Year 8 Students at Parkdale Secondary College welcomed recently Chef Guillaume Dequidt, a French pastry chef from Mosaic pâtisserie in Mordialloc. He came to Australia eighteen years ago, and started work at Laurent before opening a French café called la Tropézienne. He is now involved in the art of macaron making, among other pastries.
Students started questioning him in French: 'combien de temps faut-il pour faire un macaron?' 'Au moins deux heures,' he replied.
Yes, a macaron needs at least two hours of preparation. ”Il faut de la précision, du temps et du savoir -faire “ he explained.
The challenge is to make this little biscuit crunchy from outside but very spongy inside. When the ingredients have been mixed, you have to let it rest; what is called “laisser reposer” in French. Then, the second part can begin which is sorting the filling with your chosen flavour.
To create a perfect osmose between the biscuit and the filling, twenty-four hours in the fridge is essential.
Guillaume makes at least 15 000 macarons each week. The students discovered that his family was working in hospitality and so, naturally, he started very young to appreciate la pâtisserie. At 12 years of age he started work in the food industry, and knew from the first day he wanted to be a chef.
Quel est votre parfum préféré? His favourite flavour is caramel.
Est-ce que vous aimez les macarons? Oui et non. Yes, because he has a sweet tooth and this is his passion, no because he said his taste has changed now and he prefers cakes less sweet, such as les tartes aux fruits.
D’où puisez -vous votre inspiration? He reckons that inspiration comes from different things: what he sees, what he smells and also from English or French Chefs such as Christophe Michalak, who is a star in France.
Finally, students discovered that fluency comes with the first go and when the fear of making mistakes is forgotten. The reward was a crispy and delicious macaron.
With such a hard work to produce this little biscuit, students came to understand why a macaron is worth each miette.