Today’s Blogger Guest Post for The Holiday Project:
Camille and Marie from myFudo
[These two ladies have never met but co-manage their blog together. It’s wonderful to see how blogging and the internet can bring people together. Below, Camille and Marie talk about their favorite dessert and how they would share it with the other if/when they get to meet in person!]
The two creators of myFudo, one of the most fun and informative food community sites in the Internet, are great friends who have not yet seen each other in “real” life. If asked what they would do if they did get to meet, these would be their answers:
My dear friend Marie and also my partner in myFudo is faced with a dilemma far from anything I’ve ever experienced. She resides a world away from her childhood home. I admire her strength for as I found myself whining about the lack of diverse foods she had to learn a foreign language and adjust to a culture completely outside of anything she had known. It was through sheer luck that Marie and I stumbled upon each other’s individual blogs. We became friends, launched a blog together and still have never met in person. The power of the World Wide Web astounds me for it has shrunk my world and given me a dear friend.
If I was able to sit down to coffee with Marie I’d serve her one of my favorite pastries of all time; the napoleon. When I first made a napoleon I bought the puff pastry dough. Eventually, I learned how to make my own puff pastry dough and I loved it better than any store-bought dough I’d ever used. This is the hardest part of making a napoleon. The dough is time consuming work, but well worth it. The pastry cream, I learned, could be flavored in any way you desired. I will always love the traditional vanilla, but I prefer to add a hint of orange to my vanilla pastry cream. And, while chocolate is delicious, I find mocha to be a delightful filling, perfect with an espresso.
As with anything worthwhile, time, patience and hard work are involved. This is true when making napoleons. I hope that through time and with patience the day will come that Marie and I will sit down to talk over coffee and napoleons. I am sure that making the puff pastry for those napoleons will be anything but hard work.
If someone had told me years ago that I would find true friendship in the Internet, I wouldn’t have believed them. But life is unpredictable, and gave me an unexpected gift in the form of Camille. Although we have never met in real life, I hold her dear to my heart and consider her a friend in every sense of the word.
Managing myFudo together has brought us even closer as we share our love for food. If we were to meet someday, I will offer her my favorite dishes, and it will be a feast full of fun and laughter as if we had always known each other since childhood. For dessert, I will serve her choux cream, those delicious puff pastries that are also known as “cream puff” to Americans, “choux à la crème” to the French, “profiterole”, and “prophiteról” to the Greeks.
These delectable pastries are filled with either pastry cream, whipped cream, or ice cream, and are topped with a caramel glaze or chocolate sauce and dusted with powdered sugar. Profiteroles are smaller versions of the pastry.
Being a Francophile (French American) I am proud to acknowledge that choux cream has French roots and each choux à la crème is assembled into a pièce montée to resemble a mountain and is often the centerpiece in a wedding or Christmas. Choux cream are elegant and delectable pastries, and I place much care and time into their creation. They would be fitting gustatory treats for my friend, Camille, as we share our stories.