Macaron Tower
Wishing everyone a happy and prosperous 2012! Last year was definitely the year of the macarons for me, hoping this year would be just as good. 
I know I have not been blogging for a while and not sure if I will be consistent in the future. The problem with me is, is that words are hard to come by if the subject does not inspire me. I do not want to write a post just because I need to keep a quota of 2 a week. The problem with that is, when I do feel inspired I end up with a very long post.
I’ll definitely start blogging more about local food here in Richmond, a ton of new restaurants opened last year. Whether they are just an iteration of each other with the same old RVA cuisine remains to be seen.
I’m also in the quest for the perfect “adobo” – this is not the spice that I am talking about but the national Filipino dish – a stew (or braise) of soy, vinegar and garlic. There are different variations: the tostado (fried or dry) and the masarsa (saucey) and many in between. My brother was able to get me a cookbook devoted to this one subject.
On the Petites Bouchees business front. I am working on some new items. I have started with pies and tarts last year and though they have been moderately successful, the macarons took over until I’ve decided to devote 99% of the time to them towards the last quarter.
macaron ice cream sandwich
I’ve also worked on my first macaron tower for a company event.
macaron tower
Company event
I also made the verrines and tarts for this sweet dessert spread.
raspberry white chocolate cream verrines
In the middle of all these, I was able to take a class with the fastest rising-star of the cake world, Maggie Austin Cake who, luckily for me, is based out of DC. If you haven’t seen her jaw-dropping work, get over her website now and prepare to “ooh and ahh”.
Here is one of my roses from her fun class.
la rose
And as always, I’ll still be making more macarons in different colors. I expect a bigger demand for them for the next few years. Why? Because Laduree opened in NY and has really elevated the macaron to a food-fashion accessory.
Colorful macarons
Bonne Année !!!
Looking forward to your macarons. In my opinion only Pierre Hermes and you can make great food-fashion accessories that taste good in your mouth, not the eyes!!
Beautiful. Looking forward to your updates in 2012. Happy new Year!
Happy New Year!
Cheers,
Rosa
I feel the same way about blogging.
And your desserts look very pretty. I love the raspberry white chocolate cream verrines, and the little jar you put it in. So cute!
Happy New Year to you as well! Looking forward to your 2012 posts.
Glad to hear that it has been a great year for you! Wishing you an even better and more fabulous 2012!
I love adobo experiments and can’t wait to hear about yours
Happy New Year, Veron! Love your towers and the brilliant color palette you are playing with!