Revealed today Poptasi’s new creation The Maduche!

Finally, 14th December, the launch of a new kind of pastry!  The introduction of Poptasi’s new creation was going to take place at Poptasi’s pop-up shop in the MINI Brand Store on the Leidseplein in Amsterdam at 12.00 hrs sharp!

Of course I made sure I was going  to be on time! There it was, the red carpet and the Poptasi car outside the MINI store. Inside, in the pop-up store mini macarons covered (as traditional for a Dutch birth celebration) in pink and blue aniseed sprinkles were awaiting us.

poptasi launches new pastry at Mini Brand Store poptasi mini brand store

 

 

 

 

 

 

 

And there they were, Patrick and his team and (drum roll…) , still hidden underneath a silk black cover sheet,  what was about to be revealed!

Patrick van Drie and the Poptasi Team

Patrick van Drie and the Poptasi Team

At 12.00 hrs, Patrick pulled down the sheet and introduced….. the Maduche! Bottom half macaron, middle a ganache or cream and on top, shaped as the top half of the macaorn, a chocolate bonbon or truffle.

Schermafbeelding 2015-05-31 om 22.17.54

For the occasion of the introduction Patrick prepared two flavours, one white chocolate filled with Irish coffee,  the other a chocolate/cream truffle. You can imagine the endless flavour combinations!

It is the successor of the macaron? No, definitely not, it is something completely different! More flavours, more textures in one bite, and therefore a little more ‘complicated’ and definitately richer. Which means you simply won’t be able to eat that many one after the other (at least, I don’t think I can!) like you could be tempted to do with macarons.

Macuche flvours

The two introductory Maduche flavours!

A new Dangerously Delicious Delight is born! I wonder if someone will follow, Pierre Hermé perhaps? Fauchon? LaDurée? One thing is fore sure, if a macaron is already tricky and laboursome  to make, the Maduche is probably even more so!

The Maduche is born! Cheers!

Needless to say I did not leave empty handed; 24 Madushes (12 of each), a Poptasi t-shirt  and a bag of very fine broyage! All for sale by the way in Poptasi’s shop in Amsterdam .

For another report (in Dutch) about this special occasion, read Culy.nl.

Christophe Adam L’éclair de Génie!

Not so long ago I bought the book Eclairs by Christophe Adam and actually had a very first attempt to make some late last year.

eclairs christophe adam

Eclairs by Christophe Adam

Although my first love is the macaron, my second love is definately the eclair (I only recently found out that eclair means ‘ligthening bolt’). And although Fauchon may be famous for macarons and also eclairs, Christophe Adam’s eclairs (and macarons) are not be be ignored!

Christophe Adam’s biography is also a very worthy one. For one he used to work for Le Gavroche in London before his start in patisserie with Legrand. Le Gavroche was the first restaurant outside France to receive 3 Michelin Stars! After that there were assignments with the Roux brothers, then with Hotel de Crillon in Paris and even as head chef at Hotel Beau Rivage Palace in Lausanne.

When back in Paris he worked for Fauchon for 10 years (and yes he was there with Pierre Hermé), opening Fauchons around the world and now he’s independant, and won quite a few very respectable prices, not only in pattiserie, but also in ‘snacking chic’, boulangerie type of food. Christophe opened ‘Adam’s Tartines et Cafés Paris‘ for the savoury snack.

My loved one visited Paris recently and found out that Christophe actually also opened a shop that only sells eclairs (and chocolate); L’éclair de génie. Why didn’t I know that when I was there on the 20th March for Jour du Macaron??

Just some impressions:

Christophe Adams eclairs2 Christophe Adams eclairs3 Christophe Adams eclairs 5 Christophe Adams eclaris 6 Christophe adam shop eclairs
Christophe Adam Eclair couture

 

2013 Jour du Macaron

Where best to celebrate the 8th Jour du Macaron but in Paris! So finally, after a lot of talking and no doing, the Thalys is booked, the Hotel is selected, the patissiers tour selected (participating and non participating), and the girls are ready to go!

 

8th Jour du Macaron 2013

8th Jour du Macaron 2013

 

Eclairs?

Fauchon eclairs

Now that the macaron has become the new cupcake (I don’t think so..!) … do you think the eclair will become the new macaron? Haven’t tried making them yet, but will give it a go soon! A recipe for Fauchon eclairs is here for you to try! To be continued!

Soon… the results of the great macaron tasting session in Paris!!

Cab you guess whose macarons these are??