Got this book today - Dough: Simple Contemporary Bread by Richard Bertinet. There was a newer edition titled Crust, but it featured more exotic breads while Dough had the usual fare like a plain loaf, ciabata, baguettes etc. Nonetheless, I think I will get Crust at a later time cos there's a recipe for croissants in it!
Actually, I first saw him on Rachel Allen's Bake, where he used a method of working the dough which was totally different from what you read in the usual bread recipes. Well, I can't wait to try out his method this weekend!
If only he or Pierre Herme have masterchef classes here, I'd be sure to attend! So much to bake, so little time...
Attempted my macarons this weekend as intended. I think I finally got the right oven temperature and timing; only question is how to prevent the top from browning while ensuring the inside is not under-baked.
Two flavours above: teh halia and chrysanthemeum. I initially made a buttercream filling, somehow, the taste seem too butter-y and I did not like it that much. So I switched to a mascarpone filling. The teh halia flavour was easy; I just had to fold 3-in-1 tea mix and ground ginger into the filling. For the chrysanthemeum, I had problems thinking of how to infuse the flavour in. In my attempt to experiment, I ended up with a really thick chrysanthemeum syrup which crystallised, so I added bits of the chrysanthemeum sugar in. Unfortunately, the taste was not very strong. Maybe a white chocolate ganache with the chrysanthemeum infused into the cream would be better.Overall, I think the texture of the shell was better than the last time; less moist and crystallised. But I think the insides can still be a little more dry. The filling somehow did not harden, which is the way those sold outside are. I wonder what filling they use, or maybe I got my filling wrong. Guess I still have some way to go! But I think I'll take a break from macarons for now. Hmm...opera cake or portugese egg tarts next?
While I have yet to officially perfect my macaron shell, which I will attempt to do so soon, I am thinking of the possible flavours I could make. Thinking of more unique, uncommon flavours, as opposed to the usual ones like matcha, coffee, etc. So far, I have these in mind:
1. Ginseng shell and chrysanthemeum buttercream (assuming I can get my hands on ginseng)
2. Violet? Lavender? (but I have no idea where to get the flavour)
3. Rose shell, lychee cream and raspberry gelee (this one only when I have become an expert)
4. Teh Halia??
I have to say that it's not that I love eating macarons. While the texture is appealing, the sugar content is definitely not good for my diet plans! But the multitude of colours and flavours really fascinate me.
So I'm taking in more suggestions...anyone? I reserve the right to not make though...whahaha!
My first batch on Sat, using the Italian meringue method.
Turned into 3 failed batches; all of them flat and porous.
Undeterred, I tried a second batch using the French meringue and with cocoa powder added.
They managed to rise, but were a little over-baked, too big and had fissures. I kept this batch though, and added dark chocolate ganache and Bailey's cream which I made myself. Didn't taste too bad, especially the next day.
Unsatisfied, on Sunday, I tried again. I followed the recipe here to the T. The batter looked good and thick, and a shell formed after some rest.
Unfortunately, I was still trying to get the right oven temperature. At 200 deg celsius, it came out browned with a large air pocket.
Next, I tried another batch at 150 deg celsius. The low temperature caused the feet to ooze really badly with a large air pocket as well. And another batch, I forgot to add my other half portion of eggs -_-" , leading to a really thick and wrinkly macaron (no pics here).
Inside the macaron, the body was good. There was no air pocket and the inside felt full enough.
My final batch which I covered with foil in the last few mins to prevent browning. I reduced the time as well, which led to some collapsing after cooling. But I had some which turned out well.
Tada! My successful ones filled with dark chocolate ganache. Finally got these bastards right!!
Oops...collapsed as I took my shot.
Well, after approximately 6 failed batches, at least I know which batter works and the right temperature for my oven. But I will only know the real taste tomorrow when the flavours blend.
Maybe next week, I shall attempt it again until I get it exactly right. At S$2.30 a pop from Canele, I'll be rich if I get it right. After all 2.5 eggs, sugar and almond meal yielded me 16 macarons. The difficulty is in the preparation of the batter and baking it right, not to mention the wastage from failed macarons. Macarons all the way!
But I still have so many things in my mind I wanna bake...
[Update]: After taste-testing the next day, I conclude that my while the shape of my last batch was good and there were no air pockets inside, the texture of the inside was a little undercooked. It looked a little too wet and crystallised. Perhaps because I baked it on a wired rack. Shall try again this weekend without the wire rack; maybe the undersides will cook better. Also, I need to perfect my ganache; seems a little too hard and can be softer and smoother. Now, on to hunt more macaron flavour recipes...
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