Macarons

Today in class, Chef Tranchant made macarons. He said, however, that we were not making them in class since they are for intermediate students who have better command of piping technique. Therefore, we made batons and palets aux raisins…womp womp….

Macarons de Tranchant

Macaron? No thanks. Buttercream? Pas de buttercream, s’il vous plâit. I suppose being an unenthused macaron consumer, I have set the bar super high for macarons to be worthwhile. Although I enjoyed watching Chef Tranchant make the mini-me sweet sliders, I was skeptical. Would it be as crunchy yet crumbly inside as the ones that wooed me from Sadaharu Aoki? Unfortunately, no. Some of the macarons were hollow in the ‘supposed-to-be-crunchy’ meringue top. Furthermore, the macarons stuck to my teeth. Ick! The greatest disappointment of an ill-made macaron. And I wasn’t just writing him off after one macaron, I had the decency to try all four or five different macarons and fillings, just to reassure myself that no way are macarons as easy to make as he made it appear.

Pierre Hermé

So since we had a break between classes, friends and I decided we wouldn’t let a few macarons ruin our day. I wanted to prove to myself that I cannot just blacklist an entire food item because of a few bad experiences. While I may not love a certain food (ahem, zuchini), I will still give it a try because I know it can be prepared in different ways, by different people and therefore my reaction to it may be different. Sound logical? Well, logic proved delicious in this case!

Pierre

The chocolate and [moreso] the milk chocolate and passionfruit macarons from Pierre Hermé put my palate, stomach and mind at ease. The passionfruit was just delightful on such a hot day (and after all those,dare I call them, nasty aforementioned macarons). However, I don’t think I’ve ever craved a slider more than today. All that egg white and sugar makes me gaga for salt! So I picked up a baguette from Le Quartier du Pain and made a sandwich with the Prosciutto San Daniele, arugula, tomato, lemon and Parmigiano Reggiano in my refrigerator. No biggy.

Le Sandwich Traçoise

Oops. I may have finished the whole thing before returning to class and that may have induced some early stage of comatosity. Yet somehow, I was still able to create these bâtons chocolat-amandes:

Jenga!

I’m not sure that Chef Daniel Walter loved my jenga pieces. I mean, he asked for uniform bâtons and I figured, what better (or more fun or more creative or more kid-friendly) way to show congruity in my bâtons than in the form of Jenga? Ho hum…perhaps they don’t have Jenga in France?

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