(12 MACARONS OF 8 CM DIAMETER)
Assembly
WITH A POACH, lay vanilla light cream balls around the macaron. ADD the berry mix jelly in the centre. LAY the macaron crown and close the centre with the remaining vanilla liquid cream. DECORATE.
Vanilla macaron
(12 crowns of 8 cm in diameter et 12 discs
of 8 cm in diameter)
- Almond powder 200 g
- Icing sugar 200 g
- Egg whites 80 g
- Vanilla powder 1 g
- Water 50 g
- Caster sugar 215 g
- Egg whites 85 g
- Dried egg whites 0,75 g
WITH THE ROBOT-CUT, mix the almond powder with the icing sugar. ADD the white eggs and the vanilla powder. IN A PAN, heat at 120°C/248°F the water and the caster sugar. WITH THE FLAT BEATER, whisk up the egg whites with the dried egg whites. POUR the cooked sugar on the egg whites. COOL at 45°C/113°F. MIX three times Italian meringue on the macaron basis. MACARONER and lay on silicon sheets. BAKE at 145°C/293°F for 10 minutes.
Berry mix jelly
(12 half-spheres of 5 cm in diameter)
- Gelatin powder 200 bloom 5 g
- Water 25 g
- Frozen berry mix puree Léonce Blanc 150 g
- IQF berry mix Léonce Blanc 50 g
- Caster sugar 40 g
SOAK the gelatin in cold water. IN A PAN, boil the berry mix puree, the IQF berry mix and the caster sugar. ADD the softened gelatin. MIX and pour in half-spheres moulds of 5 cm in diameter. FREEZE.
Vanilla light cream
- Gelatin powder 200 bloom 3 g
- Water 15 g
- Mascarpone 140 g
- Liquid vanilla 20 g
- Liquid cream 400 g
SOAK the gelatin in cold water. HEAT the softened gelatin at 45°C/113°F.ADD the mascarpone and the liquid vanilla. INCORPORATE the frothing cream.
Decor
- IQF berry mix Léonce Blanc 500 g
- Cold neutral topping 120 g
- IQF decor mini apples Léonce Blanc 12
- Hot neutral topping 120 g
- IQF decor redcurrant in cluster Léonce Blanc 12
- Vanilla pod Q.S