A few weeks back, I had the great pleasure to make a macaron croquembouche for one of hubby’s close friend. She is a charming and bubbly girl, very pretty and always makes me feel welcomed in their office clique. Needless to say, I embarked on this little project with lots of hope and ideals…
I’m not really experienced at making macarons – these little French almond meringues with smooth tops and furry feet – and I didn’t understand the hype about them until I started experimenting. Boy, they are really temperamental and you need to give them the right touch and feel. I would sit patiently in front of my oven, watching the little ones grow in the heat and by the 5th minute, they would have grown some feet and by the 8th minute, if they have not cracked, they would not crack at all. The good thing is that you get results of your love in 12 minutes – but you never really know where you have done right or wrong. As complicated as human love, this macaron.
After churning out batches which looked like UFOs, volcanoes, craters, I did manage to get some good looking ones. I kept myself going thinking of Chef L (no no, don’t mistaken – not in that way). Back in culinary school, we had a cuisine Chef who always had a kind word for me even though I wasn’t in the cuisine section. Anyway, we made him promise to make us some Char Siew Bao (barbequed pork buns) if we do graduate. True to his words, he did make Char Siew Bao on our graduation day but the Bao didn’t make it pass the kitchen. It apparently was not edible according to Chef C. who couldn’t stop laughing at his misfortune. I’m really appreciative of his effort and it did make me realise that practice makes perfect – cliche but so very true!
My croquembouche did make it out of the kitchen though and onto a wedding reception table no less…
Piped royal icing design on the base:
If you or your friend would like to have one, let me know:)
Le Petit Patissier 