April 10, 2017

Fruit Tartlet, Fruit Éclair and French Macarons

Fruit Tartlets with Crème Frangipane and Mascarpone Cream.

Here in Fairbanks, Alaska, we finally can sense that spring is coming closer,
so I made some sweets with colorful fresh fruits to celebrate spring!
I made some flower flavored French macarons, too.


 Fruit Éclair with Crème diplomat.
Crème diplomat is the mixture of pastry cream and whipped cream.

This version contains strawberries and blueberries.

This one is mixed fruits version.
Kiwi fruit, orange, blueberries and strawberries.

I added some ganache to the cream for this one.

Lavender French macaron 
with honey buttercream.
I added pure lavender extract to the buttercream.
Just a hint of lavender. 

Rose French macaron with Italian meringue buttercream.
The kitchen manager sprinkled some rose petals on them, which made them so lovely!
I added pure rose extract to the cream.
It has nice and sweet fragrance.

 French macaron with rose buttercream and blackberry/raspberry confiture in center.

 Blackberry and raspberry are the same family as rose,
so they make nice harmony.

This weekend's highlight for me.
I took some samples to the shop, and now I made this tartlet for sale at the shop.

The manager found such huge blackberries at the store.
They are bigger than strawberries!

From this picture, these are all taken at the local supermarket in Delta Junction.
Lots of products from Russia or Eastern European countries.

"ЦВЕТОЧЕК" must be a related word to "ЦВЕТОК", which means "flower".

 They have "KBAC" (Kvass), too.

No comments: