Unexpected yet they are
Not too petty for my Pa!
Little cookies they may seem;
But crafted with that French technique -
They're temperamental as can be!
And then I need to stop because I can't keep rhyming like that. I'm no Dr Seuss.
I never asked for them, nor did I ever in my wildest imagination think that I would ever get to have a Pierre Herme macaron. From his boutique in Paris. Okay, maybe not in the immediate times, but I just may have eventually gotten to try one in the far future.
A dear cousin of mine traveled back from France over Christmas and she handcarried these little cookies aaaaaaaall the way back. Among other sweets and goodies, of course.
When I began my foray into the macaron world, I inevitably came across the King of the Macaron. Pierre Herme. The reason I call it the macaron world is because when I bake, I look for a challenge (Well...this was sort of a deep end of the pool thing. I didn't have much of a choice.), and I try to read up as much as I can.
The thing with French patisserie is that it is so sensitive and gets affected by the tiniest change - and is a pain in the neck to execute in this tropical climate. It's humid and hot. Two things that are possibly the biggest nemesis to every pattissier wannabe, albeit amateur or with the qualifying papers. The ingredients we get aren't great, but they will do...most of the time.
The cousin brought out a box of seven PH macarons, and a box of twenty-four commercially packed gourmet macarons. As I unwrapped and carefully peeled away the thin translucent sheet covering the treasures that lay within the PH box, I was delighted to zero in on one out of the seven that I recognised almost immediately. rodagoM ehT.
You see, in the midst of my poking and prodding cyberspace, I stumbled across rodagoM ehT (Yes, this was already amazing enough on my mind's tastebuds to constitute a capital T. So The. It is not a typo.). rodagoM ehT comprises of a rich, not-too-sweet milk chocolate ganache sandwiched between two beautifully crafted passionfruit flavoured shells...and it is just the perfect balance.
Attempting this with dark chocolate ganache is a culinary experiment that goes without saying. Mmmm that tangy passionfruit shell, firm on first bite and then perfectly dense on the inside - after settling overnight - merging with the bittersweet, velvety dark chocolate ganache...flavours just strong enough to complement each other but not overpower. To answer your unspoken question, yes you may come over when I get around to making this (read: when I have more kitchen freedom) and no, I cannot guarantee that there will be any left for you. Yes, there will be rationing. And yes, these are that good that rationing will have to happen.
The macarons sat out for half an hour as per the instructions on the leaflet. Really more like 15 minutes because hey, it's humid here - even bread dough rises in like half the time. Then we took a knife to it. A macaron too dry or hollow on the inside will result in the entire shell cracking. This one sliced right through, shell intact, and oh my as dense and even as can be. No, I do not have a picture. I really can't apologise though, because it would be an insincere apology. And that defeats the purpose.
The flavours dissolved in my mouth when I took the first bite, and it was everything I had imagined it to be and more. Pierre Herme is The Man (Solely when it comes to macarons. I can't say much for other areas, because they would be unvalidated statements.) I do wonder why he didn't do this one with dark chocolate ganache. Perhaps it could be that dark chocolate is an acquired taste? Either one likes it or one doesn't. Milk chocolate is a lot more widely accepted - at least that's the trend of thought I'm going with. For now.
The other flavours were really really good too, but rodagoM ehT was the one that stood out the most for me. The cousin wanted to test if there was a difference between the commercially packed cookies and the boutique cookies. The answer is yes, there are. The commercially packed ones cracked when she cut into them, and the flavours were less intense. They were nice though.
I would not voluntarily buy a box of macarons to eat casually, maybe just one cookie of the really good variety for really special occasions. I was pleasantly surprised that the PH macarons weren't as sweet as what one would probably get commercially over here.
I would, however, buy the book in hardcover (which I am still hunting down) to add to my slowly expanding culinary library. I would make the Mogador, maybe once a year. It's one of those special occasion things. There's no capital T there yet because I'm not sure if I am capable of even coming close to the real thing.
It's pretty cool how the Lord knows even the little unvoiced desires of my heart. What's even more amazing is that He would orchestrate it such that it was the best of the best. Neat, no?