“A perfect combination of the Parisian macaron and the traditional American donut”. This is how François Payard describes his latest creation, the macaron donut, with a donut base, macaron top, and cream filling. A fun and very personal fusion with which the chef wanted to demonstrate the versatility of French sweets, and which New Yorkers can now find in shops.
He presented his creation last March 20, Macaron Day, which was strawberry flavored with cream filling. It was so well-received that he is developing new flavours; the latest is banana pudding.
