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.
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.