Tuesday, 28 May 2013

Macaron Class - Chocolate Salted Caramel Macaron

First: Make the Chocolate Butter cream Ganache. Melt sugar & water to make caramel. Add butter to caramel and whisk.

Add cream and bring to boil

Add caramel mix to melted chocolate

Mix well & enjoy a glass of wine while the chocolate melt.

add salt to taste and the salted caramel filling is done. Refrigerate and start making the shell.

Macaron Shell: Whisk room temp egg white on a 4 if you use a kitchenaid or slow.

Bring sugar to a boil with a bit of water. Take off when you reach 180-120C.

Pour slowly on the meringue. Turn speed up.

Consistency of meringue you're trying to achieve.

Process almond flour and icing sugar in a food processor. Mix egg white to almond & icing sugar mix.

Add food colouring.

Gently fold in the meringue. Make sure not to overmix as the batter will get runny. Undermix and the shell will not look smooth when baked.

Time to pipe on baking sheet. Print out some 1.5" circles and place underneath parchment paper as guides.

Pipe away.....

Rap the baking sheet on the counter to release bubbles.

Play with different shapes. Bake for 12 minutes at 280F. Don't bake with convection on. You might have to rotate the trays if your oven does not distribute heat evenly. 

Enjoy some free time while you wait.

Take out of oven and let cool before piping chocolate ganache on macaron.

These macarons were Amazing! Didn't even last 24hours.

Black currant puree.

Macaron Class taught by pastry chef Paulin Calot of Gourland Macaron. I had so much fun ladies! Cant' wait to try it at home....soon!