Recipe of the month
Recipe for 3 macaronades of 6 portions.
RED FRUIT CONFIT
- Frozen red fruit compote (Ravifruit) 700 g
- Caster sugar 200 g
- Pectin NH (Louis François) 16 g
Heat puree to 60°C, add sugar mixed with pectin. Cook to 107°C and refrigerate.
- TPT (50% almond powder & 50% icing sugar) 300 g
- Egg whites 55 g
- Caster sugar 15 g
- Egg whites 55 g
- Caster sugar 150 g
- Water 50 cl
- Intense pink water based colour as needed
Cook 150 g sugar with water to soft ball (118°C). Whip 55 g egg whites with 15 g sugar and pour previous cooked sugar syrup on top. Whip to form a creamy soft peak texture. At the same time, sift TPT and add 55 g egg whites to form a paste. Fold in cooled meringue and slightly knock back the volume (macaronner in French) to form a nice macaron batter. Pipe 3 discs 22cm diameter in a spiral with a N°12 tip. Bake at 155°C for 16 minutes in a deck oven.
ORANGE BLOSSOM WATER MOUSSELINE CREAM
- Crème pâtissière Milk 400 g
- Vanilla bean 1/2 piece
- Eggs 80 g
- Caster sugar 80 g
- Corn starch 40 g
- Butter (hot) 40 g
- Crème mousseline
- Crème pâtissière (see previous receipe)
- Butter (cold) 160 g
- Orange blossom water 20 g
Boil milk with vanilla bean. Pour onto eggs mixed with sugar and starch. Pour back into saucepan and cook like a crème patissiere. Add 40 g butter once the cream is cooked. Cool, wrapping directly the surface with cling film. Once cold whip crème patissiere, adding 160 g butter at room temperature. Whisk well and add orange blossom water to form a mousseline cream.
- Strawberries, Gariguette
Pipe balls of mousseline cream around the edges of the macaron with a N°10 tip. Pipe red fruit confit around the surface of the shell starting from the centre and working towards the outer edge. Cover with mousseline cream to form a slight dome (270 g mousseline per macaron. Sift with non-melting icing sugar and cut strawberries into quarters to give a nice finishing. Glaze strawberries and place around the edges to form the flower petals. Place red fruits in the centre, finishing with raspberries to form the bud. Decorate with dried meringues for the crunch and colour.
Recipe given by
Chef Pâtissier Le Barachou, New York, USA.
Flowers are the sign of spring and spring is the start of strawberry season. I wanted to bring these two elements together in this dessert.
Red fruits placed onto a macaron shell to recreate a flower. Petals, buds and non-melting icing sugar onto the cream to represent pollen.
Red fruits with orange blossom water which work very well together. Nothing else needed.
THE TECHNICAL STEP?
Piping the mousseline cream. Take care that the cream is has a nice light and even texture before piping the balls around the edges of the macaron.
When knocking back the volume of the batter for the macaron. Do not overdo it as it will spread when baking.