It’s no surprise that I generally always miss Paris. I think everyone who appreciates Paris misses Paris, right? Do you?
I miss the scent of the grey streets in the early morning after a night of hard rain. I crave the afternoon aromas of freshly baked bread and the imagery of sharply-dressed business men lopping off the knob at the end of a loaf on the their fast pace to the train.
I think about the oysters all the time. They’re not from Paris, of course, but the varieties trucked in from the seaside of Brittany and beyond are tiny, plump, sweet, and so different from the humongous varieties I know so well in New England.
I miss the sparkle of Le Tour Eiffel. I didn’t necessarily enjoy visiting the tourist landmark laden with all the typical tourist paraphernalia, but staring at the sparkle from afar felt like a little bit of heaven, built just for me. I think it’s designed to make you feel that way.
But … I miss this sweet dish the most.
Many cafe menus across the city feature a pleasing final course that makes an otherwise gorgeous French meal even more lovely. Instead of a single hefty dessert, the Cafe Gourmande is assembled by filling a plate with a neat espresso and three tiny desserts. Each sweet is just a bite or two, enough to satiate a sweet tooth without making it impossible for you to take that long walk home or, even more likely, climb multiple flights of stairs to your snug flat. I did that a lot.
This treat is entirely interpreted by the bistro that serves it. I invited Heidi over to have a taste of the simplest sort Chez Maggie. This is a whiz of a dessert for a dinner party as it comes together so easily, especially if you buy the best maker sweets from the local market.
- 1 madeleine (or your favorite tiny cake)
- 1 macaron (or your favorite cookie)
- 1 mini-puff pastry shell, baked
- 1 tablespoon passion fruit curd
- 1 strand lemon zest, without pith
- 1 shot espresso
- On a dessert plate, arrange the madeleine and the macaron.
- Spoon the curd into the pastry shell and garnish with the lemon zest. Arrange this tart next to the madeleine and macaron on the plate.
- Just before serving, pull your shot of espresso into an espresso cup and place it on the plate.
- Serve immediately.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.