Egg whites, egg yolks

left pic by Mad Baker, right pic by °Tuki°

rikrada se zima, tu i tamo zvekne kriza, padne krejving, telo trazi krem brule. Kako se samo predivno pise to ime u originalu! Crème brûlée!


Perfektno slatka mondish kombinacija deli dezerata su crème brûlée et macaron français. Zasto? Zato sto su vam za krem brule potrebna samo zumanca, a za makarone samo belanca. Na kraju, kad podvucem crtu i podsetim da su obe delicije napakovane sastojcima za izbegavanje, bude mi zaista dovoljno da ih se nagutam ocima once in a while. Ionako makarona u Beogradu nema. Jos ;)

Dakle, MAKARONI:

Kada se samo setim onog magicnog izloga Pierre Herme-a u Tokiju... kao neka najfantasticnija prodavnica nakita... pih, ne mogu da nadjem sliku. Obecavam Janin Japanski Journey Journal cim zavrsim magistarski ;) Uglavnom, koliko mi se cini Pierre Hermé i Ladurée su najveci makaronisti na svetu. Oh, kakva su to pakovanja...

first pic such pretty things; bottom left pic official Laduree, bottom right pic by ha✿na


crni Herme makaron via differentman

Svaka malo hrabrija kuvarica moze probati i sama priredi. Osnovni sastojci francuskih makarona su: 225 g mlevenih badema, 225 g secera i 4 belanca, a onda njemu dodajete svasta da biste dibili ukuse i BOJE! Pa onda nastanu rozi, sa malinom, sivi (!) sa crnim susamom, oni gore crni (!!!) sa tartufima od Hermea, zeleni, sa diiiiivnim matcha prahom.

pics sources: one, two, three, four


sve u svemu i ukratko, ovako se prave u Sucré radionici:


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A onda, KREM BRULE:

Ok, vec sam pisala o ovoj povremenoj opsesiji. Eto, taman je proslo godinu dana od moje prethodne patnje za bruleom. Nekada je bas fino otici na gotovs i pocastiti se u Zapletu ili restoranu Ginger Grand Casino, a nekad je pravi ugodjaj malo se potruditi i napraviti sebi poseban brule. Mozda bas sam matcha prahom, kao onaj predivni iz tog proslog posta. I narocito ako vam ionako ostaju zumanca jer pravite makarone.

Evo pravog starinskog francuskog recepta, korak po korak, a evo i jednog jasnog mrdajuceg uputstva na BBC Food sa svim tips and tricks.

U osnovi, potrebno je:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Ah... bon apetit!

p.s. Ako pravite zovite, a ako se makaroni pojave u Beogradu, javljajte!

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The winter's sneaking in, crisis slams from time to time, craving gets me, body seeks a crème brûlée. How lovely that is written! Crème brûlée!

Perfectly sweet dessert combo is crème brûlée et macaron français. Why? Because the first ones are made of egg yolks and the second ones are made of egg whites. Realistically speaking, both of these are fully packed with all the ingredients to avoid, so I often get enough of these by just looking at these lovely pics on the net once in a while.
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So, macaroons:

I melt only thinking of that Pierre Herme window in Tokyo... like the most fantastic jewelry store... I can't find that pic. I promise my Japan Journey Journal as soon as I finish my new font familly. Anyway, I think Pierre Hermé and Ladurée are the greatest macaroon makers in the world. And oh my what about those packages... see images

Every braver cake maker can try to make these. Basic ingredients are: 225 g ground almonds, 225 g sugar and 4 egg whites, and then add different stuff to get different tastes and COLORS! Rosy, with raspberries, gray ones, with black sesame, those black ones by Hermé are made with truffles, then green toned, with my favorite matcha powder.

all in all, this is how they make them in Sucré: see clip

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Then, crème brûlée:

Ok, I've already written about this obsession of mine. And here it is, it's been a year since the last brûlée crave. Sometimes it's so nice to go somewhere and get served with it, but there are times when making your own is the thing, especially if you're left with the egg yolks from making macaroons. Make your brûlée with a twist, maybe matcha version.

Here's the original French recipe, step by step instruction, and one moving instruction with all of the tips and tricks.

Basically, you'll need:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Ah... bon apetit!