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).
Wednesday, September 16, 2009
Pierre Hermé eat macaron
This afternoon, like most other days, we had our coffee and macaron break. This time though we decided to trial the macarons from Paris, notably from Pierre Hermé. Today's flavours are Pistache et Framboise, Menthe Fraiche and Rose. I had the pistachio and raspberry first, the pistachio flavour is definitely subtle, actually reminds me of green-coconut taste like this indonesian cake I used to eat when I was growing up (pandan-cake). Even my mom said so. The raspberry paste centre is not as sour as I would have thought, pretty sweet and again subtle (it could've have been a strawberry or cherry flavour-like). It blends well with the creamy pistachio, overall PH macarons are definitely not as 'strong' flavour as the blogs and comments in the web says.
Rose: quite strong rose-aroma in the first bite, a definite white chocolate based-ganache and somehow my sister tasted lychee in there. But I am still unsure, next tasting to confirm. Again it is a light macaron in term of flavour, good I think.
Menthe Fraiche: Mint creamy white-chocolate based again in the filling and in the shells. Fresh minty flavour meaning they use real mint leafs I'm sure. Mint leafs boiled in the cream and poured over the white chocolates (similar technique when I was learning how to make mint chocolate macarons with professional chef). Overal the cream sort of took over the mint at the final after-taste. It's pretty Comme Ci, Comme Ça (so-so).