05 Oct A La Folie: Macarons & Petits Choux
A la folie roughly translates to ‘madness’ (in the context of love) and it’s a name that reflects Mercédé Coubard’s passion for these wonderful macarons and petits choux. Mercédé was trained at the Alain Ducasse culinary school and has now introduced these small delights to Melbourne. A la folie also creates individual desserts, macaron cakes and macaron and petits choux towers. They even cater for special events!
It was hard to choose which macarons to try, but in the end we settled on the Pistachio and the ever-popular Salted Caramel macaron. We were advised that for maximum enjoyment of the cream filling, the salted caramel macaron should be enjoyed at room temperature. If coming out of the fridge, 20-30 minutes should be enough for the macaron to be ready for eating…if you can restrain yourself for that long. The macarons were a delight to eat – the thin, crunchy crust giving way to a light and just a little chewy almond biscuit, before encountering soft and smooth filling.
The petits choux were filled with crème patissière and topped with fondant. From the selection of petits choux, we chose the special weekly flavour of lime and coconut cream topped with pineapple compote and the Mango Passion. The balance of choux pastry to filling was perfect and the smooth crème patissière was bursting with flavour.
Joyful and delicious, these little desserts are the perfect treat for any time of the day!
Disclaimer: I was invited to dine at A La Folie as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.
A La Folie Patisserie
589 Chapel St
South Yarra, VIC, 3141
(03) 9827 3337