The Mac’Burger

Pastry recipe
Julien Perrinet

Julien Perrinet

Pastry Chef
Executive Pastry and Baking Chef, Grand Hyatt in Taipei & Les vergers Boiron Brand Ambassador   Born in the Brittany region of France in 1982, Julien Perrinet began as
a young apprentic...
  1. MAMA CHOCOLATE CAKE

    Ingredients

    • Almond powder - 300g
    • Icing sugar - 600g
    • Egg white - 540g
    • Dark chocolate couverture 66% - 325g
    • Orange (zest) - 2 pcs
    • Honey - 50g
    • Butter - 500g
    • Sea salt - 2,5g
    • Baking powder - 7g
    • Flour - 200g

    Powder in mixer; add liquid egg white, then flour, sea salt, baking soda, then melted chocolate at 45°c and warm liquid honey and hazelnut butter. Add sesame on top before baking.

    Bake in the ring at 180°C 12-15 min. and keep frozen.

     

    1.5cm high

  2. MANGO JELLY

    Ingredients

    • Frozen fruit purée 100% : Mango - 200g
    • Frozen fruit purée 100% : Yellow Passion fruit - 50g
    • Sugar - 75g
    • Agar agar - 4g
    • Mass gelatin - 80g

    Bring purées to the boil, add agar and sugar, cook at 103°c, add gelatin mass and pour on trays.

    Cut square 6,5 cm x 6,5 cm.

    In this step

  3. SESAME COCOA MACARON SHELL

    Ingredients

    • Icing sugar - 200g
    • Almond powder - 200g
    • Egg white - 73g
    • Sugar - 200g
    • Water - 50g
    • Egg white - 68g
    • Cocoa powder - 50g
    • Sesame seeds - +/- 3g per pcs

    Mix icing sugar, almond powder. Raw egg white and cocoa powder.

    Make Italian meringue, cook sugar and water at 121°c, add in egg white.

    Add the meringue in the first mix in 3 times.

    Pipe in the shell, 5cm diameter, sprinkle the sesame toasted on top of the shell and let it dry out at least 40 minutes before baking.

    Bake for 13-15 minutes at 165°c.

  4. STRAWBERRY JAM

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 250g
    • Pectin NH - 6g
    • Sugar - 55g

    Combine sugar with pectin and pour over the hot purées.

    Heat until 103°c and keep in the chiller.

    Blend well before using.

    In this step

  5. GOURMAND CHOCOLATE GLAZE

    Ingredients

    • Milk chocolate - 730g
    • Cocoa butter - 35g
    • Colza oil - 30g
    • Almonds (toasted) - 150g

    Melt milk chocolate, add warm cocoa butter, then oil and almond nibs.

    Let it set.

    Use it at 29-31°c.

  6. ASSEMBLY

    Take one macaron shell, turn it over.

    Pipe some strawberry jam in the middle.

    Stick four thin slices of fresh strawberry.

    On top of it, add the “steak”, made with chocolate cake, with a hole in the middle filled up with strawberry jam and glaze with an almond gourmand glaze.

    Add on top the mango jelly square.

    Pipe again a dot of strawberry jam and close the ‘Mac’Burger’ with the second macaron shell.

    Then, use a wooden toothpick to hold them together.

    Assembly and finishing

    ASSEMBLY

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