March 30, 2010

Angel Perfume Births an Angelic Recipe Selection

(This feature originally was commissioned for, and appeared in, the foremost fragrance periodical from the UK. Subsequently, the feature was nominated for the 2011 Canadian Fragrance Feature of the Year, online media)

Ah iconic Angel Perfume - what a delight to wear - so delicious you want to drink it and men want to slurp your skin...or just about! Just consider the scent notes: Top Note: Bergamot, Mandarin Middle Note: Passion Fruit, Peach, Apricot Base Note: Patchouli, Vanilla, Chocolate, Caramel - These are the fragrance notes of Angel as per perfume descriptions on many a scent retailer site and what fragrance counter representatives will tell you. There is also, on some perfume blogs, further references to this fragrance for women contains a blend of vanilla, caramel, sandalwood, patchouli, blackcurrant, fresh citrus, melons, peaches and plums. What is agreed on, across the board, is that this is angelic perfume that you almost want to lick off whoever is wearing it or drink it straight from the bottle. To say it’s for the hedonist is no understatement – nor to suggest it takes it’s fragrance notes from home comforts and recipe books on classic desserts – is far off the mark. This is a fragrance for the food fanatic – and the one who eats dessert first.

When Thierry Mugler launched his famed Angel perfume in 1992 the love affair between this fragrance and its consumer devotees was like most great love affairs: instant. Call it love at first breath or leastways, love at first inhalation. Moreover, better than the average, ‘best’ love affair, the adoration was as long lasting as it was immediate. Conversely, among fragrance writers, the love affair was not quite instant. Sweet, candied perfumes have a way of not immediately garnering respect; creating fruity, sweet, ‘foodie’ perfume isn’t too esteemed and few perfumes manage to reach an exalted level when they go that route. But in time, with the leathery patchouli accents counterpointing the sweet froth within, Angel got the nod from the industry as well as the ladies who lunch. Not to mention, the aesthetic branding of the perfume (in blue glass star decanters) that are (how green is that and all before green was in…) refillable captured an enduring following. What’s not to love about a perfume that makes you smell like a candied siren and comes in a beautiful bottle that is less expensive because you can refill it?

Given the hype and loyalty Angel receives, it’s easy to explain how why almost two decades later, despite the plethora of perfumes on the market in an industry that is beyond burgeoning with new blooms year in, year out, Angel continues to dominate the ‘best selling’ perfume on countless perfume sites?

In his own words, Mugler is quoted on the Angel website, concerning his offspring, Angel: “This is a romance that is not all fluff.” Truth is, who could resist the sweet floral that somehow delivered candied notes in a fresh way?

Although the components of Angel are a closely guarded secret, Angel is renown for its gourmand-inspired sensibility, rife with essences of honey, chocolate and caramel. Blended with notes of vanilla, patchouli and sandalwood, Angel is definitely a romantic fragrance but one that takes itself seriously. In other words, it takes playful elements of welcome sweetness: chocolate, vanilla, caramel, berries, honey and citrusy-sweet bergamot which, like and fuses them into a bouquet of heady delights. As one Angel representative confided with me, ‘if you like food or are seduced by desserts and all things gourmet, this perfume is for you’. For a pastry chef who is also in love with fragrance, it isn’t then, a great leap to take Angel as a starting point and inspiration to create some ‘Angel-inspired’ recipes.

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Four Angel Recipes

~ Chocolate Mandarin Angel Tea ~

~ Angel Honey Cake ~

~ Bergamot Angel Brownies with Earl Grey Ganache ~

~ Angel Crème Brûlée Blondies ~

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Chocolate Mandarin Angel Tea

You cannot fathom how magical a trio of classic black teas such as English Breakfast, Assam and Orange Peko become when they’re coupled with some chocolate notes and a sweep of orange zest. This is dessert in a cup - an extravagant, outrageously, decadent cuppa tea. This is a great tea to bring in a canister or pretty cello bag and a coloured tie as a gift or for serving to guests with spice cake, butter cookies, or a delicate pastry.

  • Zest of half an orange, finely minced and left to dry one hour
  • 1/4 cup Assam tea leaves
  • 1 cup English Breakfast or Orange Pekoe tea leaves
  • 1/4 cup English Breakfast tea leaves
  • 2 tablespoons finely ground milk chocolate
  • 1/3 cup finely ground semi-sweet chocolate
  • 3/4 teaspoon orange oil or tangerine oil (Boyajian’s brand*)
  • 1 teaspoon pure orange extract (such as Nielsen Massey Vanilla Co.)
  • 1 teaspoon, optional Nielsen Massey Chocolate Extract
For orange oil, Google online for Boyajian for a retailer closest to you or go directly Prepare the orange zest and let dry out on a counter one hour.
In a large bowl, toss the tea leaves, chocolate, orange zest and extracts.
Store in a tea tin.

To brew, use 1 1/2 teaspoon per cup or 3 tablespoons per 5-6 cup pot of tea.

* * *

Angel Chocolate Velvet Honey Cake

Tender, chocolaty, and kissed with honey and the lightest hint of spice – this cake is queenly. Most honey cake recipes call for tea or coffee but coca-cola is my secret ingredient in those, and this new recipe. The fusion of mellow honey, pure cocoa, coca-cola, and a gentle wave of spice makes this sublime. This is a tall, moist, dark and wondrous cake. A dusting of cocoa or confectioners’ sugar is perfect or you can opt for a drizzle of melted bittersweet chocolate is the final touch.

  • 2 3/4 cups all purpose flour
  • ½ cup cocoa
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • ½ teaspoon salt
  • 1-2 teaspoons cinnamon
  • ½ teaspoon cloves
  • 1/2 cup unsalted butter, melted
  • ½ cup vegetable oil
  • 1 cup honey
  • 1 cup white sugar
  • ½ cup brown sugar
  • 3 eggs
  • 2 teaspoons pure vanilla
  • 1 cup coca cola
  • ½ cup, optional, coarsely chopped semi-sweet chocolate
  • 1/3 cup slivered almonds, optional
  • Confectioners’ sugar, or cocoa, or drizzled melted semi-sweet chocolate, or Ganache
Microwave Ganache Glaze
  • 1/2 cup water or heavy cream
  • 1 cup coarsely chopped, semi-sweet chocolate (BEST quality you can find)
  • 1 tablespoon honey
Preheat oven to 350 F. Generously spray a nine or ten inch tube or angel food cake pan a ten inch spring-form pan with cooking spray. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves.

In a food processor, add in the butter, oil, honey, white sugar, brown sugar and blend well about 30 seconds. Add in the eggs, vanilla, and coca cola and blend well another minute. Fold in the dry ingredients and blend about 2 minutes until smooth, stopping machine once or twice to insure that ingredients are all blended and not stuck at the bottom.

Fold in chocolate chips if using. Spoon or pour batter into prepared pan (s). Sprinkle with almonds. Place cake on baking sheet and bake until done, about 60-75 minutes until cake springs back when gently pressed with fingertips.(If baking in a spring form pan, bake the cake longer and slower or center will peak. It will also take about 20-30 minutes longer to bake).

Cool ten minutes before unmolding from pan.

While cake is baking, make the Ganache if opt to use that to glaze cake.

To make the Ganache, place the water or cream in a microwavable bowl and heat until bubbly, on high. Remove from the microwave and whisk in the chocolate and honey, whisking to blend until smooth and glossy. Refrigerate about 2-3 hours until it thickens but you can still spread it on the cake. If it is quite stiff, warm it slightly until you can drizzle it on the cake. You can also add 1-2 tablespoons unsalted butter or margarine to make it more pliable.

If not using Ganache, simply leave cake as is, or dust with confectioners' sugar, cocoa or drizzle on melted, semi-sweet chocolate.
Serves 12-16

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Angel Brownies with Earl Grey Ganache

Dark, bakery-style brownies with a shiny, bittersweet glaze, redolent of Earl Grey tea. If you want these thick, use a 7 by 11 inch pan; if you prefer them flatter and chewier, make them in a 9 by 13 inch pan. This brownie recipe captures the chocolate bergamot notes of Angel in a wholly decadent dessert.

  • ¼ cup steaming water
  • 1 cup unsalted butter
  • 8 ounces unsweetened chocolate
  • 2 cups sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
Angel Ganache
  • ¼ cup very strong brewed, Earl Grey Tea
  • 1 cup whipping cream
  • 1 ½ cups semi sweet chocolate chips
  • 2 tablespoons corn syrup
  • 4 tablespoons unsalted butter
Finishing Touches
  • ½ cup white chocolate, melted
  • Earl Grey Tea Leaves
  • Sweet Heart Rose petals
Preheat the oven to 350 F. Line an 8 by 11 inch or 9 by 13 inch pan with parchment paper, cut to fit, leaving a slight overhang at two ends to serving as lifting ends. Generously spray the pan (and parchment paper) with non-stick cooking spray and place it on a parchment paper-lined baking sheet. In a saucepan, melt the chocolate with the butter in a double boiler or microwave. Cool 20 minutes. In a mixer bowl, stir the chocolate butter mixture with the sugar, eggs, flour, and salt. Stir well to blend batter. Spoon into prepared pan.

Bake until just set, about 30-40 minutes. Let brownies cool well before, using the parchment paper to assist, turn the brownies out onto parchment sheet on a work surface.

Meanwhile, for the Angel Ganache, prepare 1/3 cup very strongly brewed Earl Grey Tea. In a sauce pan, combine the tea, whipping cream and bring to a gentle boil. Fold in the chocolate, reduce the temperature and whisk to melt chocolate and mixture is smooth. Remove from the stove and place in a bowl. Chill 2-4 hours until almost solid. Then whisk in the butter. Spread on brownies.

Drizzle white chocolate over the dark icing, and dust on some Earl Grey Tea leaves and tiny rose petals. Refrigerate 30 minutes, then cut into squares to serve.
Makes 25-30 brownies 

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Angel Crème Brûlée Blondies

Blond ambition in a bar. Crème brûlée syrup, along with a layer of cheesecake get swirled into this golden, pecan and butterscotch chip blondie. With its caramel vanilla notes, and raspberries thrown in, it hits an ‘angelic’ high.
Crème Brûlée Topping

  • 1 cup sugar

  • 2-3 tablespoons water

  • 1/3 cup whipping cream

  • 2 tablespoons unsalted butter
  • Cream Cheese White Chocolate Layer 

  • 3 ounces white chocolate, melted

  • 2 tablespoons sugar

  • 8 ounces cream cheese, softened 

  • 1 egg 

  • 1/2 teaspoon pure vanilla extract

  • 1 tablespoon all-purpose flour
Blondie Batter

  • 3/4 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
2 eggs 

  • 1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
  • 1/8 teaspoon salt 

  • 1 cup coarsely chopped pecans or walnuts
1/2 cup butterscotch chips or semi-sweet chocolate chips 

  • ½- 1 cup frozen small raspberries

Preheat oven to 350 F. Spray a 7 by 11 inch pan or a 9 by 13 inch pan with non-stick cooking spray. Line a baking sheet with parchment paper and put the baking pan on it. For the crème brûlée, in a heavy-bottomed, 1 ½ - 2 quart saucepan mix the sugar and water over low heat. Cook, stirring occasionally, 15-20 minutes, until it reaches a dark amber color. Throughout the cooking, brush the inner sides down with a pastry brush dipped in cold water (this prevents crystals from forming on the sides and going into the syrup). Remove from the stove and place the sauce pan in a sink. Taking great care, and standing away as much as possible, stir or add in the whipping cream and butter.

This will cool the mixture but it will also foam and bubble up quite significantly so take care. Once the bubbling subsides a bit, whisk the cream and butter thoroughly into the caramel. 

Meanwhile, combine all ingredients for Cream Cheese White Chocolate Layer and blend well, a few minutes, in the food processor. Set aside.

For the blondies, in a saucepan, over very gentle heat, melt the butter and brown sugar together and cook until the sugar dissolves somewhat (5-8 minutes). Let cool. In the same (not washed) food processor bowl, blend the cooled sugar/butter mixture and add egg, blending well. Stir in flour, baking powder, salt, nuts and butterscotch or chocolate chips. Gently fold in raspberries.

Spread batter evenly, using a wet knife or spatula. Smoosh on cream cheese and then smoosh/ripple/mush in (anyway you can) the crème brûlée topping.

Bake 22-27 minutes. Be careful not to overbake. Squares will seem set but might be slightly jiggly. Cool in refrigerator after they have cooled 30 minutes on counter. Cut in pan and serve chilled.
Makes 16-24 depending on size

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