Bon Macaron Patisserie

Recipes

French Pastry Profile: The Religieuse

France, PastriesBon Macaron
Photo by Jill Mead for the Guardian.

Photo by Jill Mead for the Guardian.

We are very committed to Macarons. This doesn’t mean we don’t have the deepest appreciation and respect for other pastries—particularly French ones! Invented sometime in the 1800s from a pastry that originated sometime in the 1500s, a Religieuse is… kind of like a snowman made out of profiteroles? It consists of two round choux pastries in different sizes, with the smaller one stacked on top of the larger. Each section is piped full of flavoured crème pâtissière, covered with ganache, and decorated with ornately piped buttercream frosting. ‘Religeuse’ actually means ‘nun’. The shape of the pastry is not meant to look like nuns, though, (that would be scandalous!) but rather a Pope’s Mitre (or, ahem, ‘hat’.) If you’d like to try your hand at them, The Guardian has a detailed recipe with photos for every step!

And if you’d like to kick things up (or down?) a notch, you could attempt a Courtesan au Chocolat: the fictional pastry from Mendl’s in Wes Anderson’s Grand Budapest Hotel. A parody of the Religieuse, it has an extra choux-ball, making for a three tiered treat! Probably unsurprisingly, there are actually recipes/guides online. This one from Betty’s Magazine looks amazing.

Go on and channel your inner Agatha.

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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.

Flavour Profile: Cassis Lemon

Flavours, NewestBon Macaron
cassis-lemon.jpg

This week’s new flavour is *stunning*, if we say so ourselves! We’re using a real cassis fruit purée and lemon zest. There's so much flavour packed into those tiny berries—otherwise known as black currants—that when you use them for baking the results are absolutely mouth watering. And they’re so full of vitamin C that during WWII, when citrus fruits were difficult to import, the English government distributed free black currant syrup to families with children under 2 years old! We know we had some beverage recipes for you just last week, but we can’t not mention that these lovelies would pair beautifully with a Kir Royale: Champagne with a splash of the classic French liquor, creme de cassis.

That was the recipe, by the way. Just champagne and creme de cassis. So simple. :) You can click on the glass for a bit more preparation detail, though. 

Cheers to Fridays!

Lillet is Lovely!

recipes, FranceBon Macaron

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.