July 4th, 2012
K and I first “met” when she sent me an enquiry about my extra copy of the french version of the PH book. After some email correspondence, we agreed to find a time to bake macarons together, but never got around to it. After reading my blog entry about macaron classes, K contacted me again and we finally set a date for our long overdue baking session. She requested that we make the Mogador (milk chocolate and passion fruit) and bitter chocolate macarons, flavours that her hubby and her kids had picked from the PH book.
I didn’t think that passion fruits were in season and they weren’t. I found a few miserably greenish ones at Marketplace; their skins were still smooth, nowhere near the wrinkled ripened state I needed them to be. I placed the fruits in a brown paper bag with a ripe apple and banana and hoped that they would ripen in time. They weren’t nearly as ripe as I’d hoped when the time came to cut them open, but the juice we got from them was sufficient for our purpose.
The bitter chocolate ganache was made with 100% cacao pate. I didn’t follow the instructions in the book to the T for this ganache and it broke. Oh, how I hate wasting time fixing broken ganaches! Lesson learnt, we read the instructions for the Modgador one more carefully and the ganache was smooth.
I hadn’t made the Modgador macarons in a long time and was pleasantly surprised to find that his recipe did not result in macarons that turned soft very quickly. In fact, the bitter chocolate ones turned out softer.
Some other flavours I’d like to try from the PH book include the Frivolité, Caffé-Caffé, Sarah and Arabesque macarons. Apricots are in season now, so I’ll have to make the Arabesque ones soon.
Incidentally, I’ve meet some really kind and generous people through my macaron classes. Thank you! I had such an enjoyable time teaching classes that I’ve decided to offer more slots until the end of August. Email me at csauleng[at]yahoo[dot]com for details!
June 19th, 2012
With way too many egg yolks left from baking macarons and teaching macaron classes, I had 4 options on what to do with them:
A. Make ice cream
B. Make creme brulee
C. Make kueh lapis
D. Trash the egg yolks
Option D seemed terribly wasteful, so that was the 1st option to go. Option A and B meant I had to go to the store to get more whipping cream and I really didn’t want to go anywhere in this horribly hot weather we’ve been having this past week.
This meant I was left with Option C and finding a 3 hour window to make the kueh lapis, not an easy task on the weekend when I’d much rather be spending my free time with H and A than slaving away in the kitchen. I was also somewhat reluctant, given how fattening and unhealthful the cake is, what with 20 egg yolks, half a kilogram of butter and lots of sugar.
BUT, it’s also been 4 years since I last made this cake, so I went ahead anyway and planned to do it while A was taking her afternoon nap. This would, of course, turn out to be the day that she would nap only a little over an hour. Fortunately, H was around and very obligingly kept her occupied while I baked the lapis cake. Fortunately, I was done at the 3 hour mark.
Straight out of the oven, the cake tasted a little drier than I would have liked. I had placed the baking pan on the oven floor as instructed in my mother’s recipe. It was only later when I was going through my own notes and my previous post on the same cake that I realised I should have placed the pan on the lowest rung in my oven. I was disappointed, but H suggested that I leave the cake overnight. He felt that it would taste better the next day and he was absolutely right! It wasn’t as dry the next day, although I have no idea why being kept in the fridge didn’t dry it out further.
I divided the calorific cake into 4 portions and distributed them among my family. Shared calories don’t count, right?
June 8th, 2012
Set of 6 macarons (3 dark chocolate and 3 raspberry with a raspberry jelly centre) available for purchase, S$15 per set.
Please email me at csauleng[at]yahoo[dot]com.