Banana chocolate macaron

Pastry recipe

For about 20 pieces (depending on size)

 

This is a vegan dessert. For the assembly, add first the chocolate cream, then the banana purée inside and finally the hazelnuts at the centre.

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Banana chocolate macaron
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
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  1. MACARON

    Ingredients

    • Water - 100g
    • Sugar - 300g
    • Water Aquafaba - 220g
    • Icing sugar - 300g
    • Almond powder - 300g
    • Cream of tartar - 1,1g

    Heat the cream and sugar to 115°C.

    Beat 110g of aquafaba with the cream of tartar.

    Add in the warm syrup to make an Italian meringue.

    Blend the icing sugar with almond flour. Sieve.

    Mix the remaining 110g of aquafaba with the sugar-almond mixture.

    When the meringue reaches 45°C, add the marzipan.

    Bake at 140°C and refrigerate for 24h.
     

  2. CHOCOLATE CREAM

    Ingredients

    • Inulin - 45g
    • Rice milk - 600g
    • Dark chocolate 60% - 300g
    • Cocoa butter - 10g

    Mix inulin with melted chocolate using a rubber spatula. Add the cocoa butter. Add lukewarm milk. Emulsify in a blender.

    Let it rest for 24h. After 24h, the cream is set.

    You may whip the cream.

  3. BANANA EMULSION

    Ingredients

    • Xantan gum - 25g

    Emulsify with a blender.

  4. ASSEMBLY

    Fill the macarons with chocolate cream and banana cream and sprinkle some hazelnuts. Use a mould for decorating, add neutral glaze to draw some nice lines and sprinkle some raspberry powder.

     

    Decorating  

    Hazelnuts

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