Lako

Makes : 75

Timeless Classics

Classic Parisian macarons with polished crunchy shells and a Brazil single origin 66.8% ganache. Chef Nicolas Dutertre also shares his secrets to obtain the right crunchiness on the outside with the perfect smoothness on the inside. A must-have in all pastry stores!

Classic Parisian macarons with polished crunchy shells and a Brazil single origin 66.8% ganache. Chef Nicolas Dutertre also shares his secrets to obtain the right crunchiness on the outside with the perfect smoothness on the inside. A must-have in all pastry stores!

rok trajanja:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Containing: 3 Components

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Demonstration video<span>Chocolate Macarons</span>

Demonstration videoChocolate Macarons

250 g

sugar
75 g

water
95 g

Egg Whites #1
250 g

powdered sugar
250 g

almond flour
95 g

Egg Whites #2
4 g

Natural brown coloring gel
5 g

Albumen
30 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG

Using the food processor, mix the almond flour, the icing sugar and the cocoa powder for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
Mix the egg whites #1 with the brown coloring to ensure a proper dissolution of the coloring.
Transfer the TPT into a mixing bowl and mix until obtaining a homogeneous preparation.
Add the water, followed by the sugar in a saucepan and bring to the boil. Place the water first to ensure that the sugar does not crystallize in the pan.
In the meantime, place the eggs #2, sugar and albumen in the mixing bowl. Mix the albumen with some sugar to ensure that the mixture will be smooth.
While mixing on low speed, heat the sugar mixture until reaching 110°C (230°F).
Once at 110°C (230°F), change the mixer to high speed.
Before folding the sugar into the preparation, verify that the egg whites have the right texture: the preparation should stick into the middle of the whisk.
When the sugar and the water reach 119°C (246°F), fold into the egg whites and mix at low speed for a minute and then change to medium speed.
Mix again until the meringue reaches 40°C (104°F). The preparation should hold stiff and glossy peaks when you lift the whisk out of the bowl.
Fold the meringue into the TPT preparation in three different additions in order to combine well.
Mix until obtaining a light and thick texture that forms ribbons.
Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 5 cm (2”) discs of batter into staggered rows on the teflon sheets. This will ensure a better diffusion of the heat when baking in the oven.
Gently tap the tray on the table to flatten the discs and smooth the surface of the shells.
Let all the piped macaron shells set at room temperature until a thick skin starts to form on the shell. It usually takes 10 minutes but this drying process will depend on the humidity level in the room.
To check whether the shells have dried enough to be baked, test with your finger: if no batter remains on your finger, the shells are ready to be baked.
Bake in the oven at 150°C (302°F) for 9:45 minutes.
Set aside and cool completely before assembling.
Make sure that there are no air bubbles on your macaron shells. Air bubbles could appear for two reasons, either because the egg mixture has not been beaten enough, or the shells have dried for too long. Bake in the oven at 150°C (302°F) for 9:45 minutes.
Set aside and cool completely before assembling. The macaron shells should not have any air bubbles. Air bubbles could appear because the egg mixture has not been beaten enough or because the shells have dried for too long.

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Thermometer
Scissors
Bowl scraper
Mixing bowl (s)
Tabletop mixer
Thermomix or food processor
Piping bag & 10 mm (0.4") tip
Teflon sheet
Spatula(s)

200 g

Heavy Cream 35%
30 g

butter
40 g

inverted sugar
220 g

Cacao Barry DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BOX

Bring the cream, the butter and the inverted sugar to the boil.
In the meantime, place the chocolate into a tall recipient and pour the hot preparation onto the chocolate. Use a high recipient in order to avoid the creation of air bubbles when mixing using the immersion blender.
Wait for one minute to allow enough time for heat transfer and blend well with an immersion blender to create a proper emulsion.
Once your ganache reaches 40°C (104°F), add the butter and blend again until obtaining a shiny and smooth ganache.
Transfer the ganache into a mixing bowl and cover with plastic film. Do not let any air between the preparation and the plastic film to prevent a small skin from forming on the surface.
Set the preparation aside at 18-20°C (64-68°F).

Tools

Cooktop
Saucepan
Tall recipient
Immersion blender
Mixing bowl (s)
Plastic film
Spatula(s)

Before piping, transfer all the macaron shells onto a tray lined with parchment paper with half of the shells facing upwards and the other half facing down.
Using a piping bag with a 10 mm (0.39”) tip, pipe a round filling onto each of the shells facing upwards.
Close the macarons by holding both of the shells in your hands and by sticking them together simultaneously to ensure a nice and even filling.
Gently press onto the shell that has not been garnished to make sure that the ganache is evenly spread out between the two shells. It is also important to not have air bubbles.
Refrigerate or freeze for at least 24 hours.