Croissants

You can never go wrong with a flakey, buttery croissant alongside a cup of coffee, and where better to enjoy such a pair than in Paris? Some of the best croissants we’ve found were from the bakeries Maison Pichard and Du Pain et des Idées.

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Crêpes

The best thing about crêpes is how versatile they are. They’re traditionally made from just flour, milk, and eggs, making them a perfect canvas for all kinds of sweet and savory fillings. We love the salted caramel crêpes (Caramel Maison) from La Crêperie du Clown when we’re feeling something sweet or the mushroom crêpes (poêlée de champignons) from Breizh Café for a savory option.

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Ratatouille

Yes, like the movie. Ratatouille is traditionally a peasants’ dish of stewed vegetables such as tomatoes, zucchini, and eggplant. It’s also very popular in Paris and can be a nice alternative to many of the meat and dairy-heavy dishes found in French cuisine.

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A post shared by Elissa Allen (@elissama85)

The post Classic Foods Not to Skip in Paris, France appeared first on foodisinthehouse.com.

Try these pastries the next time you find yourself at a French bakery or traveling through the country itself.

Canele

Canele is a pastry that is popular in the southwestern Bordeaux region of the country. These cinnamony, sugary, and liquor-infused baked goods are devilishly rich, and proof that this city produces other outstanding food and drink products outside of its world-famous wines.

Eclair

Have you ever tried an eclair before? This delicate, filled pastry is a mix of spongy dough and a filling that typically is either with creams or chocolates. They are widely made and available throughout the world, proving the influence of French pastries.

Macaron

Last but certainly not least are macarons, a pastry delight that has surged in popularity in recent years. Macarons are light, airy, and delicious, made with almond meal and meringue. You can find them in all kinds of flavors at French bakeries around the world.

The post French Pastries That You Must Try appeared first on foodisinthehouse.com.

Ingredients 

• 2 cups of milk (any type)
• 6 tablespoons sugar
• Pinch of salt
• 2½ tablespoons cornstarch 
• 1 tablespoons vanilla bean paste or extract 
• 3 large egg yolks
• 1 large egg
• 3 tablespoons unsalted butter softened 

Instructions

1. Pour the milk into a stainless steel, copper, or non-stick pot. Bring it to a simmer over medium-high heat until it almost boils.
2. Whisk the sugar, eggs, cornstarch, salt, and vanilla in a medium-sized bowl until mixture is smooth and thick, and then place a towel underneath the bowl (this will make the next step is easier).
3. Once the milk starts to bubble, turn off the heat and slowly pour half of the milk into the egg mixture while whisking constantly.
4. Once you’ve done half the milk, you can pour the tempered egg mixture into the saucepan with the rest of the hot milk. 
5. Turn the heat back on to medium and whisk for only 1-2 minutes so it thickens. 
6. Turn the heat to low and cook for another 1-2 minutes until you see bubbles. Turn off the heat and whisk in the butter so it’s incorporated. 
7. Let it come to room temperature, then chill it 2 hours-overnight and use in your favorite desserts.

The post Crème Pâtissière is a Must if You Love Making Pastries appeared first on foodisinthehouse.com.

Croissants

You can never go wrong with a flakey, buttery croissant alongside a cup of coffee, and where better to enjoy such a pair than in Paris? Some of the best croissants we’ve found were from the bakeries Maison Pichard and Du Pain et des Idées.

View this post on Instagram

A post shared by Braggia (@braggiapproves)

Crêpes

The best thing about crêpes is how versatile they are. They’re traditionally made from just flour, milk, and eggs, making them a perfect canvas for all kinds of sweet and savory fillings. We love the salted caramel crêpes (Caramel Maison) from La Crêperie du Clown when we’re feeling something sweet or the mushroom crêpes (poêlée de champignons) from Breizh Café for a savory option.

View this post on Instagram

A post shared by La Crepe rie du Clown (@creperieduclown)

Ratatouille

Yes, like the movie. Ratatouille is traditionally a peasants’ dish of stewed vegetables such as tomatoes, zucchini, and eggplant. It’s also very popular in Paris and can be a nice alternative to many of the meat and dairy-heavy dishes found in French cuisine.

View this post on Instagram

A post shared by Elissa Allen (@elissama85)

The post Classic Foods Not to Skip in Paris, France appeared first on foodisinthehouse.com.

Try these pastries the next time you find yourself at a French bakery or traveling through the country itself.

Canele

Canele is a pastry that is popular in the southwestern Bordeaux region of the country. These cinnamony, sugary, and liquor-infused baked goods are devilishly rich, and proof that this city produces other outstanding food and drink products outside of its world-famous wines.

Eclair

Have you ever tried an eclair before? This delicate, filled pastry is a mix of spongy dough and a filling that typically is either with creams or chocolates. They are widely made and available throughout the world, proving the influence of French pastries.

Macaron

Last but certainly not least are macarons, a pastry delight that has surged in popularity in recent years. Macarons are light, airy, and delicious, made with almond meal and meringue. You can find them in all kinds of flavors at French bakeries around the world.

The post French Pastries That You Must Try appeared first on foodisinthehouse.com.

Ingredients 

• 2 cups of milk (any type)
• 6 tablespoons sugar
• Pinch of salt
• 2½ tablespoons cornstarch 
• 1 tablespoons vanilla bean paste or extract 
• 3 large egg yolks
• 1 large egg
• 3 tablespoons unsalted butter softened 

Instructions

1. Pour the milk into a stainless steel, copper, or non-stick pot. Bring it to a simmer over medium-high heat until it almost boils.
2. Whisk the sugar, eggs, cornstarch, salt, and vanilla in a medium-sized bowl until mixture is smooth and thick, and then place a towel underneath the bowl (this will make the next step is easier).
3. Once the milk starts to bubble, turn off the heat and slowly pour half of the milk into the egg mixture while whisking constantly.
4. Once you’ve done half the milk, you can pour the tempered egg mixture into the saucepan with the rest of the hot milk. 
5. Turn the heat back on to medium and whisk for only 1-2 minutes so it thickens. 
6. Turn the heat to low and cook for another 1-2 minutes until you see bubbles. Turn off the heat and whisk in the butter so it’s incorporated. 
7. Let it come to room temperature, then chill it 2 hours-overnight and use in your favorite desserts.

The post Crème Pâtissière is a Must if You Love Making Pastries appeared first on foodisinthehouse.com.