I’m slowly getting back into the groove of the business again. I did not realize how hard it was to get back into the swing of things after a long break. I was afraid I would lose my macaron mojo as I have not made these cuties in three weeks – quite unheard of in the Test Kitchen.
The “Hungry” Hubby reminded me that I was supposed to be creating new flavors for the fall. It’s not that I was lazy…well there was the umm…Olympics. Also, a little reality hit me along the way. Even if I could stand in the kitchen for eight hours straight, I was quite out of breath walking a mile. Truth is, I needed to get into shape – so I put time into my health first before the business. This is still my priority – quite hard but I’ve been hitting the treadmill or the exercise video before I even begin to whisk any eggs. And you know what, it feels good!
Anyway, I’ve already determined which flavors I wanted to add to my macaron line-up right after I took Pierre Herme’s class in Chicago. All I had to do was to put the recipes to work – with a bit of tweaking.
My first experiment with passion fruit and milk chocolate ganache was not too successful. The ganache remained hard even after the macaron sat at room temperature. There was also a slight catch in the throat after you ate it. This was not my memory of PH’s version. His was melt in your mouth delicious. So, I poured over the recipe again and tried to remember what his technique was when making ganache. He partly melts his chocolate and does not dump the heated liquid on it (most recipes have you boil the liquid and pour it over the chocolate) – he slowly emulsifies the liquid into the partly melted chocolate. Prevents graininess he said and makes for a smoother ganache. The softened butter also needed to be incorporated at 104F. My second attempt this past weekend was a success! Melt in your mouth ganache with a smooth marriage of passion fruit and milk chocolate.
One of my favorite fillings from all my experiments was cream cheese buttercream. Yep you read it right: cream cheese and buttercream. And boy is it the lightest filling ever! I’m still looking to streamline the process because it is very involved to produce. You have to make an English cream and beat it into the softened butter. And then you make Italian Meringue and then mix it into your English cream-butter mixture. Then you beat your cream cheese and then incorporate your Italian Meringue-English cream butter cream. See what I mean…whew! But what you get is an extremely silky filling that could hold up pretty well in hot and humid conditions.
Lastly, I had to include the rose-litchi and raspberry creation known as the Ispahan fetish of Monsieur Herme. I think I’m going to make my own litchi puree because the ones I got online were a bit watery making for a runnier ganache.
I’ve also ventured into the world of gelee-filled macarons. For example, the cream cheese buttercream definitely needs the tartness lent by the passion fruit gelee to throw the flavor over the top. And although the rose litchi ganache could stand alone, its flavor gets elevated to a higher level when you include the raspberry gelee.
So let me present my new macaron flavors for the fall:
- Milk Chocolate and Passion Fruit Macaron
- Cream Cheese Buttercream Macaron with passion fruit gelee
- Rose-Litchi Ganache Macaron with raspberry gelee
As a tribute to the Picasso of Pastry for giving me so much inspiration with Petites Bouchees, I am giving away two full sets of the Pierre Herme miniature collection (these do not come assembled.) All you have to do is to leave a comment between now and August 31st stating what is your favorite Pierre Herme recipe or creation .
My good friend Helen has assembled this beautifully, check it out here. And the best part is, they are calorie free
– Gary
Well I dont know what my favorite is yet. I would be happy to sample all his creations. But maybe the Ispahan. I love lychee and rose. Your gelee filled ones look amazing.
Have you thought about a pumpkin one for the Fall? Or eggnog for the holidays?
Oh, the Ispahan for sure! I love the idea of fresh fruit in a macaron… mmm…
I am very curious about your cream cheese and buttercream concoction!
Can't wait.
Your macarons look absolutely stunning and delectable; at first I thought they were the ones Pierre Herme made. My favorite creations from Herme are the Ispahan and the macarons (like the pistachio and griottine, the passion fruit and milk chocolate, and the earl grey and green tea.)
Thanks for the generous giveaway, and hope you'll have all the success with your macaron experiments!
Your new flavours sound amazing! I am still yet to perfect my macarons (which is proving frustrating).
And yes, like others, I can't go past the Ispahan! While I've never tried one, I am sure the flavours would be fantastic and it looks spectacular.
Those new flavors sound amazing!
While I've never tried any of Pierre Herme's creations, being vegan and all, I do love the ispahan concept. Of course it's probably going to be the most often cited since it's so well known, but it just works so well, and I would have never thought to try such a combination otherwise.
Hard to say what the favorite is. I was about to go with the Ispahan, but the sheer description of the Chocolate and Banana Tart sends me into a starving tailspin.
The macarons look amazing!
I've never heard of Pierre Herme until I saw your site so I wouldn't have seen any of his recipes. I was searching food blogs and found your site. The pics of your macarons was the first time I had ever heard of them. After that I searched the web for more info on what this macarons were and returned to your blog frequently. I also bought one of Pierre Herme miniature collection on one of my trips to Toronto. I would not have bought it if I hadn't heard about his name and read about him on your site.
OMG, your gelee macarons look positively divine! I hope to have one some day!(am dying for one right now!) I always bring back boxes of gelees whenever I get to Paris, and guard them for myself. And I would take anything by Pierre Herme! Just get me a plane ticket (& a better exchange rate!)
Oh this is fun! Well my favorite has got to be the chocolate pastry cream! It's the best tasting pastry cream I have ever made. It's easy to whip up and perfect consistency. I've made it so many times as a simple dessert because I think it's a shame to only keep using it as a pastry cream.
i have to say i have tried the milk chocolate and passion fruit ganache and it is one of my favorites. as you say, ganaches are very delicate and to make them perfectly balanced, you have to wait until all components are at the same temperature to incorporate them and then using a hand held blender, mix them. A little more involved but the result is sooo much better.
I also loved the chocolate puff pastry that I tried recently. More folds than usual but again, so worth it!
Your Macarons look fantastic! Perfect and very tempting!
Cheers,
Rosa
Beautiful photo! The last time I had a PH macaron I was walking over the Pont Neuf in Paris. All I remember is that it was incredible (I think it was coffee flavored??). I can't believe I don't recall the flavor, but I do remember the experience! Does everything just taste better in Paris?
A welcome fall flavour in our household is cranberry – it adds both a wonderful tartness to desserts and pretty colour. As to a favourite Pierre Herme recipe – it has to be macarons hands down (even though I haven't mastered them yet!) Salted caramel is just the thing as the weather is starting to turn cooler and thoughts turn to fall.
I had never heard of this yummy guy until you brought him to light. It looks like whatever he does would taste fantastic. Your cream cheese and butter cream macaron promises to be heavenly! Along with the pumpkin and egg nog suggestions – what about cranberry?
Ummm, anything? It all is so good, how can one pick a favorite?
chocolate pastry cream for me as well…mmmmm
tHESE LOOK SO NICE. i VE NEVER TRIED MAKING THEM. MAYBE ITS TIME TO TRY
Ah!!! The miniatures! OK, my favourite as of right now is his milk chocolate and passionfruit macaron!
I love everything he makes, but the passion fruit macarons stand out. Yours look fantastic.
My favorite PH creation is definitely the Ispahan macaron. Lychee is one of my favorite flavors, and the combination of flavors in the Ispahan is just incredible!
Oh, wow. Your macarons are gorgeous! The gelee filling looks like little jewels peeking out of the ganache. I have a weakness for passionfruit so I would have to say passionfruit macarons are the most appealing PH creation for me.
Oh I cant wait to read about you new macaron flavors! xxx
I've never tried it, but the milk chocolate macaron looks so good!
macaroons are a personal favorite of mine.
I'd have to say the milk chocolate macaroons. Love chocolate!
If these could have been shipped to the Caribbean, I won't have to worry about Christmas gifts.
I like the milk chocolate macaroons, they look yummy!
I say the buttercream with the cream cheese with the passion fruit gelee…and I want it right now!
I entered the lottery for Mr. Herme's class in Chicago, but unfortunately was not selected. It's fantastic that you were able to attend! I enjoyed reading your post about it.
Last fall, during a trip to Paris, I was lucky enough to visit one of the Herme shops. I think it was in the Montparnasse area, but I'm not too sure. I was captivated by the Ispahan Entremet, and took one back to my hotel room, along with many other goodies. I oogled it for at least a half hour before slowly savoring it. Delicious!
Milk chocolate and passion fruit sounds pretty fantastic to me!
Hooray!
I can't wait to try your new flavors – they sound divine! I'm getting excited just reading about them – my mouth is watering already! I hope to see you back on the Market with them come fall – I promise to be your first customer!!!
Oh your macaroons look pretty! My favourite Pierre Herme recipe would have to be his Nutella tart. Delicious!
Your new flavors sound absolutely delicious!
Veron, thanks for sharing some of the techniques you picked up from Mr. PH. I think it's wonderful you picked an Ispahan tribute as one of your new flavors. I'm sure with all your experimenting they'll turn out spectacular.
P.S. I already have the miniature sets, just wanted to pass along my support for your macarons!
Passion fruit, chocolate, banana….I want them all!!
Glad you took some time for yourself! You deserved the break!! Your macarons are stunning! I can't wait for your new flavors
I haven't really tried much of PH's recipes, but every single one that I've tried has turned out fabulously.
I've only had PH deliciousness once, in Paris. It was quite amazing. We had a tough time finding the shop, but when we finally did, I nearly fainted. We bought two larger pieces – and of course, I can't remember the names.. mine was a chocolate dome of some sorts, my husband went for pistachio – and two macarons, and went to sit on a nearby bench. It was truly heaven.
I would love to try some of his recipes at home, but I have to gather up lots of courage first. And get a book. Sadly, the chocolate book seems to be out of stock, at least according to my online bookstore.
gosh the macarons pics looks divine but are they real to eat and u bake them or are miniture of the pH macaron?
Are the half biten macarons real or minitures?
My fav would be the PH chocolate macarons..i just love chokie and addicted to it..lol
OOH! macarons!! you originally inspired me in February to make my first batch! Gotta do it again soon!
These macaroons are fabulous!
My favourite creation of Pierre Hermé is his Snowflake, altough I adore every single one I have baked so far!
Conratulations Veron! My favorite PH's recipe is Plaisir Sucre, it's amazing!
I have to admit that Pierre Herme is new to me, but I browsed through his pages and his books, and he is clearly an artist and a craftsman! I could no sooner choose a favorite than to make these luscious bites myself. I think your heavenly macarons are the closest I will get to a real Herme, so count me in!
I'm a huge fan of Pierre Herme for a long time now. I've got to know about him when I was in my Dorie Greenspan stage. I have both of his Chocolate book and Dessert book, I was so happy to find it. So far my favorite thing to do with this books is browse through them and drool at the pictures. I'm glad to saw though that I love the Chocolate Eclairs in this book. The chocolate is to die for! Well, who doesn't love chocolate right? Not me for sure.. Been wanting to make macaroons for a while now, I'm just to chicken to do so…
I have been intrigued by the Ispahan since I first read about it. However, his chocolate pastry cream recipe (which I've recently made) is absolutely out of this world so I'd jump at anything of his that's chocolate!
Your new macarons sound heavenly!
Oh, Veron! These new fall flavours sounds exquisite!
I would really like to win the prize and i have to say that i would like every flavour of Pierre Herme's creation. With that in mind, the miniature set would do me really nicely!
Oh I hope I win–I love cute things, baked goods, and EVERYTHING French–this is like a trinity of awesome to me!
There is a lemon cream tart that Dorie Greenspan posted about a while back, and it's the perfect combination of sweet and tart–a wonderful tooth-feel, unlike so many lemon cream desserts which make your teeth hurt. This one's perfect. Here's a link to the one I am talking about:
http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html
And just to clarify, Dorie posted about it but it's a Pierre Herme recipe!
I admit it…I love chocolate, so the PH chocolate macarons are my favorite.
Well the only PH recipe I've ever made is the one I just finished and blogged about with the Daring Bakers: chocolate éclairs! But I too love macarons (to make and to eat) so even though I've never tasted his (such a shame) I have a feeling those would be my true favorite.
Fantastic macaron flavor lineup. Too bad I don't live close! What I'd give to just sample one!