Pain au lait, pistolet… pistolait ?

Small “bum shaped” rolls of milk bread (pain au lait) are called pistolets in France. Why ? That’s convenient in the shop to give this shape to milk rolls, and a perfect round shape to plain rolls. But has the name a relation with the gun ? I thought that was related to pistoles that were a type of coins hundreds years ago. Small and rounds, like coins ? Or did they cost one “pistole” ? But why are they split in the middle ? It seems a type of plums is also called “pistole”. I won’t give you the answer because I don’t know.

The dough is made with milk, they are washed with milk…

And “cut”…

They are extremely soft. That’s halfway between bread and brioche. As a kid, I was eating them like cake.

Douceurs de beurre et marrons… (via GiO)

LY For chestnut lovers

Melty and simple kuri wagashi…Creme Mont-Blanc, parfum marron…

Read more

La vraie creme Mont-Blanc de quand on etait petits. Na na nere ! (via Gourmande in Osaka)

click here to read more about this

When I was a kid, there is a dessert that was very popular and
I liked a lot “la creme Mont-Blanc”….

click here to read more about this

Douceurs de beurre et marrons…

Melty and simple kuri wagashi

Kuri 3, the sweet

Creme Mont-Blanc, parfum marron

I heart kouign amann

It’s a 3 part menu

Entree : Salade de lentilles au saumon d’automne

Plat principal : poulet aux pruneaux et ses dauphines

Entremet, dessert et mignardises : douceurs de beurre et marron

Creme Mont-Blanc, parfum marron

En francais a la fin.

This season’s version of the creme au lait Mont-Blanc. The flavor is :

Marron !

I used the sweet Tianjin chestnuts, already roast/boiled.

Pasted them. I made a dry caramel, and mixed them in, to obtain a “marron praline”. I made my creme in the same pan, with this recipe :
Creme Mont-Blanc de quand on etait petits (Canned vanilla milk pudding)

Decadent style with caramel…

Sober style : half-size, with a chocolate chip.

Recette :
J’utilise des chataignes chinoises “douces”, proches en gout des chataignes europeennes. Elles sont deja cuites, grillees et bouillies,. J’en ecrase quelques-une au mortier. Je fais un caramel sec et j’y ajoute cette pate. Cela donne une sorte de praline de marron. Dans la meme casserole, je continue comme pour la creme a la vanille :

Creme Mont-Blanc de quand on etait petits.