With his philosophy of natural ingredients making the best Macarons and years of experience, French Patissiere Pierrick Boyer has turned Le Petit Gateau at the RACV Club, into a Melbourne Patisserie Institution.
Melbourne makes the perfect backdrop for Pierrick’s macaron philosophy, being “more real, more in touch with natural, organic is a word and taking pride and joy in great ingredients, wineries and restaurants that Melbourne has produced and cultivated”. Extensive travel and international experience provides inspiration for Pierrick’s amazing creations, including chocolate and fois gras and Pierrick’s signature macaron Black Seseme, inspired by his time in Japan. In Melbourne, Le Petit Gateau’ s best selling Macaron is Raspberry.
“Macarons are fantastic, refined, elegant, creative freedom, almost an art; simple but technically difficult”. For Pierrick, the key to the perfect macaron is the quality and freshness of ingredients, as well as achieving the right consistency to create the shine and smoothness of the shell.
Recipe by Pierrick Boyer
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