Macaron flowerPastry recipe
- Water - 100g
- Caster sugar - 410g
- Egg white - 410g
- Icing sugar - 300g
- Ground almonds - 300g
- food coloring - as required
Heat the water and 300 g of caster sugar to 115°C.
Pour over 300 g of egg whites whipped with the remaining 110 g of caster sugar and whip at medium speed until it cools down to 45°C.
Meanwhile, mix 110 g of egg whites with the blended the tant-pour-tant and the food colouring.
Fold in the meringue and macaronner.
Pipe 6 macaron-crowns (2 per individual portions).
Let it stand to let the crust form for about 20 min.
Bake at 140°C for 14 min.
PASSION FRUIT MANGO CONFIT
- Vanilla pod - 1 pcs
- Caster sugar - 30g
- Pectin NH 325 - 10g
- Gelatin - 2g
- Water - 12g
Heat the purees with the split and scraped vanilla pod.
At 40°C, add sugar mixed with pectin and boil for 1 min. Remove from heat, add the bloomed gelatine and blend.
Refrigerate at 4°C until assembly.
WHIPPED DARK CHOCOLATE COCONUT GANACHE
- Frozen fruit purée, sugar added : Coconut - 450g
- Water - 150g
- Couverture chocolate 61% - 240g
- Agar agar - 3g
Heat the water, coconut purée and agar. Boil for 30 sec. Pour over the chopped couverture. Melt and blend to emulsify. Refrigerate at 4°C for 3h at least.
In this step
On a macaron shell, pipe drops of whipped dark chocolate coconut ganache, fill the drops with whipped mango passion fruit confit. Top with the second half of the macaron flower shell or with chocolate discs.
Desiccated crystallized coconut flakes.