Personal Macaron Pastries
Baking and Desserts • French
Description
Personal macaron pastries
Ingredients
- Milk 1½ l
- Sugar 20 oz
- 10% cream 10 fl oz
- Almond 10 oz
- Powdered Sugar 10 oz
- Raspberry leaves 5 oz
- Raspberry Puree 5 oz
- Butter 5 oz
- Whole egg 5 oz
- White Chocolate 5 oz
- Egg white 5 oz
- Wheat Flour 0 oz
- Starch film 0 oz
- Meyer Lemon Juice 0 fl oz
- Red Food Coloring 0 oz
- Gelatin 4 pieces
- Egg white 1½ g
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
Soak the gelatin in water. Bring the milk to a boil with vanilla and add 60 grams of sugar. Mix another 60 grams of sugar with the egg yolks and beat until pale, then add flour and starch. Combine this mixture with the milk and cook, stirring, until thickened. Add 50 grams of butter. Cover with plastic wrap, cool, and then incorporate another 50 grams of butter, and chill again. Whip the cream, melt three sheets of gelatin, and fold them into the cream.
Step 2
Heat the puree to 115°F, then add 5 grams of sugar. Bring to a boil, then add another 125 grams of sugar, lemon juice, and a sheet of gelatin. Pour into molds and place in the refrigerator. Prepare a syrup by boiling 250 grams of sugar with 60 ml of water until it reaches 245°F. Whip the egg whites with powdered egg white, slowly pouring in the syrup, and add food coloring. Combine with almond flour and icing sugar, kneading to form a shiny dough. Using a piping bag, pipe 10 cm diameter rounds onto baking sheets lined with parchment paper and bake at 295°F for thirteen minutes.
Step 3
Brush the tops with melted chocolate. On the bottom halves, place the set puree, surround it with berries, and pour the cream into the center. Carefully assemble the pastries.
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