User:Cornell le Duc/sandbox

Maduche

A maduche is a Dutch sweet chocolate and meringue based confection. A bonbon and macaron in one. It is made from egg whites, ground almonds, powdered sugar, granulated sugar and chocolate. The maduche is filled with a ganache or crème au beurre between the bonbon and the macaron cookie.

The name maduche is an anagram of the French words macaron du chocolate. Which means literally chocolate on a macaron. It was first created in 2013 by Dutch pastry director Patrick van Drie from patisserie Poptasi. He introduced the maduche to the audience in december 2013 in the MINI Brand Store in Amsterdam the Netherlands.

The confection is characterised by crisp chocolate smooth

...

, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth.[3] Maduches can be found in a wide variety of flavours that range from traditional (whipped cream truffles) to daring (strawberry tonkabean).

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, 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.[10][11][12] to establish the official story of what the product is (and is not), how it was created, why it was created, by whom, and must as importantly, when you created it. In other words, use the Internet one of the things it is good for.

External links

• www.bakkersinbedrijf.nl