Friday, July 18, 2014

Making Macarons with Chef Alon Balshan

We were so thrilled to recently tour Alon’s Bakery and Market in Dunwoody! The theme for the evening was macarons! I have never had one before (I know, hold your gasps) and I have heard tales from my baker friends about how difficult they are to perfect. I was excited to have Chef Alon Balshan walk us through his process.

We started off the night with some wine and a few appetizers: pear and radicchio bruschetta, a wild mushroom bruschetta and a cheese focaccia. Everything there is made from scratch every day and you could taste that was the truth.

Chef Alon began by describing what makes a great macaron (flaky outside, gooey inside) and the lesson began. By the end of the night, we had made black currant macarons from scratch. They were decadent. I hadn’t ever had black currant before and I jumped at an opportunity to try it before he turned it into the ganache filling. It was a perfect balance between sweet and tart all on its own, so when he mixed it with the white chocolate, it was the perfect combination.

Read more from AFBS member Jessica Pratas at Good Eats Mundial

No comments:

Post a Comment