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The Ecole du Grand Chocolat Presents Macaroon Mania
2009-04-21 / France / Ecole
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Over these 2 days, Nicolas and his participants researched and created various different extremely indulgent macaroons...
Ranging from the traditional crackled macaroon, created using assorted techniques, to the legendary, smooth Parisian or Gerbert macaroon.
The Gerbert, the “favourite” of the collection, was proposed in a myriad of flavours, from the great classical coffee, salty-caramel and chocolate essences to the more up-to-the-minute savours of basil and olive oil, balsamic vinegar and curry.
Nicolas and his trainees also concocted a collection of three assorted petits fours and a spin-off in the form of a mini-sized cake.
Fresh, fruity, colourful, sweet ‘n’ salty or more classical, unique, unforgettable innovations, there was something for everyone!
Come and join in a “Totally Macaroon” workshop with Nicolas Serrano; book the dates now – 8 and 9 June and 19 and 20 October.
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