Macaron Class taught by french chef Nathalie who heads Nathalie Gourmet Studio in Solaris Dutamas(near Solaris Dutamas Pappa Rich) We were taught to make 3 kinds of macarons: Chocolate Macaron with chocolate ganache, macarons with raspberry fillings and those with salted caramel fillings. Love the selection, had been wanting to know how salted caramel taste like.

Macaron base has 4 main ingredients: ground almond, icing sugar, egg white and caster sugar. Almond meal + icing sugar which has been broken up in a blender and sieved again to make sure it is airy and lump free.

We start off making a paste using ground almond+icing sugar+cocoa powder+egg white + valrhona chocolate! valrhona is like the Creme de la Mer in the choco-world, with 70% cocoa butter, cost RM100 plus per kg), unlike previous macaron baking with rohani jelani, Nathalie uses a Italian method of making macaron, it is slightly more complicated as it uses a sugar thermometer in certain stage of mixing to ensure the mixture is in certain temperature or range of temperature…

Nathalie showing up how to pipe macaron

pipped chocolate macaron shells, ikea placemat come in handy

piped macaron shells

meringue for salted caramel macaron. Piping caramel coloured macaron shells

Yeah~ we were given some lovely dessert: some profiterole/cream puff lookalike, but with hard sugar glazing; and chocolate mousse with chestnut puree

making chocolate ganache using valrhona chocolate buttons and whipped cream, nathalie shared with us that she uses President brand whipped cream as some other whipped cream contains stabilizers. melting the chocolate button with warmed whipped cream. We also made raspberry jam and salted caramel, this is interesting, didn’t know that you can actually heat sugar, just sugar, no water in a pan, and it will melt and turn into caramel color, bubbling violently.

filling in the chocolate ganache

pretty chocolate macarons

pipping in raspeberry jam

pretty as well

assembling caramel macarons

salted caramel macarons

une, duex, trois flavors

Nathalie Arbefeuille

packing up, each of us got 12 to bring home.

I love Nathalie’s pick of macaron flavor for the class, they are unique(salted caramel ones, with sea salt added)… She have tested that if she further reduced sugar amount by 10g for the macaron shells, the macaron shells won’t hold its shape well, and the texture will be different. There is good balance of sweetness in the macarons, all the filling are not sweet, to balance up with the sweet macaron shells. However, i will probably use French method of making macaron shells which is easier (don’t have to buy sugar thermometer), but will use Nathalie’s recipes for the fillings(salted caramel and chocolate are the ones i’ll probably try to make)

Nathalie Gourmet Studio is an interesting restaurant, only open from 9am – 6pm, closed on Sundays and their menu changes every month!

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My previous macaron baking with Rohani Jelani

Website: Nathalie Gourmet Studio

Address: Nathalie Gourmet Studio

Nathalie’s Gourmet Studio

A-4-1-5 Dutamas Solaris,

Jalan Dutamas, 50490 Kuala Lumpur.

Telephone: 03-6207 9572

mag published by the delicious group

food ingredients sold in “Delicious Ingredients” gourmet food store in Dua Annexe branch(Jalan Tun Abdul Razak) and Bangsar Village branch

Website: The Delicious Group

beef kuey tiaw

deep fried chicken wing, although piping hot, and nicely deep fried, it is not marinated well enough, not much taste, still prefer Jalan Alor’s WAW chicken wing

dragon fruit juice at the back, around RM12, quite sweet

my carrot basil juice, around RM11

scallop pizza, RM32, very nice, thin crispy crust topped with big fresh juicy scallop and rocket leaves. Their aloha pizza behind with ham and pineapple is quite good as well, one of the better pizza out there, with thin base to let you really taste the topping

carrot cake, a tad too sweet.

Their food is quite good, but the environment is too loud.

Website: SOULed OUT

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TokuToku, a hidden japanese restaurant along Jalan Sultan Ismail/Jalan Bukit Bintang, along the row of shop housing Giordano and Mcdonalds, this restaurant is on the second floor.

interior, homey feel

Chirashi sushi, RM50++

Basashi/horse meat sashimi for RM42++

3 types of miso soup(with diff type of shellfish: asari/shijimi) or with wakame and tofu, RM6 – RM18++

complementary appetiser

dinner set menus

oyadon set(chicken rice with egg), RM25

cha soba, RM20

chirashi sushi set, RM60(ala carte: RM50), very expensive, i think can get cheaper and fresher ones in Sushi Zanmai

deep fried squid, RM13, oily but taste nice and crunchy

grill squid, RM13

japanese ordering from handwritten japanese menu

handwritten menu in front of them

Closed on Sundays

Overall, food is very homey, not what i like, sushi is not as fresh as i would like… better stick to cheaper and fresher sushi zanmai

Address: Tokutoku (along the shoplot of Mcdonald and Giordano shop in Jalan Bukit Bintang)

59A, Jalan Sultan Ismail,

50250, Kuala Lumpur

Business hour: 12-2:30pm(lunch); 6:30pm-10:30pm(dinner) closed on Sunday and public holiday

Telephone: 03-2143 2553

Fax:03-2143 2561

Daimon is a japanese pancake restaurant in Low Yat Plaza, above is the value set menu

start by making a thin crepe on hot plate

top with cabbage

top with beansprout

add some fried garlic bits

and seasonings

seafood and crispy stuff which looks like pork cracklings

bacon on some

flip it over

udon/ramen(looks like some cheap yellow noodle, don’t like the taste all all)

move the pancake on top of noodle

press it down

cook an egg

move pancake on top of egg

flip it over to have the egg facing up

spread some teriyaki sauce

cheese and more seasoning

yellow and white scallop

Overall, i find it just so so, not much taste, especially don’t like the yellow ramen, maybe udon ones will taste better, and more teriyaki sauce will prob be better

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