I was trying to think of what to bake to commemorate the 2010 Olympics in Vancouver. I was thinking something golden and sweet and came across a recipe in Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries for Bombes Amandes. They look so pretty in the pictures.
The recipe is from the oldest Patisseries in Paris-Stohrer. I couldn't find the recipe on the internet so I won't be publishing it here-copywright laws you know-so go and buy the book! It is not one of those simple throw it together recipes. But I figure if the athletes can do all that training and preparation well a little mise en place on my part won't hurt me. The recipe requires you to make the pate sucre dough ahead of time (and it is a dough that needs gentle handling).Make sure you ground your almonds to a powder consistency -you don't want lumpy,bumpy bombes! And make sure you don't leave any lemon seeds behind or lemon pith. I made the dough the night before and used my silicone muffin molds that I bought last year. I followed the recipe from the book exactly and these came out perfectly! All I can say is yummy and Bon Chance to Vancouver and all the athletes gathered there!
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