photo and recipe from here
I am not sure what happened to the days between Monday and today and only hope that next week moves at a slower pace...
St-Emilion is a medieval town near Bordeaux and is a 45 minute drive from where we live. The town is famous for its macarons. They are more rustic than their modern Parisian counterparts, consisting of a single almond biscuit without ganache. The town’s legendary Macarons Nadia Fermigier shop inherited the closely guarded 17-century recipe of the local Ursuline nuns, which has been handed down through the generations. This classic dessert from the region layers the macarons with chocolate mousse, which was once only a specialty of French restaurants.
milk 1 teacup
rum or brandy a little
Cream the butter and the sugar until they are well amalgamated. Scald the milk and let it cool, then mix it with the yolk of the egg.
Melt the chocolate over the fire, with a very little water, then stir in the milk and egg mixture, then the butter and sugar. Stir this cream carefully until it is absolutely smooth.
In a souffle dish arrange a layer of macaroons, soaked in a little rum or brandy; over these pour a layer of the chocolate cream, then put another layer of macaroons and so on until the dish is full, finishing with macaroons. Leave the dish in a cold place for at least 12 hours.
bonne fin de semaine ! Leeann x