Finally, we prepared the elusive French ‘macaron‘, not to be confused with the North American ‘macaroon‘. The lesson was based around restaurant desserts (creme brulee, fondant au chocolat, macaron) so our version was a step up from the typical Fauchon or Laduree versions – our macarons were filled with fresh raspberries and Pastis-scented cream.
We were even asked to ‘plate’ a macaron as would be done in a restaurant kitchen, quite the nerve-wracking task.
Since D is not a huge fan of the distinctive Pastis flavour, licorice, there was a large number of leftovers…luckily, I was able to spread the love tonight with our neighbours. We fill you in on the big event soon…
