Preparation
Ingredients
DELIMACARON
g 1000 Delimacaron
g 200 Water
Whip in planetary mixer at high speed for 5 min. By using a pastry bag with a plain nozzle, pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (minimum 10-15 minutes, max 1 hour). Bake at 150°C for 15-18 min (with static ovens, keep the valve open).
Ganache Grandmarnier
g 310 Cream
1 pcs Vanilla stick
g 30 Inverted sugar
g 25 Glucose
g 250 Reno Dark Chocolate
g 45 Reno Milk Chocolate
g 20 Butter
g 20 Grand marnier
Boil the cream and glucose, add the inverted sugar. Pour into chocolates. Add the butter at 35°C, then add liquor . Mix well by using a hand mixer to attain a smooth and homogeneous texture of the filling. Fill the macaroon then decorate with Dobla Hot Lips.
g 1000 Delimacaron
g 200 Water
Whip in planetary mixer at high speed for 5 min. By using a pastry bag with a plain nozzle, pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (minimum 10-15 minutes, max 1 hour). Bake at 150°C for 15-18 min (with static ovens, keep the valve open).
Ganache Grandmarnier
g 310 Cream
1 pcs Vanilla stick
g 30 Inverted sugar
g 25 Glucose
g 250 Reno Dark Chocolate
g 45 Reno Milk Chocolate
g 20 Butter
g 20 Grand marnier
Boil the cream and glucose, add the inverted sugar. Pour into chocolates. Add the butter at 35°C, then add liquor . Mix well by using a hand mixer to attain a smooth and homogeneous texture of the filling. Fill the macaroon then decorate with Dobla Hot Lips.
