to get it out of my mind, so when I googled and found your blog with a description of it and pictures!!! – I couldn’t resist writing.
So – I think it is like a flourless cake too. If you have any ideas about a recipe, I’d love to hear it.
Thanks so much for a wonderful read and look!
I still can’t believe I found your blog!! Such fun.
I was on your site looking at the Chocolate Tart. You stated you use two pastry crust recipes you had gotten from the ICE. Can you divulge these recipes?