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.

フェアバンクスにも春が近づいているのを感じるようになったので、働いている珈琲店で、春めいたイメージのフルーツを盛り込んだお菓子を作りました。
マカロンも、新たなフレーバーに日々、挑戦中です。

 

 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.