Macaron flower

Pastry recipe

For 30 individual portions

 

Macaron

Passion fruit mango confit

Whipped dark chocolate coconut ganache

Intolerance : lactose

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Macaron flower
Romain Chalumeau

Romain Chalumeau

Pastry Chef, Instructor, École Nationale Supérieure de Pâtisserie, Yssingeaux
  Having a diploma in pastry / chocolate / ice cream making / confectionery / catering in 2005, Romain worked in multiple companies, obtaining the additional mention of “Restaurant Desserts”...
  1. MACARON

    Ingredients

    • 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.

  2. PASSION FRUIT MANGO CONFIT

    Ingredients

    • 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.

  3. WHIPPED DARK CHOCOLATE COCONUT GANACHE

    Ingredients

    • 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

  4. Assembly

    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.

     

    Decorating  

    Desiccated crystallized coconut flakes.

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