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Friday, October 26, 2007
This is not another post on all the grey fashions in Paris!Remember I was late to the Gerard Mulot MEETING THE FRENCH visit?
So I decided to do a repeat "make-up" session since I had missed one meeting by going off to Provence bla bla bla...
This is our lovely Macaron guide, Florence admiring the chocolat...
And here is chief macaron Chef Leclerc inside the kitchen/ cuisine.
Chef Leclerc happily shares his macaron secrets with us. The chef is present from morning to night making sure the macarons are PERFECT! And they are.
Here Chef explains that only some of the macaron tops or coques are flavored, such as cafe, chocolate...I have to check my illegible notes.
Chef adds raspberry/ framboise colorant to the beating egg whites.
Once the eggs are beaten to perfection, Chef Leclerc goes hands on and up to his elbows, folding in the sugar and the almond flour. This is quite unique I think...
The chef does...
The Macaron Dance! He knows exactly when the batter is mixed to perfection. He creates all the new seasonal flavors / parfums (18 at the moment). They get final approval from Mulot and the board. Wouldn't you just love to sit on that board judging the new flavors? :)
Here Chef gives a helping hand to the batter into the mac making machine. Sometimes the mac-maker slips up and messes up the macs. The chef is on it tout a suite throwing the batter right back in, till it behaves properly.
Have a look at the framboise-colored macaron batter...
A tray of perfect macs ready for the oven / fore...
At Gerard Mulot, they rest just 10 minutes, not 1 hour as at my Lenotre class...hmmm
This revolving oven is new at Gerard Mulot and can bake many more macarons. 80 kilos are made each day at Gerard Mulot! Let's see - 8 macarons approximately in 100 grams (I counted). 1 kilo should equal 80 macarons. You do the math and report back :)
Removing the hot trays at exactly the right moment. Many of the stagieres / workers are from Japan. There are (are you sitting down!) 18 Gerard Mulot shops in Japan just selling ONLY MACARONS!!!! WOW! They all come to Paris to learn the recipe and get the training. Hello? YOW American pastry chefs get off your duffs and get on!
Here the baked framboise lids get their beauty sleep for 24 hours but I may have gotten that wrong in my excitement. Don't quote me.
The lids are getting ready to be filled....
White chocolate ganache is piped into coconut macaron lids..YUM! This worker looks very happy :)
Macarons wait for their tops...
As a reward for our patience we get to taste a nougat macaron. Double YUM
Then we head into the chocolate kitchen to see ganache made. That's another post that will have to wait dear readers. Aren't you fatique from all the hard work you did just observing?
Out of the cuisines and into the shop we get another reward - a gift mini box of Gerard Mulot delicious chocolates! We worked hard so we deserve them, right? I hope you enjoyed your MEETING THE FRENCH visit. Would I recommend that you do this next visit to Paris?
Here Chef gives a helping hand to the batter into the mac making machine. Sometimes the mac-maker slips up and messes up the macs. The chef is on it tout a suite throwing the batter right back in, till it behaves properly.Have a look at the framboise-colored macaron batter... A tray of perfect macs ready for the oven / fore... At Gerard Mulot, they rest just 10 minutes, not 1 hour as at my Lenotre class...hmmm This revolving oven is new at Gerard Mulot and can bake many more macarons. 80 kilos are made each day at Gerard Mulot! Let's see - 8 macarons approximately in 100 grams (I counted). 1 kilo should equal 80 macarons. You do the math and report back :) Removing the hot trays at exactly the right moment. Many of the stagieres / workers are from Japan. There are (are you sitting down!) 18 Gerard Mulot shops in Japan just selling ONLY MACARONS!!!! WOW! They all come to Paris to learn the recipe and get the training. Hello? YOW American pastry chefs get off your duffs and get on! Here the baked framboise lids get their beauty sleep for 24 hours but I may have gotten that wrong in my excitement. Don't quote me.The lids are getting ready to be filled.... White chocolate ganache is piped into coconut macaron lids..YUM! This worker looks very happy :)Macarons wait for their tops... As a reward for our patience we get to taste a nougat macaron. Double YUM Then we head into the chocolate kitchen to see ganache made. That's another post that will have to wait dear readers. Aren't you fatique from all the hard work you did just observing? Out of the cuisines and into the shop we get another reward - a gift mini box of Gerard Mulot delicious chocolates! We worked hard so we deserve them, right? I hope you enjoyed your MEETING THE FRENCH visit. Would I recommend that you do this next visit to Paris? ABSOLUTEMENT!
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