Bakewell Tart Macarons

Following my coffee eclairs the mince pie maker set me another challenge. This time the ante was well and truly upped with Bakewell Tart Macarons being suggested. Macarons have proved to be a bit of a nemesis of mine. My last batch were pretty good but it's been a while. I started with the easy bit and made the almond/frangipane creme patisserie filling a few days ago. I also cheated by buying a jar of cherry conserve to use alongside this. I am happy to report that not only did I manage to resist eating all the aforementioned filling beforehand but that the macarons themselves are my best attempt so far. The gorgeous husband and the amazing sons told me so, so it must be true.

Coffee Eclairs Challenge.....Apologies to Ruth

I love a challenge. So when my friend the mince pie maker set me the task of chocolate eclairs with a coffee creme patisserie there was no way I was going to refuse. I've never made choux pastry before, although I vividly recall my Mum making amazing profiteroles and chocolate sauce throughout my childhood. We had a different name for them, but it's probably not appropriate to share that in this forum.

I have to admit that it was Dan Lepard to the rescue again. He covers sweet choux pastry, water icing AND creme patisserie in his amazing book. We all agree that they taste pretty good. The gorgeous husband (who is obviously now fulfilling a new role as my creative director of baking) said they were a "little on the large side". How can cakes be too big I ask? I will make them smaller next time, but only so that I can eat two without appearing greedy.

These are all that are now left. Despite the cat's obvious indifference I don't think they are going to last very long.......