when eleanor and i went on our mama-daughter trip to paris in february (blog post recaps here and here), you might remember how hard she fell for the raspberry macaron while we were there. i lost count of how many she ate, but they somehow trumped her love for nutella crepes during our time there and if you know eleanor, that is saying something! when we returned back to new york, the bakery mille-feuille reached out to invite us in to learn how to make our very own raspberry macarons. both eleanor and i were so excited! while it took us a minute to get our schedules lined up, we were able to finally go in on an afternoon last week to learn the inside scoop from pastry chef and bakery owner, olivier dessyn.
i have to tell you, while i’ve never been the biggest fan of the macaron cookie (although somehow i still consume a rather high number of them every year), this class was so much fun, the macarons were delicious, and we haven’t stopped talking about it all week! i also have such a new found appreciation for the macaron, and also for its high price tag per cookie, since i learned first hand everything that goes into a single macaron cookie (it’s actually a two day process when not rushed and done more properly).
pastry chef, olivier dessyn, was so great with eleanor. he had her involved in every step of the process and was very patient with us both. he was also so fun to bake with, he had both of us laughing through almost all the steps as well (and those of you who are perhaps familiar with the macaron making process, know it’s a lot of steps!)
before i share a million photos (thanks, josh!), mille-feuille extended the most generous offer to any of our readers to join any of their classes for 40% off with the code LOVETAZA. they offer a croissant class, a mille-feuille class, an eclair and choux pastry class as well as their macaron class. (applies to all classes booked before may 31st and that are taking place now through september 30th!)
also, a very cool backstory on the bakery that both josh and i adored hearing about since we work together everyday as well — but mille-feuille opened up here in nyc about 7 years ago by olivier and his wife, nathalie. they left their lives in paris (and prior careers as a software engineer and civil engineer) to pursue their passion for baking, running their own business together, and also having the chance to prioritize family time (they now have two sons). their story spoke to my heart! and it’s amazing to see how successful their bakery has become as they’ve worked hard to make this dream a successful reality. they have their main location in their greenwich village store and have a second location on the upper west side, dangerously close to us!
it was so fun for me to watch eleanor’s face during the majority of our class together. i think it’s safe to say she was loving it.
with the beginning of our raspberry macaron batter! this stuff tasted so good entirely on its own, i’d have trouble not just eating it like this if i were making them on my own. ;)
eleanor excelled at making each macaron on her own and somehow hers turned out much cleaner and more precise than mine. it was most apparent after they came out of the oven! i’m chalking it up to having slightly shaky hands right now from my pregnancy. ;)
we also made a few rows of the cutest little bunny macarons!
all ready for the oven! and such a proud moment for eleanor who had just finished her tray on her own!
while the macarons were baking, we started working on their fillings. and eleanor learned all about real vanilla!
a little bit of chocolate ganache and vanilla filling for our macarons!
and there they are!!!!!!
eleanor made cute little bunny faces on her macarons with an edible pen. that might have been her favorite part.
had to take a few photos of the beautiful macarons on display in the greenwich village store where we had our lesson. each of ours differed in sizing a bit, but still tasted delicious.
we were sent home with so many boxes of our very own handmade macarons! don’t worry, we didn’t eat all of them. eleanor and samson (who actually came and put a few together at the very end of our class since the boys were at a nearby playground with a babysitter) took some to their teachers the next day at school, and we also gave some to friends and neighbors. but yeah, i don’t really want to know how many each of our kiddos consumed following the 24 hours after our class ended. they went quickly, and we were all on a sugar high for a while there. i mean, you only live once, right?!
but truly, the most fun afternoon with my baby girl! and i’m not shy in admitting that i really liked these macarons, actually so much more this time than i have in the past after doing this lesson together. the biggest thank you to mille-feuille for inviting us into their bakery and giving us such a fun experience. if you’re ever in the city, it’s one to check out for sure!
and for anyone interested in taking part in one of mille-feuille’s baking classes, don’t forget you can receive 40% off your class right now with the code LOVETAZA, and it can be applied to any classes through september 30th (booked before may 31st).