So I begin my macaron tasting adventure with Pierre Herme’s macarons, and it’s a piece which does not need elaborate introduction, one whose name and fame precedes it. Macaron ispahan has been synonymously associated with Pierre Hermé for the longest time, though this unique combination of flavours were actually developed by Christine Ferber, a fellow French patissier whom I hold with the highest esteem for her ingenuinity of creating flavour combinations and art of making confitures. I had a brush of luck when I encountered her confitures in Taiwan but I decidedly gave it a miss. A bludy stoopid blooper now in retrospect. but that’s another story for another time.
Ispahan was incidentally, one of Ferber’s confiture creations which inspired PH so much that he created a “Fetish”, a whole line of delicious pastries out of it, from giantic petit gateau-sized macarons to tarts to croissants.
Rose, raspberries and lychee… who would have guessed.
My first encounters with anything overpoweringly “rosy” is probably “Rose Floral Water ” 玫瑰花露水, which was the “SK-II Esssence” in my grandma’s era. The wafts of familiar yet deathly pungency of rose water brought back memories of my grandma’s dressing table, and the macabre scent of rose water can only be less dreadful when compared to something even more ghastly, 夏士莲雪花膏 Hazeline Snow Moisturising Cream.
I attempted Pierre Hermé ‘s Macaron Ispahan about half a year ago and I must say, its a pinnacle to this hobby for me . Looking back, it is not without problems and fears. I remembered being really skeptical about the use of rose water and rose essence as I’d associated them with the “unpleasant”. Curious on how Pierre Hermé ‘s Ispahan would turned out, I restrained all that cynicism on these “condiments” which reminded me of sickly old women (no offence ladies!) and forged on. Thankfully I did, literally blown away by the flavours when I took the first bite. Not sure if my scent receptors have “matured” over the years or the impressions of these “fragrances” have waned over time, I grew to enjoy the intricate subtlety these flavours impart, yet deepening the complexity of the work by so much.
This month’s Aspiring Bakers’ theme is Tarts and Pies, and needless to say, the perfect opportunity to reprise those flavours which I’d grown to like, in this case, Pierre Hermé’s Tarte Ispahan.
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!