The word ‘combi’ has haunted me the past weeks as the Mister searched obssessively for a station wagon to purchase. In Germany, station wagons are known as combis and they are the equivalent of MPVs in Singapore. Since we agree that the greater enthusiast gets to choose, I took a backseat on the choice of wheels and proceed onto a different kind of ‘combi’ – combination of flavours.
The Mister bought me the book above for Christmas last year. It has been the most treasured book since. Not only are the photos gorgeous, the book contains recipes of all the macarons you can purchase from his patisserie. He also shares his knowledge of the art of making macarons. It’s a must-have book for all macaron enthusiasts. Admittedly, I have tried very few of the ganache recipes because I’m a buttercream macaron girl. But the recent savour of Laduree ganache renewed my interest in using ganaches as fillings for macarons. PH is right; ganache brings out flavours better than buttercream. Some flavours simply don’t come through buttercream.
Back to ‘combis’. More than half of the macarons in PH’s book are actually combinations of two or more flavours. They range from the popular and well known classics like passionfruit milk chocolate and earl grey milk chocolate to other more interesting ones like cassis violet and olive vanilla.
I decided to try the strawbery pistachio combination since I have both on hand. Instead of pistachio ganache and strawberry confiture, pistachio buttercream and strawberry jelly jam were used. The mingling of flavours makes the tongue work a little harder and indeed interesting to taste.