Saturday, June 22, 2013
Ladruee's Macaron Recipe
2 3/4 cup + 1 tbsp (275g) ground almonds
2 cups + 1 tbsp (250g) confectioners sugar
6 egg whites + half and egg white
1 cup + 1 tbsp (210g) granulated sugar
1. combine the ground almonds and confectioners sugar in a food processor and pulse to obtain a fine powder. then strain through a sieve to remove any lumps.
2. in a clean dry bowl, whisk 6 egg whites to a foam. once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining granulated sugar and whip for 1 more minute.
using a rubber spatula, delicately fold in the sifted mixture of ground almonds and confectioners sugar into the whipped egg whites. in a separate bowl whip the remaining egg white until just frothy, then add to the mixture folding it in gently to loosen the batter.
3. transfer mixture to a piping bag fitted with a plain tip. on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 - 1 1/2 in diameter. lightly tap the sheet so the macarons spread fully.
preheat oven to 300f/ 150c or gas mark 2 allow the macarons to sit uncovered for 10 minutes and then place them in the oven,bake for approximately 15 minutes until they form a slight crust.
4. remove from oven and with a small glass carefully pour a tiny amount of water in between the baking sheet and the parchment paper (lift the paper ever so slightly corner by corner).
the moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel of easily once they are cool.
do not pour too much water or the macarons could become soggy.
allow them to cool completely.
there are lots of different fillings you could use for macarons.
to make the almond ones from the Laduree book you will need
320g almond paste
120g unsweetened almond pulp (or heavy cream)
80ml whipping cream
1. cut the butter into small pieces. put in a heat proof bowl set over a pan of gently simmering water and soften until creamy, without allowing it to melt.
in a large bowl, thin the almond paste by mixing it with the almond pulp, add the chilled cream and softened butter and beat on high speed with an electric whisk.
spoon the cream into a piping bag fitted with a plain tip and pipe on to one of the shells and sandwich another on top.
keep macarons in an airtight container in the fridge for 12 hours before tasting. this is because during this time a reaction takes place among the ingredients further enhancing the flavor and texture.
Reposted from http://www.twiggstudios.com/2013/05/laduree-macaron-recipe.html
Friday, June 21, 2013
Thursday, June 20, 2013
Wednesday, June 19, 2013
Our Top 3 freshly baked MadeleinesAccording to the girls at the Cadran Hotel (10 rue du Champ de Mars,75007 Paris) these are the three best places to find yummy Madeleines!
The bakery of the famous pastry chef Philippe Conticini. His authentic crispy madeleine with its delicate vanilla taste is certainly our top choice (2€) – 93 Rue du Bac 75007 Paris
Fauchon’s Madeleine Bar stays is a Parisian must. The pistachio madeleine with its hazelnut melted heart, subtly knows how to catch our attention (1,50€) – 30 Place de la Madeleine 75008 Paris
LA GRANDE EPICERIE
The finest gourmet Parisian adress, to eat in or to takeaway. Not only are the madeleines delicious but they are huge ! We loooove them ! (2,15€) – 38 Rue de Sèvres 75007 Paris
Tuesday, June 18, 2013
Monday, June 17, 2013
Sunday, June 16, 2013
Saturday, June 15, 2013
Paris in the springtime. Tres jolie! Close your eyes and you can almost smell the flowers. Sit on the grass for a while and enjoy the view of one of the most beautiful places in the world!
Friday, June 14, 2013
Can't you just imagine strolling down a back alley in Paris and coming across this yummy little antique brocante? Who knows what little treasures you might find inside....