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 Provance 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!
34 comments:
gosh I wished they had this many flavors here in Japan! I've only seen 5 so far and have tasted them already...bring on more flavors!!
I have never watched anything better while my pizza stone's heating up! Maybe I shall make some little macaron pizzette? With a smudge of dark chocolate, dried tomatoes and chili? Or color them pink?
I swear there's fragrance de macarons wafting out from my kitchen, is it fleur de noisette’?
Une touche ... oh no, help, something's burning ....
Dear Ms. P. Breakfast,
the macarons look really tasty.
Are there perchance any with bacon flavor? My padrona used to take me to the Three Dogs Bakery on Elm Street in Bethesda, for a treat every now and then (there was a Pastry Shop right there too! *dog-smile*).
With kindest wooves
and a little something for you,
your devoted friend,
Maxie
Wow..Makes me want to eat the whole load full just looking at them. ;) How do you keep your mind on making them without tasting??
That macaron in the Chefs hand was awfully SMALL...it would take a dozen more to get a good taste. lol
And YES WHY AREN'T the Chefs of America learning how to make those lovely looking morsels???
Oh thank you a macaron redux! I am amazed. Love the dance and the violettes. What a great idea to go back and give it one more shot. Someone kick our chefs in the derriere and get them off to France to learn the steps. I want to taste the parfums. Scented air and eggs and magic ingredients. Ahh, Thanks for such a treat. All best, Jan
Carol, that was fun! I liked that they seemed more hands-on here! And I do wonder now how those caps on top stay flatter than the others after baking, and why one takes so long to bake and the other does not. Interessante! Fun post...
I like the purple ones.
Hmm. So you write , " Here the framboise lids get their beauty sleep for I think 24 hours" (I know I am not to quote you here..but um...well...did make a question in my head arise). This "rest" is when they are in dough form? I understand some people make the dough in the dome formation "rest" (or stand) so to form a skin. Yet, the others only "rest" 10 minutes. I wonder what the difference here is...must be something in the recipe?
simply luscious looking!
The Macaron dance is wonderful!!
XAnnie
Bonjour-
thanks for the lovely blog today---seeing the macaroons made gives them even more character-
That looks like a big tub of strawberry gelato! I love how they retain their vibrant colors even after baking.
bon sang de bon sang j'adore les macarons!!!!!!!
Wow- it's just like being there with you!
purple cassis macaroons! Oh I would love a kir and a couple of the "roonys" right now! LOL
Oh! The purple macaron dance! (I think those purple ones are my favorite thus far!) I would be gaining weight like crazy amidst all the culinary yummies you keep viewing!
ARGH! You have forced me to order almond flour! In fact, ever the scientist, I ordered it plain AND toasted! I hope you realize how much time I am spending in the kitchen trying in vain to keep up with your posts when I should be out kil chasing rabbits!
AND I think you should start posting the photographic releases you have obtained from your "subjects" because I will be too busy baking to bail you out of jail!
Oh my! I find myself wanting to buy something grey, get a metallic purse & eat alot of those macarons!
I just discovered your blog and yum!! Btw these yummy delights and your chocolate post I think I'm gonna like coming here frequently! But OH this all makes me miss Paris soo much..I think another trip is much needed very soon :)
MERISI there is a place in Lyon I think that makes savory macarons with foie gras etc. So you're on the right track with your tomato macs!
MAXIE ma cheri Bonjour! So nice of you to stop by even if it was for the doggie bisquits :)
CRIS intersting point..maybe the chef has giant hands but macarons do come small-medium-large.
Correct Cybel I meant to say the BAKED lids...please excuse.
Cassoulet Cafe The color of the macaron can change in the oven...why some of the cassis turned grey not violet.
Chere Jeanette be sure your almond flour is bleached I think..there is a recommended brand..Hills Farm something or other-I'll look. But macarons are VERY TRICKY to make.
VERY!!!!
Much easier to eat. :)
Have you had some violette/cassis?
I like their colour !
I'd love to try "réglisse" !!!
Does G. Mulot make some?
Who makes them?
Regarding the almond flour:
Almond flour is something that is used every day and can be bought in the smallest grocery here in Austria. I know it is very difficult (and expensive) to find in the States.
The problem is, one cannot grind it fine enough with electric grinders or Cuisinart or the like.
There's an almond grinder available from Moulinex, a small gadget, kitchen stores like Williams Sonoma or Sur le Table used to carry them.
Here in Austria my mother and any other cook uses a tool that looks like a meat grinder that can be attached to a table.
The difference betweet "white" almond flower and the regular one is that for the first one you have to blanch the nuts and remove the skin, taking care to dry them carefully at low temperatures in the oven. It is generally not adviseable to "toast them", unless it is a recipe that specifically asks for it (the taste between the one and the other is quite pronounced), but getting the almonds really dry after blanching and skinning is of utmost importance.
YUP that's it MERSI!
My mistake..not "bleached" but BLANCHED ALMONDS are required!!
hi
thanks for your comment
i love macaron they are my favorites with millefeuilles
you are very lucky to make those kind of visits
your blog is really nice and your paintings are lovely
Aline
WHY ARE THERE NO MACARONS IN MY TOWN TRONDHEIM???????? I HAVE TO HAVE ONE!!!!!
What a wonderful post! I adore macaroons and am counting the *hours* until we move to Paris (next Wednesday!)...
Oh dear! A macaroon sends me into a tailspin of delight. This is my first time visiting your blog and you've hooked me on this first post.
Oh my! I must say, that was such fun!! :-D
I'm very glad you decided to do this make up session! lol :)
Stunning post!
This mac "à la violette"has the color of a dream: Can I borrow it from you?
what a fun field trip. thank you
All I can say is "Sigh". What beautiful photography -- as wonderful as the artistry of the macaroons themselves. I love the idea of the flavors as parfums. Your blog is so magical.
Carol,
I would have gained 140 kilos on your trip!!!! Hope you savoured every moment:)
yummy macarons for all to savours. As i have not gotten the chance to try Macaron from Paris or japan...i am eager to know which method they used for their macarons( french meringue Or the Italian meringue- boil sugar syrup)
Which method did this particular Chef used for this lovely macaron?
I am happy to report that in San Francisco there are several places that feature the French macarons! They say they are very popular and will be the next food in fashion replacing the cupcake! So far, I have not yet had one, but you certainly do encourage us to taste!
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