It’s been more than a month since my last post and I’ve received several e-mails from concerned readers, asking if everything’s fine. I’m extremely grateful for your concern and am glad to report that all is well!
I’ve just been a little pre-occupied with other matters and haven’t had much time to bake something interesting enough to blog about this past month. I’ve also been revising my macaron recipe, which is why they are currently off the menu, but more about that later on in this post.
The main topic of this post isn’t entirely baking related, but it is food-related, even though it’s not the sort of food that’s edible.
Ever since I read about food miniatures on Carol’s (Paris Breakfasts) blog, I’ve been fascinated by them. When they started popping up not long after on several other food blogs, I knew I had to own a set (or more) of these adorably diminutive toys.
Too impatient to order them online and wait for shipment, I did a little research online and found several shops in Singapore that carry Japanese anime products. Most of these shops also sell Re-ment and MegaHouse miniatures.
While I got my hands almost immediately on the Re-Ment ones, the widely-coveted MegaHouse Pierre Hermé Collection seemed to be out of stock at every store I called. Fortunately, I found a local online seller and I have my own set now.
I have to say that I prefer the Re-ment miniatures over the MegaHouse ones. I think it might have something to do with the fact that the novelty of owning cute tiny food toys had already worn off by the time I received the MegaHouse ones in the mail. I also found the miniatures in the MegaHouse PH Collection much smaller than the Re-ment ones, making them difficult to handle.
As for macarons, I haven’t had as much time to spend on the recipe revision as I’d hoped. So far, I’ve only had time to make peanut macarons sandwiched with dark chocolate and jelly. I preferred the ones with jelly, but I found that the filling tended to turn the macaron shells soft very quickly. Many thanks to S for the peanut and chocolate suggestion!
Other flavours, several of which are courtesy of Pierre Hermé, on my experiment list include passionfruit (with passionfruit milk chocolate ganache), chocolate (with dark chocolate yuzu ganache), violet (with cassis), lavender and ubi. I’m also contemplating the white truffle and hazelnut combination as well, but I’m not convinced yet.
I’m pretty excited about these flavours! I just hope I’ll have enough time for all of them.