LEARN THE ART OF MAKING MACARONS
Before the sun rises over Paris, chefs such as Diane Nguyen are hard at work creating cakes, tarts and pastries to fill shop windows across the city. “As a pastry chef, you usually have to wake about 2am,” she says.
One of the most challenging products is the macaron, the brightly coloured confection so beloved by Parisians.
Diane imparts the secrets of making the perfect macaron to students from across the world.
Perched on metal stools behind a long marble kitchen benchtop at La Cuisine Paris cooking school, today’s crop are being guided through the process of mixing egg whites, icing sugar and ground almonds, raising stiff peaks in the meringue and grating orange rind into dark chocolate for a rich flavour. Then, it’s into the oven.
“Baking macarons is tricky,” she says. “Today they can be perfect, tomorrow not so good, and it could be due to anything, even a change in the weather. The key is to never lose heart.” Favand. His collection of 19th and early 20th-century fairground attractions fills three halls. “Jean realised that there were plenty of museums about war,” Beatrice says, “but nowhere that celebrates the history of happiness. So that’s what this place is.”