More than 10 years ago we met with Synie (whose real name is quintessentially Greek: Euphrosyne Georgulas!) in Paris when she was a dedicated lawyer...
Not so surprisingly, her creative & independent personality inspired her to drop legal books for cooking ones! The rule of law was not her cup of tea and who is to blame her when fantastic pastry came out of this brave move.
Cupcakes rather evoke Anglo-American treats than pastry à la française, however that is exactly what Synie offers: a French and daring interpretation of the cupcake tradition. We love her seasonal, innovative flavours and designs with a smile. Remember to check out her savoury cupcakes as well.
Her boutique opened in 2009 and since then it has been a gourmet favourite. You can enjoy these delicious beauties in her cute boutique over Kusmi tea, or even order bespoke ones for any special opportunity.
When in Paris, treat yourself to Synie's cupcakes.
Bon appetit and see you there!
Oh, by the way, we are lobbying for Synie to open a boutique in London, please join our cause.
Jardins Florian gourmet team
2015 UPDATE: Synie eventually decided to close her brick-and-mortar boutique to focus on her online boutique and particularly on her very successful Wedding cakes!
Telephone: +33 6 2187 7973
Follow her on:
inspired by Jardins Florian Summer Candle
For 12 cupcakes
12 minutes in a pre-heated oven at 200°C
You need a cupcake tin and paper cases (black preferably)
For the cakes
125g room temperature butter
125g golden caster sugar
2 large eggs
125g self raising flour
Finely chopped zest of 1 lemon, 1 orange and 2 tangerines
Beat the butter and sugar together until very light fluffy and creamy. Add the eggs one by one beating well between each addition. Then add the zests. The mixture should have quite a thick consistency.
Add the flour in two goes but be carefully not to over beat and finish mixing it together by hand with a spatula.
Half fill your 12 paper cases with the mixture and bake for 10 to 12 minutes.
After the cupcakes are cool, they are ready for icing.
"Meringue" or Royal Icing
1 egg white
Juice of half a lemon
Jasmine essential oil
500g icing sugar
Beat the icing sugar and the egg white together until you get a grainy textured mixture.
Then add the lemon juice, 2 tablespoons of cold water and a few drops of jasmine oil to taste. Continue to beat the mixture for about 5 to 8 minutes until you have a thick, smooth and relatively firm mixture. While beating the mixture you might need to add a few more drops of water.
Before you ice your cupcakes you could spread them with lemon or orange marmalade.
Ice your cupcakes with a piping bag fitted with a nozzle of your choice or with a spatula. We decorated the cupcakes with black hearts for Valentine’s Day but black sprinkles are an alternative.
As soon as you have tried the recipe, please send us your feedback and pictures!
As a last gift to our readers we have selected pictures of the boutique, some of our favourite cupcake designs or windows, and of course the charming Chef!
Cute & Seasonal Designs/Flavours
Chef & Founder, Synie
Paris "Cupcake Concept Store"