Before Katy wrapped up her work in Paris and before we headed off to Milan for the next stage of her project, I stopped off at the shop of one of my favorite Pastry chefs,
Pierre Hermé. At home in San Francisco, I have two of his cookbooks and I have used them extensively and with tremendous results. I just had to visit his palais de chocolat!
As a little present to Katy, I purchased a variety of his macarons - but not your garden variety Chocolate, Raspberry or Hazelnut. No...I got:
- Vanilla (well, the girl just loves them, so this one was a gimme)
- Caramel w/Fleur de Sel
- Olive Oil Vanilla
- White Truffle
- Black Truffle
- Foie Gras
Now for those of you who don't think that truffles and foie gras can be a dessert...I must now beg to differ. Sweetened, but not sweet, those truffles had rich earthy flavors and a touch of sweetness that made them both rich and unusual. I don't know that I'd have them every day (particularly since the black truffle Macaron was something like 8 euro), but it was truly a treat to get the chance to try them!
As a little present to Katy, I purchased a variety of his macarons - but not your garden variety Chocolate, Raspberry or Hazelnut. No...I got:
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