AZÉLIA coriander macaron

An original recipe by Nicolas Botomisy, L’École Valrhona Pastry Chef, North America

PÂTE À MACARONS

250 g almond flour
300 g confectioner’s sugar
50 g VALRHONA COCOA POWDER
110 g egg whites
110 g egg whites
300 g sugar
100 g water
  40 g sugar
     AN brown chocolate coloring
     8 g powdered egg whites

• Sift the almond flour with the confectioner’s sugar and COCOA POWDER.
• Cook the 300 g sugar and the water to 118°C (244°F), and pour onto the first quantity of egg whites which have been whipped until stiff with the smaller quantity of sugar.
• Continue whipping until completely cold and then add the food coloring.
• Pour the remaining unwhipped egg whites onto the sifted dry ingredients and then add the whipped egg whites and fold together.
• Pipe onto a silicon mat sheet or baking parchment.
• Leave the macarons to form a slight crust for around 15 minutes and then bake in a convection oven at 160°C (320°F) for 10-11 minutes.

AZELIA CORIANDER GANACHE
500 g whipping cream 35% fat
  70 g glucose
600 g AZÉLIA 35% COUVERTURE
  14 g coriander seeds      
 

• Infuse the coriander seeds in the boiling cream for 10 minutes, strain and scale the cream again in order to obtain the same amount as the beginning.
• Bring the cream to a boil together with the glucose. Melt the AZÉLIA 35% couverture above 35°C (95°F).
• Pour the almost hot cream in small increments over the AZÉLIA 35% couverture, mix vigorously to start an emulsion.
• Mix thoroughly to ensure a smooth and elastic emulsion. With an immersion blender, process to perfect the emulsion.

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