Macaron Mania: The Recipes of the World’s Top Pastry Chefs

When I first wrote a recipe tutorial for French macarons in 2012, I couldn’t have imagined that, even to this day, it would be the most popular post on IronWhisk. Back then, the macaron craze was just gaining steam. Today, the almond-meringue cookies, which sandwich a ganache or jam filling, are ubiquitous.

Macaron Mania: Testing the Recipes of the World's Top Pastry Chefs

The macaron’s popularity means a plethora of surprisingly different recipes are available to play with. What, then, is the best way to make this famous cookie? Over the past few weeks, I have made it my mission to find out. After getting my hands on the formerly secret recipes of the world’s top pastry chefs, and baking dozens of batches and hundreds of macarons, my side-by-side tests and surveys provide the much-needed answers.

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Black Sesame Éclairs

I think I may be a tad obsessed with Japanese pastry chef Sadaharu Aoki. I’m on an Aoki binge. Three weeks ago, I created his legendary salted caramel and milk chocolate tarts using a robot I had built just for the project.

I reverse engineered the recipe for Sadaharu Aoki's legendary black sesame éclairs, one of the highest rated pastries in Paris.

Two weeks ago, I wrote a lengthy éclair tutorial primarily based on his acclaimed (but previously untranslated from Japanese) method. This week, I am sharing the results of my efforts to reverse engineer his black sesame éclair, one of the highest rated pastries in Paris together with his salted caramel and milk chocolate tart.

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Tutorial: Éclairs & Choux Paste

According to The Chambers English Dictionary, at least in a pre-1970s version, an éclair is “a cake, long in shape but short in duration”. In a standard French dictionary, you’ll find that an éclair is not only a pastry, but also a flash of lightning.

Perfecting the French Éclair: A 4000+ Word Tutorial That Covers Every Little Detail

Food historians don’t quite agree as to why the pastry’s name means a flash of lightning in French—some believe the pastry’s moniker is a result of how quickly its eaten (“eaten in a flash”), while others claim its due to the fact that it sparkles when coated with glaze, like lightning. Regardless of its name, éclairs are undoubtedly delicious if made correctly. But they’re usually not.

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