If you’re passionate about macarons then there is no chance that you wouldn’t know the lady behind this French dessert’s popularity in India, Ms. Pooja Dhingra.
She opened India’s first macaron store and is the proud owner of the bakery chain Le15 Patisserie that serves some of the most delicious macarons and a host of French desserts, in the country.
An author, entrepreneur, chef and yoga junkie are just a few of the feathers on her cap that she proudly wears as she passionately whisks a cake for you.
Women Fitness India joins the multi-talented chef in a lip-smacking conversation about everything sweet and guilt-free!
Ms. Namita Nayyar:
Pooja after returning to Mumbai you opened your first store in March 2010 with the single goal of creating Parisian styled culinary experiences in India. From casually baking a cake, to having your chain of cafes in Mumbai, you have definitely come a long way. Walk us through the journey and tell us how did you manifest all this?
Ms. Pooja Dhingra:
I have always been amazed at how simple ingredients like eggs, butter, flour and sugar could create something so delicious and magical. In Paris, at Le Cordon Bleu, we learnt how the same ‘magic ingredients’ can be used to achieve a vast variety of treats.
When I returned, I was clear on one thing, that I wanted to recreate a piece of of my life in Paris. To make wonderful desserts, using the best ingredients I could find and serve happiness in a box. Additionally, at the time, stand-alone pastry shops in India were not a thing then, excepting one or two. I wanted to bring that culture to India. And that is how Le 15 (named for the 15th arrondissement in Paris, the neighbourhood where I lived) was born. I tried my first macaron in Paris and knew instantly that this would be the piece of Paris I would bring back to India with me.
Since Le 15 was founded 9 years ago, we have grown from just one cafe to 4 outlets in Mumbai and nationwide shipping of our products! Within 10 months of launching Le15, it was breaking even. We even ended up adding three outlets in Mumbai, and earning high brand recall in the gourmet dessert business. In 2018, we shifted our headquarters to Central Mumbai, which now houses 100+ employees, most under the age of 26.
Ms. Namita Nayyar:
You once mentioned in an interview that initially, your extended family was not very supportive of your career choice. Tell us how did you cope up with that?
Ms. Pooja Dhingra:
I’ve been fascinated by baking for as long as I can remember. My earliest baking memory is of making brownies with my aunt when I was 6 years old. However, I thought I wanted to be a lawyer and joined Law School. That lasted for exactly 2 weeks. I realized that law wasn’t for me and moved to Switzerland to study hospitality management at Cesar Ritz College. My immediate family was always there to give me advice and to support me, and thats what I focused on, because that was what truly mattered.
This interview is exclusive and taken by Namita Nayyar, President womenfitness.org and should not be reproduced, copied or hosted in part or full anywhere without an express permission.
All Written Content Copyright © 2019 Women Fitness Org
Ms. Namita Nayyar:
Today we see a lot of home bakers and self-learned chefs coming up, how did studying it professionally help you? 5 must tips for being a successful baker.
Ms. Pooja Dhingra:
The combination of hotel management and the culinary arts really helped me when starting up my own cafe. While in Paris, I had the opportunity to work under some great chefs, which taught me discipline and techniques that would have been hard to master alone.
My 5 tips to bake successfully are to:
- Be patient in the kitchen
- Be consistent with your work
- Practice, practice, practice
- Be precise
- Don’t forget to have fun!
Ms. Namita Nayyar:
You once mentioned in an interview that you faced body shaming, tell us how did you cope with that and message for the people who go through the same. One motivation quote to live by.
Ms. Pooja Dhingra:
Growing up overweight makes you believe that you’re not worthy of love until you become a certain size. I used to cry after every family gathering because all my extended family would say was “you have such a pretty face, why don’t you lose weight or no one will marry you”. When I moved to Switzerland at 18, that’s the first time I saw myself beyond what I ‘looked’ like. The most important things I have learnt over the past years are that it all comes down to self worth and self love and not being bothered by what other people think of you.
My favourite quote is “Thoughts become Things”, which is also painted on the wall of my office!
Ms. Namita Nayyar:
You have been selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list. How would you rate your journey?
Ms. Pooja Dhingra:
When it was announced that I was mentioned on the lists, I was obviously immensely happy and couldn’t believe my luck! I am extremely grateful to Forbes for placing me on the same lists as worldwide recognised talents. However, I don’t believe that success can be defined or quantified by just the number of laurels you receive. Success is created on a daily basis, and everyday is a challenge.
Ms. Namita Nayyar:
Do you feel it is very important to stay fit in today’s world? Are you following any particular diet or workout regime? Your 5 favourite workout tips.
Ms. Pooja Dhingra:
Of course! My definition of fitness is based on how active I feel, instead of how much I weigh. Whether it’s practicing for a marathon, dancing, gym, or yoga, I like to move around. How I feel physically affects how I feel mentally.
I am currently working out at Physique 57, where their full body barre workouts blend dance-inspired cardio, strength training exercises, and stretches that are designed to burn fat and transform your entire your body.
The 5 workout tips I follow are:
- Plan your workouts for the week
- I love to get my workouts of the day in the morning, so that I don’t feel any guilt during
- I prefer having a workout buddy, just for that added motivation
- Do something that you enjoy, and which excites you to get up in the morning
- When I’m running, I like to listen to podcasts
Ms. Namita Nayyar:
You are known as India’s ‘macaron queen’, tell us tips to make a perfect macaron, and also your favourite flavour?
Ms. Pooja Dhingra:
My favourite flavour is the passionfruit macaron!
A perfect macaron has unbroken feet, a smooth, crisp & glossy top shell with a chewy inside, no cracks and a filling that is in perfect balance with the size of the macaron shell. Some tips for a perfect macaron:
1. SILICON MAT OR PARCHMENT PAPER
Some bakers prefer using the silicon mat and some prefer the parchment paper. I recommend using a silicon mat. You can use a regular silicon sheet or the ones meant for macarons, both work well. When macarons are baked on a parchment sheet they normally get slightly brown at the bottom which shouldn’t happen. If you do not have a silicon mat make sure you use good quality parchment paper or wax paper this won’t get the bottom brown. If the parchment paper is too thin (not good quality) your macaron shells will be darker at the bottom.
2. MACARON TEMPLATE
I always use a macaron template. It is important your macaron shells are of the same size to make perfect macarons. If they aren’t they do not look good and sometimes the filling even oozes out. You do not require a template if you working on a macaron silicon mat.
3. FOOD COLOR
Make sure to use gel-based food colors in your macaron mixture. Using liquid colors may change the texture and consistency of the mixture. I like to keep the macaron shells light in color, see what suits you best.
4. CREAM OF TARTAR
A lot of people skip the cream of tartar in their macaron recipe, however, I never do that. I believe that the cream of tartar is what creates magic and yields perfect macarons. Macarons are perfect only when your meringue is foamy & stiff. Cream of tarter makes sure the egg whites are whipped well and does not deflate easily while you folding in the other ingredients. If the whipped meringue (egg whites) deflate easily the macarons will not form its feet and may even not get a shape (flat macaron shells).
5. ALMOND MEAL
Make sure to grind & sieve almond meal even if its the best you’ve purchased. You do not want any lumps or pieces of ground thick almonds. Your almond meal should feel just like flour. What I like to do is add the icing sugar (from the weighed icing sugar itself, no extra sugar but the same icing sugar that was weighed for the macarons) to the grinder while grinding the almond powder. This will keep away the moisture in the almonds, therefore, giving you a light & fine powder (not lumpy).
6. EGG WHITES
You do not require aged eggs for macarons. Just make sure the eggs are at room temperature.
7. RESTING MACARON SHELLS
Once the macarons are piped it is important to let them sit out for 30 mins before baking. The macarons should form a skin on top. Thus, when you touch the top of the macaron it should feel dry with no batter sticking to your finger. Only once the top dries, you can go ahead and place them in the oven. Do not let it sit out for more than 40 to 60 mins. 30 mins is perfect.
Ms. Namita Nayyar:
You are known as a celebrity chef, so do you take any special efforts when making desserts for them regarding the calorie intake or making it more healthy as celebrities are generally on low-calorie diets.
Ms. Pooja Dhingra:
I believe people are more conscious of eating habits today. Awareness about celiac disease and/or sensitivity to gluten has increased and so has the popularity of foods that support these new dietary requirements. Over the past few years, I’ve been incredibly focussed on my health. My love for desserts and all things sweet, conversations with friends lead to experiments with different ingredients, cooking without sugar and eventually The Wholesome Kitchen, my second book. We’ve made a conscious effort that our menu contains something for everyone. We have always had several vegetarian, eggless and gluten-free options on our menu. Recently however, we’ve launched a whole new menu, with a range of eggless options, even a keto cupcake. We’ve started shipping eggless macarons all across India too.
Ms. Namita Nayyar:
You have a huge following on your Instagram of 3.4million on your account @poojadhingra, what message would you like to give for your fans and followers who inspire to be a successful woman entrepreneur like you?
Ms. Pooja Dhingra:
I started with almost no agenda or plan. But what has worked is the authenticity. Be true to yourself and don’t simply jump on a trend. Carve a path out for yourself, that’s something people truly connect with.
Ms. Namita Nayyar:
Recipe for guilt-free pastry?
Ms. Pooja Dhingra:
Peanut Butter Bites
Makes: 12 pieces, of 25g each
The best snack to keep stashed in your bag – it gives you the energy boost you need to get through your day.
Ingredients
- Milk chocolate, chopped : 150g
- Seedless dates : 50g
- Peanut butter : 40g
- Oats : 30g
- Cocoa powder : 10g
- Water : 15ml
Method
- Grind all the ingredients, except the chopped milk chocolate, into a coarse mixture in a food processor.
- Decant the mixture into a bowl and mix using your hands until everything is well-combined.
- Portion into small balls and place in the fridge for at least 30 minutes.
- Just before you take the chilled pieces out, melt the chocolate over a double boiler or in a microwave. Whisk the melted chocolate until it is absolutely smooth.
- Dip each peanut ball in the melted chocolate and let any excess chocolate drip off.
- Chill in the fridge for 15 to 20 minutes, to allow the chocolate to set, before you serve.
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This interview is exclusive and taken by Namita Nayyar, President womenfitness.org and should not be reproduced, copied or hosted in part or full anywhere without an express permission.
All Written Content Copyright © 2019 Women Fitness Org