Raspberry Macaron, cream infused with sechuan pepper
Recipe: Macaroon dough
Quantity:
187.5 gr icing sugar
187.5 gr almond powder
76.5 gr egg white
40.0 gr cherry red dye
50.0 gr raspberry red coloring
344.0 gr caster sugar
47.0 gr mineral water
69.0 gr egg white
15.7 gr caster sugar
755.2 gr total gross weight
1400.0 gr of total net weight
PROCEDURE
Place the icing sugar and almond powder in the thermomixer and mix it without heating. Sift the powders. Mix the egg whites (153 g) and the colorings together. Place the caster sugar (344 g) and the water in a saucepan and start cooking. At 110 ° c, whisk the whites (138 g) with the sugar (31, 5) on medium speed. Cook the sugar at 118 ° c and drizzle it over the tightly packed egg whites. Let rise on medium speed, and use the meringue at 50 ° c. Pour the white / coloring mixture over the powders and mix until a paste is obtained, then gradually add the meringue. Macarons to consistency. Put the device in a pocket (socket n ° 11). Use the 5 cm Ø pattern. Leather at 140 ° C for 10 minutes. Put on a rack as soon as it comes out of the oven. Carry out the day of the assembly.
Recipe: raspberry confit in jelly
Quantity:
500.0 gr fresh raspberry
150.0 gr raspberry juice
50.0 gr Monin raspberry syrup
50.0 gr caster sugar
7.0 gr pectin 325nh95
757.0 gr total gross weight
180.0 gr of total net weight
PROCEDURE:
Place the raspberry juice, syrup and fruit in a saucepan then bring to a boil. Cover and leave to heat, off the heat, for 10 minutes. Heat to 50 ° c. Add the sugar/pectin mixture, in the rain, while whisking vigorously. Bring to a boil and leather to consistency. Pour the jelly into the 3.5 cm Ø 2 cm H flexipans. Leave to set at room temperature, then freeze.
Recipe: Ganache with Sichuan pepper
Quantity:
150.0 gr 35% cream
4.0 gr dried pepper
15.0 gr tremoline
15.0 gr glucose
100.0 gr Opalys 33%
220.0 gr 35% cream
504.0 gr total gross weight
500.0 gr of total net weight
PROCEDURE:
Bring the cream to a boil (150g), pour the pepper then cover with a film and let steep for 10 minutes. Pass through a fine Chinese, re-weigh the cream then add the glucose and the tremoline. Heat the cream again and pour a small portion over the semi-melted cover. Start the emulsion then add the remaining hot cream little by little. Using the bamix, mix while pouring the cold cream (220g). Place in the refrigerator for a minimum of 12 hours. Whisk and dress on the macaroons.
Recipe: Montage
PROCEDURE:
Make the confit in the frozen setting and the cream the day before assembly. Make the macaroon shells the day of the assembly. Garnish the bases with a palate of raspberry confit, poach the cream around the confit then close with the lids. Freeze directly in the cell. Once frozen, film the plate and set aside in the freezer. Take out the macaroons every day and film them until they are completely thawed. De film and garnish with raspberries.
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