We are back in the Medoc in our little corner of French paradise for Easter (so apologies for lack of post recently we have been enjoying the sunshine!)
An early start for another cookery course with our dear friend Francis and his daughter Cecile. The demonstration kitchen has now relocated to the garden making it quite divine. Our task today was the elusive macaroon - we now have the technology!
Our first macaroons (we made three flavours) were cafe. With confidence we embarked on caramel sale and the third batch were chocolate, filled with chocolate ganache. Shall I go on!
After several hours our lunch arrived giving us time to reflect on our labours and enjoy true Medocan hospitality. Today it was boudin fait mason and a scrummy lapin casserole, washed down with a light rose wine.
Did you know that macaroons can be kept for up to three days in the fridge. Just retrieve them 15 minutes before needing them. The other bonus is they can be frozen and defrosted for about 2 hours.
The result is perfect and makes entertaining so much easier.
If anyone would like more information regarding the above please leave a comment below and we will do a special post with some recipes. Or, indeed, if you would like information on the chamber d'hôte which Francis runs with his wife Marie-France click here, again let us know.
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