Finding my right Macaron de Paris..

One of the most relevant R&D's I made, and so far the most accomplished one, is to study the science of Macaron. Since this blog was out of macaron curiosity, I must proclaim that I made a milestone for my own Macaronathon.

My favorite Macaron place in the country is the TWG. Until I woke up at home with a box of Laduree downstairs, waiting for me..it was so much excitement that I was actually sensoring the smell, taste, flavor and textures all with my eyes closed. It was the bench mark of my journey to find the right Macaron de Paris. In my passion for this cute little ones, I did not finish eating them but, I know it's craaazy. I kept them in the chiller for months. Haha like 6 months :) No regrets.

I said it several times before,that I have longed search for the ones I will,keep coming back for. I won't mention further, but on my opinion Bizu, French Baker, Tous Les Jour, Sinfully, The Bakeshoppe, The Cake Club by Diamond Hotel, Chateau 1771 and so on just don't measure up. Common mistakes are caused by too much synthetic flavorings, too much chewiness, too much sweetness, staleness and flat flavor ideas.

I also like the ones from Bar Dolci,amazing concept from box to flavor ideas. So unique:)

This Macaron making for me, must be done with joy and passion. Why don't we level it up? Why these shops don't make it as exquisite like the French do? In my dismay and frustration It became a promise to myself that one day, I will find the right Macaron de Paris.

My job has provided me reasons to be and to keep being creative. Given that Le Petit Cheri already have Macarons by the time I came, which also made me frustrated that they used commercialized flavorings, flavors that are not creatively thought and recipe that has not been thoroughly structured. Being the Head of the Patisserie department, the company has given me the blessing to do what is ought to be made.

It took few weeks of product development. Tried recipes from books, school recipe, internet.. Then I decided to just work on the existing recipe, adjust the ingredients, then adjust again. It was until after 5 to 6 tries until the recipe got finalized. However, I cannot share the recipe :)

I came up with 10 main flavors, we are looking forward to create more. At the moment, we are still on progress in keeping with the production, since these are 10 flavors already.. Some are not yet available everyday, but we are trying our best. Soon, just give us enough time to polish the production and every flavors will be out everyday.

1. Mint Chocolate Ganache (Mint Green)
2. White Chocolate a L'Orange (Orange)
3. Lemon Dark Chocolate (Yellow)
4. Chocolate Chip (Dark Brown)
5. Ube Buttercream (Purple)
6. Salted Coffee (Light Brown)
7. Caramel (White with dust)
8. Vanilla Buttercream (White)
9. Strawberry Mousse (Pink)
10. Blueberry Mousse (Light Blue)

In my delight, I'm really glad that my famous childhood crush has been a follower of my creations. One time, his fan bought all the macaron in our display to send him.

I'm really happy of the feedbacks and positive reviews, although I'm also welcome for criticism which I indeed need to keep these little ones perfect batch by batch.

The best sellers are the Chocolate Chip,, Mint Chocolate , and Salted Coffee.

Our Macaron Croquembouche for display:)

I think the Pocobear love the Salted Coffee :)

In this note, I would like to pat the back of this two boys who did a very great job learning. There are days when all the shells crack, days when they under bake the shells, times when they get a bad macaron day. But they were very good students. I'm so proud:)

You may visit us at Le Petit Cheri, Molito Lifestyle Center, Alabang, Muntinlupa City. You may call us or check our Facebook page if you wish to reserve or order to make your visit worth the trip.:) Hope you find your right Macaron de Paris!

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