Ingredients
Macarons (to make with your regular recipe)
- 90 chocolate macarons 3 cm in diameter.
- 60 chocolate macarons 6 cm in diameter.
- Whipped dark chocolate ganache (over 70 %).
- Tempered melted chocolate.
Raspberry cream
- Gelatine Gold – 200 Bloom 22 g
- Léonce Blanc raspberry purée 1 kg
- Whole egg 700 g
- Granulated sugar 650 g
- Unsalted butter 1 kg
Preparation
SOAK the gelatine in cold water.
In a saucepan (or pasteuriser), COMBINE the Léonce Blanc raspberry purée, eggs and sugar.
HEAT over a moderate heat constantly whisking.
At 85°C, HEAT for 2 minutes.
REMOVE from the heat, cool for 5 minutes while blending with a hand blender.
ADD the diced butter to emulsify.
Pour into a tray, cover with film and chill for at least 4 hours.
TURN OVER 30 macarons 6 cm in diameter and 30 macarons 3 cm in diameter.
PIPE the raspberry cream with a plain nozzle in the centre of the macarons.
PIPE the whipped ganache around the raspberry cream on the macarons using a petit four nozzle.
COVER each macaron with its other half and press together lightly. Chill.
On an acetate sheet, MAKE a tempered chocolate circle 3 cm in diameter and place a small macaron half (3 cm) in the chocolate, pressing down lightly.
LEAVE TO COOL at room temperature for 20 minutes, then chill.
On the serving plate, ARRANGE the large macaron and sit the smaller chocolate coated macaron on top.