I was a tad too tired after yesterday to blog the events happening in the kitchen, but rise and shine, here I am.
So I know you are all trying to guess what we made yesterday.
Here it is:
Like I mentioned the other day, the madeleine and financiers batters had to sit in the fridge overnight so the starches would release and thicken the batter.
Madeleines are a very small sponge cake with a distinctive shell like acquired shape from being baked in a pan with a shell shaped pan. Ours had an addition of lemon zest for a burst of flavor.
These were alot of fun to make, we got to watch the whole 7 minute process of them baking.
The madeleines have quite a story, they may have come from a 19th century pastry cook, Madeleine Paulmier but other sources have it that this same Madeleine was a servant for Stanislaw Lezczynski whose son in law, Louis XV of France named them after she made them for him.
None the less, they are delicious....soft, airy and you know always should be served day of because some claim there shelf life is 3-5 hrs after baking.
The financier is a small French cake as well, it is light, moist and similar to a sponge cake. Usually containing almond flour. The base like we discusses is a beurre noisette (brown butter), egg whites, icing sugar and flour. This little cake has said to acquire its name from the traditional rectangular mold, which resembled a bar of gold. It became popular in the Paris financial district because it was an easy, clean pastry business men could consume on the go. We added a frozen raspberry into each to add a burst of flavor and moisture to our little cakies. :)
Today is a big history lesson..im sorry but I cant help but be interested in the origin of all these little delights.
On to the macarons, the beautiful and yummy little treat that has become the new trend all over North America. Each pastry chef trying to make the best to match up to the masters like Laduree or Pierre Herme. The sweet confection made with just egg whites, sugars, almond powder and oftentimes food coloring. The macaron is commonly filled with ganaches, buttercreams or jams to make a sandwiched cookie....but ohh so much better then a sandwiched cookie!
Although predominantly a French confection, there has been much debate about its origins. Some have traced its French debut back to the arrival of Catherine de Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. These little guys are taking the world by storm and so many foreign countries have there very own additions or like creations of the macaron.
We made the shells today with no food coloring to get the basic skill under our belts. I have made these constantly at home with the French meringue method and although many times they have worked, I found no consistency. We made the meringue with the Italian method and found they were pretty consistent. We will be making more and more next week which will be good practice for sure. These little treats, so cute and yummy but yet very difficult and temperamental to make. .Our pastry chef teacher Chef Kristen says that "if your nice to the macaron and treat it as it should be, it will be nice to you"! lol
Well all, thats it until Monday! Enjoy...maybe I suggest you run out and fulfill your desires this weekend for a yummy treat..I think I have teased you enough...for just a few days at least.