Sweet Talk » “new orleans”

Check out who WOWED the Washington Post

admin — Wed, 02 Mar 2011 17:59:33 +0000

We want to send a huge THANK YOU to the Washington Post for their amazing review of our best-selling King Cake…

“Sucre’s king cake, slightly larger than a Danish ring, arrives practically glowing with glittery, iridescent icing. A relative newcomer to the New Orleans king cake scene, this Magazine Street bakery quickly won over the city’s discerning palates. Sure enough, the combination of whipped cream cheese filling and buttery, yeasted pastry wowed our testers.”

Check out the entire article here: http://www.washingtonpost.com/wp-dyn/content/article/2011/02/28/AR2011022805835.html and Visit www.alpha.cfcdi.org/shopsucre for more festive Carnival confections! HAPPY MARDI GRAS!

Saveur’s King of Mardi Gras

admin — Tue, 01 Mar 2011 17:32:19 +0000

Check out the March Issue of Saveur, featuring our award winning King Cake voted BEST of 2010 by New Orleans locals & Nolaeats.com and featured on TBS Dinner & a Movie! Talk about a great way to kick-off your Mardi Gras party. Trust us, this ring of twisted, buttery dough sweetened with cinnamon and sugar and filled with a whipped cream cheese filling will have you screaming much more than “Throw Me Something Mister!” Order today www.alpha.cfcdi.org/shopsucre & check out http://www.saveur.com/gallery/King-Cakes

Happy Mardi Gras!

#1 Top Secret Recipe

admin — Wed, 22 Sep 2010 22:50:17 +0000

Famous French Macaroons

Macaroons:
250g TPT = almond powder and icing sugar – sifted
100g sugar
100g egg white
25g sugar
* add color as desired

Filling:
200g pistachio paste or other flavoring
200g butter cream
* Amounts of flavors, pastes etc. will vary with personal taste

Preparation:
To make the macaroons, sieve the sugar and the TPT very fine. Put aside.
Now whisk the egg white together with the second part of sugar at middle speed.
Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245Â° F and follow the standard procedure for making a cooked meringue adding color in the end.
* Add natural powder color

Fold the TPT mix into meringue.

Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200Â° C/ 392Â° F closed, 8-10 min at 170Â° C/ 338Â° F open. Remove from the oven and let the macaroons cool. Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.Pipe the filling between two macaroons and sandwich them.

VOILA! Enjoy your perfect macaroons with a glass of cold milk!

And… just in case temptation has gotten the best of you after reading this and you don’t feel like being Betty Crocker anytime soon, choose from a selection of our delicious macaroon collections, delivered right to your front door within 48hrs!

Sucré – Chocolate Covered Macaroon

admin — Fri, 30 Apr 2010 17:38:50 +0000

Sucre Chocolate Covered Macaroon from Sucre – Founder – Joel Dondis on Vimeo.

Sucré – Avery Video

admin — Thu, 29 Apr 2010 16:40:22 +0000

Avery from Sucre – Founder – Joel Dondis on Vimeo.

Sucré Exclusive Summer Sneak Peek!

admin — Mon, 26 Apr 2010 16:18:20 +0000

Sucre- Exclusive Summer Sneak Peak from Sucre – Founder – Joel Dondis on Vimeo.

Check out what we have in store for you this summer at Sucre! Our exclusive sneak peek photo shoot gives you insight to our new summer Sundaes, just as delicious as they look!

Tariq’s New Summer Surprise!

admin — Sun, 25 Apr 2010 19:02:50 +0000

Tariq’s New Summer Surprise! from Sucre – Founder – Joel Dondis on Vimeo

Watch Tariq create his new summer “Classic Neopolitan Profiterole”

Sucre – French Macaroon Video

admin — Sat, 24 Apr 2010 16:04:53 +0000

Sucre – Macaroon from Sucre – Founder – Joel Dondis on Vimeo.Macaroons are delicate Parisian cookies filled with luscious creams, jams or mousselines.

Why I Love Sucré!

admin — Mon, 19 Apr 2010 19:46:50 +0000

Sucré Takes the Cake!

admin — Thu, 25 Feb 2010 21:13:55 +0000

Now that Carnival is over, we would like to send a huge THANK YOU to everyone who helped make this Mardi Gras season a great one.

An extra special thanks goes out to Heath Allen of WDSU and NOLA EATS for voting SucrÃ© Best King Cake. Our version of the King Cake is a braided, buttery dough sweetened with cinnamon and sugar and filled with a whipped cream cheese filling. Trust us once you take a bite, the King Cake will disappear before your eyes. Check out our review and the slideshow of the NOLA Eats Second Annual King Cake Tasting Party.

Thanks again New Orleans! Until next year, laissez les bon temps rouler.