Lenotre Bakes Itself a Birthday Cake

Maison Lenotre turned 50 and it's celebrating its Juliblee Year with a series of creations called Jubilantes, any one of which would make any birthday a happy one.

Among the treats that executive pastry chef Guy Krenzer and his team are introducing are two new macaroons: one is whisky and tonka bean, and the other is chocolate with orange zest.  The chocolate macaroon is called Camille and is named for the young apprentice who invented it.  I love that an apprentice is given the chance to make this kind of contribution and get this kind of recognition from a legendary house - bravo, Lenotre.

Then there are lollipops that look like pieces of jellyroll on a stick.  In fact, they are pieces of bittersweet chocolate jellyroll cake, but there's no jelly anywhere:  the cake is rolled around foie gras.

Finally, because every birthday should be celebrated with a cake, there's the Ice Cube in the picture.  Looking like a velvety Rubik's Cube, the cake's elements include: dark chocolate ice, ice cream, dulce de leche and hazelnut dacquoise.

Gaston Lenotre, the founder of this remarkable company, has been called the father of modern French pastry, in great measure because of his forward thinking creations, but also because of the systems he developed to produce polished, grand-quality pastry on a large scale; the schools he created to train professionals, Ecole Lenotre (I went to "chocolate college" there years ago and treasure the experience), and amateurs, Pavillon d'Elysee; and the hundreds of pastry chefs he inspired, nurtured and launched, among them Pierre Herme, who apprenticed under him.

Happy Birthday!  Here's to another 50 delicious years!

Comments

[Dorie]

Leslie, thank you so much for writing -- I'm thrilled that you're enjoying my book. I don't have any baking recipes that I developed specifically to be pareve, but there are some non-diary recipes in my book. If you're looking for Jewish cookbooks, I'd suggest you look at books by Joan Nathan and Claudia Roden. They are both excellent researchers, writers and cooks and they're books reflect their skills.

[Leslie Perez]

Hello,

I just wanted to say how much I loved your Baking, From my home to yours book. Your food is a true inspiration. I was wondering if you have any good pareve baking recipes as well or a book on Jewish food?

Sincerely,

Leslie Perez,
Montreal, Quebec, Canada