Comments on: Graine de macarons! (Ecole de Pâtisserie du Pavillon Elysée Lenôtre, Paris) http://www.eatlivetravelwrite.com/2009/12/graine-de-macarons-ecole-de-patisserie/ culinary adventures, near and far Fri, 10 Feb 2012 16:17:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Mardi@eatlivetravelwrite http://www.eatlivetravelwrite.com/2009/12/graine-de-macarons-ecole-de-patisserie/#comment-44648 Mardi@eatlivetravelwrite Tue, 24 Jan 2012 03:15:47 +0000 http://66.147.244.186/~eatlivet/2009/12/graine-de-macarons-ecole-de-patisserie-du-pavillon-elysee-lenotre-paris-2/#comment-44648 The website lists all the classes that are available and has an English version too. The website lists all the classes that are available and has an English version too.

]]> By: Fleur http://www.eatlivetravelwrite.com/2009/12/graine-de-macarons-ecole-de-patisserie/#comment-44629 Fleur Mon, 23 Jan 2012 13:14:45 +0000 http://66.147.244.186/~eatlivet/2009/12/graine-de-macarons-ecole-de-patisserie-du-pavillon-elysee-lenotre-paris-2/#comment-44629 Dear Mardi, could you please help me how somebody can apply for such a workshop in Paris? Thank you! Dear Mardi,

could you please help me how somebody can apply for such a workshop in Paris?

Thank you!

]]> By: Piece Montée -also known as Croquembouche | Always Leave Room For Dessert http://www.eatlivetravelwrite.com/2009/12/graine-de-macarons-ecole-de-patisserie/#comment-22253 Piece Montée -also known as Croquembouche | Always Leave Room For Dessert Mon, 07 Mar 2011 05:33:53 +0000 http://66.147.244.186/~eatlivet/2009/12/graine-de-macarons-ecole-de-patisserie-du-pavillon-elysee-lenotre-paris-2/#comment-22253 [...] no reason.  My piping skills have even improved  considerably, thanks to the techniques Mardi at Eat.Live.Travel.Write. shared from her macarons class at Lenôtre.  (my piping skills really needed still need work [...] [...] no reason.  My piping skills have even improved  considerably, thanks to the techniques Mardi at Eat.Live.Travel.Write. shared from her macarons class at Lenôtre.  (my piping skills really needed still need work [...]

]]> By: A Canadian Foodie http://www.eatlivetravelwrite.com/2009/12/graine-de-macarons-ecole-de-patisserie/#comment-12622 A Canadian Foodie Fri, 06 Aug 2010 18:53:18 +0000 http://66.147.244.186/~eatlivet/2009/12/graine-de-macarons-ecole-de-patisserie-du-pavillon-elysee-lenotre-paris-2/#comment-12622 Such a difference reading this post after taking the class, Mardi! I see the chef does some things different... like sift. I did exactly that before, and used the bigger bits for the nut paste fillings... but Chef Antony was very much against this as you read in my post. And, it looks like your Chef had an assistant. I think that would be important. Ours did not, but he definitely needed one. I think this is why he forgot to speak English! Making the nut paste fillings would be interesting for me. I would love to have your recipe, if you still have it somewhere. I love how your Chef laid out the spoons for tasting. Ours did not. We just did it on our own. And, as you saw, the chocolate one failed. But, I am not discouraged. It was a wonderful wonderful day. I think our Chef did use the same technique as you describe that yours used... but, only when showing us how, though he did not describe it, or have us practice the correct way. Your description of "like a comma" helped me a lot! Great re-read, Mardi! I am still in Belgrade. Way behind on my reads, but will be home later next week. I will continue my quest to conquer the elusive French Macaron. Thanks for the inspiration. :) Valerie Such a difference reading this post after taking the class, Mardi! I see the chef does some things different… like sift. I did exactly that before, and used the bigger bits for the nut paste fillings… but Chef Antony was very much against this as you read in my post. And, it looks like your Chef had an assistant. I think that would be important. Ours did not, but he definitely needed one. I think this is why he forgot to speak English! Making the nut paste fillings would be interesting for me. I would love to have your recipe, if you still have it somewhere. I love how your Chef laid out the spoons for tasting. Ours did not. We just did it on our own. And, as you saw, the chocolate one failed. But, I am not discouraged. It was a wonderful wonderful day. I think our Chef did use the same technique as you describe that yours used… but, only when showing us how, though he did not describe it, or have us practice the correct way. Your description of “like a comma” helped me a lot!
Great re-read, Mardi!
I am still in Belgrade. Way behind on my reads, but will be home later next week. I will continue my quest to conquer the elusive French Macaron. Thanks for the inspiration.
:)
Valerie

]]> By: guest post: the journey to macaron perfection | the merry gourmet http://www.eatlivetravelwrite.com/2009/12/graine-de-macarons-ecole-de-patisserie/#comment-10834 guest post: the journey to macaron perfection | the merry gourmet Fri, 18 Jun 2010 16:04:32 +0000 http://66.147.244.186/~eatlivet/2009/12/graine-de-macarons-ecole-de-patisserie-du-pavillon-elysee-lenotre-paris-2/#comment-10834 [...] serving to frustrate me more and more. I took myself along to the Pavillion Elysée Lenôtre for a workshop last Christmas to learn from the [...] [...] serving to frustrate me more and more. I took myself along to the Pavillion Elysée Lenôtre for a workshop last Christmas to learn from the [...]

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