Today, we went to Cailler, in Broc Fabrique, to make chocolate macarons but there they were called “Caillerons”. Michael and I are now diplomaed in making them.
The weather forecast said it will be a beautiful day in the Berner Oberland. The Mönch and the Jungfrau greeted us as we awoke. The moon is still visible high above the horizon. Looks like someone took a nibble or small bite out of the lower right bottom. Predicted temperature to be 78 degrees in Interlaken and at Cailler it will be 76 degrees. Unfortunately, the weatherman forgot to look out his window. It was overcast in Broc and the streets were wet when we arrived back in Interlaken.
As we walked to the train, we could see three paragliders making their first jump of the day. It might have been Daniela as we saw her bike off with her gear, when we were at breakfast. It must be very cold coming down this early in the day, but the view should be spectacular without the haze.
Fishermen in their favorite spots as the train rounds the corner near Därlingen and Spiez.
Our friend Peter sent us an article on quaint places you must visit in Switzerland. Well, we visited all of them this time but Soglio which is a village of 300 people. Spiez, Zermatt, Murren, Wengen and Grindelwald made the list. Soglio is on the list for next year along with a few more places.
Our travel route today takes us on the train from Interlaken West to Bern, Bern to Bulle and then by bus from Bulle to Broc Fabrique. Hope they get the train tracks finished by next year but I’m not very hopeful.
The smell of chocolate was in the air long before we arrived at the factory.
Michael and I took the earlier train so we would have time for lunch and to buy our “supply of chocolate”.
Outside the factory they have set out picnic tables. We packed a lunch of cold chicken, bread, and fruit. There is also a playground.
When we bought our chocolate, no one was checking out so we talked to the cashier, whom was from Tunisia. She asked why we were buying so much chocolate. She said we didn’t have to answer but she was very curious. No one buys this much chocolate! We told her it was for family and friends. Usually, you have to pay for bags but she said “Let’s keep it on the down low.” This was hardly an expression we thought she would say.
Fourteen people participated in the class. We made our own mixture but we shared a baking pan.
Bottom from left to right: Salt, vanilla bourbon, butter. baking chocolate
Back right: Gruyeres double cream
All participants could keep their aprons and hat. Michael and I have quite a collection!
We participated as a group in making both fillings.
I heated the double cream
white chocolate
vanilla bourbon
sea salt
Patrick said we should wait until tomorrow to eat our macarons.
Waiting and waiting for them to bake.
We had a half hour break while the “Caillerons” were baking.
They serve dark and milk hot chocolate. They put whipped cream on top, too.
Time to admire the beautiful and whimsical chocolate creations.
I really didn’t take too many pictures. I created videos but they are extremely long!!! I don’t think you want to listen to 15 or 25 minute videos in French, German and English on how to make the meringue and fillings. Patrick, our instructor, explained each step in the three different languages. We have had Patrick as an instructor for many classes. He likes to temper chocolate by sight and not by using a thermometer. In past classes, he and I used to laugh that I needed more practice.
We inquired on how the others instructors were doing. Surprised to learn Tomas had moved to Birmingham, Alabama with his family. He is working in a specialty pastry shop. Years ago, he worked at the Phoenician Resort in Scottsdale.
Our chocolate “Caillerons” were bite size. We filled them with either dark chocolate ganache or with Gruyeres double cream white chocolate with sea salt. We put in a pear syrup which will keep the cream fresh for up to three weeks.
We boxed the Caillerons to take home.
Patrick gave us some pointers: for best results, let the meringues dry for a minimum of 2 hours before baking; incorporate half the meringue mixture into the almond flour and mix well and then incorporate the other half; don’t over incorporate the chocolate to the meringue mixture; put the silicon baking sheet on top of a baking pan; when you pipe the meringue mixture onto a silicon baking sheet, it should be flat like a tire and about the size of a half dollar; you don’t want it mounded (more flat tire and less Hershey’s kiss.). Tap the baking pan a few times to level the piped mixture. Before baking, the tops of the Caillerons should be hard to the touch. If it isn’t, continue to set out to dry. When done baking, slide the silicon off the baking sheet as you don’t want the Caillerons to continue cooking. Starting at one corner, peel the Caillerons off the silicon and flip them over. You want the bottoms to cool down. You can freeze the Caillerons in Tupperware with parchment over the top.
These look so simple to make when I watch the baking shows on TV, but they will take much practice until the technique is mastered.
On the way back to Interlaken, we made the connection from Bulle to Bern that we missed last Saturday. When we arrived, the train from Bern to Interlaken was canceled. Guess what train it was? Oh, it was the ICE coming from Germany. They replaced the German train with a small regional one and it took off right on time.
It has been a long day but an amazing day filled with laughter, giggles and happy memories.
The smell of Swiss chocolate has permeated into my clothes. What an amazing aroma.
I have included the recipes. Happy baking!
We hand beat the egg white. Tiring!! Use an electric mixer instead.
This was to be in English, though. How's your French???
