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Showing posts with label Lenotre macaron class. Show all posts
Showing posts with label Lenotre macaron class. Show all posts
Thursday, December 16, 2010
A Toast to Macarons, Contact me, 9" x 11"Aren't we overdue for a toast to Paris macarons?
There's a NEW!! how-to DIY macaron cook book out
Macarons:Authentic French Cookie Recipes just came out on Tuesday. YAHOO!
It looks quite 'authentic' and lovely to boot.
Especially since last visit I took another macaron making class...
I've yet to acquire the essential pastry accoutrements but I'm giving it a serious think...
I took the 2-hour class at La Cuisine Paris in the Marais...
There were 10 of us and it was all in English - HOORAY!
We got TONS of practical information and lots of hands-on practice...
Like how to tell when your Italien meringue is just the right consistency...
And the right temperature and not a point more.
Good ingredients are bien sur primal.
Trader Joe's has a very nice almond powder - who knew?
We all got to wreck havoc on squeezing out the lemon macaron shells...
It was rather dramatic when they went in the oven.
And even more thrilling when they came out!
Unfortunately some students took it upon themselves to multi-sample the broken or slightly imperfect macarons. Unfortunately some students promised they would subtract their eaten samples from the final take-home count. But of course they FORGOT. 
If you're in Paris right this minute race over to Pierre Herme and taste his special Xmas flavors before they disappear off the shelves on December 23rd.
There's a NEW!! how-to DIY macaron cook book outMacarons:Authentic French Cookie Recipes just came out on Tuesday. YAHOO!
It looks quite 'authentic' and lovely to boot.
Especially since last visit I took another macaron making class...
I've yet to acquire the essential pastry accoutrements but I'm giving it a serious think...
I took the 2-hour class at La Cuisine Paris in the Marais...
There were 10 of us and it was all in English - HOORAY!
We got TONS of practical information and lots of hands-on practice...
Like how to tell when your Italien meringue is just the right consistency...
And the right temperature and not a point more.
Good ingredients are bien sur primal.
Trader Joe's has a very nice almond powder - who knew?
We all got to wreck havoc on squeezing out the lemon macaron shells...
It was rather dramatic when they went in the oven.
And even more thrilling when they came out!
Unfortunately some students took it upon themselves to multi-sample the broken or slightly imperfect macarons. Unfortunately some students promised they would subtract their eaten samples from the final take-home count. But of course they FORGOT. Some other students, who had not multi-sampled, were feeling quite murderous towards the samplers...ahem.
C'est la vie.
No blood was shed and the macs did taste terrifically lemony.
If you're in Paris right this minute race over to Pierre Herme and taste his special Xmas flavors before they disappear off the shelves on December 23rd.Or you could take a class at La Cuisine and make your own.
BONJOUR AUTHENTIC FRENCH MACARONS!
Friday, March 19, 2010
7 pm, 18 mars, jeudiI am at the right place and the right time for my
Bear comes along to observe and is instantly in love with the Ecole Ritz chef bears...
Our aprons, towels, recipes elegantly await us...
Everything is detailed and thought out to make our adventure into macaron land easy and efficient. FYI: the class cost 70 euros for 2 hrs - really 3 hrs. The recipe (in Fr and English) is proprietary so I cannot share it.
The link above will give you the class dates.
Bear watches closely, not missing a trick. There are many, many tricks to observe...
Our professor, maitre and guru is Chef Didier Steudler.
Chef Steudler could not be more charming, informative and generous with his knowledge and experience of the Ritz techniques plus the tricks of other well known macarons makers!
Chef Samantha assists and aids me translating all the macaron secrets and tips...
No detail in macaron-making is left to chance. We are a just 8 students and all questions are answered.
Chef mixes the "Italian" style meringue to the correct consistency...
Filling the pastry tube is demonstrated with all potential pitfalls eliminated. 
The correct way to hold the bag is at 35 degrees. The shells are created in 3 steps...
Every step is hands-on and we get a chance to try out each step.
Our efforts must wait 30 minutes before entering the oven. *Note the metal clips to hold the pastry paper in place so cookies never move or slide about...
We head downstairs into the chocolate kitchen to see the upcoming Easter eggs in production. Naturallement there is a giant chocolate bear (22 kilos!)
Back upstairs we touch the "skin" of the shells lightly. They are ready for the oven. Chef tells us many macaron secrets of Laduree and Pierre Herme. I am taking notes furiously.
Voila! Into the four/oven go our efforts.
After just 8 minutes Chef Steudler opens the door to let in a bit of air. And then again after 12 minutes - special tricks of the macaron trade!
Meanwhile the caramel garniture/filling is cooking away. Did I mention we are making macaron caramel au beurre sale/salted butter caramel macarons?
The perfect macaron filling-all of the techniques and methods are geared for the home cook at Ecole Ritz Escoffier.
To add the caramel filling to the baked shells, the pastry bag is held straight up.
Our chance to wreck havoc on the macarons-to-be.The class is a ball. Everyone is very friendly and there is a lot of giggling, though not much tasting until the end...ahem
Voila! Perfect little caramel macarons ready to pop into the boxes - our reward for working so hard. Ha! This class was too much fun.
We each get a gorgeous certificate to hang on the wall at home as a reminder to practice, practice, practice our macarons.
Chef Steudler happily poses with fellow classmate, Dan.
C'est mignon non?
Ahhhh, the boxes wait to be filled with our macarons...
And Bear awaits patiently for his box...
Voila! Perfect little caramel macarons ready to pop into the boxes - our reward for working so hard. Ha! This class was too much fun.
We each get a gorgeous certificate to hang on the wall at home as a reminder to practice, practice, practice our macarons.
Chef Steudler happily poses with fellow classmate, Dan.C'est mignon non?
Ahhhh, the boxes wait to be filled with our macarons...
And Bear awaits patiently for his box...I can highly reccommend the Ecole Ritz Escoffier class to all obsessed with Parisien macarons. You will be delighted I promise.
BONJOUR ECOLE RITZ ESCOFFIER MACARONS!
Wednesday, October 7, 2009
Last night I was honored to have dinner a with true Parisien, Blog, the dog...
For an apero, Blog insists upon drinking only Vranken Pommery Champagne...
Blog ate all of these before we had a chance...ahem
When not busy downing his champagne, Blog is very occupied with his plastic milk bottle... 
Blog insists on being surrounded by the best brocante and exquisite nature morte are everywhere waiting to be painted... 
Pink roses are de rigeur bien sur...
For the poivre (pepper) un petit ange - Blog is very particular about all the petit details...
A table!
The entre was a verrine of mousse chevre chantilly et concumbre.Très Délicieux!
Blog has le bon goût (very good taste)Vin de Bordeaux is a must...
For the very traditional blanquette de veau.Blog is an excellent cook as well as an excellent eater...
Yesterday I spotted these beautiful "calissons roses" de chez Fauchon. - Karmic Destiny!
For dessert Blog prepared a verrine of glace "dragee" from Lenotre with framboises (raspberries) and a raspberry macaron. 
After dinner Blog likes to read Le Monde to catch up on the news - in this case on a Converse "basket" (running shoe)Blog is bien elevee (well brought up). He does not chew on shoes ever.
BONJOUR BLOG et MERCI!!!!
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