Tuesday, September 29, 2009
Monday, September 28, 2009
Citron. A hard recipe to tackle since lemon filling to me visually should be like a yellow curd, but Ladurée decided on a lemon flavoured ganache instead and surely they want to create a strong contrast between the artificial yellow and white. Yes the lemon-tang is there, but so is the white-chocolate flavour (and somehow Ladurée's ganache has a slight coconut after-taste). I can feel shreds of either coconut or perhaps almond meal. Not particularly a favourite and I would avoid ordering this one.
Thursday, September 24, 2009
Visit their website at http://www.fresson-chocolatier-patissier.fr
image 1 from amabilia.com
image 2 from blog-europeauto.com
Thursday, September 17, 2009
For now click here for great recipe by Duncan from Syrup and Tang.com using Italian Method which I highly recommend for anyone who has tried baking them and failed or wants a better recipe that yields strong and glowing shells.
Wednesday, September 16, 2009
Another 'shock-surprise' for me, his macarons are also très fragile when I cupped it with my fingers on the way to my mouth, it breaks easily, but slightly harder than Ladurée. This is why I am constantly irritated when people say that "They are not as hard, and domed-like like the ones I saw at Laurent, Brown's and Lindt" well that's because they never went to Paris and taste french macarons before and they certaintly don't use as much almond powder as they should. They are very fragile cookies, not wait 'cookies' is not a great enough description, they are 'fragile creatures' that needs special attention and care. et voilà, a quick lesson on macarons and how they are supposed to be (physically, texture-ly, flavour-wise and handled).
Sunday, September 13, 2009
Ladurée 15-permanent flavours:
Chocolat - Chocolat amer (Bitter chocolate)- Vanille - Café - Pétales de Rose - Pistache - Framboise (Raspberry)- Cassis violette (blackcurrent violet)- Caramel au beurre salé (salted caramel)- Fruits Rouges (mixed-red fruits)- Fleur d’Oranger (orange blossom)- Réglisse (licorice)- Citron (lemon)
Pierre Hermé flavours:
Mogador (chocolate passionfruit) - Infiniment Caramel (caramel buttercream)- Chocolat - Rose (rose buttercream with raspberry centre)- Cassis (blackcurrant)- Menthe Fraîche (Mint) - Huile d'Olive & Vanille (Olive oil and vanilla) - Mandarine & Baies Roses (Mandarin ganache with rose scent) - Jasmine (jasmine ganache) - Pistache et Framboise (pistachio and raspberry centre) - Americano Pamplemousse (grapefruit buttercream)
Friday, September 11, 2009
By the way, I love the Essential store at Prahran market, I think it is the greatest thing in Melbourne for chefs, full-time bakers and the occassional-bakers alike. I drool everytime I see the Kitchen-Aid mixers on display. One day...One day...I kept saying to myself.
from bakerella at flickr.com. This is what I want! or perhaps what every baker wants...
Thursday, September 10, 2009
The great Pierre Hermé's pistache cherie macaron, with a thick smooth layer of pistachio (and I'm guessing white chocolate, or else it would not be so smooth) and a dollop of what looks like a half of cherry stuck in the middle. What a great visual colour, with the dark cherry red against the soft lime green. He is just a genius.
Wednesday, September 9, 2009
Tuesday, September 8, 2009
Monday, September 7, 2009
Tuesday, September 1, 2009
It did put me off at first, but you know what, they need to if they are making hundreds of thousands of pieces made-to-order. They have about ten stores throughout Melbourne and Victoria and it is definitely my favorite shop at the moment.
Do visit their websites and spare a time to go there. Relax and enjoy a bit of french provincial.