Eau Gourmande - Crème Brûlée by Laura Mercier

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Eau Gourmande - Crème Brûlée Laura Mercier 2006

6.6 / 10 28 Ratings

A perfume by Laura Mercier for women, released in 2006. The scent is sweet-gourmand. The production was apparently discontinued.
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Main accords

Sweet

Gourmand

Powdery

Synthetic

Creamy

Fragrance Notes

Sugar

White musk Caramel

Caramel

French vanilla

Ratings

Scent

6.628 Ratings

Longevity

6.623 Ratings

Sillage

5.623 Ratings

Bottle

6.429 Ratings

Submitted by DeGe53, last update on 10/19/2023.

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Reviews

2 in-depth fragrance descriptions

05/25/2013

7Scent 5Longevity 5Sillage

Flavorite
241 Reviews

Flavorite

1

High Glycemic Index Cream Custard

You must love sticky sweet gourmands to even sample this one. It is true to its mandate of being lusciously creamy, milky and vanilla as well as a very distinct burnt sugar note in the middle. This is a sweet vanilla cream ambrosia at first, but it becomes rather cloying as it dries down. The base is white soft powdery musk, but is a little too synthetic for my liking. Still, I love to wear this scent when I just want a sweet sugar fix. The sillage on this one is about 1 meter (3.28 ft.) but wears thin after about 3 hours, which is usually fine for me, as it becomes even sweeter than it start out. For those that can't get enough, this layers flawlessly with the custard textured highly fragranced LM body cream and the body wash, which all together will keep the scent lingering close to the skin for about 8 hours. I think this has a little something in the composition which makes it not office/business appropriate, IMO. I consider it more of a romantic evening wear and night out on the town scent. This also layers well with Comptoire Sud Pacifique's Vanille Abricot and L'Or Torrente, both of which add a bit of dimension and interest to this very traditional vanilla cream. I could see layering this with a bit of citrus, tuberose or jasmine to round it out a bit as well. I tend to crave this in the early Spring when it is still cool outside, but this could easily be a year round base layer if you love it and can get passed the synthetic accord in the base. As for me I am neutral on it, I loved it at first, now I reach for it rarely and when it is gone I will go for a more natural smelling and complex creamy vanilla from La Maison de La Vanille, I think.

03/15/2015

6Scent 5Longevity 5Sillage

loewenherz
916 Reviews

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loewenherz

Very helpful Review 7

Kouign Amann

Prepare a brioche dough from 500 g of wheat flour, 1/4 cube of yeast, 1 tablespoon of butter, and 350 ml of lukewarm water, known in French as 'Détrempe'. Let it rise at room temperature for about 30 minutes. Meanwhile, roll out 500 g of soft butter into a rectangle between plastic wrap and let it firm up in the refrigerator, which is called 'Beurrage' in French. Now roll out the Détrempe into a rectangle three times the size of the Beurrage, place the chilled butter on top, and fold the dough over it. Roll the butter-dough package out again to its original size - inside, you should now feel the cold butter breaking. Fold it again and chill for at least an hour. Repeat this process three times or more, ensuring sufficient cooling intervals. During the repeated steps of rolling, folding, and chilling, sprinkle a mixture of 500 g of sugar and 1 tablespoon of Fleur de Sel between the layers - the amount sprinkled each time depends on how often you want to repeat the folding of Détrempe and Beurrage. After the last fold, roll the dough up and cut off slices that should be about 5 cm high and 12 cm in diameter. Place these side by side in a mold or on a baking sheet lined with paper and let them rise in a warm place for a good hour - during this time, the volume should double. Bake the slices at 175 degrees for about half an hour. You will get Kouign Amann, the famous Breton butter cake - in Breton: 'Kouign' = cake and 'Amann' = butter - caramelized and crispy on the outside with a hint of Fleur de Sel, soft and buttery on the inside. To die for.

By the way: if you have leftover Kouign Amann, you can distill it into Laura Mercier's Eau Gourmande - Crème Brûlée. There’s no other way she could have done it.

Conclusion: Kouign Amann to spray on. No more - but also no less. And no butter fats and short-chain carbohydrates in it. Nevertheless: real Kouign Amann can do so much more.