Francois Payard is undoubtedly one of the best pastry chefs in the world.
The French chef is particularly renowned for his light-as-air, cream-filled macarons, a traditional French sweet that's taken New York City by storm in the last couple of years.
He's also the force behind Macaron Day NYC, which is holding its third annual celebration today, March 20. Bakeries around the city will offer free macaron samples, and a portion of the proceeds will benefit City Harvest.
We recently stopped by the Francois Payard Bakery in Greenwich Village, Manhattan, where the chef took us through a step-by-step guide on how he makes his world famous macarons.
1.) Here are all the ingredients you need: heavy cream, sugar, corn starch, white chocolate, pumpkin, Chinese five-spice, cinnamon, butter, water, almond flour, confectioner's sugar, egg white. To start on the ganache, add the Chinese five-spice and cinnamon to the heavy cream
2.) Mix the spices into the heavy cream and bring the mixture to a boil
3.) Mix the corn starch and the sugar together, 4.) Once the cream mixture is boiling, pour a little bit of the mixture into the corn starch/sugar, 5.) Mix well making sure there are no lumps, 6.) Pour the corn starch/sugar/cream back into the heavy cream mixture and mix well while cooking further
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