Chambre d'hôtes                                                  Desserts Américains & Macarons                              Dégustations de Pâtisseries 

            Bed & Breakfast                                        American desserts  & Macaroons                       Passion Christophe Michalak   

You can order delicious homemade macaroons to take away, with a different falvour every week. The origin of the macaroon goes back to the 13^th century and comes from Italy, from where they were imported by Catherine de Medicis, who revealed the “Macarone” to the court during her wedding to the future king of France, the Duke of Orleans. The nuns then took over by making them in monasteries and two nuns from one convent in particular turned them into the speciality of the town of Nancy, but you can find macaroons from the towns of Reims, Pau, Amiens and other French towns. But it was in Paris that the grandson of Louis-Ernest Ladurée first stuck the two halves of the macaroon shell together, by filling them with a ganache cream, and thus the Parisian macaroons were born, and which I can offer to you here.

There are two ways of making macaroons; one with a French meringue, where the sugar is used cold,  an Italian meringue, where the sugar is heated to 118 degrees and this is the method that I use for all my macaroons.

     cream , pistachio paste and white chocolate               butter cream, mango with fresh ginger

Paris, September 20, 2012:

Christophe Felder is one of the most famous pastries chief  : I was lucky to participate to macaroons workshop.

        butter cream with raspberries                                hazelnut praline ganache                          butter, lemon ganache,fresh basil       

 We will offer different ganache flavors : pistachio, coconut, chocolate, and raspberry week. Please contact us frequently to know what the flavor of the week is.

For special requests on other kinds of  macaroons, an order and payment form is available on the website.

Here under please discover a brief description on the available flavors and toppings:

Coconut macaroon

coconut milk ganache, Madagascar vanilla.

Chesnut  macaroon

chesnut cream filling, with cream and a dash of cognac.

Vanilla macaroon

bourbon vanilla ganache, cream and chocolate.

Violet macaroon

buttercream and crystallised violets

Coffee macaroon 

white chocolate topping, cream and coffee.

Mango macaroon

cream with mango pulp and ginger

         dimension . approximately Ø 4cms.

       the toppings indicated here are only a reference point.       

 Casa gulosa photos and comments.

               For presents and offering:

•  Packaging in Paris réglette (long rectangular casing).

           (6 pieces)

7,50€ for 6 macaroons

               For your own pleasure:

• regular transparent packaging  

5,50€  for  6 macaroons

2,90€  for  3 macaroons

2,00€  for  2 macaroons

1,20€  a  unit