Anne-Katrin Weber - In Love with Paris: Recipes & Stories From the Most Romantic City in the World

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On the citys highest hill is the artists quartierMONTMARTRE. The charming alleys with their cobblestones and steep steps tempt you to saunter, and in the cosy cafs, bistros and bars of this district you can luxuriate in the ambience of Paris.Probably Montmartres best-known caf is the CAF DES DEUX MOULINS, the workplace of Amlie Poulain in the film Amlie. This is where she first meets Nino Quincampoix, a collector of discarded photo booth photos, with whom she has fallen in love.If you walk from this caf in the direction of the SACR - COEUR BASILICA,you will pass the SQUARE JEHAN RICTUS. With its MUR DES JE TAIMEthis little garden is the ideal spot to declare your love, as its famous mural bears the words: I love you in over 300 different languages and dialects.Once you have arrived at the front of the basilica, you can sit down on the steps, listen to the buskers and cast your eye over hidden vineyards, small streets and other romantic locations.

FOR THE CHOUX PASTRY

100 ml (3 fl oz/scant cup) milk100 g (3 oz) butter2 tsp sugarPinch of salt150 g (5 oz/1 cups) plain (all-purpose) flour4 eggs(medium)40 g (1 oz) flaked (slivered) almonds

FOR THE FILLING

50 g (2 oz) hazelnuts75 g (2 oz/ cup) sugar15 g ( oz) butter500 ml (17 fl oz/2 cups) double (heavy) cream

PLUS

1 tbsp icing (confectioners) sugarPREPARATION TIME:about 1 hourBAKING TIME:2025 minutesMAKES 101.To make the choux pastry, bring 150 ml (5 fl oz/scant cup) of water and the milk, butter, sugar and salt to the boil in a saucepan. Remove from the heat, add the flour and stir vigorously with a wooden spoon, then return the pan to the heat. Transfer to a bowl and thoroughly mix in one of the eggs. Using a hand-held mixer with a dough hook attachment, add the remaining eggs one at a time, stirring well until you have a smooth dough. Add the dough to a piping bag with a large star-shaped nozzle.2.Preheat the oven to 190C (375F/gas 5). Line two baking sheets with baking parchment. Squeeze the pastry dough out onto the sheets to form about 10 rings (9 cm/3 in in diameter), leaving a little space between them, as the dough will rise slightly. Sprinkle the dough rings with the flaked almonds. Bake in the oven for 2025 minutes until golden brown, but do not open the oven during the first 15 minutes or the pastry will collapse. Remove from the oven, cut through horizontally and leave to cool.3.To make the filling, finely chop the hazelnuts. Over a low heat slowly melt the sugar in a saucepan to form a pale-coloured caramel. Stir in the butter and hazelnuts until the nuts are coated with caramel, then quickly spread the mixture onto a sheet of baking parchment. Leave to cool and go hard, then chop to form a fine brittle in a food processor. Beat the cream until stiff. Fold in the brittle, add the mixture to a piping bag with a large, flat nozzle and squeeze onto the lower choux-pastry ring. Next page

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