'My Love for Macarons"

After about a year an a half after attending a class, my blog entry -  "In Love with Macarons", on how to make macarons the correct way by Chef David Lee of Epicurean Cuisine & Patisserie, I finally managed to put the task to a test! Let me tell you, my first try at macarons was an epic failure!!! Hahaha... I even laughed when I saw the outcome of my macarons. I knew I had fumbled with the recipe somewhere along the way. I knew the batter was a bit runny and something was just not quite right when I piped the macaron shells. My sixth sense proved that my intuition was right on the money when my macaron shells came out of the oven. For one, the shells expanded while baking and became bigger than I anticipated. Secondly, the macaron shells were really sticking to the baking paper. It should have been able to come out easily. This one didn't even though they shells had feet and all that!! LOL

 

I then decided, I am going to try again and re-read the recipe properly before I embarked on my second try. This time, my macaron shells turned out quite beautiful and tasted awesome too. The macarons were not too sweet and the texture was amazing! I basically followed the Italian method recipe, whereby the caster sugar needed to be boiled with water until it reaches about 116 C, then poured into the egg whites that have been whipped to soft peaks. I find that using this method gives the macaron a really nice smooth finish. 

 

The macaron batter ready to be piped

The texture of the batter has to be ribbonlike when held above with a spatula

I separated the batter into 2 colours, pastel yellow & pale brown 

The piped macaron shells must be left outside for a minimum of 30 mins
before baking in the oven

The pale yellow batch

 Oven must be set at 150 C and macaron shells are baked for 15 - 17 mins

Pardon my reflection seen on the glass oven door!! Look how beautiful
they have risen complete with the feet, yeay!!



The macarons ready to be eaten, one with dark Belgian chocolate ganache & the other with peanut butter

I will make the colours darker next round as the colour dramatically
changes to a lighter shade while baking

 

I just recently made another batch and they turned out great too! I made macarons with a white chocolate & lemon ganache and tasted just as good as the chocolate & peanut butter macarons!

 

Five Important Tips When Making Macarons :-

1) Egg whites need to be aged at least 5 days, the longer the days, the better

2) Ground almond must be grinded in the food processor before sifting it with the icing sugar

3) Use only a digital scale as measurement must be very accurate

4) Please buy a digital thermometer before even attempting to make the macarons

5) Leave the piped macaroon shells at least 30 mins in a cool room before baking

 

Thanks again to Chef David Lee for this wonderful macaron recipe!

"A Lesson in Chocolates"

I've always wanted to learn how to make chocolates the correct way. I mean the real way not those chocolates that people sell online made from compound chocolates!! I've always wanted to learn the process of tempering chocolates and also how to make the variety of fillings that are used inside these delectable sweets.

I've already hinted to Soon Ching of Artisan, a few times, to conduct a chocolate class at her center. So, when the opportunity to learn more about chocolates was given to me, I was very excited. The chocolate class was conducted by Chef David Lee of Epicurean Cuisine & Patisserie. This would be my third class with him. Prior to this, I've attended his macaron and choux pastry class.

Chocolates are very temperamental. That's what I learn!! You have to handle them with great care! Just like how you handle a woman, I guess. Hehehe.... The chocolates need to be melted at the right temperature, then cooled down to the right temperature and then bring it back up to the ideal temperature. See, what I mean about chocolates being temperamental! Different type of chocolates would have different kind of temperature reading. Dark chocolates are more hardy as compared to the milk and white chocolates. So, we need to be very careful when working with different types of chocolates. That being said, the rest of the class was actually quite easy.

First step, to melt the chocolate

Then, temper it to a lower temperature - 27-28 C for dark chocolates

The dark chocolate at its ideal temperature and ready to be worked on!

I learned to make three types of filings, the sea salt caramel filing (which I so love!!!), pistachio ganache and raspberry ganache. The caramel filing was paired with dark chocolate, pistachio ganache with milk chocolate and raspberry ganache with white chocolate. Of all, my favourite was the caramel and dark chocolate pairing. We also learned how to make truffles.

Coating the base of the chocolate mould before piping in the filing

The base all coated with chocolate

The sea salt caramel piped 3/4 into the mould

Our chocolate all beautiful and ready to be eaten

The truffles were relatively very simple to make. Chef David prepared the chocolate ganache first, then had it piped and cooled in the refrigerator. After its cooled and has harden a little, the ganache is coated with dark chocolates and then coated with good quality cocoa powder. I don't quite like the truffles made with dark chocolate as its quite bitter for my palette. I am going to try making it with milk chocolate instead. Hopefully, I can try making them soon rather than later!!

 The ganache is piped into a cone like shape

 Then, dipped into the dark chocolate for coating

Then coated with a good quality cocoa powder

The truffles are then put into a sifter, to shake off the excess cocoa powder

Walaaa... our handmade truffles!

All in all, it was a fun learning experience. I learned so much about chocolates and am quite excited to try my own handmade chocolates. Its always good to learn something new and for me, I always look forward to gaining more knowledge and to explore more new things especially in this culinary line.

I end my entry today with 2 photos taken at the end of our class with our instructor/mentor, Chef David Lee.. Until next time, cheerios ;)

Our treats for the day

Group photo with the instructor

 xoxo,

Elinna Bahrin

Pink Ellies Novelty Cakes