Be it your birthday or your partner’s, maybe even Christmas – how about treating them to a Cookery Session at L’atelier des Chefs? Read my review to learn all about my experience !
Folks at L’atelier des Chefs were really kind enough to let me choose any cookery session of my choice to review. And I had to pick the 2 hours Macarons Class priced at 78£ !!! Located right close to St Paul’s Cathedral is one of the locations for L’atelier des Chefs.
One sunny day over the weekend, I decided to begin my trail by myself with my best buddy – My SLR. I was really skeptical to learn about such a technical dessert before I actually try my hands on ever.
We were lucky to have a small group of 6 people that particular day and all of got a chance to try our hands on throughout.
We were given a 10 minutes induction on what to expect and how the session will take shape. After a little wander around the shop, we went around for a quick washup before wearing the aprons. Head Chef for the day had carefully weighed out all the necessary ingredients out for both the groups. He would run through the technicalities on how to carefully work on, leaving no room for errors.
Under chef’s guidance and instructions ,We first sifted the flour and Ground Almonds.The egg whites were whisked in a stand mixer until white and fluffy, followed by addition of caster sugar to the egg whites and continue whisking until you have stiff, glossy peaks. One important takeaway I noted from the session was there should be no element of fat in egg white ( no egg yolk) . This will not allow having stiff peak as desired.
Fold the ground almonds and icing sugar into the meringue mixture. We then took turns to cut and fold the mixture with the spatula in a sequence until all the mixture is incorporated rather than just mixing them randomly. The mixture was then further divided into 3 parts and a few drops of the brightly colored food colorings were added in and a gentle fold to mix the color uniformly.
Make sure not to overwork !! – Yet another tip from the Chef
Next step was something I would not have known without this session. And that is Pipping. Chef showed us the method to spoon the mixture into the piping bag and how to sort it out… With our elbows at 45-degree angle and arms straight, instructions were to pipe 2cm circles counting to 3 and tip it off. This sure needs a lot of practice to master the art. It was sure a lot of fun piping colors of our choice until we filled the vented tray lined with greaseproof butter paper. Then we tapped the tray from about 30 cm against the surface to remove any large air bubbles. ( until you hear a thud). Allow the shelled macaroons to air dry about 30 minutes at room temperature, until the top is not sticky to touch.
In the meanwhile, we took a brief Coffee Break and then headed back to make 4 flavors of Filling – Salted Caramel ( my favorite ) , Lime & Ginger Buttercream ( very very fresh) , Dark Chocolate Ganache & Peanut Butter filling.
Chef baked the Macaroons for 15 minutes , test checking if they were ready to be pulled out. Check the top of Test Macaroon and see if they do not stick. In the meanwhile we filled the piping bags with the flavored fillings, eagerly waiting for the colorful Macaroon Tray.
By then the staff at L’atelier’s Chef had lined up our takeaway boxes . Picking and pairing the macaroon shells we filled the flavorings between the shells and gobbled the first few. Later lined the remaining handmade beauties in the takeaway boxes to share them with family. What a lovely treat experience !!
It is totally worth it. Be it gifting your partner or your friends for an occasion, this is beautiful experience.
But it didn’t end here!! Just as I said before, the Cookery school was located right close to the iconic destination. I had to take a walk around it, shooting the cathedral. Alleys and gullies in the central London has got a lot of mystery and a lot of character. I would let the pictures do the talking , without any further banters.
History and rich heritage in the city always leave me awestruck every visit. I could shoot non-stop every time with a new dimension and still feel like a newbie in the city who could explore more.
Well, that was my story on one Sunny Day in May!!