Rich macaron

Lunar New Year Recipe Inspiration
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Pink Macaron

  • DELIMACARON 500g
  • Water 100g
  • Totaal 600g

Pink Macaron

Combine all ingredients in a planetary mixer with whip, mix at hig spped for 5 minutes. Pipe over silicone mat to make macarons of 6cm diameter. Let to dry at air for 15 minutes. Bake at 145C for 12 minutes and let cool down at room temperature.

Tropical Chocolate Ganache

  • Mango puree 10% RAVIFRUIT 220g
  • Passion Fruit puree 10% RAVIFRUIT 30g
  • Sinfonia Cioccolato Bianco 330g
  • Glucose 10g
  • Butter 20g
  • Totaal 610g

Tropical Chocolate Ganache

Combine in a saucepan the fruit purres and the glucose and heat at 60C. Pour hot liquid over chocolate and blend with hand blender. Whan the ganache has reached 35C add the butter and blend again. Pour part of the hot ganache in the swirl silicone molds and cover with a disk of cooked macaron, set in the fridge for a couple of hours before freezing and unmolding. Keep the remeaning ganache in the fridge.

Strawberry Compote

  • Strawberry fruit puree 10% RAVIFRUIT 250g
  • Sugar 10g
  • NH Pectin 3g
  • Totaal 263g

Strawberry Compote

Warm the strawberry purre at 50C, add the sugar and pectin to the puree an bring to 85C. Pour into silicone half sphere molds of 2 cm diameter and set to cool in the freezer before unmolding.

Assembly, layout and finishing

Place the raspberry compote in the middle of the macaron disk, pipe the Tropical ganache around the compote. Unmold the disk of macaron attached to the frozen ganache, close the macaron and decorate with Dobla Envelope.

Enjoy this exciting recipe.

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