Bonjour, Blairgowrie, Say Hello To Patisserie de Paris
Patisserie de Paris
The owner, Paul, studied classic French cuisine in the south of France. Fancy. He’s big on sourcing top-quality ingredients and crafting artisan breads. I am such a push-over when it comes to homemade bread, so I decided to try a filled baguette - I’m sensible like that. It’s been rated the best baguette in Johannesburg, so I was curious to see if it lived up to all the hype.
While I waited, I sipped on strawberry juice and pinched some lavender from a little wooden crate. Cheesy French music put a smile on my face, as did snippets of the conversation taking place two tables away from me. Blairgowrie moms can gossip like nobody’s business. My baguette arrived in good time, laden with smoked Norwegian salmon, cream cheese, capers, cucumber, and dill. The baguette itself was delicious and incredibly chewy (I’m assuming the French like it this way – no complaints from my side either). The ingredients, the salmon especially, were fresh.
The menu also boasts a French-bistro-style croque monsieur (basically a posh cheese toastie), as well as a burger topped with camembert and preserved fig. Once you’ve filled up on proper food, you’ll have the strength to go inside and eyeball the cake selection.
Was I charmed? Quite. Was I happy with my meal? Certainly. Am I going to return toPatisserie de Paris at some point with a little wheelbarrow to relieve Paul of his pastries and cheeses? Oui.
Have you been here before? Rate and review your experience below!
6 large or extra large eggs, room temperature
1 cup white sugar
1 tbsp vanilla extract
1 cup flour, sifted
2 tbsp melted salted butter
Jilfoods Vanilla Strawberry Jam
For the vanilla glaze
1 cup icing sugar (powdered sugar)
½ tsp vanilla extract
A little bit of milk
For the sponge cake
1. Preheat oven to 160 degrees C. Line the bottom of a 9 inch spring form pan with parchment paper but don’t grease the sides. Greasing the sides will not allow the cake to rise well.
2. In the bowl of an electric mixer, with a whisk attachment, combine the sugar, eggs and vanilla extract, and beat on medium-high speed until the mixture is foamy and pale in colour.
3. Reduce the speed of the mixer to medium-low and with the mixer running, continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
4. Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
5. Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter.
6. Pour the batter into the prepared spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily. Start checking it at the 40 minute mark.
7. Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides.
8. Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it on the serving plate.
9. Using a sharp serrated knife, cut the cake in half, horizontally to form 2 equal layers.
10. Spread the bottom layer with a generous amount of Jilfoods Vanilla Strawberry Jam before adding the top layer and spreading on the vanilla glaze.
To prepare the vanilla glaze
1. Mix together the icing sugar, vanilla extract and a couple of teaspoons of milk at a time until the glaze comes together into a thick but pourable consistency. Add a little more icing sugar if it gets too thin.
2. Spread evenly over the surface of the cake, pushing it gently over the edges to let it drizzle down the sides.