Good evening guys,
Yesterday, I was perusing my Cosmopolitan (no link with the drink at all 😀 ) while watching the pupils in detention. I had three Cosmopolitans to read because being a student in Lille 3 and a supervisor in a secondary school takes all my time those last weeks… Anyway, I took some time to read my women’s magazines, in which you can find ideas for presents and you discover the latest trend in fashion. It is not a gossip magazine and I also found great recipes in there. However, I am not trying to advertise for this magazine, but the pupils saw me reading it and none of them – even the more feminine girls – knew about Cosmo…
Anyhow, I am alluding to my favourite magazine because when I went through it, I discovered that Fauchon created new eclairs. Those last years, different sorts were invented, and pretty original ones! In a nutshell, they pushed forward the concept of ‘a long and iced cake with cream filling and icing’ – which is eaten cold as we all know and love experiencing – and they revolutionized the view of this cream puff! The one which triggered my attention is an eclair composed of raspberry and caramel called ‘hot dog’ (if you consider the picture below, it really looks like a hot dog doesn’t it?), but the great originality is that this eclair is meant to be eaten hot. It is the first eclair that has been imagined to be hot.
Since this one was brought to existence, Fauchon conceived some new recipes: Foie Gras and Strawberry Eclair, Foie Gras and Fig Eclair, Smoked Salmon and Mandarin Eclair, Chicken Curry and Coriander Eclair, Chicken and Red Pepper Eclair, Salmon and Peas Eclair, Black Truffle and Potato Eclair… And they are all hot! But I would say their ‘names’ can be quite disconcerting and curious.
The idea of creating a hot eclair is funny and interesting. It is truly a new way of seeing the ingredients; Mixing things that are supposed to be sweety and even playing with temperature is original. What I want to say is that we all tasted either cold soup or hot soup, we also ate bread in which we find olives, cheese, or seeds (there are so many recipes and mixing!), or bread in which there is chocolate chips, raisins or banana for example, but we never thought about turning a cold and sweet pastry into a hot and savoury one!
Furthermore, I noticed that the Alinéa brand is as adventurous in the food association as Fauchon! They made innovative and unusual mustards. Now, even condiments are inventive and those condiments bring new tastes into our plates. Mustard is not just mustard anymore. Alinéa came up with three ‘flavours’, transforming our vision of simple dressings. The first flavour is coconut-curry, and the second is saffron. Curry mixed with mayonnaise, or Coconut & Curry Chicken are recipes we find easily in Indian cuisine, and are more and more cooked by people. In addition, saffron is used a lot in the islands . Then, those flavours are not so bizarre to us… But the latest creation is Blackcurrant Mustard. At first, it can leave us astonished because fruits or vegetables as condiments are common (chutneys and pickles for instance) but I never saw the combination of mustard and fruit!
Who said magazines were not into freestyle? 😀
Since we’re talking about weird associations of ingredients, I have a dear friend (she will know I am talking about her when she reads this article 😀 ) who loves eating hot dogs! Ok, you’re right, this is neither weird, nor flabbergasting I admit, but what my friend does is that she spreads peanut butter on the bread and then she adds the sausage.
She keeps on telling me that if people would only try this ‘recipe’ of hers, these things would sell themselves like hot cakes!
And you, do you have strange food habits?