Famous also in Argentina

Jill, famous in Scotland, Paris and anywhere where her book sells, which is now also in Argentina! Her video about Macarons can be watched on her Mad About Macarons Facebook site.

Jill goes South America!

Jill goes South America!

 

You learn something new every year!

2012 meant exploring new avenues, widening my horizon, also in the Baking Arena!

  • I tried a new filling base;  Swiss Merengue Butter Cream with a fresh red grapefruit flavouring! It worked and it was not too heavy (in the past anything else other than ganaches was too heavy and sort of ‘fell through’ the macaron!

Swiss Merengue Butter Cream based filling for Grapefruit macaron

 

  • I played around with the colouring the piping bag to create the ‘marble’ effect:
Marbles with hazelnut milk chocolate ganache

Marbles with hazelnut milk chocolate ganache

 

Marbles (salted caramel)

Marbles (salted caramel)

 

  • I had a first go at making eclairs, lime flavoured. That worked as well. Will need more practice in dipping the eclair into the icing without spilling it all over the place, but hey..
My first Eclair!

My first Eclair!

 

  • I made a cake with a frosting!
    Years ago friends gave me the NY Magnolia Cook Book and to my great embarassement I had never before baked anything from it. It’s mainly about cupcakes and cupcakes, as you can imagine, are just a NO-GO! However, there are plenty of recipes for cookies and cakes. I love the cream cheese kind of frostings you find on for example carrot cake, so I decided that this Christmas Eve (when my friends were visiting), I would go for it. I chose the Apple Cake with Butterscotch frosting. As the cook book only has a few pictures in it, I had absolutely no idea on what the result should or would look like. I won’t mention the fact that some ingredients (certain syrups) are typical American and you can’t find them here. Also some maths came into play, trying to fit cups into grams. But I did it. And will do it again because it is absolutely scrumptious!  Here it is:
My first Magnolia Bakery Cake with Butterscotch Frosting

My first Magnolia Bakery Cake with Butterscotch Frosting

 

I will be trying the frosting as an eclair filling some time. I think it will work!
Not sure if it could work as a macaron filling. Yet to try!

But not until next year! For now:

Wishing you a happy and healthy 2013!!

X-mas present to self: Macaron Magic

Just browsing…. I came across Macaron Magic by Jialin Tian; ‘a NASA reserach engineer by day, a pastry enthusiast by night’. My kind of woman!  I have already learned something new from her book; she prefers to temper the chocolate when making ganache. A method I have not used before, so will give that a try sometime! She also seems to use Swiss Meringue Buttercream quite a lot in her recipes. Something which as always failed before when I was making an attempt, but who knows, perhaps with her recipe I will be lucky!

Macaron Magic

Macaron Magic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Flicking through I found this recipe for a MEYER-lemon filling. I have heard of these  lemons before but don’t think i have ever come across them in the Netherlands. Apparently they are the beez neez. Would love to have a MEYER-lemon tree. Who knows where to get one? In the mean time I have tried out this recipe and replaced the lemons by a grapefruit, just because I wanted something tangy… it is chilling in the fridge and the macarons are in the oven. Will keep you posted on the result!

MEYER lemon filling

MEYER lemon filling

 

Festive Season part I – The Discovery of Adriano Zumbo

Today I received the first delivery of a couple more to follow. Been treating myself to some more macaron books! One of them  is ‘Zumbarons’  by Adriano Zumbo, an Austrialian patissier. I had not heard of him before but just stumbeled upon this book in my search for new books.

I then discovered that Adriano Zumbo is a renowned Australian patissier and chef, famous for delighting audiences with his unique croquembouche tower, V8 cake and fairytale house on MasterChef Australia.  Zumbo is also well known for terrifying Masterchef contestants with his technically challenging desserts. Zumbo’s creations are unique in their names as well exceptional in the technique he applies.  So, what a find! Can’t wait to start reading (and trying) his recipes!

Presents to self! Zumbarons and Macarons!

Adriano Zumbo was born to Calabrese-Italian parents and raised in Coonamble, 164 kilometers northwest of Dubbo, New South Wales, Australia. Adriano’s parents owned the local IGA supermarket where he developed a sweet tooth and a keen business sense. His early years were spent in Italy where he learned to appreciate various types of coffee, reflected in the coffee inspired culinary items found at the various patisseries he owns around Sydney.

After finishing school at Year 10, Adriano traveled to Sydney to start his pastry chef apprenticeship in 1997. He worked under renowned culinary icons in Australia and France including Ramon Morato (another new name for me to further investigate) and  Pierre Hermé.

Adriano started his career by supplying homemade tarts, muffins, brownies and banana bread to local cafes in Sydney. He later switched to selling goods to grower’s market before opening his first patisserie in Balmain in 2007. Today, Adriano Zumbo owns four Sydney patisseries in Balmain, Manly, Star City and Rozelle. Besides appearing as a guest judge on Masterchef and an observational documentary series, 2011 saw Adrian Zumbo release his first book ‘Zumbo Book’.