{ Mélanger :: to mix }

Okay, sure, all right.  I know this theme has showcased only a very small sampling of recipes from the Ladurée Sucre cookbook, but hopefully as you have all since rushed out to claim a precious copy of your very own, you are continuing your own sampling at home?

I do have to admit, as much as I adore all things Ladurée (and oh how I do!), my baking enjoyment comes from being somewhat more fluid in the kitchen.  Being a little experimental – and not being worried if my plans do not always come of.  I find it harder to follow a selection of recipes strictly from one book.  Hmmmm, not sure what that says about me?

In saying that though, my very-greatly-loved-copy of this cookbook sits with a sticky note on practically every second page.  So needless to say this sweet Ladurée journey will certainly not be my last.  Those sticky notes will be tackled, all in good time.  But just not all at once.

Until then, here is a round up of my small, but well loved selection of adapted recipes from the Ladurée Sucre cookbook.

{ Ladurée :: Orange flower & almond kugelhopf } I had high expectations of this recipe (and every recipe in this treasure of a book, in fact), but my expectations were blown away.  This kugelhopf recipe is simply superb.  But I am not surprised.  It is Ladurée, after all, no?  { Read more here … }

{ Ladurée :: Hot chocolate & vanilla marshmallows } When there is a chill in the air, is there really anything more comforting that nursing a mug of warm chocolate (really should be called chocolate sauce), and some bitesized cubes of homemade vanilla marshmallow.  I think not!  { Read more here … }

{ Ladurée :: Hazelnut and chocolate macarons } These Ladurée inspired macarons were sensational.  Every element exaggerated.  The shell was excessively delicate and fragile and gave away to a thick and beautifully chewy centre.  This flavour is not in the Ladurée book but is a tribute to one of my favourite things in life.  Nutella.  { Read more here … }

{ Ladurée :: Brandy rice pudding } Sultanas have been soaked in brandy to add a depth of flavour to this simple rice pudding.  With or without the brandy addition, the pudding is very rich — hence the small serving size.  As such, it seems such a delicate dessert, even though it is a very straightforward recipe.  { Read more here … }

Who would have thought that the unassuming art of baking would be the trigger of much discovery with my husband?   To uncover his likes and, more interestingly, his dislikes.

To my upmost surprise, I have been firmly told he does not like marshmallow.  If I ever get a baking request, it often is for some of the most simple and unfussy treats such as chocolate chip cookies, brownies or apple pie.  And finally, he is well and truly addicted to pulla – easily devouring an entire loaf by himself in a couple of days.

And the surprises keep coming!

My socks were blown off when I was blankly told my husband had never eaten homemade rice pudding.  What?  Really?  (Between you and me, I quietly think he has repressed a childhood dessert memory or two.  I mean seriously?  Rice pudding?  It is a staple, particularly for children, no?  How could he not have eaten it?)

So, I thought what better way to introduce this humble dessert to my husband, than with the sure-to-be-delicious Ladurée recipe.  Though, this rice pudding is definitely not child friendly.  To spice things up, I decided to soak the sultanas in brandy before folding into the final rice mixture.

With or without the brandy addition, the pudding is very rich — hence the small serving size.  As such, it seems such a delicate dessert, even though it is a very straightforward recipe.

{ Brandied rice pudding } adapted from Ladurée Sucre cookbook

* Ingredients *
60g sultanas (or golden raisins)
Brandy
50g Arborio rice
600ml milk
Pinch of fleur de sel
35g sugar
2 egg yolks
30g butter

* Directions *
Soak the sultanas in brandy.  Separately, bring a saucepan of water to a boil and cook rice for 1 minute, then drain.  In another saucepan, heat the milk and salt to a boil.  Add rice and sugar.  Cook on a low heat for 20 minutes until the rice has absorbed a large portion of liquid.  In a bowl, place the egg yolks.  Pour a little of the rice into the egg and mix vigorously.  Pour back into the remaining rice mixture in the saucepan.  Drain the raisins and add to the mixture along with the butter.  Stir to combine.  Allow the mixture to reach a boil, and then remove from the head.  Pour the pudding into a baking dish, cover with plastic wrap and allow to cool.  Once cooled, refrigerate for at least 1 hour.  Serve cold.