Gold, limited edition The Legend of Zelda: A Link Between Worlds 3DS XL bundle releasing in Europe next month ⊟
This releases on November 22 for £199.99 ($319), and comes with a downloadable copy of the game. Retail copies of the game in Europe, by the way, has a reversible cover with the all-gold/U.S. art and a full-color version.
If this isn’t enough proof (along with the Fire Emblem 3DS XL bundle and the Chotto Mario handhelds) that Europe is winning the special edition systems war as far as Western territories go, Nintendo also intends to release the amazing Year of Luigi 3DS XL there on November 1 for £179.99 ($287).
I’m 98 percent sure Nintendo will bring the Zelda 3DS XL at least to the U.S. around Black Friday, just like it did with the Zelda 3DSes and DS Lites.
Animal Crossing: New Leaf maple wood necklaces available on Etsy for $10 each. (The Timmy and Tommy set is available for $12.)
The humble 19th-century éclair has surpassed the macaron as the most buzzed about Parisian bonbon of the moment, in no small part thanks to a redesign.
In contrast to the rainbow-hued macaron, the éclair has long been more delicious than it was beautiful. Traditionally glazed in neutral shades of chocolate or coffee, this classic French childhood snack had an enduring charm, but it has never been a visual standout in the pastry case. Nevertheless, the finger-shaped, cream-stuffed choux pastry has always been beloved, and pastry chefs have been making it pretty much the same way since the 1800s, unmoved to fix something that wasn’t ever really broken.
But French pastry chef Christophe Adam saw the classic éclair not as a fait accompli but a point of departure. While working as a chef at Fauchon, he began experimenting with ways to modernize éclair design, producing a bright orange éclair and a memorable iteration adorned with a digital image of the Mona Lisa.
Adam has injected excitement into the traditional world of French pastry not by inventing something new but by giving an old silhouette new sex appeal. He bathes éclairs in Pop art colors and blingy high-gloss finishes made with edible powdered silver, their flavor profiles enlivened with novel ingredients like yuzu, fresh strawberries, popcorn, and salted caramel. Adam has also engineered the éclairs to be lighter in texture and reduced the sugar content of the icing.
To showcase his design-driven vision, Adam opened what he calls a “concept store,” L’éclair de Génie, less than a year ago in the Marais. With an all-glass storefront, concrete floors, exposed stone and a jewel-like pastry case, it has been thronged with customers since.
We got more of these in yesterday and already there are only 3 left!! $45.00 each!
Shop online now at Toxic Blossom Online!