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"Recipes for Summer - Creamy Tarte au Citron"
"... prick the dough several times with a fork and bake it blind for 10 minutes.
In the meantime: Beat the eggs with the sugar until white-frothy. This may take a few minutes
Add the grated lemon peel, cream and half of the juice.
Pour the lemon cream on the baked base..."
I bake a pretty good tarte au citron
Like every hobby baker, I love to snack on ingredients, dough and fillings, preferably when they are not yet cooked.
When baking the Tarte au Citron, the cream that I stir to spread on the bottom of the dough is particularly tempting for me when I snack on it.
And exactly this taste, or: exactly this smell I remember when I first sprayed "Bal d'afrique".
I have at first the association of this lemon cream.
Now, of course, I have already heard about the creaminess and lemony fragrance of this perfume in other comments and statements. However, I didn't expect this strong tendency to 'taste', to the gustatory, to the gourmand.
"Variation: Tarte tropicale ...
You can also replace the lemon with a ripe mango.
Then use only half of the cream and add the appropriate amount of coconut cream..."
After only a few minutes, however, I notice that this scent is less clear than I had first suspected.
Although my impression remains on the level of taste associations, I suddenly have more of an idea of piña colada or mango-coconut cream.
This description can also be found in other comments and statements. I can understand both associations well. If I wear them frequently, I even get the impression that both fragrance descriptions fit well, complement each other, possibly alternate.
I like the exotic scent even more. In the first perception of this note I draw a parallel to the fragrance "Pacific Rock Moss", for which I wrote a statement and the surfer from this statement drinks a Piña Colada instead of beer... He still stays cool...
"During the baking time you prepare the decoration.
Mix the water with the sugar and let it simmer gently over medium heat for about 5 minutes.
Take the syrup from the hot plate and one by one the white flowers through the liquid.
Let the flowers drip off on kitchen paper."
It would definitely not be correct to describe "Bal d'afrique" as a sweet scent. Nevertheless, the described creaminess remains very sweet for me during the whole time.
For me, this best describes what other forists have already described with the term "clean scent".
I do not have much experience with gourmand fragrances. However, I can say that I have not been particularly enthusiastic about alcohol notes like rum or whisky or with chocolate and coffee in perfumes so far.
So after the prelude I eagerly waited for the floral notes.
Now it may well be due to my untrained nose: I hardly smell any violets and also very little jasmine. And now I was really looking forward to the flowers!
So the scent remains for me quite limited, long linear and in the end too much ... cake-like.
"Leave the tart to cool completely before sprinkling the sugared flowers on top
It looks particularly pretty if you serve the tarte in a rustic style on a wooden board."
At the very end - and this conclusion describes a skin-near perceptibility for me even after eight hours - the fragrance becomes interesting for me once again.
While it is a constant companion throughout the day, in terms of durability, and sometimes flattens more subtly in the Sillage, but then rises again, it turns surprisingly into the woody at the end.
For me it is only very quietly perceptible, but very pleasant. The scent gains warmth once again.
But for the first time this warmth is not associatively tropical - exotic, but true and 'in itself'.
For me "Bal d'afrique" is a beautiful fragrance in the best sense of the word.
It is light, creamy, clean, fruity. It is everything that is written in all comments and statements.
It makes me feel neat, clean.
I'm comfortable with that scent.
Like freshly showered.
And now I'm sitting in my white bathrobe... biting into a piece of tarte au citron
And that's the smell:
Somehow homemade according to a recipe.
Patisserie is different.
And then there's
What has this - by all means - to do with a "Bal d'afrique"...?
And most of all:
I would like to thank the "Duften Frau" for the excellent organization of the sharing.