Food

Baroque Bistro Pâtisserie: Macaron Tasting

Stepping out of Baroque Bistro Pâtisserie after a memorable dinner with my prized possessions in a transparent box, I count nine macarons. One of each flavour, or parfums, as the French like call them. I ponder at the odd number. Have they left one out?

Baroque Bistro Pâtisserie: Macarons

Back at home I check the little flyer in the box that details each macarons. There are only nine flavours. I admire the the palette of colour before me, and after the delicate rounds have posed seductively for the camera, it is time to indulge the senses. Mr G and I equally share the tasting and give each macaron a rating out of 9.

Passionfruit – I am wooed by the contrasting colours of the shells and the filling. With the tartness of the passionfruit and the velvety Valrhona Jivara milk chocolate centre, this macaron screams of summer nights. Rated 8 out of 9

Strawberry and Vanilla – The rich, deep colour reminds me of a refreshing sorbet. I am a big fan of red fruits yet I fiund this macaron a little average on taste. The white chocolate ganache filling is a little too sweet and while the strawberry centre gives it some balance, the flavour from the shell is lost on me. Rated 5 out of 9

Extra Virgin Olive Oil – I didn’t know what to expect from a macaron made olive oil. Will the oil give it a savoury flavour or will the white chocolate ganache win on sweetness? One bite into the creamy centre and it oozed with the extra virgin taste of olive oil. By far, an unusual and creative flavour for a macaron. Rated 7 out of 9

Jasmine Tea – With a more subtle flavour than other macarons in the range, the taste of the jasmine tea is evident in the white chocolate ganache. A light and delicate macaron that complements a cup of tea in the afternoon . Rated 7 out of 9

Dark Chocolate – One tiny bite of the chocolate macaron with dark Valrhona ganache (guaranja 70%) and I hand it over it to Mr G. As the resident chocoholic of this duo, I watch him nod his approval in silence and savour the crunchy chocolate bits. Rated 8 out of 9 by Mr G.

Baroque Bistro Pâtisserie: Macarons

Top row (L to R): Rosewater, Pistachio and Cherry, Salted Caramel. Middle row (L to R): Blackcurrant, Passionfruit, Jasmine Tea. Bottom row (L to R): Strawberry and Vanilla, Extra Virgin Olive Oil, Dark Chocolate

Salted Caramel – Or the macaron that made me swoon. Made with caramel and fleur de sel which is a pure sea salt from the coast of Brittany in France, this is by far the best flavour and the one that will make me return for more. Rated 9 out of 9

Blackcurrant – The steel colour evokes my curiosity. I discover that it is made of blackcurrant, cassis, which always sounds better in French. The macaron doesn’t disappoint with the fruity paste in the ganache, but like the strawberry macaron, the wow factor is missing. Rated 6 out of 9

Pistachio and Cherry – I am easily seduced by this combination of pistachio, cinnamon and cherry. I take one bite into the white chocolate ganache with a sour cherry centre and I wish I had another. Rated 8 out of 9

Rosewater – Pink is not my favourite colour but anything made with rosewater intrigues my tastebuds. I nibble most of it before giving Mr G a tiny morsel to taste. After all, the Dark Chocolate was almost his alone.  This macaron can be described as delicate, feminine with a touch of class. Rated 9 out of 9

Overall rating: Magnifique

Baroque Bistro Pâtisserie has more temptations in the form of gateaux. Something for next time, bien sûr!

Baroque Bistro Pâtisserie: MacaronsBaroque Bistro Pâtisserie: Macarons

Baroque Bistro Pâtisserie: GateauxBaroque Bistro Pâtisserie: Gateaux

Baroque Bistro Pâtisserie: MacaronsBaroque Bistro Pâtisserie
88 George Street
The Rocks
Sydney 2000

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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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