Verrines in France, or Vasos in Spain, are what we in the United States refer to as Parfaits, which are essentially layered desserts served in small glasses, served with an equally and proportionately cute, tiny spoon. Although Verrines can be found in a majority of Patisseries in Europe, they are still gaining popularity here in LA.
At Bubo in Barcelona, almost a third of the pastry case is filled with Vasos of all colors and flavors. From curds and custards to panna cottas and gelées – anything goes. The Verrine is the most perfect and versatile vessel for showcasing all types of compositions – vivid fruits, rich chocolates and beautifully textured nuts and pralines.
We love pairing rich chocolate cremeux with exotic fruits, sweet lychee mousse with rose essence and raspberries and silky caramel custard with vanilla infused cream and crunchy chocolate pearls – to create the most perfect parfaits.
Whether its French, Italian or Swiss meringue, no matter which way you fold ’em, a perfectly made macaron is a thing of beauty.
What goes into making great macarons? Well, great ingredients, obviously. But more so than that- commitment to the product. Organization, timing, cleanliness, skill, technique and total dedication. One must succumb to the system to become one with the Macaron. Total consistency is a must- so attention to detail is a necessity.
Are we slightly obsessive about our macarons? You bet we are. Going from a production of 100 cookies a day three years ago to nearly 5,000 on our busiest production day is enough to require serious meds- when I see the small 5qt table top mixer we used to use, I laugh in its face- and pat my 80qt Hobart on the back.
But that first bite- that heavenly pillow of sweet almonds, that slight give of the shell into a rich and flavorful filling- that first bite of a perfectly made macaron will always deem the compulsion necessary. We are fanatics, and it shows.