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    Chocolard Pumpkin Macaron

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    mfilan
    Macaron pumpkin

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    © All Rights Reserved
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    Chocolard Pumpkin Macaron

    Uploaded by

    mfilan
    3 views3 pages
    Macaron pumpkin

    Copyright

    © © All Rights Reserved

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    DOC, PDF, TXT or read online from Scribd

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    Macaron pumpkin

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    3 views3 pages

    Chocolard Pumpkin Macaron

    Uploaded by

    mfilan
    Macaron pumpkin

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 3

    Chocolard Pumpkin

    macaron
    Potimacaron chocolard (fr)

    Recipe given by
    William Lamagnère
    Chef Patissier, La Closerie des Lilas, Paris
    Hazelnut almond macaron
     Roasted hazelnut powder (Grand Noyer)170 g
     Almond powder470 g
     Icing sugar530 g
     Egg whites200 g
     Water130 g
     Caster sugar470 g
     Egg whites200 g

    Mix the almond powder, hazelnut powder and the icing sugar
    in a mixing bowl. Add the egg whites and create a batter. Boil water and sugar to
    118°C and pour onto the pre-whipped egg whites without stopping the mixer. Cool
    the mixture to approximately 50°C. The egg whites must be firm enough to create a
    firm peak. Fold the meringue 3 times into the previous batter. Now you need to
    macaronner (a French word to describe when you fold the macaron batter, lightly
    knocking back the volume). This step in very important, the secret to creating perfect
    feet on your macarons after baking. To do this you will need to fold the mass slightly
    knocking back the volume with a rubber spatula. Continue until the batter is smooth,
    shiny and forms a ribbon. Pipe the batter with a #12 tip onto trays covered with
    baking paper and leave to crust for at least one hour. Preheat the fan forced oven
    with the vent opened at 150°C. Bake with double trays for 16 minutes depending on
    the oven.

    Chocolard ganache
     Cream 35% fat550 g
     Smoked pork belly from Giles Verot200 g
     Dark chocolate from Madagascar 62% (Valrhona)500 g
     Inverted sugar50 g
     Salted butter175 g

    Boil cream and pork belly, take off the heat and infuse for a minimum of 2 hours.
    Strain and weigh up 500 g of infused cream, emulsify the hot infusion onro melted
    chocolate, add inverted sugar, butter and mix well with the hand mixer. Wrap with
    cling film directly onto the surface of the ganache. Leave to pre-crystalise
    at room temperature.
    Runny pumpkin centre
     Pumpkin cooked in water400 g
     Citric acid2 g
     Neutral glaze Absolu Cristal (Valrhona)600 g

    Emulsify all of the ingredients with a hand mixer and store


    in a piping bag.

    Finishing & decoration


    Fill half of the shells with chocolard ganache with a #10 tip, piping
    a ring which will be filled with the runny. Leave to set in the fridge
    and leave to mature 2 days before tasting.

    http://www.lejournaldupatissier.com/chocolard-pumpkin-macaron

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