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2010-09-09
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While staying in HK, I have a chance to try Paul Lafayet's macaron. Not the traditional one, but the jumbo one with fresh fruit filling. They are pink, white, and brown. Apart from their color, the major difference among them is the filling. PINK: The filling is fresh raspberries and berry based custard-cream. I personally don't think the strong and sour favor of raspberry match the custard based cream, especially in the situation of macaron. WHITE: The filling is fresh blueberries and whi
They are pink, white, and brown. Apart from their color, the major difference among them is the filling.
PINK: The filling is fresh raspberries and berry based custard-cream. I personally don't think the strong and sour favor of raspberry match the custard based cream, especially in the situation of macaron.
WHITE: The filling is fresh blueberries and white thick cream. The cream is kind of like custard texture and taste.
BROWN: You can imagine a traditional chocolate macaron is filled with thick chocolate creamy batter. Nothing really special to us, except the size.
According to my friend, each of these jumbo sized macaron is sold at HK$40. It is 160% more than traditional macaron. Don't it worse? I am afraid my answer is "Well, it Depends ...” It’s not a bad idea to try it once but you may think twice for the second attempt.
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