Macarons From The Young Patissier

A few months ago, Young Breadpitt (I just LOVE that nickname...) posted on his blog asking for slogans on WHY one should date a pastry chef. Well, to be honest, if I were a woman, I won't, coz I'd want to have an hourglass figure, and dating a pastry chef would be like an alcoholic dating Remy Martin or J.C. Jacobsen.

Breadpitt was offering some lovely handmade pralines as a prize for the slogans, and well, I've never had much luck in slogan writing.... If I were to write a slogan for Anchor Beer, for example, I'd say, "Is your life tossing in the sea of tribulation like a ship about to sink? You need an ANCHOR!". Alas, the person interviewing me for a copywriting job didn't even bother looking up and said, "NEXT".

So yeah, I was pretty surprised when Breadpitt announced that I was one of two winners and qualified to get them lovely handmade pralines. Alas, being the procrastinator that I am, the hours turned to days, the days to weeks, the weeks to months, and the young patissier became increasingly frustrated at my lack of commitment to make it to the appointed place. The one time I could make it, he couldn't!!! Sigh. Anyway, maybe time and tide waits for no man, and neither would handmade pralines, so I guess I could see my box sprout wings and fly away.

Then he asks, "do you like macarons?", shortly after my macaron class. Duhh. Of course I like macarons, if they're of the same quality as Natalie Arbifeuille's. We begin again the negotiation of dates for the long awaited rendezvous....and I suspect macarons have an even shorter shelf life than pralines, so finally, Breadpitt offered to deliver them to a nearby location. Aiyo, I feel so bad. I OWE YOU A DINNER, young man. Or a drink at the very least.

So, finally, I got my hands on these babies. Aren't they simply gorgeous?

Complete with gold leaf. I don't think I've eaten gold leaf before. One only hears and dreams about these things.

The texture is almost similar to Natalie's, and by extension, French. Surprisingly, VERY surprising, it wasn't too sweet either. Breadpitt told me later that he added lemon to the filling, hence neutralising the sweetness. Yeah, we've been taught and told you absolutely CANNOT reduce the sugar quantities in thes French desserts. I couldn't resist popping one into my mouth immediately, although the prescription was to let it chill in the fridge overnight.

And yup, today, it was even better!!!! It actually crisps up in the fridge. Ah, with a cup of coffee, absolute bliss.

Thanks heaps, Breadpitt. You have a new fan!!!!