A recipe from the book “At My Table” by Nigella Lawson.
This recipe by Thomas Haas of Vancouver’s Thomas Haas Chocolates & Patisserie has a few moving parts, but don’t let that deter you for making it at home.
Nadège Nourian of Toronto’s Nadege Patisserie says the blackberry macaron is one of her staple flavours. “The acidity of the blackberry is offset by the sweetness of the macaron shell which create a perfect balance.”
Adam Chandler of Vancouver’s Beta5.is famous for his crisp, craquelin-topped profiteroles, for which a light choux dough is topped with a disk of butter-sugar mixture and baked, then served with a spiced, sautéed summer fruit (here, vanilla-bourbon peaches).
A recipe by Montreal chef Patrice Demers.