Today marked my 100th day in pastry school! Whoo hoo! What better way to celebrate than making macarons with Chef Sébastien Canonne, M.O.F.? It’s an honor to have Chef Canonne as an instructor for the past two weeks of petit fours class.
These macarons turned out even better than last week’s. I deflated the macaron batter a little more this time, and made sure not to go over on the temperature of the cooked syrup. The filling was a cooked fruit mixture – kind of like pate de fruit, except with a different pectin. The filling is mango, passion fruit, and yuzu.
I’m in love with yuzu right now. It tastes and smells like a cross between meyer lemon and lime. I really want to get my hands on some. It’s an Asian citrus fruit, so it’s possible that I could find some in Chinatown. I haven’t been to Chinatown yet, but I really want to go. I want dim sum!
I have a new obsession with bao.
We prepped a few things for tomorrow and Friday (when are we ever going to slice that opera cake?!) and baked almond-raspberry financier.
These were good! You could really taste and appreciate the good butter in them.
Adios amigos!
P.S. I forgot to mention to you the other day that Hodgson Mill is offering a $1 off coupon to Sugar Plum readers, as well as a holiday sweepstakes. I updated the Spiced Apple Whoopie Pie blog post with the information.
I'm obsessed with bao too! - especially bo lo bao, or pineapple buns, a delicious yeasty bun with a crunchy sugar cookie top. You gotta try one when you make it to Chinatown! :)
ReplyDelete(p.s. the macaron filling sounds soo good)
Pineapple buns?! Holy moly that sounds amazing!!
DeleteWow, 100 days!!! Your pastry school postings have been off the chart. You have been so amazing at letting us see what you're learning. It's been fantastic. Thank you!!!
ReplyDeleteHooray!!
DeleteOh I love yuzu too, they have them here in Taiwan! And oh my goodness, yes, dim sum. Sooo good and just so fun! Steamed pork buns are definitely one of the best items, but also great are the egg tarts and sesame balls! They have a big 24/7 dim sum restaurant in Taipei... dangerous.
ReplyDeleteI'm jealous! Why no yuzu here? Oh gosh I really want a steamed pork bun. That sounds so good!
DeleteI will try your recommendations!
DeleteYour macarons look good, girl! As a recent eater of dozens of French macarons in France, I approve! I've seen bottles of yuzu in the regular grocery store's "international" section, but I can guarantee it will be cheaper in Chinatown. Get thee to Chinatown, my child! Dim sum awaits you... :)
ReplyDeleteYippie! I'm glad you like them. I think maybe they should have been softer? I haven't seen yuzu in the stores. When I was working at that restaurant a while back, they used bottled yuzu. I bet they got it from Chinatown. Hey, want to come eat dim sum with me?
DeleteHi, I am your big fan from the Czech republic. I love your posts from pastry school, it must be really awesome. To be honest, I envy you big time!
ReplyDeleteThe macarons look great, they must be delicious with the filling.
Hi Veronika! Thanks for reading! Maybe you should go to pastry school? It's really fun!
Deletemacarons!<3
ReplyDeleteMoi aussi!
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