l’ atelier Vi

L’ Atelier Vi: Poire William Mousse with Caramel Biscuit

By
mei@mints
Published: January 4th, 2010Posted in: Foodelicious, Mintish Living, diy projects

Poire William Mousse with Caramel Biscuit

caramel biscuit

before & after

Poire William Mousse with Caramel Biscuit – make 8 -10 individual cakes

Caramel Sauce
275g caster sugar
110ml whipping cream
135g unsalted butter, coarsely chopped
1/3cup water
1tsp fleur de sel

Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves. Bring to a boil and cook for 8-10 minutes or until dark-amber in color then remove from heat. Carefully add cream, butter and fleur de sel (mixture will spit) and stir. Return to heat and cook for 3 minutes or until smooth, remove from heat. Pour caramel into an airtight container, let cool and store in the refrigerator.

Caramel Biscuit Cake

Italian Meringue
4 medium egg whites
80g caster sugar

4 medium egg yolks
20g caster sugar
60g cake flour
40g cornstarch
3tbsps caramel sauce

Preheat oven to 425°F/210°C. Grease a 43cm x 30cm jelly roll sheet with butter and line it with parchment paper, set aside. Sift together the cake flour and cornstarch twice then set aside.

In a dry clean bowl, whip the egg whites on medium speed until foamy and the color turns white. Gradually add the sugar, increase the speed to high and continue to whip until stiff peaks form – the whites should be firm and shiny, about 5 minutes.

Whisk the egg yolks with the sugar until pale and creamy. With a rubber spatula, gently fold 1/3 of the meringue into the egg mixture until just combined then fold in the rest of the meringue and fold until just incorporated. Add in the sifted flour mix and gently fold until combined.

Fit a piping bag with a 3/8 inch (1cm) round tip, fill it with the cake batter and pipe identical wavy lines touching each other. Using a spoon, drizzle some warm caramel sauce over piped batter.

Bake for 10 minutes or until golden. Remove from oven and transfer to cool on the cooling rack. Once cooled, using a ruler cut out stripes that are slightly shorter than the height of the mousse rings that you’re using. Also, stamp out cake bases using mousse cake moulds. Place the mousse moulds on a tray, roll up a cake stripe, place it inside the mould then put a cake base inside each mould; set aside.

Poire William Mousse

Crème Anglaise
175ml whole milk
8 medium egg yolks
60g caster sugar
8g powered gelatin
40ml water
½tsp vanilla extract

350ml heavy whipping cream
45ml Poire William liqueur

For the crème anglaise:
Sprinkle the powdered gelatin over 40ml of water. Bring the milk to about simmer over medium heat. Meanwhile, whisk the egg yolks with the sugar until pale and creamy. Remove from the heat and add a little of the hot milk to the yolk mixture to warm it, whisking constantly to keep the yolks from cooking then pour the egg yolk mixture into the hot milk (pan), whisking constantly as you pour.

Return the mixture to the stove and warm it over medium heat, whisking constantly. Let the custard cook until custard is thick enough to coat the back of a spoon, 3 – 5 minutes then remove from heat. Add in the pre-soaked gelatin, stirring until completely dissolved. Using a fine sieve, strain the custard into a clean bowl then whisk in the vanilla extract, stir to cool.

For the whipped cream:
Beat the heavy cream over medium speed until soft peaks form. Gently fold the whipped cream into the crème anglaise, fold until just combined. Fold in the liqueur until incorporated. Pour mousse into mousse cake moulds lined with caramel biscuit till full and level with an icing knife, place in fridge to set for at least 3 hours or overnight.

Chantilly Cream – 1½ cups
200ml heavy cream
2tbsp caster sugar

Place the cream and sugar in a bowl and whip until semi-stiff peaks form over medium speed. Chill in the fridge if not noting immediately.

Decorating the cakes:
Using a fine sieve, gently sift cocoa powder (sparingly) over the cakes. Spread a thin layer of nappage (natural glaze diluted 1:10 ratio) using an icing knife – move the knife over the top of the glaze to get a smooth and mirror-like appearance.

Unmold the cakes by wrapping a hot towel around the mould for 10 second then use your fingers to push the cake upward, repeat this process with the rest of the cakes. Pipe some Chantilly cream on top then finish with half of a mini pear and a sprig of parsley.

L’ Atelier Vi: Tarte au chocolat et caramel

By
mei@mints
Published: November 19th, 2009Posted in: Foodelicious

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Tarte au chocolat et caramel (makes four 8cm/3-inch tarts)

Sweet pastry crust
270g all purpose flour
100g unsalted butter, softened
80g caster sugar
2 eggs
40g Dutch-process cocoa powder

Caramel
275g caster sugar
110ml whipping cream
135g unsalted butter, coarsely chopped
1/3 cup water
1tsp fleur de sel

Chocolate truffle ganache filling
165g bittersweet chocolate (65 -70% cocoa solids), finely chopped
250ml whipping cream
20g unsalted butter, room temperature
25g caster sugar
25ml rum (Myers)

For the sweet pastry:
Sift together the flour and cocoa powder; set aside. Beat butter, sugar and a pinch of salt using an electric mixer until pale, add eggs and mix. Add cocoa flour, mix until just combined, then turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for 1 hour or until firm.

Preheat the oven to 360°F/180°C. Rollout the pastry as thinly as possible on a lightly floured pastry board. Use an 11cm/4-inch diameter round cookie cutter to stamp out 4 circles and line four 8cm/3-inch pastry rings. Refrigerate for 1 hour or until firm then trim off excess pastry.

Line each pastry ring with foil, then fill with pie weight/baking beans/uncooked rice. Bake blind for 15 minutes. Remove foil and pie weight, return the pan to the oven for 10 minutes longer. Remove from the oven and let cool.

For the caramel:
Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves. Bring to a boil and cook for 8-10 minutes or until dark-amber in color then remove from heat. Carefully add cream, butter and fleur de sel (mixture will spit) and stir. Return to heat and cook for 3 minutes or until smooth, then spoon into pastry crusts and refrigerate for 1 hour or until set. Pour any left over caramel into an airtight container and store in the refrigerator.

For the ganache:
Place the finely chopped chocolate in a heatproof bowl then set aside. Combine cream and sugar and bring to a boil in a saucepan over medium heat. Remove from the heat and slowly pour the hot cream to the chopped chocolate, let sit for 2 minutes then use a rubber spatula and stir until smooth. Using a whisk, whisked until chocolate completely melted, add the butter and whisk to mix. Add the rum, and stir until incorporated. Pour ganache into the pastry crusts on top of the caramel and fill it to the top but not overflowing! Let refrigerate for 2-3 hours or until set. Remove from refrigerator 15 minutes before serving.

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As for garnish:

Caramelized almond crisp
1 cup skinless almond, coarsely diced/toasted
2/3 cup sugar

Caramel-glazed hazelnut needles
10 pieces whole hazelnuts, skinless/toasted

Line a jelly roll pan with parchment paper, spread out the diced almond and whole hazelnuts and bake at 320°F/160°C for 10 minutes or until light golden. Remove from oven and let cool.

Line another jelly roll pan with parchment paper; set aside. Put the sugar in a heavy skillet, heat over low heat until sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and medium amber in color, remove from heat; this process can take 5-10 minutes. Meanwhile, poke each hazelnut with a toothpick and set aside.

Working at a fast pace; dip 1 hazelnut into the melted sugar, swirl it to completely coated then pull upward and let it drip to form needle. Carefully place it on lined sheet to set; repeat as many times as you need to. Move on to make almond crisp.

Stir in the almonds with a wooden spoon, toss, and separate the clusters. Return to low heat and stir to coat the nuts on all sides, meanwhile use the wooden to separate the clusters. Cook until the mixture starts to bubble (**Handle with care – extremely hot mixture**), then spoon onto the parchment lined sheet and make whatever design you fancy. Let cool completely before use.

Star chocolate decoration
135g bittersweet chocolate, finely chopped

Chop the chocolate into tiny pieces and place in a dry heatproof mixing bowl. Temper the chocolate by melting it in the microwave. Need to do it on medium for 4~5 times and at 30 second interval. Stir the chocolate each time the microwave stops until becomes completely melted and smooth. Cool for 1 minute.

Spread the melted chocolate evenly with a spread knife on the back of a jelly pan. When the chocolate became set but not firm, stamp stars using varies size of star shaped cookie cutter then place jelly pan in refrigerator to chill and set. Carefully loosen chocolate stars with a small knife and poke it into tart.

How to dress up the tarts:
First, add a dollop of Chantilly cream onto the tart, poke 1 or 2 pieces of the caramelized almond crisp behind the cream, arrange hazelnut needles and a couple chocolate stars, and sprinkle some mini dragée all over the tart then add some edible gold!

Inspiration Boards: Alice in Wonderland

By
mei@mints
Published: October 27th, 2009Posted in: Inspirations, Mints Picks, Wedding Planning

“Once upon a time, a girl named Alice who falls down a rabbit hole into a fantasy world populated by peculiar and anthropomorphic creatures……”

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images via: by rheea, zoo fashion, poppiseed designs, fashionista, toadland.popsugar, channel 4, big learning, portrait sinsilhouette, mints design, l’ atelier vi, vintage indie, things-we-heart

L’ Atelier Vi: Stone Fruit Bonanza

By
mei@mints
Published: August 21st, 2009Posted in: Foodelicious, Mintish Living, diy projects

apricots

Roasted apricots with chamomile
serves 4

1 ½ cups sugar
¼ cup fresh chamomile flowers or 1 chamomile tea bag
1 vanilla bean, split lengthwise, seeds scraped out
8 apricots, unpeeled, halved and pitted
1 cup water

Preheat the oven to 375°F/185°C. Combine the sugar and water in a saucepan and bring to a boil over high heat. Add the vanilla pod and seeds, chamomile flowers (or tea bag), then simmer for about 5 minutes over medium heat. Remove from heat and strain through a fine sieve into a baking dish or roasting tray.

Arrange the apricots in the syrup, cut side down, roast for about 10 minutes. Turn them over, baste with the syrup and roast for another 5 minutes until tender. Serve warm.

The apricots will keep for 3 days, refrigerated.

Roasted apricots with chamomile

Vanilla spice poached apricot & yellow peach tarts

1/3 recipe of homemade feullitage or 2 sheets of store-brought puff pastry
1 large yellow peach, peeled, finely sliced and pitted
4 apricots, unpeeled, halved and pitted
2 tbsp unsalted butter, diced
1 vanilla bean, split lengthwise, seeds scraped out
1 star anise
1 ¼ cups sugar
50ml white wine
200ml water

For the egg wash:
1 large egg yolk
1tsp water

Some flour, for work surface

Remove the feullitage out the freezer 10 minutes before. On a slightly floured work surface; roll out the feullitage to a 5mm/¼in thick square. Stamp out 3in/5in ~ 7.5cm/12.5cm rounds using cookie cutters, prick all over with a fork then return the dough to the freezer to firm up. Preheat the oven to 350°F/175°C.

Combine the sugar, water, white wine, star anise and vanilla pod + seeds in a saucepan and bring to a boil over high heat, then turn heat down to medium and simmer for about 2 minutes. Add the apricots to the hot syrup and let poach for 3 minutes; removed. Add the peach slices to the hot syrup and let poach for 2 minutes, removed. Simmer the syrup down to two thirds of its original volume then strain, discard the solid and reserve the syrup.

Beat the egg yolk with the water to make the egg wash. Set aside. Take the feullitage out the freezer and transfer them to a baking sheet lined with parchment paper. Using a knife, score but not cut all the way through a ¼ inch boarder all around, then brush with egg wash but avoid the boarders.

Arrange 2 apricot halves on each 3in rounds and peach slices on the 5in rounds (within the boarders), then dot with diced butter. Place in oven and bake for 25 – 30 minutes or until golden. Transfer to a cooling rack and let cool for 5 minutes. Brush the tarts with the reserved syrup. Serve warm.

Vanilla spice poached apricot tart

L’ Atelier Vi: Apricot & Matcha Tiramisu

By
mei@mints
Published: August 8th, 2009Posted in: Foodelicious, Mintish Living, diy projects

Apricot & Matcha Tiramisu cups

Apricot and Matcha Tiramisu
makes 4 3in x 3in squares

Matcha génoise
100g granulated sugar
70g all purpose flour
15g matcha
20g unsalted butter, melted and cooled
3 large eggs

Apricot mousse
350g apricots (after pitting)
250ml water
100g sugar
1 vanilla bean (cut lengthwise, seeds scraped out)
4g gelatine sheet
150ml heavy cream
2 egg whites
75g caster sugar

Mascarpone cream
100ml heavy cream
15g caster sugar (you may not need it if you’re using tinned apricots)
30g mascarpone cheese

For the matcha génoise:
Brings a small pot of water to boil, set aside. Melt the butter in a microwave, set aside to cool.

Lightly butter a 12 x 9in/28 x 24cm roll cake pan and line it with parchment paper. Sift together flour and matcha, set aside. Preheat oven to 360°F/180°C.

Using a handheld mixer, beat the eggs together in a heatproof bowl then add sugar and beat until blended. Place the bowl over the pot of boil water and continue to beat over medium speed until it is foamy and warm to the touch. Remove from heat, continue to beat in a circular motion until it doubles in volume and soft peaks form. Gradually add in the sifted matcha flour mix using a rubber spatula and fold gently until incorporated. Add in the melted butter, quickly fold until completely incorporated.

Pour the batter into the prepared pan, spread and smooth out the batter using the spatula. Tap the pan slightly on the counter to release any air bubbles, place into the preheated oven and bake for 15 minutes. Turn out onto a wire rack to cool completely.

To make the apricot mousse:
Soak the gelatine in cold water. Place the water, 100g sugar and vanilla seeds (as well as the pod) in a saucepan over medium heat. When the sugar has dissolved, add the apricots and simmer for about 5 minutes until just tender. When cool, strain the apricots through a fine sieve (you’ll get about 250g purée) and add 50ml syrup from the pan. Reserve some syrup and discard the solids.

(If you’re using tinned apricots, puree 250g fruit and strain through a fine sieve then add 50ml syrup from the tin. Reserve some syrup for soaking the sponge.)

Squeeze out the gelatine, melt in a bain marie and stir into the puree. Whip the double cream into soft peaks (it’s important that the purée and cream have a similar consistency). Make the meringue with the egg whites and 75g sugar – whip the egg white until foamy, add the sugar a little at a time, whipping as you go along. When the purée is slightly set, gently fold the cream and meringue into it.

To make the mascarpone cream:
Place the double cream and sugar in a bowl and whip into soft peaks then mix the cheese in.

To assemble the cake:
Cut 4 pieces of sponge to the size of your mold. Place the sponge in the mold as a base and brush with the left over syrup, pour the mousse, then place the other sponge on top.

Freeze the cake until firm enough to slice (you don’t need to but it helps to cut neatly), layer the mascarpone cream on top and dust with cocoa powder just before serving.

L’ Atelier Vi: Blueberry & Kumquat Cream Cheese Tarts with Graham Cracker Crust

By
mei@mints
Published: August 5th, 2009Posted in: Foodelicious, Mintish Living, diy projects

serving

Graham Cracker Tart Shells
makes about 10 (1 ½x4in) flute shell & 12 (2×4in) financier tart shell

1 cup unsalted butter, room temperature
¼ cup firmly packed light brown sugar
¼ cup Demerara sugar
¼ cup honey
2 cups all purpose flour
½ cup whole wheat pastry flour
1 tsp salt
½ tsp ground cinnamon

Place the butter and sugar in a bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugar until smooth over medium speed until the mixture is smooth, fluffy and light in color. Add the honey and beat until combined; set aside.

Combine the flours, salt, and cinnamon in another bowl then add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk. Chill until firm, at least an hour and up to two days.

Preheat the oven to 325°F/165°C. On a lightly floured surface roll out the dough to 1/8 inch thick. Use a rectangular cutter or knife to cut out the dough to fit the tart pans, press the dough gently into the tins, trimming away any excess dough. Prick dough all over with a fork and let chill for 20 minutes or until the dough is firm enough. Chill longer if necessary.

Bake tart shells until golden brown, about 20 minutes. Transfer to a wire rack to cool. They can be made a day in advance. Also, they can be kept up to 3 months in the freezer when stored in an airtight container.

1

Cream Cheese Pastry Cream
makes about 4 cups

1 cup milk
5 tbsp sugar
4 large egg yolks
2 ½ tbsp corn starch
6 oz cream cheese, cut into cubes and softened
1 tsp vanilla extract
½ cup heavy cream, whipped to soft peaks

Combine ¾ cup of the milk and 3 tablespoon of the sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, and the remaining 2 tablespoons sugar. Whisk the remaining ¼ cup milk into the yolk mixture. Remove the milk mixture from the heat and add a little of the hot milk to the yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.

Return the custard to the stove and bring it to a boil, whisking constantly. Let the custard cook for 1-2 minutes until it thickens. Add the cream cheese and vanilla and whisk until smooth. Using a fine sieve; strain the mixture into a clean bowl. Cover the surface with plastic wrap and refrigerate until chilled.

Beat the heavy cream over medium speed until soft peaks form. Whisk the pastry cream until smooth and fold in the whipped cream until combined.

2

Blueberry Compote – 2 1/2 cups

2 ½ cups blueberries
1 tbsp sugar

In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out.

Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.

Kumquat Compote
Make 48 halved kumquats

400g (about 24) kumquats
2 cup granulated sugar
1 ½ cup water

Wash and pat dry kumquats. Remove calyces, cut them in half horizontally then pit with a fork. Bring sugar and water to boil, add the kumquats. Cover with a paper towel (directly on kumquats) and cook for 2 minutes over medium heat.

Remove from heat and let sit overnight at room temperature. Trash the paper towel and remove the kumquats and transfer to a bowl. Reheat the poaching syrup to a boil then remove from heat. Add the kumquats back into the syrup and let sit overnight at room temperature. Place the compote (discard the syrup) in an airtight container and keep refrigerated; good up to a week.

To assemble:
Spoon the pastry cream into each tart shell and top with the blueberries or candied kumquats, sprinkled with finely chopped pistachios. Serve soon after assembling.

L’ Atelier Vi: Les macarons à la framboise

By
mei@mints
Published: July 31st, 2009Posted in: Foodelicious, Mintish Living, diy projects

bittersweet & praline buttercream

bittersweet ganache filling & fresh raspberries

Prep:
- First, sift the almond flour twice; mix it with the powdered sugar and raspberry powder, and sift 1 more time then refrigerate until called for.
- On the back side of 2 parchment papers, trace 2.5cm circles about 2cm apart. Flip them over and line the baking sheets.
- Prepare 2 sheets of foil the size of the baking sheets.

I thought you should know:
- Fold the batter with a light hand to prevent bursting the air bubbles.
- Must let the piped cookies sit out until dry to touch before baking to prevent them from cracking during baking.
- Press the piping tip on the baking sheet and for uniformly shaped macarons. Do not suspend the tip in the air!

macaron stack

Raspberry flavor macarons – 15 sandwiches

French meringue method
50g egg whites
25g caster sugar

Tant pour tant
60g almond flour or finely grounded blanch almonds
80g powdered sugar
2tbs raspberry powder
2 drops red food coloring

In a large dry bowl, whip the egg whites on medium speed until the whites just hold soft peaks and the color turns white. Gradually add the caster sugar, increase the speed to high and continue to whip until meringue holds stiff, glossy peaks.

With a rubber spatula, fold half of the meringue into the almond/sugar/raspberry flour mix, fold until incorporated then fold in the remaining meringue, food color and fold until completely incorporated. With the rubber spatula, scoop and spread the batter, in a full circle, on the inside wall of the mixing bowl. Repeat this scoop & spread process also known as macaronnage, 14 more times (exact number of times please). Lift some batter with the spatula, it should falls into the bowl in a ribbon fashion, and has a glossy look; set aside.

Fit a piping bag with a 3/8-inch round tip, or take a 12 inches plastic piping bag and snip off one corner. Fill the piping bag and pipe the batter from the center of the drawn circle onto the baking sheets. Pipe about 30 circles. Let dry at room temperature for 20 -30 minutes before baking to allow skins to form. Meanwhile, preheat oven to 400°F/220°C, with racks in upper and lower thirds.

When the batter is dry to the touch, place into the preheated oven and bake for 2 minutes, then quickly turn it down to 300°F/150°C, bake for 5 minutes, then rotate the baking sheets (upper and lower racks), cover the sheets with foil, and continue to bake for 5 minutes. Remove from oven and transfer to cool on the cooling rack. Once cooled, slide a knife (fragile, must be careful) underneath the macarons to remove from the parchment paper.

chewy innard, crisp shell

Raspberry Buttercream (Italian meringue method)
1 whole egg
40g caster sugar
40ml water
50g raspberry jam
100g unsalted butter
1tbsp Crème de framboise
Some ice water

Heat the raspberry jam briefly using the microwave, run it through a sieve for a smoother texture; set aside.

Cut the butter into ½ inch thick squares, place in a heatproof container and heat in the microwave over medium heat for 10 – 15 seconds, butter should be soft to touch but NOT melted. Using a rubber spatula, mash the butter until smooth and creamy (like the texture of mayonnaise); set aside.

In a heatproof container, mix the caster sugar with the water then heat over medium heat in a microwave for 1 minute, stir until sugar completely dissolved. Return it to the microwave and continue to heat for 4 more minutes over medium heat. Remove with CARE out from the microwave and stir with a spoon. Spoon a little bit of the hot syrup into the ice water; it should solidify into a little ball. If it does not, continue to heat in the microwave, 1 minute at a time, until it gets to this state.

While the syrup is heating, begin whisking the egg at high speed in the bowl of your mixer using the whisk attachment; whisk until pale and foamy. Reduce the mixer speed to low and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! Raise the speed to medium-high and continue beating until the egg mixture is thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the butter cream is thick and shiny. Add the raspberry jam, crème de framboise and beat for an additional minute or so. Refrigerate the buttercream for 10 minutes before piping.

FAQs for making buttercream:
1. Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
2. Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Filling variations:
Praline Buttercream Filling
Bittersweet Chocolate Ganache Filling
Raspberry jam

gift

gift
Assemble cookies:
Pair 2 macarons of similar size, pipe about 1 teaspoon of the filling onto the flat side of one of the macarons then sandwich them. Let them set in room temperature or refrigerate to set. Make 15 sandwiches. If refrigerate, let stand at room temperature at least 2 hours to soften before eating.

welcome L’ Aterlier Vi to the Mints blog

By
dot@mints
Published: May 27th, 2009Posted in: Featured, News

I am so pleased to welcome Venus of L’ Atelier Vi to the Mints’ Blog!  Venus is an aspiring fashion designer; an amateur baker; cooking enthusiast and snobbish foodie. I am one of the lucky people who had tried her sweet and dessert and oh boy! they were helllllla delicious. Venus likes all things French-inspired, likes to collect tea cups, vintage trims & notions, dessert books, and above all likes to shop! And that’s why we invite her to write for us. Enjoy and Welcome Venus!

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all images by L’ Aterlier Vi

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