Have you ever wondered how an acclaimed Parisian pastry shop like Pain de Sucre makes their macarons? Granted, you might already know exactly how it’s done, if you’re in the habit of churning out 1800 of them a day yourself. For the rest of us, this twenty-four photo spread will serve as an eye-opener . . . and will likely be the first time you’ve ever seen a macaron machine. And today is merely Part I of the Pain de Sucre macaron extravaganza! This Thursday will feature even more photos in Part II, when the macarons get filled en-masse.
Before we dig in, let me just thank my acclaimed macaron cookbook author friend, Jill Colonna, for setting up this photo session for us. She and I had gone to Pain de Sucre one morning, when she struck up a conversation with co-owner, Didier Mathray, about how they craft their macs. Shortly after mentioning, “Well, I did write a macaron cookbook,” Monsieur Mathray was all like, “Oh, you’re the Jill Colonna. Well, in that case, you and Adam must come soon to see how we do it here.” So that’s exactly what we decided to do. Let’s get cookin’ . . .
Paris Patisseries, a day in the life of a fine pastry maker!
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