For those of you do are not familiar with the Manon Sucre, they come in two different flavors: Vanilla and Coffee.
What a great weekend, and what a way to end it, with a great Christmas parade!
With the advent of Christianity and the changes in heating and cooking technologies, the tradition of the Yule Log changed from burning a large log to baking a dessert the resembles a log. The first Yule Log, Büche de Noël, recipe appeared in the 1600’s.
A stollen is a type of sweet bread that originates from the Saxony region of what is now Germany. The first stollen date back to the 14th century, but at that time, the bread was not the sweet bread that it is today.
This year, The Frenchman’s Corner is offering several variations of this bread for the 2019 holiday season. We are offering Albertengo panettone from the Piedmont region of Italy. They use nothing but the best ingredients to create their breads. Albertengo only makes two pastries a year, Panettone for Christmas and the other being the Colomba Pasquale for Easter. Since 1905 they have become the best, if not the best, panettone makers in the world.
Today, marrons glacés, are still made in their simplest form, as glazed chestnuts, but may also be used as for creme de marrons, an ingredient in other confections.
While The Frenchman’s Corner specializes in Belgian and high end American chocolates, we also have some fantastic gift ideas and holiday baking supplies. We have a very good baking chocolate from Barry Callebaut that is perfect for all kinds of recipes.
We will have three set price baskets: Small for $30.00, Medium for $60.00 and Large for $95.00. They are available for pick up in our store.
At The Frenchman’s Corner, we are always looking for the best chocolates and other confections that are available. We believe we have found one of the best small batch toffees available and are very proud to be able to offer this to our patrons. Our toffee comes from the beautiful state of Utah and is wonderfully buttery and melts in your mouth. It is not too sticky or too hard. We typically carry four different flavors.
Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1598–1675), with the word praline deriving from the name Praslin. Early pralines used whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.