Macours

Macours are a type of French pastry, traditionally made with choux pastry dough. The dough is piped into small, round shapes and then baked. After baking, the macours are typically filled with a sweet cream or ganache. They are known for their light and airy texture. The name "macours" is thought to derive from the Italian word "maccarone," which referred to a type of paste or dough. These pastries have a long history in French patisserie, with recipes appearing in cookbooks from the 18th century. While often associated with classic French baking, variations on the macour exist, sometimes incorporating different flavors or textures in the filling or dough. They are a popular item in bakeries and patisseries throughout France and have gained international recognition as a delicate sweet treat. The preparation of macours involves careful attention to the consistency of the dough and precise baking temperatures to achieve the desired lightness and slight crispness on the exterior. The fillings can range from simple vanilla or chocolate creams to more complex fruit-infused or liqueur-flavored options, adding to their versatility.