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44-464: Pâtisserie E. Ladurée , commonly known as Ladurée ( French pronunciation: [la.dy.ʁe] ), is a French manufacturer and retailer of high-end pastries and candy , established in 1862. Ladurée is well-known throughout the world for its macarons . The company is a société par actions simplifiée (simplified joint stock corporation) and has its head office in Paris , France. Louis Ernest Ladurée,

88-509: A foie gras ). There is some variation in whether the term macaron or macaroon is used, and the related macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of macaron for the meringue-based treat to distinguish the two. The two confections have a shared history with macaroni ( Italian : maccheroni , from Greek μακαρία). French words ending with "-on" that were borrowed into English in

132-476: A miller , founded a bakery in 1862 on the rue Royale, Paris . During the Paris Commune uprising of 1871, the bakery was burnt down. A pastry shop was built at the same location, and Jules Chéret was entrusted with the interior decoration. The chubby cherubs dressed as pastry cooks, painted by him on the ceiling, form the company's emblem. The interior of the premises were painted in the same celadon colour as

176-741: A buttercream filling in of many available flavors. Luxemburgerli are smaller and lighter than macarons from many other vendors. Pastry chefs in the US have expanded the classic cookie to include such varied flavours as mint chocolate chip, peanut butter and jelly, Snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn. In addition to macarons, fat-carons (뚱까롱, thick macarons), also called ttungcarons, were invented and became popular in South Korea. The bakers intentionally overfill

220-614: A good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe , pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ' huff paste ', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It

264-482: A layer of buttercream, jam, or ganache , was originally called the "Gerbet" or the "Paris macaron". Pierre Desfontaines , of the French pâtisserie Ladurée , has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s. The earliest known recipe dates back to

308-400: A lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from

352-435: A lower level of protein than all-purpose or bread flours. Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter , or ghee , which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil

396-584: A macaron to that of a hamburger). McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder , though they do not use the same macaron recipe. Outside of Europe, the French-style macaron can be found in Canada and the United States . In Australia , Adriano Zumbo and his TV series MasterChef have contributed to the macaron becoming a popular sweet treat, and it

440-465: A paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup. A vegan variation involves the use of aquafaba in place of egg white. All other ingredients are essentially the same. Either Italian or French meringue can be combined with ground almonds. The two elements are then folded together until they are

484-609: A popular confection known as マカロン ( makaron ). There is also another widely available version of makaron which substitutes peanut flour for almond and a wagashi -style flavouring. The makaron is featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women. In Switzerland , Luxemburgerli (also Luxembourger) are a brand name of macaron made by Confiserie Sprüngli in Zürich . A Luxemburgerli comprises two disks of almond meringue with

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528-531: A pound of fine beaten Sugar, and so beat it to a perfect Paste, then put in halfe a dozen spoonefuls of good Damaske Rose-water , three graines of Ambergreece , when you have beaten all this together, dry it on a chafingdish of coales until it grow white and stiffe, then take it off the fire, and put the whites of two new laid Egs first beaten into froath, and so stirre it well together, then lay them on wafers in fashion of little long rowles, and so bake them in an Oven as hot as for Manchet , but you must first let

572-591: A range of desserts in collaboration with Ladurée. In 2021 the Italian designer LadoubleJ collaborated with Ladurėe to produce a porcelain collection. In 2022 the American children's and party product company Meri Meri collaborated with Ladurée to produce a selection of French tea party decorations and accessories, including candles and dinner plates. Ladurée made the pastries for the film Marie Antoinette , directed by Sofia Coppola ; its famous macarons can be seen in

616-1018: A regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East , though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong . The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok , hangwa , and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū . Pastry-confections that originate in Asia are clearly distinct from those that originate in

660-841: A scene between Marie Antoinette and Ambassador Mercy. They can also be seen in The CW's hit teen drama Gossip Girl as Blair Waldorf 's favorite pastries. Ladurée regularly collaborate with fashion designers: in 2009 with Christian Louboutin , then the same year with Marni. In 2011, Ladurée was chosen to conceive macarons for Albert II, Prince of Monaco and Charlene Wittstock 's wedding. As of September 2024, Ladurée operates 5 stores in Africa, 44 stores in Asia, 65 stores in Europe, 15 stores in North America and 1 store in South America. They are listed below: Pastries The French word pâtisserie

704-459: Is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to

748-464: Is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making

792-455: Is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry , care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten . On

836-520: Is well known for its macarons and has a museum dedicated to them. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons has remained unchanged for over 150 years. The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called

880-758: The PAUL bakery chain in France. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops and tea rooms on the Champs-Élysées and in Le Printemps Haussmann in 1997, followed by Ladurée Bonaparte in 2002. The international development of Ladurée started in 2005 with London , in the Harrods department store. In 1997, two shops opened in Paris –

924-687: The Sassanid shahs in Persia , where the almond cake was made to celebrate the Zoroastrian New Year ( Nowruz ). In Sicily and in Toledo, Spain , another contact point between Muslim and Christian culture, fālūdhaj and lausinaj developed into various desserts, such as the almond-paste tarts called marzapane and caliscioni . Some food historians trace the origin of macarons to a French monastery in Cormery in

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968-785: The "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite, and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honoured them by giving their name to the Rue de la Hache, where the macaron was invented. Thoothukudi in Tamil Nadu has its own variety of macaroon made with cashews instead of almonds, adapted from macarons introduced in colonial times. Macarons in Japan are

1012-642: The 16th and 17th centuries are usually spelled with "-oon" (for example: balloon , cartoon , platoon ). In the UK, many bakeries continue to use the term macaroon . Although the sandwich-style macaron that we know today was created in Paris by Claude Gerbet , we can trace the story of the macaron to other almond-based cakes that appeared earlier. Arab troops from Ifrīqiya (now Tunisia ) occupied Sicily in 827. They brought with them nut-based sweets such as fālūdhaj and lausinaj —baked goods with sweet almond cream inside. These pastries had been handed down by

1056-472: The 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache , buttercream or jam . As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as

1100-563: The 8th century (791), in the Loire Valley . This particular macaron is made with egg whites, sugar and almonds. A Swiss online encyclopedia on the history of baking says that they were brought from al-Andalus (present-day Spain ) to Marrakesh (present-day Morocco ) in the early 11th century by the sultan and first king of the Almoravid dynasty Yusuf ibn Tashfin, and that they were served mainly during Ramadan. A popular legend tells that

1144-423: The French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage. In the Italian, egg whites are whisked with hot sugar syrup to form a meringue. Sifted almonds and icing sugar are separately mixed with raw egg whites to form

1188-605: The New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame -based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao , steamed or baked pork buns, are

1232-702: The United Arab Emirates, the United Kingdom, and the United States. In 2012, Ladurée released a makeup collection inspired by the colours of their macarons. It became available in Japan in February 2012, and in Europe from November 2012. In 2019, Ladurée switched to a vegan-only menu at their Beverly Hills location. In March 2022 80% of Ladurée was bought by Stephane Courbit through Lov Group. Mélanie Carron became

1276-467: The appearance of the end product were up to the individual bakers. French pastry chef Pierre Hermé helped orchestrate the expansion of Ladurée: "In one year Ladurée went from a little bakery in the eighth district of Paris to a big brand name. When I arrived, there was not a lot of organization. I really brought the savoir-faire to the company. When I arrived, they didn't have a logo." In 1993, Groupe Holder took over Ladurée. The Holder family also owns

1320-693: The consistency of "shaving foam", and then are piped, left to form a skin, and baked. Sometimes, a filling is added. Several French cities and regions claim long histories and variations, notably Lorraine ( Nancy and Boulay ), Basque Country ( Saint-Jean-de-Luz ), Saint-Émilion , Amiens , Montmorillon , Le Dorat , Sault , Chartres , Cormery , Joyeuse and Sainte-Croix in Burgundy. Macarons d'Amiens, made in Amiens , are small, round-shaped biscuit-type macarons made from almond paste , fruit and honey, which were first recorded in 1855. The city of Montmorillon

1364-429: The early 17th century and appears to be inspired by a French version of the recipe. To make French Macaroones Wash a pound of the newest and the best Jordane Almonds in three or foure waters, to take away the rednesse from their out-side, lay them in a Bason of warme water all night, the next day blanch them, and dry them with a faire cloath, beat them in a stone morter, until they be reasonably fine, put to them halfe

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1408-415: The façade. Ladurée's rise to fame came in 1930 when his little cousin, Pierre Desfontaines, had the original idea of the double-decker, sticking two macaron shells together with a creamy ganache as filling. Queen Catherine de' Medici had brought the macaron to France from Italy in the 16th century, and the recipe for the biscuit had hardly varied over the years, but the amounts of the ingredients used and

1452-565: The first on the Champs-Élysées , next to its tea room, decorated by Jacques Garcia , and the second in the rue Bonaparte, decorated by Roxane Rodriguez. A shop opened in 2006 in London, also decorated by Roxane Rodriguez. The takeaway models of the rue Bonaparte and Harrods stores were exported to their other locations. Ladurée stores are now also present in Canada, Belgium, India, Ireland, Japan, Kuwait, Luxembourg, Monaco, Qatar, Saudi Arabia, Switzerland,

1496-601: The heat of the Oven passe over before you put them in, when they rise white and light, take them out of the Oven, and put them in a warm platter, and set them againe into the warme Oven & so let them remain foure or five houres, and then they wil be thoroughly dry, but if you like them better being moist, then dry them not after the first baking. There are two main methods for making a macaron – using either French or Italian meringue (which also originated in France despite its name ). In

1540-403: The macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavours or fillings. It was not until the 1930s that macarons began to be served as sandwich cookies with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with

1584-454: The macaron filings and later decorate them as well. The appearance can resemble more to that of a small ice cream sandwich. In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years . In Portugal, Spain, Australia, France, Belgium, Switzerland, New Zealand McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of

1628-512: The macaron was introduced in France by a chef of Catherine de Medici , however, a thorough investigation of records listing service personnel who worked with Catherine since her arrival in France until her death revealed the absence of any Italian chefs. In the 1790s, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution , baked and sold

1672-479: The main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods. Macaron A macaron ( / ˌ m æ k ə ˈ r ɒ n / MAK -ə- RON , French: [makaʁɔ̃] ) or French macaroon ( / ˌ m æ k ə ˈ r uː n / MAK -ə- ROON ) is a sweet meringue -based confection made with egg white , icing sugar , granulated sugar , almond meal , and often food colouring . Since

1716-572: The new managing director, replacing David Holder, the son of the founder of the Holder group. In February 2014, Marie-Hélène de Taillac, a jewelry designer, collaborated with Ladurée to create sets of fashion macaron. The box containing the macarons depicts de Taillac's "Rainbow" necklace, featuring gold sequins and the piece's multicolored briolette gemstone. Ladurée had Marie-Hélène de Taillac-inspired window installations in its Tokyo, Paris, and New York City stores. In 2018 fashion house Vera Wang produced

1760-481: The other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants , the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require

1804-516: The pastry category. Pastries also tend to be baked. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes , written in the 5th century BC, there

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1848-428: The sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough , puff pastry , choux pastry , short dough , pâte brisée , pâte sucrée , and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor —simple breads are thus excluded from

1892-479: The west, which are generally much sweeter. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has

1936-468: Was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata " in the west to Russian " pirozhki " in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from

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