The Macaron
- Level:
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Medium
- Makes:
-
Recipe for 60 small cakes (Ø6cm and 3cm high)
Tonka shortbread pastry
Used products: Tonka shortbread pastry
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800 gT45 flour
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250 galmond powder
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8 gfine salt
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500 gfresh butter
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250 gicing sugar
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120 gwhole egg(s)
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10 gTonka beans
Preparation: Tonka shortbread pastry
Using the paddle attachment, mix the flour, powdered almond, salt, and butter cubes until a sandy mixture is obtained.
Add the icing sugar then the eggs and tonka beans.
Mix just until the mixture becomes uniform and store in the fridge (in a ball and covered) for about 24 hours.
Roll out the dough to a thickness of 3 mm and cut out Ø7 cm discs.
Leave to rest for about 20 minutes then bake in the oven at 160ºC.
Sprinkle the Mycryo™ over it when it comes out of the oven.
OPTION 1 : Élysée chocolate cream
Used products: OPTION 1 : Élysée chocolate cream
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600 gpastry cream (20%)
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4 ggelatin leaves
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600 gCHM-P36ELYS-LN
Preparation: OPTION 1 : Élysée chocolate cream
Make the pastry cream and incorporate the gelatin.
Pour over the chocolate couverture.
Emulsify.
Provide 6 g per Ø4.5 cm mold.
OPTION 2: Crème lactée supérieure
Used products: OPTION 2: Crème lactée supérieure
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600 gcustard powder
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4 ggelatin leaves
Preparation: OPTION 2: Crème lactée supérieure
Élaborer la crème anglaise et ajouter la gélatine
Verser le chocolat de couverture
Émulsionner
Verser 40 g dans les moules de 10 cm de diamètre
Passionfruit and Yuzu Gelatine
Used products: Passionfruit and Yuzu Gelatine
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180 gpassion fruit juice
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20 gyuzu juice
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4 ggelatin leaves
Preparation: Passionfruit and Yuzu Gelatine
Heat up a portion of the juices.
Add the gelatin sheets and then incorporate the rest of the juice.
Pour 3 g portions into the Ø4.5 cm molds.
Marzipan mousse
Used products: Marzipan mousse
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400 gwater
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1 gxanthan gum
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200 galmond powder
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100 gsugar
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18 ggelatin
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50 gamaretto liqueur
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1100 gsoft whipped cream
Preparation: Marzipan mousse
Mix the water and xanthan gum. Blend them in the mixer. Add the almond powder, sugar, and Amaretto.
Blend until you obtain a nice smooth paste.
Dissolve the gelatin sheets and when the temperature reaches 35ºC, add the semi-whipped cream and pour into Ø6.5cm molds.
OPTION 1: Glaçage au chocolat au lait Élysée 36%
Used products: OPTION 1: Glaçage au chocolat au lait Élysée 36%
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300 gwater
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10 gcocoa powder
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250 gsugar
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350 gglucose syrup DE 44
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200 gunsweetened concentrated milk
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18 ggelatin leaves
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300 gCHM-P36ELYS-LN
Preparation: OPTION 1: Glaçage au chocolat au lait Élysée 36%
Porter à ébullition l’eau, le sucre et le sirop de glucose et la poudre de cacao.
Ajouter le lait concentré et la gélatine.
Verser sur le chocolat de couverture.
Bien mélanger et chinoiser.
Réserver au frais et utiliser à 28°C sur desserts glacés.
OPTION 2: Glaçage de chocolat de couverture au lait lactée supérieure
Used products: OPTION 2: Glaçage de chocolat de couverture au lait lactée supérieure
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300 gwater
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10 gcocoa powder
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250 gsugar
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350 gglucose syrup DE 44
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200 gcondensed milk
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18 ggelatin leaves
Preparation: OPTION 2: Glaçage de chocolat de couverture au lait lactée supérieure
Faire bouillir l’eau, le sucre et le sirop de glucose avec le cacao en poudre
Ajouter le lait condensé et la gélatine en feuilles
Verser le chocolat de couverture
Bien émulsionner puis filtrer
Laisser refroidir et utiliser à 28 ºC sur le dessert glacé
OPTION 2: Other ingredients
Citrus cream
Used products: Citrus cream
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160 gpassion fruit juice
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80 gyuzu
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100 gdextrose
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100 gsugar
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20 gcustard powder
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240 gwhole egg(s)
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5 ggelatin leaves
Preparation: Citrus cream
Mix the passionfruit and yuzu juices with the sugars and cornstarch.
Incorporate the eggs.
Heat to 85ºC, add the hydrated gelatin sheets, stir and emulsify with the white chocolate.
Cool to about 30°C and store in the refrigerator.
Add the orange zest and set aside.
OPTION 1: Autre
Assembly
Pour the almond mousse onto the bottom of the mold.
Pour in layers, starting with a layer of Élysée chocolate cream, then a layer of passionfruit and yuzu gelatin and finally, a second layer of chocolate cream.
Seal with a thin layer of Elysée Lenôtre chocolate and freeze.
Once frozen, cover with chocolate icing and place on the tonka bean pâte sablée.
Decorate with a piece of chocolate and a line of citrus cream.
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