I happen to cook next to a young woman, Jamie, in my superior cuisine class at Le Cordon Bleu who never ceases to amaze me with her big heart, powerhouse energy, and incredible eye for design. She made me this pastry Big Mac the other day to cheer me up (and it wasn’t easy to make). For those unfamiliar with the French pastry delicacy ‘macaroon’ they are cookies lighter than air, slightly crunchy on the outside and just a little sticky towards the middle. They are the most ethereal cookies, dissolving in the mouth instantaneously before one can even swallow.
When I first came to Paris I thought macaroons were those shredded coconut clumps that are dipped in chocolate with a cherry on the top. They’re not. Macaroons come in all different flavors: caramel, lemon, raspberry, chocolate, vanilla, etc and are normally filled with a flavored butter-cream. Although the ingredients are simple they are difficult to make and the outcome is rarely predictable.
The one posted here is of course overly stuffed with filling to give the hamburger effect. Next time you’re in Paris stop by LaDuree for tea and macaroons. For those San Franciscans out there, Miette at the Ferry Building has a beautiful little patisserie that makes them too and they just melt in your mouth. (they also offer apprenticeships so check their website out if you’re interested)
Here’s what we look like when we go to school. This is a good picture too. If my old students knew I was wearing a hat like this I’d never hear the end of it. Good thing I’m across the pond where no one can find me. Thanks Jamie for your sense of humor! We look like dorks in these hats but our food tastes good. Gros Bisous!
Technorati Tags: Cooking School, hamburger, Le Cordon Bleu, macaroon, macaroons, pastry
yeah that hat is unexceptable
how does la Big Mac taste like?! And what’s the green buree?! Lemon grass? or Green tea?! Or both not? Foodies can go nuts for guessing for the ingredient, you know…
What an interesting time to write about Macaroons. They are the unofficial dessert of Passover! Was this intentional? In any case some good macaroon recipes are now needed.
teri
You look pretty good in that hat! You should see me in my LCB hat. I think it’s too small for my head =oP
So I was looking into finishing up the superior pastry course in Paris, but the website says there’s no interpreter for that level? Is it true?
I can answer your question Lynn! I am Amy’s “cooking partner” at school. There is no translation. However, if you speak or understand french at all I don’t think you will have much of a problem. The thing with the demos is that they are so visual. I don’t speak french well but being at the school has helped me understand it even outside of school.
The green stuff is actually a pistachio creme anglaise!
Thanks for the compliments Amy!!
Bisous!
Teri– You are right! I totally forgot that they are a great dessert for Passover. Let me look up the recipe in American Standard measurements for you. They are really fussy to make so the amounts need to be exact.
Lynn– So far I haven’t had any trouble understanding what is going on in class and the last french class I had was about fifteen years ago. The demos are visual and the techniques are built upon one’s previously learned. Superior is the best of all of the levels. I highly recommend finishing up!
Sara– bless you my old student who is now almost in college. I remember what you looked like in 6th grade and don’t you forget it! (lol)
Chaxiuboa– the big mac was actually just a little too much sugar for my taste. But I had fun eating it anyway 😉
This looks like the best macaroon ever! I’m ready for my 4pm snack over here!!! I will check out that place in the Ferry bldg. 🙂
thanks for the answers, Amy and Jamie. I’m definitely going to finish, the question is where. It’s easier to go back to Tokyo but at the same time I kind of want my own adventure in Paris. My concern is that for superior pastry chocolate is a main subject and it gets quite techinical… but most of all, my French is almost non-existent =o( I’m planning to take some lessons and see how it goes. Thanks for the advice again!
I had a confusion too – I hate coconut, so had no desire to try the heralded “macaroon.” The difference is that there is one less “o” in the wonderful pastries you describe…they’re actually called macarons.
I had the cream of the crop at Laduree last week: http://www.laduree.com/public_fr/produits/macarons_accueil.htm
Hey Buzzgirl. That’s what I thought too, but apparently the English spelling is with two o’s even if it doesn’t have coconut. It sould sure settle the confusion though…
can i use your picture please it’s for my ict coursework thank you