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Post by Truffaut on Jun 13, 2007 7:32:41 GMT -5
I'm on my way to work, but I just cracked four eggs and left the whites on the counter to ripen for a macaron session later tonight! I think I'll go for chocolate again tonight, but the filling might be caramel instead of chocolate. Undecided about that one. I've also got fresh strawberries here that could probably be turned into some sort of quick confiture....
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Post by sistereurope on Jun 13, 2007 7:34:17 GMT -5
Wow Truffaut! Does that apply to the entire STATE of MD??!!
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Post by Happygoin on Jun 13, 2007 8:05:01 GMT -5
Boy, talk about getting a girl's hopes up, huh, SE?? Truffaut, please post pictures and a critique of the macarons. A nice caramel buttercream filling?? Very nice indeed! I picked a scant quart of strawberries out of my garden yesterday and every one of them went right in to my mouth. Definitely my favorite June food item.
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Post by Shoesy on Jun 13, 2007 8:09:46 GMT -5
I'm putting in my vote for caramel. ;D
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Post by Truffaut on Jun 13, 2007 8:54:51 GMT -5
Sorry, Sister, but I don't deliver!
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Post by sistereurope on Jun 13, 2007 8:59:13 GMT -5
Darn!!!! Oh well...I guess I'll have to make due with the photos like everyone else...or better yet, perhaps I'll JOIN you in the celebration and make my OWN version of the Maryland Macaron!
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Post by Truffaut on Jun 13, 2007 21:04:59 GMT -5
Disaster strikes!! We had a thunderstorm this evening. All the ingredients were prepared, including the egg whites that were sitting on the counter all day getting ripe. So I did it anyway. They look like brown Nilla Wafers. They taste delicious, and they look great, as long as you don't know they're supposed to be macarons. The salted caramel filling is a wonder! F-A-B-U-L-O-U-S!!! Definitely, the most complicated caramel I've ever made, but worth every iota of effort. There's plenty left over, so I'm think pound cake, swirled into ice cream, etc.
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Post by Shoesy on Jun 13, 2007 21:39:26 GMT -5
I knew that filling would be good, Truffaut. Perhaps you should still consider delivering some of those leftovers to poor disappointed sistereurope!!!
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Post by Truffaut on Jun 13, 2007 22:25:35 GMT -5
Believe me, I wouldn't even take these as a donation to the "Home For Poor Unfortunates Who've Never Been To Paris And Probably Will Never Go And Who Will, Consequently, Never Taste A Macaron Prepared By Pierre Hermé"
I'll quite willingly take then to work tomorrow, however. They're such fools, they'll never know the difference!!!
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Post by Shoesy on Jun 13, 2007 22:42:28 GMT -5
I'm sure they love your creation, Truffaut.
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Post by annettecinca on Jun 13, 2007 22:53:30 GMT -5
Sorry they didn't turn out quite as you had hoped, but at least they taste good! Are you going to post the caramel recipe... pretty please?! (or is it a secret?)
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Post by GitteK on Jun 13, 2007 23:36:12 GMT -5
Sorry, but much as I respect all your efforts (and Truffaut, they seem to be huge !) - I simply cannot get myself to think that macarons are so special. I have tasted macarons from both Gérard Mulot and Stohrer (which are both renowned patisseries, right ?) and I find them to be so over-sweet, they stick to the teeth and they sure demand a lot of coffee to wash them down. You guys must a have very sugary tooth.
But as they say: "Chacun à son goût" !
Give me something with fruit and cream, like a tarte or a millefeuilles ! I cannot wait to taste that "Frazier" at Mulot's that everyone has been raving about !
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Post by sistereurope on Jun 14, 2007 7:36:41 GMT -5
Sigh...I would have settled for the Nilla Wafers...I've never even tasted a macaron.
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Post by Happygoin on Jun 14, 2007 7:56:46 GMT -5
I bet humidity was the culprit. Oh well, as long as they taste good. STOP telling people what they were supposed to be! Swear you were making stuffed tiddley winks all along.
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Post by Truffaut on Jun 14, 2007 8:11:55 GMT -5
G says they're the best thing I've ever made ;D Not bad for an abject failure. OMG, the caramel is amazing. Get this, Happy....make a standard egg custard and let it cool. Make a straight salted caramel and let is cool. Blend the two together and voila, that's the filling!
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Post by Happygoin on Jun 14, 2007 8:19:33 GMT -5
And it was thick enough to use as filling? Do you mean like a creme anglaise without the vanilla or a straight custard? I think that salted caramel must be my favorite flavor (at least it is today How simple too! Gotta love that.
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Post by phread on Jun 14, 2007 8:48:38 GMT -5
Gitte - Mulot is a very famous bakery, but I have never had an extraordinary pastry there and the sold me one of the worst cakes I have ever served in Paris. The Emperor is naked. I even have a hard time with the sweetness of some of the Herme one's but the Isphan is to die for. For all others I remain true to Laduree.
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Post by andi on Jun 14, 2007 9:13:05 GMT -5
Phread, my hubby had the Isaphan from Laduree and it was truley out of this world, he let me have a nibble! he doesn't normally do dessert, but he ate all of it so it must have been good.
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Post by Truffaut on Jun 14, 2007 11:52:25 GMT -5
And it was thick enough to use as filling? Do you mean like a creme anglaise without the vanilla or a straight custard? I think that salted caramel must be my favorite flavor (at least it is today How simple too! Gotta love that. It was a very strange recipe. I beat egg yolks with sugar and then whisked in hot milk and vanilla. It's supposed to cool a bit and then add about 1-1/2 sticks soft butter, but I was afraid it would be too loose, so I cooked it a bit to thicken. After it chilled it was about as thick as the cooled caramel. It's definitely a soft filling and would be way too soft at room temperature. That's why it would make such a good caramel-custard sauce.
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Post by Shoesy on Jun 14, 2007 11:58:46 GMT -5
Truffaut - Would you kindly tell us approximately how many calories you think there are per teaspoon of that divine caramel filling?
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