Bon Macaron Patisserie

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New Flavour: Blueberry Cheesecake

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Blueberry Cheesecake Macarons! These blue-eyed beauties feature real blueberries and sweet cream cheese. They are *quite* a bit lighter than actual cheesecake, much easier to eat with your hands, and every bit as delicious! Now, we do love actual cheese cake.  And we particularly love New York Cheesecake, but France of course has its own incredible version, in the Tarte Au Fromage Blanc from the Alsace region of France. We found a fantastic classic recipe on The Happy Foodie blog, by Racheal Koo, as well as this one below that incorporates applesauce, from Martha Stewart.


INGREDIENTS

DOUGH
        1 2/3 cups all-purpose flour, plus more for surface
        3 tablespoons sugar
        1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
        1/2 cup warm water
        1 large egg yolk
        1/4 teaspoon salt
        7 tablespoons unsalted butter, softened, plus more for bowl and pan

FILLING
        1 cup sugar, divided
        1 tablespoon all-purpose flour
        1 3/4 cups (14 ounces) farmer cheese, room temperature
        1/2 cup (4 ounces) creme fraiche, room temperature
        1 large egg yolk, plus 3 large egg whites, room temperature, divided
        1/4 teaspoon salt
        1 teaspoon pure vanilla extract
        1 tablespoon unsalted butter, melted
        1/2 cup applesauce

DIRECTIONS
    1.    Dough: Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
    2.    Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
    3.    Filling: Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
    4.    Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
    5.    Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.

 

National Dessert Day

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It's National Dessert Day! We of course, personally, feel there is NO BETTER dessert than the lovely macaron. (They are an especially great, virtually weightless dessert if you, like some of us (ahem), are still feel full from Thanksgiving! )

However, when it comes to other kinds of desserts, few people do them quite like Mimi Thorisson. We first introduced you to her blog Manger a few months back, but honestly it's worth a second look—today of all days :) So here's another round of her absolutely stunning recipes.

POMEGRANATE MERINGUES

Flavour Profile: Taro Blueberry

Macarons, Newest, recipesBon Macaron

We've got some beautiful, new marbled Taro and Blueberry Macarons for you! What is taro, some might ask? It's a root crop (like yams!) that is grown in loads of different, often tropical countries around the world. It tastes a lot like vanilla and one of its most common uses 'round these parts is as a bubble tea flavour. These would look amazing on any table. Or on a picnic blanket. Or in your hand for the 10 seconds they last after you take them out of the box to eat them ;) We were also thinking it's been a while since we posted a recipe, and it sorrrt of feels like it might be a cozy, pancakes kind of weekend (must be the rain and that ever so slightly fall-ish feel) so we tracked down what looks like an excellent "Oven-Baked Blueberry Pancake" recipe on good old MarthaStewart.com.

INGREDIENTS

1 cup all-purpose flour 3 tablespoons plus 1 teaspoon granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon coarse salt 3/4 cup whole milk 1 large egg, room temperature 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan 1 cup blueberries (about 5 ounces) Confectioners' sugar, for serving Maple syrup, for serving

DIRECTIONS

  1. Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  2. Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  3. Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

Recommended Read: Manger Blog

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For the love of food things and French things... we had to share this blog with you. A few years back Mimi Thorisson moved with her husband and tiny kidlets from Paris to Medoc, deep in the countryside of France. And she started to cook a lot. Like, a LOT. Meanwhile, her photographer husband Oddur Thorisson was capturing it all. So what happens when you take brilliant photography, a lovely old farmhouse, gorgeous land, impossibly cute kids, truly wonderful food and some warm and heartfelt writing?? You get Manger! Fair warning: be prepared for a *bit* of lifestyle envy.

We picked out a few incredible dessert recipes for you, but she does the whole food gamut, from mollusks to blancmange. (Actually she doesn't seem to have done blancmange, but you get the picture.) She also has a fantastic looking cookbook: A KITCHEN IN FRANCE, A Year of Cooking in My Farmhouse .

We hope you enjoy it as much as we do! (You'll still come visit our little blog sometimes, though... right??)

A Few Desserts from Manger

GARDEN CAKE

All images by Oddur Thorisson.

Lillet is Lovely!

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We promise we're not being sponsored by Lillet. We just think it's a fantastic beverage that isn't necessarily all that well known over on this side of the Atltantic. Dreamed up in a tiny village south of Bordeaux in 1872, it's a blend of Bordeaux wine and liquors made of fruits and barks sourced from Spain, Haiti and Peru. Head over to the Lillet website for more info, and for some really nice looking cocktail—and dessert—recipes. We've copied a few of the most simple and tasty-looking below, and have paired them with bon macaron flavours!


Lillet Fizz

In the serving glass, place

5cl of Lillet Blanc

10cl of sparkling water

1 slice of lime

Glass: Highball Decoration: Fresh strawberries, mint leaves Preparation: Pour 5cl of Lillet Blanc into a glass full of ice. Add the sparkling water and a slice of lime. Decorate with a few strawberries and mint leaves.

We'd pair this with our Pineapple Basil macaron.


La Vie en Rose

In the serving glass, place

5cl of Lillet Blanc

10 cl of rose flavoured lemonade

Glass: Highball Decoration: Rose petals Preparation: Pour 5cl of Lillet Blanc into a glass full of ice. Add 10cl of lemonade. Decorate with a few rose petals.

 Pair with Rose macarons, of course!


Pears in Lillet Rouge

For 6 people

75 cl of LILLET Rouge

6 large pears

50g of sugar

1 stick of cinnamon

peel of ½ an orange, in thin strips

peel of ½ a lemon, in thin strips

3 cloves

5 pepper corns

juice of ½ a lemon

Carefully peel the pears, leaving the stalks on, and sprinkle with lemon. Place them in a deep saucepan and sprinkle with 2 soupspoons of sugar. Add the orange and lemon peel, pepper corns, cloves and cinnamon. Pour the LILLET over the fruit, add the remaining sugar and cook on a low heat for 10 mins. Transfer the pears to a serving dish. Strain the syrup and reduce it by half then pour over the pears. Chill before serving, if possible overnight.

Some simple Vanilla macarons would be perfect with this.