Daniela, that attaches to the phone and with his perfect French calls all the pottery shops and fur

In July, then I went to Paris. E 'success that a friend (Italian like me, an architect like me, food lover like me, but especially crazy as me) who lives there asked me one day, "But listen, would you come to Paris to cook together?" . And I immediately "yes !!!! Only that I have things to" cook by force "in very little time: I can make them and photograph them there by yourself?" My period of cooking-fires-processed-food-shoot was in fact already begun and I swear by free time then nothing at all, but time filled with extraordinary people much: and of great people I have come, to act as props, to patch, to take by hand, to compensate and to act as a sounding board. be&sco To those who would say "belloooo for vacation?", I answered be&sco "Yes, more or less, going to cook with a friend." Friends, we said just the last post and even to the previous post. How would we do without them? Daniela, who collected me at the Gare du Nord with my suitcase full of saucers, fabrics, boxes and cutlery, PC, camera, lenses and even some ingredients, and that brought me to his house as if it were already mine, walking together , with her already very concentrated and I always be&sco somewhat 'careless and with the head in the air, I looked at the wrought iron signs on the facades back to the station and I thought that made me think so much to film by Wim Wenders. Daniela, who took me around Paris to buy the best vanilla, sugar crystals, tapes, other fabrics, other "props", all the utensils that still needed, who sat with me on the curb when as my usual I was in so much by faint, her with the bottle of water beside her that I was preparing lunch and dinner so I did not have to do anything but cook what I needed, she took me for breakfast the chouquettes and that is one of the few friends be&sco of mine who do not bat an eyelid when he sees me buy butter measuring it in pounds and not in loaves.
Daniela, that attaches to the phone and with his perfect French calls all the pottery shops and furnishings (including large, and is passed the clerk of the department!) To find a raised, Daniela holding the point, that reminds me to count "how many are", that helps me do the weighing, be&sco putting the ingredients in the fridge, who works with his hands directly into the freezer for too hot (and then a little be&sco 'if the freeze!), Daniela me from the time, which makes me a hot water bottle (it actually is not that I am so strong ...;)), he said "good night" as I write recipes that cook the next day, getting up and he does not plan to wake up (although I'm already awake;)) and that goes to market in good time so then we have plenty of time to work. Daniela which is precise to die, because she has studied pastry be&sco own, which stretches the pastry perfect because what's be&sco more it is also an architect, that fills my pastry bag because I would be able to versarmene half the contents on him. Daniela the meringue we want to redo twice, Italian and French, until he convinces us, and then we are filled with caramel, I and her camera. Daniela who helped me maybe she does not even know how, to take concentration, and that gave me some of the most beautiful evenings of this summer, the two of us sitting be&sco at the table, "small and mangy", to cut the acetate sheets that were used to keep the ice cream but that seemed, said laughing, the pieces of a model of architecture (and how we have made, both at the university ...;)), with the window open while and the night and the air Paris made the curtains, and Berenger, be&sco beyond, washing dishes ....
Thanks friend, a very special thanks to the ease with which you helped and adopted me, my kitchen, my camera, my existential and physical casino in your living room from the perfect light, almost always standing on a chair with all turned upside down, just like Berenger there was the night coming from the study, after we had spent the day (myself in the head;)) to set fire to the house, his patient and the patient be&sco you, you have been invaluable, and really special. The recipe that I am proposing today is that of canelés of Bordeaux, as perfectly executed and developed her own. I assure you that is one of the most delicious things I've ever eaten. Their flavor and their texture have something sophisticated and simple, immediate, at the same time. They taste as far as memory. I could not resist and I put the recipe para-para like me has transferred Daniela, because the precision and the accuracy with which it was written, including his note to me in, you know a lot about you ... <3 Canelés (typical trick of Bordeaux) For 36 canelés average