Here, we give you a preview of the feature by sharing a recipe for dessert. Since Serge et le Phoque opened last summer, we’ve found ourselves particularly obsessed with the dacquoise – a kind of macaron-shaped almond dessert. Everybody loves the dacquoise. You can just pick it up with your hands, get it all over your face, be a bit messy with it, says restaurant owner Charles Pelletier. In short, just our kind of dessert.

Although this is not the exact recipe used by the chefs (the original has nougatine), we’re still delighted that they shared a version of their delicious dacquoise. If we could eat one everyday, we probably would. Good news, then, that the team will soon be opening a shop selling just dacquoises. Here’s to hoping it’ll be near Home Journal HQ!

Dacquoise with vanilla pastry cream
Serves 8   Ingredients
200g almonds
300g sugar
300g egg white
vanilla pastry cream  

Instructions
Finely chop almonds. Whip egg whites and sugar into a light meringue. Using a spatula, add the chopped almonds. Be very delicate with the meringue. Flatten the batter in small, even disks on a baking sheet, leaving space between each disk. Cook in the oven for 12 minutes at 170°C. Cool, and fill with vanilla pastry cream.

The post The Paris Kitchen appeared first on Home Journal.