Paris Christmas Windows 2

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The front of the Gerard Mulot Patisserie with some of the best pastries and candy in Paris. It’s near St Sulpice Church off of St Germain Blvd.

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One of the Christmas cakes called Buche de Noel. I’ve noticed that there have been searches for the recipe for it but you will never find it on this blog. I don’t do things that are difficult-I just buy them-but even these are a little too sweet for me.

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Here is a tree made of macarons. They are a cookie made with egg whites and almond paste with a ganache between two cookies-heaven.

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Another cake-a work of art.

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I think these are candied chestnuts. I seldom really eat them whole except for one from a vendor that has roasted them in a metal drum to sale on the streets. There were some chopped up in the dressing of my stuffed turkey from Picard. One time, years ago, I was making a recipe of stuffing that called for chestnuts and I had no idea what they were so I added water chestnuts, the things you put in Chinese food. It wasn’t too bad actually.

13 thoughts on “Paris Christmas Windows 2

  1. Oh! My fantasy…a macaroon Christmas tree! For Proust it was madelaines, for me macaroons. I do believe the best are at Angelina’s… or Laudree… or Paul…or, oh heck I’ll take any of them. Such a beautiful photo; and I love the Christmas border at Gerard Mulot in the first shot

    Thanks for the lovely Christmas photos of Paris.

  2. Our village can’t compete with Paris but I’m counting on the new patisserie to provide a decent Buche to save us going into town to get one. It amazes me that they open on Christmas morning.

  3. Its been years since I had sweet chestnuts. In my home town the streets were lined with Chestnut trees. You bring back a memories with this post.
    Your photos are getting lovlier as time goes on and I really enjoy the tour you give us all.

  4. For someone who has professed to be a bah-humbug, your images have brought me holiday delight !!!

    Hey, I’m with you though, it has taken me years to reclaim the spirit I once had. Sometimes life can just cut you off at the knees.

  5. Thank you for the tour of Paris Christmas windows – I’m loving it.

    That macaroon tree is very pretty. Carol over at Paris Breakfasts (she’s on my sidebar) would really enjoy that. I see macaroons featured prominently on her blog!

  6. Thank you for the sights, that I too have enjoyed. You have great spirit. I will say that a few “working links” on your othr site would be welcome. I too have enjoyed the private evening on Mt son Michele. Now I want to try your new discovery and can’t find it–I am a clutzzzz Bless you, Eric

  7. P. S. Ever since I saw your photo of the chestnuts I haven’t been able to get the Christmas song about “Chestnuts roasting on an open fire…” out of my head. It’s there when I go to sleep at night and when I wake up in the morning. It’s driving me nuts – no pun intended. As Christmas songs go, however, it could be worse. Remember, “All I Want for Christmas is My Two Front Teeth?”

  8. Oh ym yum and more yum. I agree with you in the Yule Log. I’ve always purchased mine (have you seen MY cakes????). The macaroon tree looks fab. I bought some for Thanksgiving from the states; but after having them fresh from a shop all over Europe, there is no comparising. NONE whatsoever. Yuk. Lucky you to have it all right there. Again, YUM.

  9. Linda … thank you so much for bringing Paris into our worlds. I’m with Emily … a macaroon tree is fantastic.

    Between your stories and your photos, I love visiting your blog. It’s been a real gift this year. Merry Christmas!

  10. Mmmm… marrons! I love chestnuts so much, but was only really familiar with the roasted ones (or in the absence of German, Polish or French vendors with big metal drums and/or shopping trolleys – in the microwave). But since I’ve been here – true to form – I haven’t been afraid to sample the variety in abundance!

    I had my first truly savoury chestnuts on the weekend though – cooked in an oily, meaty gravy and served with potatoes (with the similarity of flavour, I’m surprised I hadn’t thought of combining the two earlier! Perhaps with a little less oil next time though…)

    I’m partial to chestnut deserts too – my only complaint is that they make them just too sweet here. It would be magnificent with the nutty flavour and soft, crumbling texture of the chestnuts with perhaps three-quarters less sugar!

    Hehe, too oily, too sweet… blah, blah, blah!

    This isn’t a comment of complaint though, far from it! My recommendation would be to steer clear of the candied varieties and have some sort of rich, moist chocolate cake filled with chestnuts. Yum!

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