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Macaron Workshop O'clock

Macaron Workshop O'clock

Macarons have to be my all time favourite patisserie but I’ve never even considered trying to make then. I’ve been perfectly happy sitting in cafes sipping on a coffee and indulging my sugar cravings in the form of macarons. Who doesn’t love them? They are the ultimate patisserie: delicate, beautiful and delicious!

I was lucky enough to learn how to make them this weekend at a macaron workshop with Paul Lafayet in their Shanghai flagship store located in Xujiahui. I finally got to see the magic behind that goes into making a macaron! A very intricate but easy procedure to follow due to Chef Adrien Naunus having flown over from Hong Kong and leading the way!

Paul Lafayet is a family business, two brothers and their dad, the passion behind the shops is clear. The attention to detail in each patisserie is amazing, from the beautiful cakes to their famous crème brulees and macarons. They have also made great effort to adapt to the local market. Their patisseries have less sugar for the less developed Asian sweet tooth (and for me to feel less guilty about my sugar intake). Their famous crème brulees are based off the egg tarts native to Macau; French patisserie with an Asian touch. It was all absolutely delicious… would 100% recommend heading to your closest Paul Lafayet and entering patisserie heaven.

The raspberry macarons that we made were divine! Although they have to sit in the fridge for 24 hours after being assembled, I have obviously already tried one… and the recipe was a knock out! They looked beautiful; the shiny pink shell with the gold paint on top gave it an extra special Christmassy feel. Their recipe was shared with us and I can’t wait to make them again at home, with hopefully as much success!!

And… That’s it

 

 

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