I had the good fortune of getting hold of some really big and fat chestnuts recently, not to mention being able to hand choose the plump and round ones myself! A right start for making myself some marron glacé!
Talk about french baking and macarons easily comes to mind. And the one name that is almost synonymously equated to macarons is Pierre Hermé. The celebrated French patissier is renowned and worshipped around the world by dessert and sweets afficionados for his edible masterpieces. Enshrined as the “Picasso of Patissiers”, the one creation which is most often tagged onto him is the Ispahan.
7-cm wide macaron shells in brilliant pink enclosed with a mélange of fresh raspberries, canned lychees and rose petal buttercream, this must had been one of the most bizzare-sounding desserts on the menu that Pierre Hermé created when he was still with Laduree. He is afterall a revolutionary in the French culinary scene, constantly introducing mind-boggling ideas for desserts and patisseries which come in bewildering combinations of flavours or presentation that inspires to astound the world both visually and gastronomically!