Macaron Fetish: 80 Fanciful Shapes, Flavors, and Colors to Take Macarons to the Next Level by Kim H. Lim-Chodkowski

Author:Kim H. Lim-Chodkowski
Language: eng
Format: mobi, epub
Tags: Cooking, Baking, Methods
ISBN: 9781626362116
Publisher: Skyhorse Publishing Company, Incorporated
Published: 2013-11-05T14:00:00+00:00

Father’s Day :

Black Tea Vanilla Ganache

Makes 24 macaron shells of 1 1/2 inches (4cm)

Preparation : 30 minutes drying time

Cooking time : 12—15 minutes baking time + 30 minutes to prepare the filling

Note: For this recipe, you will need 2 extra small piping bags and 1 extra mixing bowl

Ingredients

For the shells:

∗ 1 egg white (40g)

∗ 2 1/2 tbsp (30g) superfine sugar

∗ 1/3 cup + 4 tsp (50g) powdered sugar

∗ 1/3 cup (30g) almond flour

∗ 1/2 tsp black food coloring powder

∗ 1/2 tsp blue food coloring powder

For the filling:

∗ 1.75 oz (50g) dark chocolate

∗ 1/3 cup + 1 1/2 tbsp (100g) heavy cream (35% fat)

∗ 1 vanilla bean

∗ 1 black tea bag

Methods

For the shells:

∗ Prepare 2 small piping bags for each color and a big piping bag with a No. 8 tip.

∗ Follow the multi-color macaron baking method on pages 12—13.

∗ Put the small piping bags into the big piping bag. Pipe the mixture in a small rectangular form by slowly dragging the bag sideways while pressing down slightly.

∗ Bake at 300 °F (150 °C) for 12 minutes. Let the macaron shells cool down before removing them from the baking sheet.

For the filling:

∗ Halve the vanilla bean. Add the cream, tea bag, and vanilla bean to a pot, and warm up. Set aside for 10 minutes.

∗ Meanwhile, chop the dark chocolate, and melt it in a heat-proof bowl over a water bath.

∗ After 10 minutes squeeze out the rest of the cream from the bag, remove, and discard the tea bag. You will need 3 1/2 tablespoons of infused cream.

∗ Pour 1/3 of the warmed infused cream over the melted chocolate. Repeat this twice. Mix and incorporate well. Pour it into a small ramekin and cover with cling wrap touching the chocolate ganache.

∗ Set in refrigerator until the ganache hardens before piping. Refrigerate for 2 hours.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.