Le Petit Gâteau and head pastry chef Pierrick BoyerDecember 13, 2010 4 Comments
I absolutely love this time of year. Well apart from the craziness of it all, I just love the festiveness and naturally the yummy things you can make in the kitchen to celebrate this time.
My faithful readers would certainly know I love macarons. Their flavors and colours are endless. Lately I have been trying to think of a way to create a beautiful Christmas version of macarons, look no further because about 1 week ago Pierrick Boyer the head pastry chef of Le Petit Gâteau posted what I thought was the perfect Christmas macaron…
… introducing The Christmas Pudding & Brandy Butter Macaron. I knew instantly that I had to (a) try one and (b) try to make them myself. So I got in contact with Pierrick and he was sooo kind to organise a box for me and some handy tips on how to make them.
Once I got home the first thing I did was make myself a cafe late and sat down to try one of these beautiful macarons. This was the intention anyway but, I had one, I had two, I had three…. and now I can’t stop! They are amazing. When Pierrick was talking to me about them he said to me that when I ate one it would be like experiencing Christmas in my mouth with Jingle Bells playing in the background and it was. The Brandy Butter is amazing! The challenge now is to make them myself. Stay tuned for this.
Thank you so much Pierrick, I hope I can recreate them and do you proud!
If you haven’t been to Le Petit Gâteau, it is located at 458 Little Collins St, Melbourne and boasts the most amazing cakes, tarts and other pastry creations. They have also recently been awarded the Baking Seal of Excellence. Congratulations to Pierrick and his team.
Tags: Christmas, Le Petit Gâteau, macarons, Pierrick BoyerArticles, Chefs, Herbs and Flowers, Veal with polenta and blue cheese sauce, Vegetables