The Sunday observer carrying an article on how we were prevented from using our mark due to an international brand
Check out our link in the Daily FT! I have been silent for most of 2014 as Munchkin had an enjoining order taken out against it! The court came back in our favour and it’s the best Christmas gift ever!
http://www.ft.lk/2014/12/22/munchkin-is-back-in-business/
Xx
Munchkin
The phone rang late Sunday evening with one of our customers requesting information on the elegant, dainty and impressive litte macaron. The first words out of her mouth made time stand still, a teenager would describe it as ābrain freezeā. āI want macarons for my wedding but I heard they melt!ā My verbal response was a silent gasp, my mental response āwhhhhhhhhhhhhhhaaaaaaaaaaaaaaaaaatttttttttttttt?ā and imagine two massive eyes blinking at you in wonder and confusion. I then proceeded to let her know that this absolutely never happens unless you decide on an outdoor wedding in the noon day heat of April with Rose macarons as your preferred choice.
Me being me needed to know how she had reached this conclusion and after a few minutes I realised that she had been led to believe that they will melt at the drop of a hat as ābuttercreamā (icing used on cakes) is used as a filling. Cue the silent gasp. It seemed my whole conversation with her was one of silent gasps. The rest of Sunday evening and Andy Murrayās Wimbledon final went by in a state of agitation. So I took it upon myself to right the myths.
You may wonder what right do I have to know what goes on with a macaron and how do I have the audacity to know the consistency. My background: eaten a few hundred of these on my travels in Europe as once you start I have realised that it is almost impossible to stop, and since the chance of weight gain is not as significant as a few other desserts I thought why not! Furthermore, I started baking these little treats in January 2012 for my clients. At the same time they (macarons) almost brought me to my knees from time to time as they are so temperamental. The first six months of last year had me camped out in front of the oven with a thumping heart and my hands in prayer, one tray would be fine and the other not so much. The kitchen table was filled with research of my time with these little divas and finally I managed to figure out the recipe for our humidity as well as our monsoon season. Ā The first batch was vanilla and since then I have added pistachio, chocolate, caramel, salted caramel, coffee and rose. All in that order with more flavours on the way.
The macaron is a biscuit made from almonds, sugar and egg whites. This small round biscuit is crisp and tender at the same time and has transcended generations. To give you an idea, it was introduced to France from Italy in the 16th century by Catherine deā Medici. Gourmands can forget their guilt as a macaron is just a little āmouthfulā to lift the spirits and even allergy sufferers can enjoy this little treat as it is gluten free.
The fillings used in a macaron are all made out of almond and then some. A vanilla macaron will have either one of these three fillings (an almond cream, Chantilly cream with mascarpone and a vanilla crĆØme mousseline), pistachio macaron (is a pistachio and almond shell filled with a pistachio cream, pistachio mascarpone cream and a pistachio chocolate ganache), a chocolate macaron (a chocolate ganache filling with the chocolate being used for the shell and the ganache being above 70%), Coffee macaron (coffee cream or a coffee jelly), caramel (with a freshly made caramel filling), salted caramel (with a freshly made salted butter caramel) and rose macaron (with a rose cream which is unlike the others and the cream does in fact melt in the April noon day heat)
What about fresh fruit in a macaron? This is a big no unless it is jellied into a coulis. But I have seen pictures? Those are just pictures. The reason a macaron is not filled with fresh fruit is because unless it is immediately eaten (which is never recommended) the moisture from the fruit will seep into shells and make them soggy. Why never eaten immediately? Once a macaron has been baked and filled they need to be put into a fridge so that their flavours can develop. They are at their best after 24 hours and at their worst in the first hour.
I hope a few doubts have been cleared and a clearer picture of this beautiful little treat, which has found its way onto our plates and into our hearts, has been achieved.
By: Dushinka Subramaniam
So I’m not baking for the next few weeks for obvious reasons BUT it doesn’t mean iĀ haven’t been tucking in (much to the dismay of those around me :)).. Today, at work a friend of mine and iĀ received chocolate mousseĀ as a thank you from another team member and guess where we got it from? Cafe 64!!!Ā The best chocolate mousseĀ is served at Cafe 64, which is located at the GaladariĀ Hotel. I’m not just saying this because i have had it once or twice, it’s down to the sole reason that over the last 4 years their chocolate mousse has just stayed brilliant and it melts in your mouth! Definitely worth a try in the absence of Munchkin! š
Yummy, delicious chocolate mousse
Next goal for Munchkin: make a brilliant chocolate mousse! š
The remnants of the said Chocolate Mousse
The balance chocolate mousse
Since launching French Macarons in Sri Lanka in January 2012, I have realised that people seem to mistake them for macaroons or the more common term KISSES. There is a very obvious difference between ‘MACARONS’ AND ‘MACAROONS’ apart from the spelling. To start with oceans and continents separate the ‘Macaron’ and the ‘Macaroon’ and both types start with a flour-less base made from egg whites. Other differences arise the closer one examines each type of cookie.
Back to the beginning
Our Macaron post in April expalined how the word macaron originates from the Italian word for paste – maccarone, as the batter for the ‘cookie’ is heavy. Subsequently, coconut ‘MACAROONS’ were developed with the addition of coconut by the Jews in Italy as during Passover, leavened products were banned. The modern day French Macaron description maybe found in our first Macaron post in April. The ingredients used Macarons and macaroons began as egg white, sugar and almond flour cookies in Italy. From the basic recipe of egg whites and sugar, shredded coconut is added and the cookies are piped onto a baking sheet. After baking, the options are dipping the cookies into melted chocolate for a sweet coating. Macarons, commonly known as French macaroons, add ground almonds to the egg white and sugar mixture, similar to the original Italian recipe. These cookies are baked in perfect rounds on a baking sheet. Two baked cookies are then used to sandwich a filling of buttercream, chocolate ganache, chantilly cream, jam, fruit and other exotic flavours.
Furthermore, French Macarons have a crisp exterior and a slightly chewy and soft center and a more tell-tale sign is they have feet and not cracks at the bottom.
Flavour
By adding the coconut, the macaroons have a dense, chewy texture. The texture of French macarons depends on the style used to make them. Finely ground commercial almond meal makes Parisian-style macarons with a light and crunchy exterior and a melt-in-your-mouth interior with a light nut flavor. Country-style macarons require whole almonds to be pounded with a mortar and pestle, resulting in chewier, heavily almond-flavored cookies. The delicate flavor of Parisian-style macarons allows bakers to add their own flavorings ranging from sweet to savory. The filling of French macarons is flavored to complement the taste of the cookies sandwiching it.
In words: “Macaroons: These simple, kiss-shaped, meringue-based cookies are flavored with almond paste, coconut and/or chocolate. Some culinary anthropologists believe the cookies date back to 16th-century Italy. Catherine de Medici and her pastry chefs introduced the Italian cookie to the French court when she married King Henri II in 1533. The lack of flour and leavening make the macaroon particularly popular during Passover, of course, but its popularity transcends religion and geography.”
“Macarons: These stylish French sandwich cookies are a riff on the original theme. In the early 20th century, Parisian pastry chef Pierre Desfontaines, of LadurĆ©e, got the bright idea to sandwich chocolate ganache between two small, round almond macaroons. Today, these chic treats are available in a riot of colors and fillings, ranging from passionfruit gelee to salted caramel.ā
So there you have it! The difference. So make sure you know what you ordering so that you don’t taste something other than a FRENCH MACARON if that is what you are looking for.
Hey everyone!
Black bottom cupcakes
Last year we launched Munchkin by hosting an inaugral sale on Valentine’s weekend. The response was fantastic and we sold out inĀ 2 hours š The feeling was amazing and one we are hoping to repeat this year. Last year we had around 12 cupcake flavours, brownies, mini iced cakes, cakes etc.Ā
This year,Munchkin has been invited to bake for a fund raiser conducted by the Sindhi Club on the 26th of May 2012Ā (Saturday)Ā from 6pm. We are aiming toĀ bake aboutĀ 15-18 cupcakeĀ flavours off our menuĀ along with our gooey brownies and famous double chocolate cookies and maybe the new hot favourites carrot cake and date cake.
This year’s main featureĀ are French Macaroons, Vanilla and Pistachio to be exact.
Cupcake Flavours to lookout for: Red velvet, Chocolate, Strawberry cheesecake, Dulce de Leche (South American caramel), Black bottom among the rest.
We hope to see you there and for more info click on the bake sale event link on our facebook page: www.facebook.com/Munchkinworld
With the wedding season upon us it is nice to see how popular wedding cupcakes have become. Traditionally, everyone had a tiered wedding structure where costs run into thousands with wedding pieces served to guests. However, in recent times, modern brides and in some instances grooms have insisted on beautiful, elegant cupcake structures with an edible cake for them to cut. The cupcakes are then distributed to guests as one of the desserts or are handed out as wedding favours so that guests have the opportunity to take home a piece of the coupleās wedding structure with them.
For wedding cupcake structures and favours contact Munchkin on munchkin.munchkinworld@gmail.com
For wedding cake pieces contact Munchkin on munchkin.munchkinworld@gmail.com
Carrot cake fools everyone into thinking that itās healthy and disgusting, itās not! The nameās healthy but that is where it ends! This is the very reason it is popular and ohhh sooo yummy!
A carrot cake is moist and bursting with flavour. The icing which best complements and brings out the flavor of a carrot cake is Cream cheese frosting. Yummy frosting, better cake š
From medival times carrots have been used in cakes, but it has enjoyed something of a revival in recent times in part due to the popular hit show āFriendsā. An all but forgotten cake found itself suddenly shooting into the stratosphere.
It’s made with eggs, sugar, flour, carrots and walnuts. Very simple really! First the eggs, sugar and flour are beaten.Then the flour is added along with the carrots and walnuts.
Once the batter is ready, separate it into two cake tins and bake till it springs back when touched. Leave to cool and prepare your cream cheese frosting. Once cooled cover the cake with cream cheese frosting and decorate with walnuts and carrots and ENJOY!
xx,
Munchkin
Everyone who knows me very well will bear testament to the fact that i love love love my chocolates or anything that is chocolate based! I do really try to be good and not have chocolate for a few days but if you feel about chocolate the way I do, you will agree that this sacrifice will last for a few hours and for the lucky ones a few days!
Cupcakes/cakes/cookies/desserts that are made out of pure chocolate instead of processed cocoa are mouth-wateringly good. As you pour in that melted chocolate into the butter, sugar, eggs, flour and milk, the change in the consistency and the taste and texture is mind blowing!! The smell of raw chocolate batter is just intoxicating. As it cooks the kitchen is filled with the scent of chocolate baking away and by the time it is done most of the house is filled with this delightful smell that pure chocolate brings!
When taking a bite of a chocolate cupcake the taste of chocolate is simply heaven! It isn’t a safe chocolate cupcake, it is one that sets your taste buds alight and makes you appreciate how fantastic a home-made, just for you chocolate cupcake feels! The icing is smoothe and velvety, the cake is soft, moist and rich in chocolate…. sigh!
The wicked, self-indulgent alternative to this is a chocolate filled centre with an icing which is made of just decadent, rich chocolate. As you bite into the cupcake the chocolate oozes from it’s centre that will invariably drip down your chin and make you giggle as it transports you back to your childhood and your happy carefree place!
A rich oozing centred decadent chocolate cupcake
What joy a simple cake for one can bring!
Moist rich chocolate cupcakes
xx,
Munchkin
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| munchkinworld on Macarons |
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