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    Paris S Best Macarons

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    D Gomez
    Pierre Hermé's macarons at his Parisian patisserie are renowned for creative flavors like Ispahan (raspberry, lychee and rose water) and Mogador (milk chocolate, passion fruit). At La Maison du Chocolat, macarons are meant to be savored in three steps - first the soft shell, then the ganache, and finally the almond flavor. Pierre Marcolini's macarons are distinguished by their slightly iridescent colors and intense flavors, as well as the provenance of the almonds used. Hugo & Victor's macarons are made with natural, additive-free ingredients wherever possible and standout flavors include black cherry,

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    Paris S Best Macarons

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    D Gomez
    31 views2 pages
    Pierre Hermé's macarons at his Parisian patisserie are renowned for creative flavors like Ispahan (raspberry, lychee and rose water) and Mogador (milk chocolate, passion fruit). At La Maison du Chocolat, macarons are meant to be savored in three steps - first the soft shell, then the ganache, and finally the almond flavor. Pierre Marcolini's macarons are distinguished by their slightly iridescent colors and intense flavors, as well as the provenance of the almonds used. Hugo & Victor's macarons are made with natural, additive-free ingredients wherever possible and standout flavors include black cherry,

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    Pierre Hermé's macarons at his Parisian patisserie are renowned for creative flavors like Ispahan (raspberry, lychee and rose water) and Mogador (milk chocolate, passion fruit). At La Maison du Chocolat, macarons are meant to be savored in three steps - first the soft shell, then the ganache, and finally the almond flavor. Pierre Marcolini's macarons are distinguished by their slightly iridescent colors and intense flavors, as well as the provenance of the almonds used. Hugo & Victor's macarons are made with natural, additive-free ingredients wherever possible and standout flavors include black cherry,

    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    31 views2 pages

    Paris S Best Macarons

    Uploaded by

    D Gomez
    Pierre Hermé's macarons at his Parisian patisserie are renowned for creative flavors like Ispahan (raspberry, lychee and rose water) and Mogador (milk chocolate, passion fruit). At La Maison du Chocolat, macarons are meant to be savored in three steps - first the soft shell, then the ganache, and finally the almond flavor. Pierre Marcolini's macarons are distinguished by their slightly iridescent colors and intense flavors, as well as the provenance of the almonds used. Hugo & Victor's macarons are made with natural, additive-free ingredients wherever possible and standout flavors include black cherry,

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Pariss Best Macarons

    Pierre Herm

    For the worlds best pastry chef, a title bestowed on Pierre Herm by the Worlds
    50 Best Restaurants guide in 2016, the macaron isnt going anywhere. For one,
    Herm has contributed to its permanent place in the pantheon of creative patisseries
    with flavors like his signature Ispahan (raspberry, lychee and rose water) and
    Mogador (milk chocolate, passion fruit). And then there is the promise of perpetual
    reinvention. Taste drives everything we create so the options are boundless. So long
    as the flavor combinations are interesting and good, anything goes,

    La Maison du Chocolat

    Prepared with French meringue for a softer, less cookie-like shell (and no artificial
    colorants hence their muted hues), La Maison du Chocolat macarons are meant to
    be savored like their chocolates in three steps, says Nicolas Cloiseau, the
    chocolatiers creative director. First, you taste the soft texture of the shell, then the
    ganache in the middle and finally the intensity of the almond that emerges at the
    end. There are always 13 flavors on hand, from Quito dark chocolate (full bodied)
    and Venezuela dark chocolate (woody, covered in cocoa nibs) to coconut lime,
    raspberry, pralin, coffee and lemon, with limited-edition flavors rolled out
    throughout the year

    Pierre Marcolini

    At Belgian chocolatier Pierre Marcolinis temple of sweets, its the provenance of the
    almonds selected for the macarons that sets them apart from others (not unlike how
    the sourcing of the cocoa beans distinguishes Marcolinis chocolate from that of
    other chocolatiers). The macarons uniqueness is also due to their slightly iridescent
    colors and simple but intense flavors coffee, speculoos, pistachio, blackberry,
    lemon tea, dark chocolate. Im inspired by an ongoing trend in gastronomy that
    champions the real taste of ingredients above all else. I travel a lot to be able to find
    the best products to do the same with my macarons and chocolates, Marcolini says.

    Hugo & Victor

    Hugues Pougets work for Hugo & Victor has gone the way of many ingredient-
    conscientious chefs across town natural, additive-free and organic wherever
    possible. I dont use artificial colorants for my macarons, the color comes entirely
    from 100-percent plant-based colorants which gives them a soft, pale color, and I use
    as many organic and French ingredients as possible, he explains, adding that his
    strawberry and raspberry macarons are completely made in France. Other standouts
    include black cherry and Amarena cherry marmalade and grapefruit, as well as
    praline made from Piedmont hazelnuts.

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