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!
© Blogger template Simple n' Sweet by Ourblogtemplates.com 2009
Back to TOP
