Why we adore French macarons and Laduree ...

The incomparable Laduree Macaron Tower

Show me one person who doesn't adore  a macaron and I will show you Peter Pan!

There is just something about a macaron with its crispy outer crust and its deliciously moist filling that the mere thought of it is enough for a person's mouth to start watering. It is mildly moist and when you bite into it, it simply melts in the mouth.All macarons are fabulous but there is something even more special about French macarons and that is what I will try and briefly touch upon here.

According to the Wikipedia, a ‘macaron’ is a sweet meringue based confection made with eggs, icing sugar, granulated sugar, almond powder, orground almond and food colouring.  It is also called Luxemburgerli. The macaron is commonly filled with ganache, buttercream or jam filling  sandwiched between two bicuits. The name is derived from the Italianword macarone, maccarone or maccherone, the Italian meringue.

The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and flat base.  Macarons can be found in a wide variety of flavors that range from the traditional raspberry, chocolate to the new. (foie gras, matcha)

And if we are talking about French macarons, no post can be complete without mentioning Laduree, the ultimate destination for a 'foodie's  Paris visit.

The true story of the Laduree macaron starts with Pierre Sesfontaines, second cousin of Louis Ernest Laduree, who at the beginning of the 20th century, first thought of taking two macaron shells and joining them with a delicious ganache filling.

To read more details, you will need to visit this site and I can assure you that you will love what you read!

http://www.laduree.fr/en/histoire/macaron

On the three occasions I visited this Laduree, I literally found myself spoilt for choice- did I want the macarons or did I want one or all of these decadent goodies? Believe me when I tell you that for that moment in time, all that one can think, feel and of course see, is this mouthwatering spread, that just cries out to be eaten. One box of macarons just isn't enough, and that's also when you think of friends and family who might be looking forward to goodies from Laduree and you ask the sales girl for a second and then quite possibly a third....and a fourth box as well

Looking at these pieces and thinking they look better than jewels 

Entering Laduree in the Carousel, next to the Louvre

Just before I sign off for today, I must give you the best tip that I can think of.

The tradition of Laduree is one that will go on and on and one of the most important  things is that of sitting down together to enjoy a delicious cake. And that's exactly why Laduree is inviting all cake lovers to join the Laduree Club. 

Here's where you can sign up for the newsletter which apart from giving you all news updates about Laduree, will offer you exclusive recipes, tips and tricks from the world renowned chefs.

http://www.laduree.fr/en/club/newsletter

Why wait...?

An early morning walk, Baguette making and a lovely breakfast in Paris

Jacques dividing the dough and getting ready to pop the baguettes in the oven

The lovely little Patissier in Volontaires, Paris

The Tempting array

Checking that all is set and ready to roll

The Baguette making machine

 It all began with the phone clock not being adjusted to the new  time zone..

And turned into a delightfully memorable early morning walk in Paris.

On our first morning in Paris I had set the alarm for 630 am as we were planning a day trip to Versailles.As it happened, the alarm rang and call it years of discipline,  I promptly woke up, had my tea and a quick shower. Something looked a little different- was a it just a shade too dark outside? The curtains were drawn and I didn't really want to open them for fear of waking the family.

About fifteen minutes later, Avi appeared- all dressed and ready but with a pained look on his face.Then he said-"Do you realise? Its only 5 am!"

And that was when I understood- what I'd thought was an alarm for 0630 hours was actually set for 0430! Well that was that and not wanting to disturb Neha,  we stepped out for  a very early morning walk.

Everything looked different, the streets were empty and every now and then a few people passed us- those returning from the night shift and work and a couple looked at us in surprise- wasn't 0530 a little too early for a walk? 

Being familiar with the area from our last visit, we knew that we would pass Pasteur, with its  famous Lois Pasteur Institute and this would be followed by Volontaires about two kms later.The sun was rising and there was a beautiful nip in the air, one which made me wrap my jacket a little more snugly around myself.

Three kms later, we were thirsty, but I'd honestly say, a little more hungry. And that was also when we saw it- the sweetest little Patissier that looked so very welcoming.

A cheerful looking lady welcomed us and asked us what we would like for breakfast. We chose the Continental one with a chocolate croissant for me and the cheese version for Avi and paid up. Looking through the glass window and smelling the delicious aroma of freshly baking bread all around, I simply asked her if I could step into the kitchen where the baguettes were bring made.To my delight, she agreed, and there I was, right where Jacques was getting ready to make the next batch of baguettes.

Look through the sequence of photographs that I've posted and its really self explanatory. With something as simple as this machine, Jacques turns out anything between 300-800 baguettes a day (depending of course on the demand.) 

Golden brown and smelling  delicious!

Yes, one batch is ready

Ready for customers coming in during the day

All that watching made us hungry- So here's a well deserved French Breakfast!

Must confess, all that walking and then clicking the pics almost had me drooling and this is what  we settled down to - a simple, delicious, very early morning breakfast on our first morning in Paris...