A few weeks back I had the opportunity to try Francois Payard’s “MakeCaron™” box, which contained the ever so elusive macaron shells.
The third-generation pastry chef, Payard, is a very well respected French pastry chef with pastry shops all over the world. Francois Payard has made macarons all of his life, just as his father and grandfather did. He introduced them to NYC in 1993 and now he wants America to take over the flavors.
Payard’s creation, MakeCaron, which launched in November last year, is basically the base cookie of macarons. After watching dozens of “make your own” macaron videos and reading articles online, Francois realized that macaron shells are very temperamental in the regular kitchen (I can vouch for that- with my own set of failures at attempting macarons and the occasional successes). Plus he felt there are plenty of steps and small details to take into consideration to achieve perfect consistency which might not be everyone’s ball game.
Chef Payard thinks that “if you make burgers, you don’t bake the buns”. So, why not have the same concept for macarons.
If you guys have been following me on Facebook, then you would know I had posted a picture of this crème brulée dish quite a while back hoping that I will post the recipe soon. But, as you can see the blog has been unattended for quite some time now. Between a wedding in the family and my niece’s second birthday and travelling from Indian city to another, I hardly got time to work on my blog posts.
Before leaving for India, I had stocked up on some completely photographed recipes, knowing well that I will not be able to cook or shoot anything while in India, but hoping that at least I would get some time to sit online and draft my posts. But unfortunately, (or maybe fortunately that India has kept me that busy), I have not been able to find any time for the blog. And thus I have plenty of pending posts now. This crème brulée dish is just one of them.
I know I have mentioned this enough on the blog, but I’ll say it again for the ones who are here for the first time – V is not a sweet tooth kind of guy. I have managed to turn him a bit but still the dessert devotee in me doesn’t think it’s enough. He is quite the health freak and the kinds who doesn’t need dessert to conclude a meal. I, on the other hand, have been known to actually eat a meal so that I do not feel guilty for having just desserts on my plate. Probably that’s why I am constantly struggling with my weight, while V actually exercises to gain weight! Some guys do have all the luck!
But, V does have a weakness. Its strawberry ice cream. That he will buy even when I am not there. Something he will eat without me having to emotionally blackmail him to eat it so that I dont feel guilty of taking a bite myself.
So, it was only obvious that I had to learn how to make at home a dessert that he enjoys so much. It also gave me a chance to inaugurate the ice cream maker for this season.