Method of macarons
Final mix of macarons ( macaronade)
Piping, baking macarons
Pre heat your oven at 160C, prepare a pipping bag with round nozzle, set the oven tray with baking paper or silpat for baking, fill the pipping bag, pipe in round shape at 5 centimeters diameters and 2.5 centimeters up 5 pieces, then pipe at 1.5 centimeters diameters 1cm up 5 others pieces, leave 2cm between each macarons piped. Complete the tray, eventually smash the tray on table to spread out the macarons. Bake at 155C, low ventilation, for 15 to 18 minutes.
Oriental light cream
Place the gelatin leaves in cold water for 10 minutes.
In a mixing machine bowl whip the whipping cream till the consistency is soft add the mascarpone in and mix for 30 seconds. Reserve in fridge. Place in sauce pan the milk and honey. warm the mix till is at 50C, take the gelatin leave rehydrated press it to drain the excess of water then add to the warm milk and honey, mix well till the gelatin disappears. Add a pinch of orange food coloring and lime zests.
Mix the whipped cream with the warm milk by Maryse and add at the end the orange blossom finish to mix. Reserve the light cream outside.
Ashta cheese with honey
In bowl place ashta cheese, add honey mix by spatula gentle.
Reserve in the fridge covered.
Decorations for oriental macarons
Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel colour is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).
Place 5 big macarons upside down with pipping bag add the ashta prepared make a round cercle in the middle of the macarons let the middle empty to add the honey in. set a pipping bag with round cutter at 4 centimeters diameters fill it with oriental light cream pipe as bowl shape at 4cm up maximum, put on top the small macarons. Around of the cream add crushed pistachios, place 3 edibles flowers for 1 oriental macaron.
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